The easiest and yummiest Jam Drops recipe you’ll ever make! Fill with your favourite jam for an extra delicious treat or the perfect lunchbox filler!
When it comes to biscuits, it doesn’t get much more classic than a good old Jam Drop! These cookies are just like little bites of heaven. A beautifully simple biscuit filled with a tiny dollop of jam. Ummm… talk about yum!
You can choose to fill your jam drops with any flavour jam you like. My favourite flavours are strawberry and raspberry, but choose whatever suits you best (or whatever you have in the cupboard!). To make the jam drops look perfect, pop the dough into the fridge to chill for at least half an hour before using. Also, make sure you use your knuckle or finger to press a hole into the top of the biscuit dough and then place just a small amount of jam into the hole. Don’t overfill it, or the jam will drizzle out as the biscuits cook and spread.
This recipe makes a big batch of biscuits, so it’s perfect for filling up lunch boxes, having a yummy treat ready for your afternoon cuppa, or even better – for a naughty late night snack!
Oooh – I nearly forgot something super important! When the jam drops come out of the oven, they will be smelling amazing and it will be so tempting to eat one (or five!) straight away. Well!! Hold on for just a second, because the jam will be super, duper piping hot. Trust me, I’ve worked this out after burning myself many, many times (I just don’t learn when it comes to piping hot cookies!).
If you’re after an easy and delicious biscuit recipe, then you absolutely must make these Jam Drops. They’re just so yummy!
Jam Drops
Ingredients
- 180 g softened butter
- 1 cup caster sugar
- 1 egg
- 2 cups plain flour sifted
- 1/2 tsp baking powder
- jam any flavour
Instructions
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Preheat oven to 180 degrees celsius.
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Grease and line two baking trays with baking paper.
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Beat the sugar and softened butter with electric beaters or a stand mixer until light and fluffy.
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Add the egg and continue to mix well.
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Sift in the plain flour and baking powder.
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Stir gently to combine.
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Place the dough into the fridge to chill for at least 30 minutes (this will help them to keep their shape when cooked).
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Roll the mixture into small balls (about 2 teaspoons of mixture).
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Place the cookie balls onto the baking tray and flatten slightly - use your knuckle or finger to press an indent into the mixture (not the whole way through!).
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Use a teaspoon to place a very small amount of jam into each indent.
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Bake the cookies for approximately 10 minutes or until lightly golden.
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Leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.
Thermomix Jam Drops
Ingredients
- 180 g softened butter
- 1 cup caster sugar
- 1 egg
- 2 cups plain flour sifted
- 1/2 tsp baking powder
- jam any flavour
Instructions
-
Preheat oven to 180 degrees celsius.
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Grease and line two baking trays with baking paper.
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Add the butter to the TM bowl and soften for 30 seconds at 60C on Speed 3.
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Cream the butter and sugar for 20 seconds on Speed 4.
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Scrape down the sides of the bowl and repeat for a further 20 seconds on Speed 4.
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Add egg and mix for 10 seconds on Speed 4.
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Add flour and baking powder and mix for 20 seconds on Speed 5.
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Place the dough into the fridge to chill for at least 30 minutes (this will help them to keep their shape when cooked).
-
Roll the mixture into small balls (about 2 teaspoons of mixture).
-
Place the cookie balls onto the baking tray and flatten slightly - use your knuckle or finger to press an indent into the mixture (not the whole way through!).
-
Use a teaspoon to place a very small amount of jam into each indent.
-
Bake the cookies for approximately 10 minutes or until lightly golden.
-
Leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.
I made jam drops last week but they weren’t as pretty as yours 🙂
They are pretty, aren’t they?
Oh I bet they were!!
Oh so many childhood memories! These look great, Lucy x
Absolutely Kat!
I love a good jam drop! These look lovely Lucy!
Me too Jess!
They look so cute! Simple yet delicious!
Thank you!!
I like the same, but with a rainbow of jubes instead 😉
Oh yeah- like cookie man ones? Awesome!
Oooh that’s a great idea!
Oh my goodness! My grandmother used to make these. They were my favourite! The memories …
Such a simple recipe that totally takes me back to childhood- love it!
I love jam drops!! I have bookmarked this recipe to try this weekend. Yum!
Thanks!!
Your jam drops honestly look too good to eat. Thanks for sharing the recipe.
Oh thank you so much!
These are one of my favourite, easy, go-to biscuits. So quick to whip up.
Absolutely! Oh-so-simple at it’s best!
I love to sneak a freshly baked cookie so thatnks for the heads up
Hahaha me too!
I haven’t made jam drops in ages. I think the last time I made some I made a slice and forgot to put sugar in it! So I added condensed milk and rolled the biscuits and added jam to make jam drops. They were so delicious! You wouldn’t have known Id stuffed up the recipe!
Oh I love a kitchen nightmare that turns out well in the end!
I think this is literally the perfect food item for my jam-obsessed three year old.
Hahaha oh absolutely! It doesn’t get any better!
Lucy, I used your thermomix recipe today for jam drops.
Just like my Mum used to make.
Delicious! Thank you.
Oh yay!! That’s so wonderful!
These look delicious and seem relatively simple to make. I might have to try it with the girls 🙂
Thanks lovely lady xx
Oh how I love a jam drop, they’re just so darn pretty!
You can never go wrong with Jam drops! I must say yours look absolutely perfect not to mention scrumdidliumtious!
Gorgeous Pics Lucy.
Happy 1 year FFF’s, you and Lauren truly have done an amazing job with this little baby, I’m still pinching myself about the fact that I get to work with 2 such amazing ladies! xx
They sound and look delicious!
How long will they stay fresh in a sealed container for?
Hi Emma, they’ll stay fresh for up to 5 days but they will start to go a little soft because of the jam.
Hi,
I just made your yummy Jam Drop cookies but they did not look as well as yours. I was wondering if you chilled your cookie dough before cooking them? and would like to know if using a small ice cream scoop ( the size is about 2 tsp and which I have used in this recipe) might affect the appearance?
Any insight will be greatly appreciated, thanks! 🙂
Hi Tabitha, I usually do chill my dough (I’ll add that note to the recipe now). Although I also live in a coldish area so that might make a difference too! Using a ice-cream scoop shouldn’t affect the cookies. 🙂
I don’t have any luck making jam drops. I end up with one large melted mess.HELP
Hi Freda, here’s some tips that may help.
1. Only use the tiniest amount of jam in each biscuit.
2. These biscuits are meant to be flat (they won’t rise very much due to the small amount of baking powder used) – if you’d like them to be slightly less flat, you can try chilling the dough in the fridge before cooking.
3. Also, roll the dough into balls and then very gently use your knuckle to create a very small indent for the jam (don’t flatten the cookie dough).
4. Finally, you can increase the amount of baking powder to 1 tsp.
Hope that helps!
Hi, can I leave the jam last? After baking the dough, cool and then the jam? Planning to make this days ahead for my son’s school open day. Thank you.
Hi Dana, I would either make and freeze the dough and then cook with the jam when you need them or I would bake them (with the jam) and freeze until the day. xx