Jam Drop Cookies

Jam drop cookies on a baking paper lined baking tray.

The perfect snack for a hike or at the end of the day around the campfire, these jam drop cookies are quick and easy to bake. These cookies are often referred to as “thumbprint” cookies since you use your thumb to make a small indentation where the jam is placed. Little kids will love to help make these cookies with you.

This recipe uses raspberry jam, however, it can be swapped out with your favorite jam or even marmalade. It is a great option to use up the last spoonfuls in the jam jars in your refrigerator. You can even use several different jams for different color cookies.

The cookie itself is a delightful light texture that melts in your mouth. When cooked it is firm but only just a light golden color. Perfect to have with a tea, coffee, or hot chocolate.

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Several unbaked jam drop cookies, some with jam and some without, sit on a parchment-lined baking sheet.
Using your thumb or the back of a spoon, make a small indent in each cookie and fill with the jam.
Close up of a raw cookie with a thumbprint filled with raspberry jam.
Enough jam is put into the indent to fill the hole but not overflow when it melts.
A paper lined baking tray with the cookie dough with thumb prints in them.
Use your thumb to press an indent into the center of the cookie. The jam is put in this indentation.
Several golden brown, baked thumbprint jam drop cookies sit on a parchment-lined baking sheet.
Let the cookies cool on the baking sheet for several minutes before transferring them to a baking rack to cool completely.
Jam drop cookies on a baking paper lined baking tray.
When baked, these cookies are soft and melt in your mouth with a pop of sweet jam flavor in the middle.

Jam Drop Cookies Recipe

Jam drop cookies on a baking paper lined baking tray.
Perfect snack for a hike or at the end of the day around the campfire these Jam Drop Cookies are quick and easy to bake.
Preparation 20 minutes
Cook 15 minutes
Ready in 35 minutes
Servings 32 Servings
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  • 2 3/4 ounces unsalted butter
  • 1/3 cup white sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 cup self raising flour
  • 1/3 cup custard powder
  • 1/3 cup raspberry jam


  • baking tray
  • camp oven


  • Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking trays with baking paper.
  • Cream the butter and sugar together in a small bowl until light and fluffy.
  • Add the milk and vanilla then beat until combined.
  • Sift in the flour and custard powder then mix to form a soft dough.
  • Roll heaped teaspoons into balls then place them on the prepared baking trays.
  • Make an indentation in each cookie with your thumb or the end of a wooden spoon. Fill each hole with a little jam.
  • Bake in the preheated oven for 15 minutes then remove and cool slightly on the tray before transferring to a cooling rack.

Nutritional Information

Calories: 51kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 2mgPotassium: 10mgFiber: 1gSugar: 4gVitamin A: 63IUVitamin C: 1mgCalcium: 4mgIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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