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.
Jam Drop Cookies Recipe
- 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.