Jam Drop Cookies
Quick and easy to make jam drop cookies. These store very well and can be frozen. This makes a big batch perfect for sharing around.
Equipment
- Large mixing bowl
- Kitchen scales
- Measuring spoons
- Electric hand mixer
- Sieve or flour sifter
- Mixing spoon
- 2 x baking trays
Ingredients
- 180 grams (6.4 ounces) butter room temperature
- 150 grams (¾ cup) caster sugar (superfine sugar)
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- 300 grams (10.5 ounces) self-raising flour or plain (all purpose) flour + 1 teaspoon baking powder
Filling
- Jam any flavour
Instructions
- Line 2 baking trays with baking (parchment) paper.
- If you are using plain flour and baking powder sift or mix well to combine. Put aside.
- Place the butter and sugar into a large mixing bowl. Use and electric mixer and beat until light and fluffy. (See notes below for hand mixing tips).
- Add the egg and vanilla mix until combined.
- Add the flour and use a wooden spoon or clean hands to work the flour into the butter mixture.
- Divide the mixture evenly into 40 pieces and roll into balls.
- Place on the prepared trays spacing them about 5 cm (2 inches) apart. Use your finger to make a hollow in the centre of each ball about halfway down.
- Use a teaspoon to drop a small amount of jam into each hollow.
- Place the trays in the fridge and chill for 30 minutes.
- About 10 - 15 minutes before baking preheat oven to 170°C (340°F).
- Bake the cookies for about 10 – 15 minutes or until they become lightly golden.
- Remove from the oven and leave on the trays for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
TIPS FOR MIXING BY HAND
- If you don’t have an electric mixer you can mix the butter and sugar together with a wooden spoon. To make hand mixing easier make sure that the butter is very soft. It should be so soft that you can easily spread it with knife.
- If you live in a hot climate getting the butter this soft is as easy as leaving it out at room temperature for a short time. However, if the conditions are cooler the butter won’t always get this soft at room temperature.
- To soften the butter place, it near something warm or use the microwave to soften it, but don’t let it melt. If you happen to melt the butter into a liquid, put it back in the fridge for short time until it just starts to firm up again without getting too hard.
- If you can use a smooth jam rather than a jam made with chunky pieces of fruit, a smooth jam will fill the holes better.
- If all you have is a chunky jam break it down with a fork before using.
- Use two teaspoons one with jam and the other to slide a tiny amount of jam into the hole.
- Don’t over fill the holes with jam. The jam should just come to the top of the indent.
- It is important to chill the dough before baking to create a firm dough. If the dough is soft when baked it will spread out too much and become flat.