Home » Blog » Recipes » Raspberry Jam Drop Biscuits
Published: Last Updated: by Andrea Geddes
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Jam drop biscuits are an old-fashioned childhood favourite! Soft and buttery vanilla biscuits topped with a sweet raspberry jam filling, these easy cookies are made with only 6 easy pantry ingredients and can be ready in 20 minutes. These jam drops make the perfect sweet afternoon tea treat to share with a cuppa.
Jam drops (thumbprint cookies) are buttery, melt in your mouth bites of pure happiness!
A classic family favourite, this easy jam drop recipe is so quick and easy to make. Jam drop biscuits are made with the most basic pantry ingredients and I bet that you probably already have them in your cupboard, just begging to be transformed into these delicious, golden cookies!
Fill these delicious biscuits with a dollop of your favourite jam. Use whichever flavour you like best, or whatever you have on hand. Or try this homemade raspberry chia jam.
They make a great activity for kids as well and the dough is totally kid-proof! Get them to help measure ingredients, roll the cookie dough and press the centres.
It’s time to fill up your cookie jar!
Jam drop biscuits recipe
If you keep the most basic pantry and fridge staples in your home, you will most likely already have the ingredients you need to make these jam drops;
- Butter. I prefer to use salted butter, but either works in this recipe. Ensure the butter is at room temperature before beating, to avoid lumps.
- Caster sugar.
- Vanilla.
- Eggs.
- Self raising flour.
- Jam. Choose your favourite, or whatever you have in your pantry! Raspberry, strawberry, apricot, peach, plum, fig. Any sweet jam will work.
To make these jam drops, simply;
- Beat the butter, sugar and vanilla together until pale and fluffy.
- Add the eggs, one at a time and beat until combined.
- Stir in the flour and stir until a soft dough forms.
- Roll the dough into balls and place on a lined baking tray. Press your thumb or finger into the centre of the balls, to form a well.
- Spoon a little jam into each hole and bake until lightly golden.
- Cool on a wire rack and top up with a little extra jam, if desired. Watch out for hot jam if you are eating them straight from the oven!
How to store homemade cookies
Once cooled, place these jam drops into an airtight container and store at room temperature for up to 5 days. They can also be frozen, ready to thaw whenever you feel like a sweet, jammy treat with your afternoon coffee!
The dough can also be frozen and thawed to make biscuits whenever you like. Try making a double batch, wrapping and freezing half for another time. Allow the dough to cool at room temperature before baking.
Tips for the best jam drop biscuits
- For perfectly shaped cookies, rest the dough in the refrigerator for 20 minutes before baking. This step is not essential if you need cookies, stat!
- Try adding this homemade raspberry chia jam.
- The dough may crack slightly when you press your thumb into it. You can either smooth it out with your fingers or leave them. It’s ok to have some cracks!
- Don’t press the well in the dough too deep, or the jam will fall through the bottom of the biscuits.
- The biscuits will expand while baking, so leave space on the tray between each one.
- Be careful not to overfill the jam in the dough or it may drip over the edges while the cookies bake and expand. You can always top the jam drops up with a little more jam after baking.
- The jam will be burning hot when the biscuits are removed from the oven. Eat with caution!
Simple cookie recipes
For more delicious recipes to fill up your cookie jar, try these chocolate crinkle cookies or these peanut butter cookies with chocolate chips. Or, try these other sweet cakes and baking recipes.
If you are after a delicious and easy jam drop recipe, then this is it! I hope you love them as much as I do. If you try them, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to myFacebook Recipe Group.
Raspberry Jam Drop Biscuits
Jam drop biscuits are an old-fashioned childhood favourite! Soft and buttery vanilla biscuits topped with a sweet raspberry jam filling, these easy cookies are made with only 6 easy pantry ingredients and can be ready in 20 minutes. These jam drops make the perfect sweet afternoon tea treat to share with a cuppa.
4.83 from 39 votes
Print Pin Rate
Course: baking, Snack
Cuisine: Australian
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Chilling Time (Optional): 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 26
Calories: 138kcal
Author: Andrea Geddes
IngredientsMetric – US Customary
Metric – US Customary
- 120 grams butter softened at room temperature
- 1 cup caster sugar 220 grams
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 large eggs
- 370 grams self raising flour 2 ½ cups
- ½ cup raspberry jam or other jam of choice
Instructions
Pre-heat oven to 180 Cº (350 F) and line 2-3 baking trays with baking paper.
Beat the softened butter, sugar and vanilla together in a large mixing bowl until pale and soft. Add the eggs, one at a time and continue to beat until combined and fluffy.
Add the flour and mix to a soft (but not sticky) dough.
Roll the mixture into balls (around 24-26) on the prepared trays. The cookies will spread a little, so keep at least 5cm between each ball. Using your thumb, press into the centre of each biscuit to make a well for the jam.
If you have time, place the trays of biscuits in the fridge to chill for around 15-20 minutes. This will help them to hold their shape while baking.
Add a little jam to fill the centre of each biscuit and bake for 12-15 minutes, or until slightly golden and cooked through.
Allow the biscuits to sit on the tray for 1-2 minutes and then use a flat spatula to transfer them to a wire rack to cool completely. (Or eat while warm- be careful of hot jam!). Enjoy!
Notes
- I prefer salted butter for this recipe, but salted or unsalted can be used, depending on what you have available. Make sure the butter is softened at room temperature before beating.
- I recommend weighing your flour, for accuracy. Too much flour will cause the biscuits to be dry and crumbly.
- For perfectly shaped biscuits, rest the dough in the refrigerator for 20 minutes before baking. This step is not essential if you need cookies, stat! Chilling them will prevent spread and help the biscuits hold their shape.
- Try adding this homemade raspberry chia jam.
- The dough may crack slightly when you press your thumb into it. You can either smooth it out with your fingers or leave them. It’s ok to have some cracks!
- Don’t press the hole in the dough too deep, or the jam will fall through the bottom of the biscuits.
- The biscuits will expand and flatten on the tray while baking, so leave enough space on the tray between each one. To avoid them melting too much onto the tray, the dough should be soft, but still hold its shape when rolled and gently pressed. If the dough feels too soft, add a little more flour.
- The biscuits will be soft when removed from the oven. Let them sit on the tray for 1-2 minutes before transferring to a wire rack to cool.
- Be careful not to overfill the jam in the dough or it may drip over the edges while the cookies bake and expand. You can always top the jam drops up with a little more jam after baking.
- The jam will be burning hot when the biscuits are removed from the oven. Eat with caution!
- This recipe makes around 24-26 biscuits when using heaped tablespoon sized balls of dough. They can be made smaller, or larger if preferred. Cooking times will vary.
- Storage:keep them in an airtight container for up to 5 days. Alternatively, they can be frozen for up to 3 months.
- The dough can wrapped be frozen for up to 2 months.
- Please note that thenutrition informationis based on this biscuits being made into 26 biscuits, with each biscuit being one serve. The nutritional information is an estimate only and does not take into account any other sides served with the biscuits.
- This recipe is made usingAustralian cups and spoon measurements.Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 138kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 37mg | Potassium: 25mg | Fiber: 1g | Sugar: 11g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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Reader Interactions
Comments
Julienne Huntriss says
This is the best jam drop recipe I’ve made! makes 3 biscuit trays, just perfect, also freezes well. I think the refrigeration prior to cooking also adds to the success. Will keep trialling your recipes. Thank you.Reply
Andrea Geddes says
Hi Julienne! I’m SO happy to hear that you loved them, thank you so much for taking the time to let me know! I hope you find some more recipes that you love just as much 🙂
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Mrs M says
Made these with my 9 year old daughter who requested Apricot jam as the filler, they turned out absolutely delicious! We live in the hotter region of Aus so had some issues with the dough being a little warm & soft. I refrigerated it for a while which worked, but we then had to work quickly to get them in the oven. Thankfully they turned out perfect and I think already half of them have been eaten. We got about 24 but ours were generously sized on purpose 🙂Reply
Andrea Geddes says
Hi! That sounds perfect, I’m so happy that you enjoyed them and had some lovely quality time baking with your daughter! Apricot jam sounds yummy too. Thanks for letting me know how you went! Andrea 🙂
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Blitzo says
Hi there, just made them simply delicious easy to do for my twin brother. Thank you for publishing this recipe.
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Annabel says
When you suggest resting dough in fridge for 20 mins before baking, is that before or after you shape them into balls and put them on trays. Thanks
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Andrea Geddes says
Hi Annabel! Resting the dough in the fridge will help to prevent spread when baking. You can roll and press the biscuits and then place them on a tray in the fridge for 20-30 minutes before baking. Then, bake until they naturally spread out and are slightly golden on the edges. Enjoy! Andrea 🙂
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Myra says
Just made them simply delicious easy to do .got 40 out of the batch and the number is going down fast! Thank you for publishing this recipe.Reply
Andrea Geddes says
Hello Myra! That is so great to hear! I am so happy that you enjoyed this recipe and thankful that you took the time to jump on and let me know! Andrea 🙂
Reply
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Tiffany says
Made these jam drop biscuits this morning and they are so good! I got 41 biscuits out of this recipe using a half tablespoon! Great recipe!Reply
Andrea Geddes says
Hi Tiffany! I’m so happy that you enjoyed this recipe. It’s one of my favourites. And it sounds like you got a great amount of biscuits from the batter! Thank you so very much for taking the time to leave a comment, I really appreciate it. Andrea 🙂
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Crystal says
I’ve now made this recipe multiple times, and they’re guaranteed to be gone within a day or 2! Family and friends all love them. Thank you so much for this delicious recipeReply
Andrea Geddes says
Hi Crystal! Thank you so much for taking the time to comment. I am SO happy to hear that you love these jam drops. They are a favourite in our house too! Andrea.
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Lisa says
Can you make these without egg (due to allergies)
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Andrea Geddes says
Hi Lisa, I have never made this recipe without the egg, so I am unsure how they would turn out. Sometimes I substitute 1/4 cup applesauce per egg in sweet recipes, which may work for you here. The result may not be quite the same. If you do try it, I’d love to hear how they turn out! Andrea.
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Jaimie says
Oh yum, what a blast from the past! I now also see these in my very near future…. *drool*Reply
TheCookingCollective says
They are certainly a childhood favourite here too Jaimie! Enjoy 🙂
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Robyn says
These take me back to my childhood! Can’t wait to bake it with my son 🙂Reply
TheCookingCollective says
Thanks Robyn! Jam drops are definitely a childhood favourite. And I’m sure your son will have lovely memories from baking with you!
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Sally says
Jam drops are one of my favourite cookies and I just don’t make them enough. This is the perfect pantry staple recipe to bake at the moment!Reply
TheCookingCollective says
I agree Sally! A pantry staple biscuit recipe is a must at the moment. They are one of my faves too. Andrea x
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Gavin says
These are PERFECT for the current times. I need quick, simple and tasty treats to entertain the toddler. DEFO adding these to the list of things to make this week with her.Reply
TheCookingCollective says
That’s awesome Gavin, I hope you both enjoy them!
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Megan says
These look absolutely incredible Andrea. In fact all your recipes do lol.Reply
TheCookingCollective says
You are so kind Megan! Thank you. They are very tasty!
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Alexandra @ It's Not Complicated Recipes says
What a delicious biscuit! I would love some with my coffee right now 🙂 Yum!
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TheCookingCollective says
They sure are Alexandra! Perfect with a cup of coffee 🙂
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Adrianne says
I love a good jam drop and yours look delicious!! Pics are great too. What a perfect recipe for afternoon tea! Cheers
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TheCookingCollective says
Thank you Adrianne! They do make a lovely afternoon treat.
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Sylvie says
Love a good jam biscuit and your look so delicious! I love that you used your own homemade jam, I am sure it makes all the difference!
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TheCookingCollective says
Thank you, Sylvie! It does make a difference using homemade jam- it’s not as sweet as regular jam, but has so much tart raspberry flavour!
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