Buttery Jam Drops

Golden, buttery cookies with a sweet jam surprise in every bite – these Butter Jam Drops are simple to make, impossible to resist, and a guaranteed crowd-pleaser.

Ingredients

250g butter, softened
190g caster (superfine) sugar
2 tsp vanilla extract or ½ vanilla bean
1 egg yolk
1 pinch of salt
335g plain all-purpose flour
160g jam (whatever's your favorite!)

Equipment Needed

Kitchen scale (for more precise measurements)
Electric mixer (stand mixer or hand mixer)
Medium mixing bowl
Plastic wrap
Baking trays (2-3 recommended)
Non-stick baking paper or silicone baking mats
Wire cooling racks
Teaspoon for adding vanilla extract and jam

Butter Jam Drops

Instructions

Step 1

Beat butter and sugar in an electric mixer for 8-10 minutes until they're pale, fluffy, and dreamy. Toss in vanilla, egg yolk, and a pinch of salt, then beat until combined. Dump in the flour all at once and beat just until you've got a smooth, cooperative dough — don't overwork it.

Step 2

Wrap your dough in plastic and pop it in the fridge for 30 minutes to firm up.

Step 3

Preheat your oven to 170°C (340°F).

Roll tablespoonfuls (10-20g—they'll puff up nicely!) of dough into balls and arrange them on lined baking trays.

Give each one a gentle flatten, then quickly poke your finger into the center to create a little jam crater.

Step 4

Drop 1/4 teaspoon of jam into each indent. Bake for 15-20 minutes until the tops turn a lovely light golden. Let them chill on the trays for 5 minutes, then move to wire racks to cool completely.

They keep well in a classic tin cookie jar or a ceramic jar without a tight lid.