Raspberry Jam Drops Recipe | Classic Buttery Cookies
Bake raspberry jam drops for a classic homemade treat. Buttery cookies with a sweet raspberry jam center — perfect for afternoon tea, holiday baking, or a nostalgic dessert.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheet lined with parchment paper
- Wire cooling rack
Ingredients
- ½ cup unsalted butter, softened
- ½ cup caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ cup raspberry jam (seedless or homemade)
- Optional: 1 tsp lemon zest or ½ tsp almond extract
- Optional: powdered sugar for dusting
Instructions
- Cream butter and sugar: Beat butter and sugar until pale and fluffy.
- Add egg and vanilla: Mix in egg and vanilla extract until smooth.
- Mix in flour: Gradually add flour, stirring until a soft dough forms. Add lemon zest or almond extract if desired.
- Chill dough: Refrigerate for 20–30 minutes to firm up.
- Shape cookies: Roll tablespoon-sized portions into balls and place on a lined baking sheet.
- Make indentations: Press a thumb or spoon into the center of each ball to create a well.
- Fill with jam: Spoon ½ teaspoon raspberry jam into each indentation.
- Bake: Bake at 350°F (175°C) for 12–15 minutes until lightly golden.
- Cool and finish: Cool on a wire rack. Dust with powdered sugar if desired.
Notes
- Tip: Chill dough before shaping to prevent spreading.
- Make-ahead: Freeze unbaked dough balls for up to 2 months; bake from frozen with 2 extra minutes.
- Variations: Use different jams, chocolate, or nutty dough for creative twists.
- Serving idea: Pair with tea, coffee, or hot chocolate for a cozy treat.