Jam Drop Butter Cookies
These buttery jam drop cookies combine rich, tender dough with a jewel-like center of fruit preserves. They’re simple to make, endlessly customizable, and look beautiful on any dessert table. Whether you bake them for the holidays or just because, they’re guaranteed to delight.
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
- 1 1/2 cups unsalted butter softened
- 1 cup white sugar
- 4 egg yolks
- 1 tablespoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup fruit preserves strawberry, raspberry, apricot, or mixed
Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in egg yolks and vanilla extract until smooth.
In a separate bowl, whisk together flour and salt.
Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms.
Roll dough into 1-inch balls and place 2 inches apart on the prepared cookie sheets.
Use your thumb or the back of a rounded teaspoon to gently press a well into the center of each dough ball.
Fill each indentation with about 1/2 teaspoon of fruit preserves.
Bake for 8 to 10 minutes, or until the edges are lightly golden and bottoms are set.
Let cool on the sheet for 2–3 minutes before transferring to a wire rack to cool completely.
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Don’t overmix the dough—stop as soon as it comes together.
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Use thick, quality fruit preserves for best results.
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Make the thumbprint gently to avoid cracking the dough.
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For variety, use different jams in the same batch.
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Store in an airtight container for up to 5 days or freeze for later.