These jam-drop biscuits were a childhood favorite! These easy cookies can be made in just 20 minutes and are filled with soft vanilla biscuits and a delicious raspberry filling. These jam drops are the perfect afternoon tea treat.

These jam drops are melt-in-your-mouth buttery bites of pure bliss!

This easy recipe for jam drops is a classic family favorite. It’s quick and straightforward to make. These biscuits are made from the most basic pantry ingredients. I bet you already have these in your pantry, waiting to be turned into delicious golden cookies.

Fill these biscuits with your favorite jam. You can use any flavor that you prefer or what you have available. Try this homemade chia raspberry jam.

The dough is also perfect for children. Ask them to measure the ingredients, roll the cookie dough, and press the center.

JAM DROP RECIPE

Mix the butter, sugar, and vanilla until pale and fluffy.

Beat the eggs until they are combined. Add one egg at a time.

Mix in the flour until a soft dough is formed.

Roll the cookie dough into small balls and place them on a baking sheet lined with parchment paper. To form a hole, press your thumb or index finger into the middle of each ball.

Place a small amount of jam in each hole, and bake until the spot is lightly golden.

Cool on the wire rack, and add extra jam if you wish. If you eat the cookies straight out of the oven, be careful with the hot spot!

How to store homemade cookies

Place the jam drops in an airtight container, and keep them at room temperature for up to five days. You can freeze and thaw them with your coffee whenever you want a jammy, sweet treat.

You can freeze the dough and thaw it to make biscuits anytime. Make a double batch and freeze half of it for later. Let the dough cool to room temperature before baking.

Tips for the best jam-drizzling biscuits

Rest the dough in the fridge for 20 minutes to get perfectly shaped cookies. If you are hurrying to bake cookies, this step is unnecessary.

Add this homemade raspberry-chia jam to your favorite recipes.

When you press your thumb in, the dough may crack slightly. You can smooth the cracks out with your fingertips or leave them. Cracks are ok!

If you press too deeply, the jam may fall through the bottom.

Leave space between the biscuits on the baking tray, as they will expand during baking.

Do not overfill the dough with jam. It may spill over the edge as the cookies expand and bake. After baking, you can add a bit more mess to the jam drops.

The jam will still be hot when the biscuits come out of the oven. Be careful!

SIMPLE COOKIE RECIPE

Try these peanut butter cookies with chips or these chocolate crinkle cookies. Try these sweet cake and baking recipes.

This is the recipe for a tasty and easy jam-drop recipe. I hope you enjoy them as much as I do. Please let me know if you give them a try! Please feel free to send me a note or leave a review. Visit my Facebook Recipe Group for more inspiration and tips and to share your recipes and creations.

Raspberry Jam Drop Biscuits

The old-fashioned jam-drop biscuit is a childhood favorite! These easy cookies can be made in 20 minutes with six pantry ingredients. They are soft and buttery vanilla biscuits with a raspberry jam topping. These jam drops are the perfect afternoon tea treat.

Print Pin Rates The course: Australian SnackCuisine Prep Time: 5 minutes minutesCook Time (10 minutes): 15 minutes MinutesChilling Time (15 minutes optional): 15 minutes MinutesTotal Time (15 minutes minute) Servings: 26 Calories: 138kcal Author: Andrea Geddes Cook Mode How to prevent your screen from going black.

Instructions

Heat oven to 180 C (350 F). Line 2-3 baking trays in baking paper.

In a large bowl, beat the butter and sugar until pale and fluffy. Add the eggs one by one and continue beating until smooth.

Mix the flour with water to form a soft dough (but not sticky).

Roll the mixture into small balls (around 24 to 26) and place them on the trays. Keep at least 5cm of space between each cookie. Press your thumb into the middle of each biscuit to create a well.

If you have the time, chill the biscuit trays in the refrigerator for 15-20 minutes. It will keep them in shape when baking.

Bake for 12-15 mins or until the biscuits are slightly golden.

Transfer the biscuits onto a wire rack for cooling using a flat spatula. Eat warm (but be careful with hot jam).

Notes

You can use salted or unsalted butter, depending on the type of butter you have. Be sure to soften the butter at room temperature.

For accuracy, I suggest weighing the flour. The biscuits will be crumbly and dry if you use too much flour.

Rest the dough in the fridge for 20 minutes to get perfectly shaped cookies. If you are hurrying to bake cookies, this step is unnecessary. The biscuits will hold their shape if you chill them.

Try this homemade Raspberry Chia Jam.

When you press your thumb in, the dough may crack slightly. You can smooth the cracks out with your fingertips or leave them. Cracks are ok!

If you press too deeply, the jam may fall through the bottom.

Leave enough space between the biscuits on the baking tray. They will flatten and expand as they bake. The dough should be soft enough but hold its shape even when gently rolled. Add a bit more flour if the dough is too weak.

When the biscuits are removed from the oven, they will still be soft. Allow them to sit on the baking tray for 1-2 minutes before transferring them to a cooling rack.

Do not overfill the dough with jam. It may spill over the edge as the cookies bake. After baking, you can add more spots to the jam drops.

The jam will still be hot when the biscuits come out of the oven. Be careful!

The recipe yields approximately 24 to 26 biscuits using heaped tablespoon-sized dough balls. You can make them smaller or larger if you prefer. The cooking time will vary.