These Easy Jam Drops Cookies are soft, buttery, and filled with sweet raspberry jam. Perfect for afternoon snacks, tea time, or gifting.

115 grams (1/2 cup / 1 stick) unsalted butter, room temperature

100 grams (1/2 cup) caster sugar or granulated sugar

2 teaspoons vanilla extract

1 egg yolk

175 grams (1 and 1/4 cups) plain flour or all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

65 grams (1/4 cup) raspberry jam

1. Line two cookie sheets with parchment paper.

2. In a large mixing bowl, beat the butter and sugar using an electric mixer until creamy.

3. Add vanilla and egg yolk. Beat briefly until combined.

4. Add flour, baking powder, and salt. Mix until a soft dough forms.

5. Scoop 1.5 tablespoons of dough and roll into balls. Place on trays.

6. Use your thumb to make a shallow indent in each cookie.

7. Fill each hole with about 1/4 teaspoon of jam.

8. Refrigerate the cookie trays for 30 minutes.

9. Preheat oven to 180°C (350°F) standard or 160°C (320°F) fan-forced.

10. Bake cookies for 11–12 minutes until lightly golden on edges.

11. Cool on trays for 5–10 minutes, then move to wire racks to cool completely.

12. Add more jam to the centers if desired.

You can use any jam flavor such as strawberry, apricot, or blueberry.

If cookies spread too much, chill dough longer and bake again.

Cookies can be stored in an airtight container for up to 5 days.

Freeze unbaked dough balls or fully baked cookies for longer storage.