Jam Filled Drop Cookies

 

I am sitting here in my cosy home this afternoon enjoying a hot drink and one of these delicious jam filled drop sugar cookies that I baked this afternoon.  As I am writing this I am reminded of a song that was very popular when I was a teen, called Our House, by Crosby, Stills, Nash and Young.

Our house is a very, very, very fine house, with two cats in the yard, life used to be so hard, now everything is easy coz of you . . . it was a pretty little song and I can remember thinking to myself one day I will have a very, very, very fine house.

 

Just looking at Cinnamon sitting in the window while I took these photographs, my house smelling of sugar and vanilla, and cosy, cosy, cosy, I was reminded of that song.

Oh how very blessed I am to have my four walls and the comfort which lies within. I may not have anyone at the moment to share it with, but my two cats. I may never have anyone to share it with, but life has a funny way of turning out completely different than we think it will, and we must take our blessings where we find them.
 

 

I think being safe and warm in a very cosy house with two very lovely cats on a snowy, blustery day, with warm cookies, fresh from the oven to enjoy is a very, very, very fine thing.

And I'll not knock that!  I won't knock it at all!  Cinnamon and Nutmeg are mighty fine company for me. I am a lucky woman.

 

Its a drink and cookie kind of a day. Be it hot cocoa, or tea, coffee, or even cold milk for that matter. You cannot beat one of these delicious cookies served alongside a nice bevvie.

They are soft inside, chewy in the middles where the jam soaks into that sweet dough, and crisp  and buttery around the edges.  They are a very fine cookie indeed. 

 

When I lived here many years ago, there was a Ben's Bakery discount store almost right next to my mom's where you could buy discounted baked goods. They often had these soft white sugar cookies there, with jammy middles.

Oh but I didn't half dream about those cookies when I was in the UK.  This is a version of  those that I developed when I was over there, a little taste of home away from home.

 

WHAT YOU NEED TO MAKE JAM FILLED DROP COOKIES

Pure and simple ingredients. I am sure that the original cookies were made with white sugar and shortening, but I prefer them made with butter and brown sugar.

1/2 cup (120g) butter, at room temperature
1 cup (200g) soft light brown sugar, packed
1 large free range egg
4 TBS warm water
1 tsp vanilla
2 cup (280g) plain all purpose flour
1/2 tsp baking soda
pinch salt
strawberry jam to fill (or your own favorite kind)

 

Usually when I am baking I try to make sure all of my ingredients are at room temperature unless otherwise specified.  If your eggs are cold from the fridge, it is very easy to bring them to room temperature. 

You can do this using warm running tap water. It is a bit of a waste of water,  but it’s the quickest means of bringing your eggs to room temperature. Carefully place the desired amount of eggs in a bowl or other container and let the warm water run over the eggs.

Another thing you can do (this is what I do),  if you know you are going to be baking on any particular day, you can take the butter and eggs out of the refrigerator when you get up in the morning.  By the time you get around to baking they will be at the right temperature.

 

I have specified strawberry jam here, but in reality you can use whatever kind of jam you enjoy.  Apricot is nice, so is blueberry, or even peach. Raspberry.  Bake up a rainbow!

The jam I used today was a seedless strawberry jam that needed using up.

 

HOW TO MAKE JAM FILLED DROP COOKIES

Nothing could be easier. Start by preheating the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking paper and set aside.

1. Cream together the butter and sugar until light and fluffy, using an electric hand mixer. Beat in the water, egg, and vanilla. Whisk together the flour, salt and soda. Beat this into the creamed mixture until thoroughly combined. 

 

1. Scoop the mixture into 18 equal portions on the baking sheet, leaving at least two inches in between each.
2. 
   
3. Using the back of a wet teaspoon, make a small hollow in the center of each cookie. Spoon 1 teaspoon of the jam into each hollow. 

 

1. Bake in the preheated oven for 10 to 12 minutes until golden brown. Remove to a wire rack to cool completely before eating. 

If you've been reading my blog for any length of time you will know that we really love baked goods with jam in my family. Its quite simply one of our favorite things to eat. 

A few of my other jammy favorites are:  

Raspberry Jam Bars 

Easy Jam Tarts

Lemon Cupcakes with Raspberry Jam

Jam Oysters

Steamed Jam Sponge Pudding

And that is just the tip of the iceberg. I am no stranger to jam, that's for sure!

 

Anyways, if you are looking for a nice wholesome, homey, old fashioned kind of a cookie to bake for the family this weekend, look no further.

  

Jam Filled Drop Cookies will fit the bill perfectly. I promise! 

Jam Filled Drop Cookies

Yield: 18 - 24 large cookies

Author: Marie Rayner

Prep time: 7 MinCook time: 12 MinTotal time: 19 Min

These soft brown sugar drop cookies are topped with a lovely sweet dab if strawberry jam prior to baking. Everyone loves these! They are a wonderful taste of home sweet home, especially with a glass of cold milk.

Ingredients

• 1/2 cup (120g) butter, at room temperature
• 1 cup (200g) soft light brown sugar, packed
• 1 large free range egg
• 4 TBS warm water
• 1 tsp vanilla
• 2 cup (280g) plain all purpose flour
• 1/2 tsp baking soda
• pinch salt
• strawberry jam (or your own favorite kind)

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking paper and set aside.
2. Cream together the butter and sugar until light and fluffy, using an electric hand mixer. Beat in the water, egg, and vanilla. Whisk together the flour, salt and soda. Beat this into the creamed mixture until thoroughly combined.
3. Scoop the mixture into 18 equal portions on the baking sheet, leaving at least two inches in between each.
4. Using the back of a wet teaspoon, make a small hollow in the center of each cookie. Spoon 1 teaspoon of the jam into each hollow.
5. Bake in the preheated oven for 10 to 12 minutes until golden brown. Remove to a wire rack to cool completely before eating.

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