Simple Vanilla Jam Drop Cookie Recipes

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SIMPLE VANILLA COOKIES



Simple Vanilla Cookies image

Makes about 4 dozen cookies.

Provided by Suzanne Cowden

Categories     Dessert

Time 30m

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter (softened but still cool)
1 ¾ cups granulated sugar (plus extra for flattening cookies if needed)
1 large egg
2 teaspoons vanilla extract
½ teaspoon salt
2 ¾ cups unbleached all-purpose flour

Steps:

  • Preheat oven to 350°F. Grease or line two baking sheets with parchment paper.
  • In a large bowl, mix the butter with a wooden spoon until it is light and fluffy. Add 1 cup of sugar and mix until well combined. Add remaining sugar and mix well.
  • Add the egg, vanilla, and salt; mix to combine. Add flour in three additions, mixing until the flour is just incorporated after each addition. The mixture should be loose and crumbly.
  • Using your hands, press the dough against the bottom and sides of the bowl to bring it together into one cohesive mass.
  • Shape dough into 1 1/2-inch balls (about 1 tablespoon each) and place them about 1-inch apart on prepared baking sheets. Using the bottom of a glass or the tines of a fork, flatten the cookies gently. If the dough sticks to the glass or fork as you work, dip it in granulated sugar between cookies.
  • Bake until the cookies' edges just begin to brown, about 10 to 12 minutes. Serve warm or at room temperature.

SIOBHAN'S THUMBPRINT COOKIES



Siobhan's Thumbprint Cookies image

Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the dough with your thumb or a small pestle, and don't overfill the hole with jam, as these cookies will flatten and spread in the oven. Also, be sure to leave plenty of room in between the dough on the cookie sheet. Use a doily as a stencil to dust the confectioners' sugar in a festive pattern.

Provided by Siobhan Adcock

Categories     Cookies     Dessert     Bake     Christmas     Vegetarian     Kid-Friendly     Shower     Christmas Eve     Party     Jam or Jelly     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 dozen cookies

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup jam such as raspberry, strawberry, or apricot
Confectioners' sugar for dusting
Special Equipment
2 large baking sheets; parchment paper; small pestle

Steps:

  • Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
  • In a large bowl, sift together the flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
  • Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

SIMPLE VANILLA JAM DROP COOKIE



Simple Vanilla Jam Drop Cookie image

Raspberry jam gives these easy drop cookies an extra touch of festive color for the holidays, but feel free to use whatever flavor you love best.

Provided by Donna Hay

Categories     HarperCollins     Cookies     Bake     Vanilla     Raspberry     Quick & Easy     Christmas     Hanukkah     Dessert

Yield Makes 30

Number Of Ingredients 2

1 x quantity unrolled Vanilla Snap Cookie dough
1/2 cup (160g) raspberry jam

Steps:

  • Place the butter, sugar and vanilla in a food processor and process until smooth. Add the flour, egg and extra egg yolk and process until a smooth dough forms. Preheat oven to 180°C (350°F). Roll tablespoons of the dough into balls and place on lightly greased baking trays lined with non-stick baking paper. Flatten slightly and, using your fingertip, make an indent in each round. Fill each indent with 1/4 teaspoon of the jam. Bake for 12-14 minutes or until golden. Allow to cool on trays for 10 minutes before transferring onto wire racks to cool completely.

JAM DROP COOKIES



Jam Drop Cookies image

These cookies are really beautiful and so so scrumptious. They're great over Christmas because they are so pretty and easy to make. They are best served with a cup of tea!!!

Provided by Lieutenant Ducky

Categories     Dessert

Time 40m

Yield 48 cookies

Number Of Ingredients 11

1 cup butter or 1 cup margarine
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups oatmeal
1 cup coconut
1 teaspoon vanilla
jam, of your choice

Steps:

  • Preheat the oven to 350°F, and grease a cookie sheet, of cover it with wax paper.
  • Cream the sugar, shortening/butter/margarine and vanilla.
  • In a separate bowl, sift the flour, salt and soda and add to the first mixture.
  • Add the remaining ingredients (except the jam), beating well.
  • Drop by teaspoonfuls on the cookie sheet, about an inch apart.
  • Using a thimble, or your fingers, make an indent in the center of each cookie and drop a small amount of jam or jelly in it.
  • Bake for ten to thirteen minutes and enjoy!

Nutrition Facts : Calories 91.8, Fat 5.7, SaturatedFat 2.1, Cholesterol 4.4, Sodium 53.6, Carbohydrate 9.4, Fiber 0.6, Sugar 4.5, Protein 1.1

VANILLA DROP COOKIES



Vanilla Drop Cookies image

My grandmother's recipe. These cookies have always been wonderful treats for family and visitors alike. I like to make an extra-large batch, setting aside a good portion of the cookies; then I place them in the freezer for future use.

Provided by Fauve

Categories     Drop Cookies

Time 28m

Yield 48 cookies

Number Of Ingredients 9

2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon grated lemon, zest
additional sugar (for topping)

Steps:

  • Sift together flour, baking powder and salt.
  • Whisk eggs in a large bowl until frothy.
  • Add sugar, oil, vanilla and lemon zest; mix well.
  • Stir the dry ingredients into egg mixture till well blended.
  • Chill, covered for 30 minutes or more.
  • Drop cookie dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
  • Dip bottom of a flat-bottomed glass with water and dip glass into additional sugar.
  • Press top of each cookie gently with the glass to flatten.
  • Repeat with water and dipping in sugar for each cookie.
  • Bake in 400° oven till cookies are lightly browned.
  • Cool for 2 minutes on baking sheets.
  • Then cool completely on wire racks.
  • Store in airtight containers.

Nutrition Facts : Calories 61.5, Fat 3.3, SaturatedFat 0.5, Cholesterol 8.8, Sodium 42.4, Carbohydrate 7.2, Fiber 0.1, Sugar 3.2, Protein 0.8

SIMPLE JAMMY BISCUITS



Simple jammy biscuits image

Make a treat that the whole family will enjoy with these jammy biscuits

Provided by Good Food team

Categories     Snack, Treat

Time 22m

Number Of Ingredients 5

200g self-raising flour
100g caster sugar
100g butter
1 egg, lightly beaten
4 tbsp strawberry jam

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.
  • Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.
  • Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.

Nutrition Facts : Calories 170 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 0.5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

JAM FILLED BUTTER COOKIES



Jam Filled Butter Cookies image

This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!

Provided by MKHG

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 5

¾ cup butter, softened
½ cup white sugar
2 egg yolks
1 ¾ cups all-purpose flour
½ cup fruit preserves, any flavor

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
  • Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g

CRUNCHY DROP COOKIES



Crunchy Drop Cookies image

In Avon Lake, Ohio, Ellie Kocar can stir up a big batch of these rich buttery cookies to satisfy a crowd. They get their tasty crunch from coconut, walnuts and crisp rice cereal.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10-1/2 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 egg
1 cup canola oil
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup quick-cooking oats
1 cup crisp rice cereal
1 cup sweetened shredded coconut
1/2 cup chopped walnuts

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

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