Easy Egg-Free Jam Drops

Published by

Clare Whitfield

Last Updated

Egg-Free Jam Drop Cookies with vibrant red and orange jam centers on a white plate. Perfect for alle.
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Easy Egg-Free Jam Drops

Recipe by Stay at Home Mum
0.0 from 0 votes
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
+
–

16

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 cup butter* -softened

  • 250 gram Cream Cheese

  • 3 cups plain flour*

  • 0.5 cup Jam

Directions

  • Preheat oven to 160 degrees.
  • Mix cream butter and cream cheese with an electric beater until smooth and well combined.
  • Add the flour and mix well. Roll into balls, a heaped tablespoonful each, and refrigerate until just beginning to firm.
  • Place on a greased or lined tray and gently flatten. Press thumb into the center of each and add 1 teaspoon of jam to each.
  • Bake at 160 degrees for 20 – 25 minutes or until lightly golden.

Notes

  • Easy Egg-Free Jam Drops are suitable for freezing for up to 4 months.
  • These can also be made gluten-free by using gluten-free plain flour.

Easy Egg-Free Jam Drops to the rescue!

Here is a quick recipe to whip up and all the kids will enjoy. These Jam Drops are both healthy and delicious, making them a perfect afternoon snack for kids! These are sweet enough to make them happy and energetic!

Another good thing about them is that you can also make them gluten-free! Just make sure the flour you is a gluten-free one.

Jam Drops are easy to make – less than an hour.

author avatar
Clare Whitfield Chief Editor
Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.
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