Description
Delightfully soft and chewy Sugar Plum Cookies infused with warm spices and homemade sweet plum jam. These festive cookies are dipped in colorful syrup and rolled in sugar for a perfect holiday treat that stays moist and flavorful for days.
Ingredients
Scale
Plum Jam Ingredients
- 2 cups plums (pitted and cut into cubes)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoon lemon juice
- 2 inch piece cinnamon stick
- 3 cardamom pods
Cookie Dough Ingredients
- 1 cup granulated sugar
- ¼ teaspoon sea salt
- 2 large eggs (room temperature)
- ½ cup extra virgin olive oil (or neutral oil)
- 3 tablespoons milk (whole milk or your preferred milk)
- 1 tablespoon pure vanilla extract
- 3 cups all purpose flour (360g)
- 2 teaspoons baking powder
Syrup Ingredients
- 1 cup granulated sugar
- 2 cups water
- 1 teaspoon pure vanilla extract
- 2 inch rosemary sprig
- blue food coloring (as needed)
- purple food coloring (as needed)
For Coating and Decoration
- ½ cup granulated sugar (for coating)
- Sugared rosemary sprigs (for decorating)
Instructions
- Prepare the Plum Jam: In a saucepan, combine the plums, 1 cup sugar, vanilla extract, lemon juice, cinnamon stick, and cardamom pods. Cook over medium heat, stirring occasionally, until the plums break down and the mixture thickens into a jam-like consistency, about 20-25 minutes. Remove the cinnamon stick and cardamom pods, and let the jam cool.
- Make the Cookie Dough: In a large bowl, whisk together the sugar and sea salt. Add the eggs one at a time, beating well after each addition. Mix in the olive oil, milk, and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. If needed, chill the dough for 20 minutes to make it easier to handle.
- Form and Fill Cookies: Preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls. Flatten each ball slightly, place about 1 teaspoon of plum jam in the center, and fold the dough around it to fully enclose the jam. Shape into smooth balls and place on a parchment-lined baking sheet about 2 inches apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 15 minutes or until edges are lightly golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Colored Syrup: In a saucepan, combine 1 cup sugar and 2 cups water. Add the vanilla extract and rosemary sprig. Bring to a simmer and cook until the sugar dissolves completely, about 5 minutes. Divide the syrup into two bowls and add blue and purple food coloring as desired.
- Dip and Coat Cookies: Dip each cooled cookie into the colored syrup, then roll in granulated sugar coating. Place on a wire rack to dry slightly. Repeat with alternating colors if desired for a festive look.
- Decorate: Garnish with sugared rosemary sprigs for a beautiful holiday presentation. Let the cookies set before serving.
Notes
- Olive oil adds a subtle earthy flavor and keeps cookies soft and chewy; substitute with neutral oil if preferred.
- The spices in the plum jam add warmth without overpowering heat.
- Ensure eggs are at room temperature for better dough consistency.
- Chilling the dough can make it easier to handle when forming filled cookies.
- Cookies can be stored in an airtight container for several days, maintaining softness thanks to the syrup coating.
- Adjust food coloring amounts to achieve your preferred festive hues.
Nutrition
- Serving Size: 1 cookie
- Calories: 177 kcal
- Sugar: 18 g
- Sodium: 67 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.001 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 14 mg
