Description
Sugar Plum Cookies are soft and chewy festive treats filled with a homemade, fragrant sweet plum jam infused with warm spices. The dough is made with olive oil for a subtle earthy flavor and a tender texture, while the cookies are dipped in colored syrup and coated with sugar to keep them moist and delicious for days. Perfect for holiday celebrations, these cookies offer a delightful blend of fruity, spiced, and sweet flavors.
Ingredients
Scale
Plum Jam
- 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
- 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 and Decoration
- 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)
- ½ cup granulated sugar (for coating)
- Sugared rosemary sprigs (for decorating)
Instructions
- Prepare the Plum Jam: In a saucepan, combine the pitted and cubed plums, 1 cup sugar, 1 teaspoon 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. Remove cinnamon stick and cardamom pods; set jam aside to cool.
- Make the Cookie Dough: In a mixing bowl, whisk together 1 cup granulated sugar, sea salt, and eggs until light and fluffy. Gradually add olive oil, milk, and vanilla extract while mixing. In a separate bowl, sift together flour and baking powder, then slowly incorporate into the wet ingredients to form a soft dough.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough into small balls and place on prepared sheets. Make an indentation in the center of each ball and fill with a spoonful of the prepared plum jam.
- Bake the Cookies: Bake the cookies in the preheated oven for 15 minutes or until edges are lightly golden. Remove from oven and let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
- Prepare Colored Syrup: In a saucepan, combine 1 cup sugar, 2 cups water, vanilla extract, and rosemary sprig. Bring to a gentle boil and simmer until syrup slightly thickens. Divide syrup into two bowls and add blue food coloring to one and purple food coloring to the other, mixing well.
- Dip and Coat Cookies: Dip each cooled cookie into the colored syrup to coat them evenly, then roll in ½ cup granulated sugar. Place on parchment to dry slightly.
- Decorate: Garnish cookies with sugared rosemary sprigs for an elegant festive touch. Allow to set before serving. Store in an airtight container to keep soft and chewy.
Notes
- Using olive oil in the dough results in soft, chewy cookies with a subtle earthy flavor; for a more neutral taste, substitute with a neutral oil such as vegetable or canola oil.
- The spiced plum jam adds warm flavor without being spicy thanks to cinnamon and cardamom pods.
- Colored syrup dipping keeps the cookies moist and adds a festive look, perfect for holiday celebrations.
- Sugared rosemary sprigs add both aroma and decorative appeal to the finished cookies.
- These cookies maintain softness and flavor for several days when stored in an airtight container.
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
