Description
Deliciously soft and chewy Sugar Plum Cookies filled with a homemade spiced plum jam, dipped in vibrant colored syrup, and coated in sugar. Made with olive oil for a subtle earthy flavor, these festive cookies are perfect for the holidays and stay moist for days.
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 preferred milk)
- 1 tablespoon pure vanilla extract
- 3 cups all purpose flour (360g)
- 2 teaspoons baking powder
Syrup and Coating
- 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
- Make the Plum Jam: Combine plums, 1 cup sugar, lemon juice, vanilla extract, cinnamon stick, and cardamom pods in a saucepan. Cook over medium heat stirring occasionally until plums break down and mixture thickens to a jam-like consistency, about 15 minutes. Remove cinnamon and cardamom and let cool.
- Prepare the Cookie Dough: In a large bowl, whisk together 1 cup sugar, sea salt, eggs, olive oil, milk, and vanilla extract until smooth. In a separate bowl, sift the flour and baking powder together. Gradually add the dry ingredients to the wet ingredients and mix until combined into a soft dough.
- Form Cookies: Preheat oven to 350°F (175°C). Roll dough into small balls, flatten slightly, and make an indentation in the center. Fill each indentation with about 1 teaspoon of the prepared plum jam. Place cookies on a parchment-lined baking sheet.
- Bake the Cookies: Bake cookies in the preheated oven for 15 minutes or until edges are golden and cookies are set. Remove and cool completely on wire racks.
- Prepare Colored Syrup: In a saucepan, combine 1 cup sugar, water, vanilla extract, and rosemary sprig. Bring to a simmer until sugar dissolves completely. Divide syrup into two bowls, add blue food coloring to one and purple to the other as desired.
- Dip and Coat Cookies: Dip cooled cookies into the colored syrup to coat, then immediately roll them in ½ cup granulated sugar. Place sugared rosemary sprigs on top for decoration if desired. Let cookies dry and absorb syrup for best flavor and softness.
Notes
- The plum jam adds a fragrant, sweet and spiced core to the cookies, enhancing their festive appeal.
- Using olive oil in the cookie dough keeps the cookies soft and chewy, but you can substitute with a neutral oil if preferred.
- The spices in the jam (cinnamon and cardamom) provide warmth without overpowering the sweetness.
- Colored syrup coating keeps cookies moist and adds attractive, festive hues perfect for holiday celebrations.
- You can prepare the plum jam a day ahead to save time.
- Sugared rosemary sprigs add a beautiful decoration and subtle herbal aroma; they are optional.
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
