Nothing says cozy and festive quite like biting into a soft, fruit-filled cookie that bursts with warmth and sweetness. That's exactly why I adore this Chewy Sugar Plum Cookies with Spiced Jam Recipe — it transforms humble ingredients into a vibrant treat that feels both nostalgic and new. You’ll love how these cookies hold onto their softness while delivering that perfect melt-in-your-mouth chew with every bite.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Chewy Sugar Plum Cookies with Spiced Jam Recipe
- Top Tip
- How to Serve Chewy Sugar Plum Cookies with Spiced Jam Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Chewy Sugar Plum Cookies with Spiced Jam Recipe
Why You'll Love This Recipe
When I first made these chewy sugar plum cookies, the irresistible aroma of the spiced plum jam filling instantly won me over. These aren't your run-of-the-mill holiday cookies; they offer a tender, chewy texture married with a richly spiced jam that somehow strikes the perfect balance of warmth and sweetness. Once you try them, you’ll see why they’ve become a holiday favorite in my kitchen.
- Soft and Chewy Texture: The olive oil in the dough keeps these cookies beautifully tender without sacrificing chewiness.
- Homemade Spiced Plum Jam: Infused with cinnamon, cardamom, and rosemary, the jam is subtly warm and perfectly festive.
- Beautifully Colored Syrup Dip: The cookies are dipped in blue and purple syrup, adding charm and a touch of whimsy.
- Long-Lasting Freshness: Thanks to the syrup dip and jam, these cookies stay soft and delicious for days—great for gifting or party sharing.
Ingredients & Why They Work
Every ingredient in this recipe plays a vital role in building the texture, flavor, and festive feel. I love how the spices gently enhance the plum jam without overpowering it, and the olive oil adds softness that flour alone can't achieve. A quick tip: fresh, ripe plums make all the difference, so choose those that are juicy and fragrant.
- Plums: Fresh and juicy plums provide the base for the luscious, fruity jam—go for ripe and sweet for best flavor.
- Granulated Sugar: Used in both dough and jam to balance tartness and create the perfect sweet chewiness.
- Pure Vanilla Extract: Adds warmth and depth across both the dough and syrup, rounding out flavors beautifully.
- Lemon Juice: Brightens the plum jam and helps preserve its vibrant color.
- Cinnamon Stick & Cardamom Pods: These spices infuse the jam with that festive aroma and a gentle warmth, without making it spicy.
- Extra Virgin Olive Oil: Keeps cookies tender and chewy; if you’re not a fan, neutral oil works just fine.
- Milk: Adds moisture to the dough, resulting in a soft crumb.
- All-Purpose Flour: The structure foundation, use fresh for light, tender cookies.
- Baking Powder: Gives just enough lift to avoid heaviness without compromising chewiness.
- Water & Rosemary Sprig: Infuse the syrup dip with flavor and fragrance, making the cookies extra special.
- Food Coloring (Blue & Purple): For that eye-catching, festive touch that brings these cookies to life.
- Granulated Sugar (for coating): Adds a sparkling crunch and extra sweetness on the outside.
- Sugared Rosemary Sprigs: For an elegant, aromatic garnish perfect for gifting or holiday tables.
Make It Your Way
I love getting creative with this recipe by tweaking the spices or using different fruit jams, but the classic spiced plum version feels just right during the holidays. Feel free to swap out olive oil for coconut oil if you want a subtle tropical hint, or adjust the color scheme to match your party theme!
- Variation: I’ve tried making the jam with fresh blackberries instead of plums once, and while it changed the flavor beautifully, the classic plum-jam combo remains my favorite for that winter warmth.
Step-by-Step: How I Make Chewy Sugar Plum Cookies with Spiced Jam Recipe
Step 1: Make the Spiced Plum Jam
Start by simmering the cubed plums with sugar, lemon juice, vanilla, cinnamon, and cardamom pods in a saucepan. I like to let it bubble gently until the plums break down and the flavors meld into a fragrant jam. Stir occasionally and keep an eye on it so it doesn’t scorch. Once thickened, remove the spices and let the jam cool completely before using it—this step really builds that beautiful spiced flavor.
Step 2: Prepare the Cookie Dough
In a large bowl, whisk together sugar and salt. Then add eggs, olive oil, milk, and vanilla extract, mixing until combined. Gradually fold in the flour and baking powder until the dough comes together—it should feel soft but not sticky. Chill the dough while you prepare the dipping syrup to make rolling easier.
Step 3: Make the Colored Syrup Dip
Simmer water with sugar, vanilla, and a rosemary sprig until the sugar dissolves completely. Divide the syrup into two bowls and add blue food coloring to one and purple to the other. This colorful syrup dip not only adds moisture but creates a subtle, elegant gloss on the cookies.
Step 4: Shape, Fill, and Bake the Cookies
Take small portions of dough and gently flatten them. Place a teaspoon of chilled plum jam in the center and carefully fold the edges around the jam to enclose it. Roll each filled cookie in the colored syrup and then in granulated sugar before placing on a baking sheet. Bake for around 12-15 minutes until just set—avoid overbaking to keep these cookies chewy.
Step 5: Garnish with Sugared Rosemary
Once baked and cooled, top the cookies with sugared rosemary sprigs for an aromatic and festive decoration. I usually prepare these sprigs ahead of time by brushing fresh rosemary with simple syrup and rolling them in sugar until crystallized—such a pretty touch that also offers a lovely herbal hint.
Top Tip
Having made these cookies a handful of times, I’ve learned a few quirks that make the difference between so-so and spectacular. These tips will help you nail the texture, keep your jam from running, and ensure a beautiful final presentation.
- Chill the Dough: Resting the dough before shaping prevents stickiness and helps maintain cookie shape during baking.
- Cool the Jam Completely: Using warm jam can cause the dough to become too soft and hard to handle, so patience here pays off.
- Watch the Baking Time: These cookies bake quickly; pulling them out the moment edges are set keeps them soft inside.
- Roll in Syrup Quickly: Dip and sugar-coat swiftly before the syrup cools to get that perfect glossy, sugary crust.
How to Serve Chewy Sugar Plum Cookies with Spiced Jam Recipe
Garnishes
I always go with sugared rosemary sprigs because they add a lovely floral note that complements the spices in the jam and looks stunning. Sometimes, I also sprinkle extra granulated sugar or edible glitter right before serving for some sparkle.
Side Dishes
These cookies are perfect alongside a cup of herbal tea, spiced cider, or even mulled wine – the warmth of the drink pairs elegantly with the spiced plum filling. For more festive gatherings, I like serving them with a cheese board featuring mild cheeses and nuts for contrast.
Creative Ways to Present
For holiday parties, I arrange the cookies on a wooden platter layered with sprigs of fresh rosemary and dust the whole display lightly with powdered sugar to evoke a snowy effect. Wrapped in simple parchment and tied with a ribbon, they make delightful homemade gifts too.
Make Ahead and Storage
Storing Leftovers
I store the cookies in an airtight container at room temperature, layering parchment paper between batches to keep them from sticking. They stay wonderfully soft and chewy for up to five days—perfect if you’re prepping ahead for holiday festivities.
Freezing
For longer storage, I freeze the cookies after baking but before coating them in sugar. Once thawed, I dip them quickly in the syrup and sugar. This method keeps the cookies fresh without losing their signature chewiness.
Reheating
If you want to revive slightly older cookies, a quick 10-second zap in the microwave softens them up nicely. Just be careful not to overheat or they'll become too mushy. Warm cookies taste like they just came out of the oven!
Frequently Asked Questions:
Frozen plums can work in a pinch, but they often release more water and may result in a thinner jam. I recommend fresh plums for the best texture and flavor. If using frozen, thaw and drain excess liquid before cooking.
You can substitute olive oil with a neutral oil like canola or vegetable oil without drastically changing the cookie’s texture. Keep in mind olive oil adds a subtle earthiness that’s lovely in this recipe.
Dipping the cookies in colored syrup before sugar-coating helps keep them moist and adds a beautiful glossy finish. It also extends freshness, helping the cookies stay soft for days, which is perfect for holidays.
Absolutely! Making the plum jam a day or two ahead enhances the flavors as they meld further. Just store it in an airtight container in the fridge until you’re ready to fill your cookies.
Final Thoughts
Sharing this Chewy Sugar Plum Cookies with Spiced Jam Recipe with you feels like sharing a little holiday magic from my kitchen to yours. The blend of soft, chewy cookie dough with fragrant, spiced plum jam is a treat I always look forward to making—and I’m confident you’ll find it just as special. So grab some plums, invite the warmth of cinnamon and cardamom into your home, and give these cookies a try. Trust me, they’ll become a seasonal favorite you’ll reach for year after year.
Print
Chewy Sugar Plum Cookies with Spiced Jam Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sugar Plum Cookies are soft and chewy treats filled with a fragrant homemade plum jam infused with warm spices. The dough, made with olive oil, ensures a tender texture and subtle earthy flavor. After baking, the cookies are dipped in colored syrup and rolled in sugar, making them festive and perfect for holidays.
Ingredients
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 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 15 minutes. Remove the cinnamon stick and cardamom pods and let the jam cool.
- Make the Cookie Dough: In a large bowl, whisk together sugar and sea salt. Add the eggs one at a time, beating well after each addition. Stir in the olive oil, milk, and vanilla extract until combined. In a separate bowl, sift the flour and baking powder, then gradually add to the wet ingredients, mixing until a soft dough forms.
- Assemble the Cookies: Preheat the oven to 350°F (175°C). Roll the dough into small balls, flatten slightly, and place a teaspoon of plum jam in the center. Fold the dough around the jam to seal it, then place the cookies on a baking sheet lined with parchment paper.
- Bake the Cookies: Bake for 15 minutes or until the edges are lightly golden. Remove from oven and let cool on the tray for 5 minutes before transferring to a wire rack.
- Prepare the Colored Syrup: In a saucepan, combine sugar, water, vanilla extract, and rosemary sprig. Bring to a boil and simmer for 5 minutes. Remove the rosemary sprig. Divide the syrup into two bowls and add blue food coloring to one and purple to the other, adjusting the amount for desired intensity.
- Dip and Coat the Cookies: Once cookies are cooled, dip each one briefly into the colored syrup, then roll in granulated sugar to coat. Place sugared rosemary sprigs on top for decoration.
- Serve and Store: Allow the cookies to dry slightly so syrup sets. Store in an airtight container to keep cookies soft and flavorful for several days.
Notes
- Use olive oil for a subtle earthy flavor and soft texture; substitute with neutral oil if preferred.
- The spiced plum jam offers warmth without spiciness, making it kid-friendly.
- Colored syrup and sugar coating keep cookies moist and festive.
- Store cookies in an airtight container to maintain softness for up to a week.
- Sugared rosemary sprigs add a beautiful and aromatic decoration.
Nutrition
- Serving Size: 1 serving
- 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
Leave a Reply