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
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 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
