Description
Delight in these festive Sugar Plum Cookies featuring a soft and chewy olive oil cookie dough filled with a fragrant homemade plum jam infused with warm spices. Dipped in colored syrup and rolled in sugar, these cookies stay soft and flavorful for days, making them perfect for holiday celebrations.
Ingredients
Scale
Plum Jam
- 2 cups plums (pitted and cut into cubes)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons 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
- Make 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 to a jam-like consistency, about 20-25 minutes. Remove the cinnamon stick and cardamom pods and let the jam cool.
- Prepare the Cookie Dough: In a mixing bowl, whisk together 1 cup sugar, sea salt, eggs, olive oil, milk, and vanilla extract until smooth and well combined. In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth, soft dough forms. Chill the dough in the refrigerator for 30 minutes.
- Shape and Fill Cookies: Preheat the oven to 350°F (175°C). Using a tablespoon, scoop dough and flatten each piece slightly on your palm. Place a small spoonful of the cooled plum jam in the center, then fold the dough around the jam to enclose it and form a ball. Place the filled dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 15 minutes or until the edges are lightly golden. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Colored Syrup: Combine 1 cup sugar and 2 cups water in a saucepan with vanilla extract and rosemary sprig. Bring to a boil and simmer for 10 minutes. Remove from heat, discard rosemary, and divide syrup into two bowls. Add blue food coloring to one and purple to the other to achieve desired colors.
- Dip and Coat Cookies: Dip each cooled cookie into the colored syrup, then immediately roll in the ½ cup granulated sugar until coated. Place cookies on a rack to dry slightly.
- Decorate: Garnish with sugared rosemary sprigs for a festive touch. Allow the syrup to set slightly before serving. Store cookies in an airtight container to maintain softness.
Notes
- Use olive oil or a neutral oil to keep cookies soft and add a subtle flavor; neutral oil works if you dislike olive oil.
- The plum jam is spiced but not spicy, providing a warm flavor perfect for holiday treats.
- Colored syrup and sugar coating keep cookies soft and add festive appeal.
- Room temperature eggs help achieve a smooth cookie dough texture.
- Chilling the dough ensures easier shaping and better texture.
- Store cookies in an airtight container to maintain softness for several days.
- You can substitute whole milk with any preferred milk, including plant-based options.
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
