Description

Sugar Plum Cookies are soft and chewy treats filled with a fragrant homemade plum jam infused with warm spices. The cookie dough uses olive oil for a tender texture and subtle earthy flavor. These festive cookies are dipped in colorful syrup, rolled in sugar, and decorated with sugared rosemary sprigs, making them perfect for holiday celebrations. The plum jam’s cinnamon and cardamom provide a warm spiced note without overpowering heat, keeping the cookies delicious and fresh 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)
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)

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Instructions

Make the Plum Jam: In a saucepan, combine the plums, 1 cup granulated 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 15-20 minutes. Remove spices and let cool.
Prepare the Cookie Dough: In a mixing bowl, whisk together sugar and sea salt. Add eggs and whisk until smooth. Gradually add olive oil, milk, and vanilla extract, mixing until fully combined.
Combine Dry Ingredients: In another bowl, sift together the all-purpose flour and baking powder. Gradually add dry ingredients to the wet mixture, stirring to form a soft dough. Do not overmix.
Shape the Cookies: Preheat oven to 350°F (175°C). On a floured surface, roll out dough to about ¼ inch thickness. Cut into desired shapes or rounds. Place on baking sheets lined with parchment paper. Spoon a small amount of plum jam onto half the cookies and cover with another cookie to create a sandwich, gently pressing edges to seal.
Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Let cool completely on wire racks.
Prepare Colored Syrup: In a saucepan, combine 1 cup sugar, 2 cups water, vanilla extract, and rosemary sprig. Bring to a boil and stir until sugar dissolves. Remove from heat, discard rosemary, and divide syrup into two bowls. Add blue food coloring to one and purple to the other, stirring well.
Dip and Coat Cookies: Dip cooled cookies into the colored syrup briefly, then roll immediately in the ½ cup granulated sugar to coat. Place on racks to dry slightly.
Decorate: Garnish some cookies with sugared rosemary sprigs for a festive touch. Allow to set before serving.

Notes

Use olive oil for a soft, chewy texture, or substitute with a neutral oil if preferred.
The spices in the plum jam add warmth without spiciness, perfect for holiday treats.
Store cookies in an airtight container; syrup and jam keep them moist and fresh for several days.
Adjust food coloring quantity to achieve desired vibrant colors for dipping syrup.
Sugared rosemary sprigs add an elegant, festive decoration but can be omitted if unavailable.

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