Description
Delight in these soft and chewy Sugar Plum Cookies, filled with a fragrant homemade plum jam infused with warm spices and dipped in colorful syrup. Made with olive oil for a tender texture and subtle earthy flavor, these festive cookies are perfect for Christmas and holiday celebrations, staying soft and delicious 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 your preferred milk)
- 1 tablespoon pure vanilla extract
- 3 cups all purpose flour (360g)
- 2 teaspoons baking powder
Syrup and Decorations
- 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 cubed plums, 1 cup granulated sugar, vanilla extract, lemon juice, cinnamon stick, and cardamom pods. Cook over medium heat until the plums break down and the mixture thickens to a jam consistency, about 15 minutes. Remove from heat and strain out the cinnamon stick and cardamom pods. Let the jam cool completely.
- Make the Cookie Dough: In a large bowl, whisk together the sugar and sea salt. Add eggs one at a time, beating well after each addition. Stir in the olive oil and milk, then add the vanilla extract and mix to combine.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls. Flatten each ball slightly and place a small dollop of plum jam in the center. Fold the dough around the jam to enclose it and reshape into a ball.
- Bake the Cookies: Place the jam-filled dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 12 to 15 minutes until the cookies are lightly golden and cooked through. Allow to cool on a wire rack.
- Prepare Colored Syrup: While cookies bake, combine 1 cup granulated sugar, 2 cups water, vanilla extract, and the rosemary sprig in a saucepan. Heat until sugar dissolves, then remove from heat and discard rosemary. Divide the syrup into two portions and add blue food coloring to one and purple to the other as desired.
- Dip and Coat Cookies: Dip each cooled cookie into the colored syrup, then roll in ½ cup granulated sugar to coat evenly. Place sugared cookies on a baking tray to set.
- Decorate: Garnish with sugared rosemary sprigs for a festive touch before serving.
Notes
- The olive oil in the dough keeps cookies soft and adds a subtle earthy flavor; use neutral oil if preferred.
- Spices in the plum jam add warmth without overpowering heat.
- Use room temperature eggs to ensure a smooth dough.
- Cookies can be stored in an airtight container and remain soft for several days.
- Adjust food coloring to achieve your preferred festive shades.
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
