There’s something truly magical about biting into a cookie that’s soft, chewy, and bursting with flavor. This Chewy Sugar Plum Cookies Recipe is exactly that kind of treat—fruity, spiced, and perfect for cozy moments or festive gatherings. Trust me, once you try these, you’ll want to make them again and again!

A white container lined with crumpled light brown paper holds about a dozen small round treats that look like purple and green berries coated in sugar granules, each with a small green sprig on top. Around the container on a white marbled surface are three more of these sugar-coated berry-like treats scattered loosely, with one broken in half revealing a light yellow cake inside and a dark red filling in the center. The background is softly decorated with blurred white and pink holiday items, including a red ribbon and lights. Photo taken with an iphone --ar 2:3 --v 7

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 Recipe
Top Tip
How to Serve Chewy Sugar Plum Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chewy Sugar Plum Cookies Recipe

Why You'll Love This Recipe

I remember the first time I made these cookies—the house smelled like a holiday market, with hints of cinnamon, cardamom, and fresh plums. It’s not just any cookie; it blends fruit and spice into something soft and chewy that you won’t forget.

Soft and Chewy Texture: Using olive oil and milk keeps the cookies tender and moist, giving them that perfect chew you crave.
Homemade Plum Jam Filling: Infused with warm spices, it adds a subtle yet fragrant sweetness that feels special.
Beautiful Presentation: Dipped in colorful syrup and rolled in sugar, these cookies look festive and inviting.
Lasts for Days: Thanks to the syrup bath, they stay soft and delicious even after a couple of days—perfect for holiday prep!

Ingredients & Why They Work

Every ingredient here plays a role in crafting the cookie’s unique character. The plum jam is the star, enriched with spices that mellow into a delicate taste. Olive oil is key for softness, and the syrup bath seals in moisture beautifully.

Flat lay of fresh whole purple plums with smooth skin, a small white ceramic bowl filled with fine granulated sugar, a few whole green cardamom pods, a 2-inch cinnamon stick with rich brown bark texture, a fresh lemon wedge showing juicy pulp, two large whole brown eggs with clean uncracked shells, a small white ceramic bowl of golden extra virgin olive oil, a small white ceramic bowl with creamy whole milk, a small white ceramic bowl holding pure vanilla extract, a neat pile of all-purpose flour with a fine soft texture, a few coarse grains of sea salt scattered beside, a fresh green rosemary sprig, and a small white ceramic bowl of water, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Plums: Fresh and ripe plums add juicy sweetness and natural fruitiness, essential for the jam filling.
Granulated Sugar: Multiple amounts used—for dough sweetness, jam, and coating—helps balance flavors and texture.
Vanilla Extract: Adds warmth and depth to both the jam and cookie dough.
Lemon Juice: Brightens the plum jam and balances sweetness with acidity.
Cinnamon Stick & Cardamom Pods: These whole spices infuse the jam with gentle holiday spice without overpowering.
Sea Salt: Enhances sweetness and rounds out the flavors.
Eggs: Provide structure and richness to the cookie dough.
Extra Virgin Olive Oil: Keeps cookies soft and adds a subtle earthy note; use a neutral oil if olive oil’s flavor is too strong for you.
Milk: Adds moisture and tenderness to the dough.
All-Purpose Flour: The base of the dough, providing structure that balances softness.
Baking Powder: Helps the cookies rise slightly, keeping them light.
Water, Rosemary, Food Coloring: Together they make a pretty colored syrup that coats the cookies for extra flavor and shine.
Sugared Rosemary Sprigs: Decorative and aromatic, perfect for garnishing and holiday presentation.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Chewy Sugar Plum Cookies Recipe is wonderfully versatile. I love experimenting—with different spices or oils—to make it my own, and you should definitely feel free to personalize it too.

Variation: I once swapped out cardamom for a pinch of ground ginger and got a lovely zing that brightened the plum’s sweetness—try it if you love a little kick!
Dairy-Free Option: Use almond or oat milk in place of whole milk and a neutral oil instead of olive oil for a subtle change that everyone can enjoy.
Color Play: I’ve used different food coloring in the syrup to match the season—reds and greens for Christmas, pastels for spring celebrations.

Step-by-Step: How I Make Chewy Sugar Plum Cookies Recipe

The image shows several dark purple plums, some whole and one cut open to reveal a bright red inside, scattered on a white marbled surface. Among the plums are three light purple, sugar-coated fruit pieces with a frosted texture. To the right, there is a small ballerina figurine with dark brown skin, wearing a pink and white tutu, posed gracefully with one arm raised and one leg extended. Small green leaves are also scattered around, adding a touch of natural detail. photo taken with an iphone --ar 2:3 --v 7

Step 1: Make the Spiced Plum Jam

Start by cooking down your cubed plums with sugar, lemon juice, vanilla, cinnamon, and cardamom. Let it simmer gently until it becomes a fragrant, thick jam. Don’t rush this—stir often and taste as you go. The spices need a little time to release their magic but avoid letting it burn on the bottom. I find using a wide pan helps it reduce faster and evenly.

Step 2: Prepare the Cookie Dough

While the jam cools, whisk together eggs, sugar, olive oil, milk, and vanilla. Then sift your dry ingredients—flour, baking powder, salt—and combine them carefully. The dough will be soft but manageable. If it feels too sticky, a light sprinkle of flour on your hands helps when shaping later.

Step 3: Shape and Fill the Cookies

Pinch off small dough balls, flatten them gently, then spoon a bit of the plum jam into the center before folding or folding in to enclose the jam. I like using my fingertips here—it keeps the dough tender and prevents tearing. Place them on your baking sheet lined with parchment paper.

Step 4: Bake and Cool

Bake in a preheated oven until they’re lightly golden. Don’t overbake; the cookies should feel soft to touch when out of the oven. Let them cool almost completely before the next step; this keeps the crumbs intact and ready for dipping.

Step 5: Dip in Colored Syrup and Sugar

Prepare the syrup by simmering water with sugar, vanilla, rosemary, and drops of blue and purple food coloring until infused and sticky. Dip each cookie briefly—just enough to coat—and then roll it in sugar for a sparkling finish. I love how this step keeps the cookies soft and adds a glossy, festive touch.

Top Tip

After many batches, I learned these tips really help nail the Chewy Sugar Plum Cookies Recipe every time—little things that make a big difference!

Jam Consistency: Make sure your plum jam is thick but still spreadable—too runny and it leaks, too stiff and it won’t melt into the cookie.
Dough Handling: Keep your hands lightly floured when shaping to avoid stickiness without adding too much flour, which can dry the cookies out.
Syrup Dipping Technique: Dip quickly and evenly—don’t soak or they might get soggy, but a good light coating maintains chewiness and adds flavor.
Baking Time: Set your timer for the minimum suggested time and check often; ovens vary, and you want soft cookies, not crisp ones.

How to Serve Chewy Sugar Plum Cookies Recipe

chewy sugar plum cookies - Serving Suggestion

Garnishes

I adore using sugared rosemary sprigs on top—they look so elegant and tie beautifully with the rosemary-infused syrup. Plus, that little herb touch makes every cookie feel like a mini gift. For a pop of color, I sometimes add a sprinkle of extra purple or blue sanding sugar.

Side Dishes

Pair these cookies with a warm cup of spiced tea or mulled wine—it cuts through the sweetness perfectly and complements the warm spice notes. They also go great alongside a simple whipped cream or mascarpone dip if you want to serve them at a party.

Creative Ways to Present

For Christmas, I like arranging the cookies on a rustic wooden board surrounded by fresh rosemary, cranberries, and fairy lights—simple but festive. Rolling them in colored sugar to match my holiday decor adds extra charm. You could even pack them up in pretty tins as sweet homemade gifts.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature. Because of the syrup bath, they stay wonderfully soft and fresh for at least 4-5 days—something you don’t often get with homemade cookies. Just keep them away from humidity to avoid stickiness.

Freezing

To freeze, I recommend freezing the baked cookies before dipping them in syrup. Wrap them tightly in plastic wrap, then put them in a freezer bag. When you’re ready, thaw, then dip in syrup and sugar fresh to retain that perfect texture.

Reheating

If you have leftovers that need a little refresh, pop the cookies in a warm oven (about 300°F) for 5 minutes. This lightly revives the chewiness without drying them out. Just be careful not to overheat!

Frequently Asked Questions:

Can I use frozen plums for the jam?

Absolutely! I’ve made the jam with frozen plums when fresh aren’t in season. Just thaw and drain excess juice before cooking to avoid a too-runny jam.

What if I don’t have cardamom or cinnamon sticks?

You can substitute with ground cinnamon and ground ginger. The flavor won’t be quite the same but will still be warm and delicious. I like a pinch of nutmeg too.

Can I make these cookies vegan?

With a few tweaks, yes! Use plant-based milk and an egg replacer (like flax eggs), plus a neutral oil instead of olive oil if you prefer. The texture might be slightly different but still tasty.

How do I prevent the cookies from being too sticky after dipping?

Only dip the cookies briefly in the syrup and let excess drip off before rolling in sugar. Also, cool the cookies fully before dipping to keep them from soaking up too much moisture.

Final Thoughts

Making this Chewy Sugar Plum Cookies Recipe has become one of my favorite holiday traditions—it’s rewarding to watch everyone’s faces light up at the first bite. The blend of fruit, spice, and that irresistible chewiness really makes these cookies stand out. I hope you find as much joy in baking and sharing them as I do. So go ahead, give it a try, and make your kitchen smell like a holiday dream.