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!
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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Chewy Sugar Plum Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sugar Plum Cookies are soft and chewy holiday treats filled with fragrant homemade plum jam infused with warm spices. The dough, made with olive oil, keeps the cookies tender and adds a subtle earthy note. After baking, the cookies are dipped in a colorful syrup and rolled in sugar for a festive finish, perfect for Christmas and holiday celebrations.
Ingredients
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
- Make the Plum Jam: In a saucepan, combine the plums, 1 cup of granulated sugar, vanilla extract, lemon juice, cinnamon stick, and cardamom pods. Simmer 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.
- Prepare the Cookie Dough: In a large mixing bowl, whisk together 1 cup sugar and sea salt. Add eggs one at a time, beating well after each addition. Mix in olive oil, milk, and vanilla extract until smooth. In a separate bowl, sift together the flour and baking powder, then gradually add to the wet ingredients, mixing until just combined into a soft dough.
- Shape and Fill the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Roll out the dough on a floured surface to about ¼ inch thickness. Cut into circles or desired shapes. Place a spoonful of cooled plum jam in the center of half the cutouts, then top with the remaining cutouts, pressing edges to seal.
- Bake the Cookies: Arrange the filled cookies on the baking sheets and bake for 12-15 minutes, until they are lightly golden around the edges. Remove from oven and let cool on wire racks.
- Prepare the Colored Syrup: In a saucepan, combine 1 cup sugar, 2 cups water, vanilla extract, and rosemary sprig. Bring to a boil, stirring until sugar dissolves. Remove from heat and strain out rosemary. Divide syrup into two bowls and add blue food coloring to one and purple food coloring to the other, mixing well.
- Dip and Coat the Cookies: While the cookies are still slightly warm, dip each into the colored syrup, then immediately roll in ½ cup granulated sugar to coat. Place on wire racks to dry slightly.
- Decorate and Serve: Garnish with sugared rosemary sprigs on top for a festive touch. Allow cookies to fully cool and syrup to set before serving. Store in an airtight container to keep cookies soft for days.
Notes
- Using olive oil in the dough keeps the cookies soft and adds subtle earthiness; substitute with a neutral oil if preferred.
- The warm spices in the plum jam infuse flavor without heat, perfect for a cozy holiday treat.
- Dipping cookies in colored syrup followed by sugar coating creates a festive, glossy finish and helps maintain softness.
- Sugared rosemary sprigs add a beautiful and aromatic decoration for holiday presentation.
- Store cookies in an airtight container at room temperature to keep them tender and flavorful for up to 5 days.
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
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