Description
Irresistible Sugar Plum Shortbread Cookies are buttery, crumbly, and filled with festive plum jam for the perfect holiday treat. These cookies combine classic shortbread richness with fruity sweetness, elegant enough for Christmas dessert tables, cookie exchanges, or cozy winter nights with tea.
Ingredients
Scale
- For the Shortbread Base:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 tsp pure vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 tsp salt
- For the Filling:
- 1/2 cup (120ml) plum jam or sugar plum preserves
- Optional: powdered sugar for dusting
Instructions
- Make the Dough: Cream butter and sugar together until light and fluffy (2–3 minutes). Add vanilla, then mix in flour and salt until combined into a soft dough.
- Shape the Cookies: Preheat oven to 350°F (175°C). Roll tablespoon-sized dough balls, place 2 inches apart on a parchment-lined baking sheet, and press a thumbprint into each center.
- Add Filling: Spoon or pipe about 1/2 teaspoon plum jam into each indentation.
- Bake: Bake for 12–14 minutes, until edges are lightly golden. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Finish: Dust with powdered sugar if desired before serving.
Notes
- Use softened butter: Ensures a tender, melt-in-your-mouth texture.
- Don’t overmix: Mix only until the dough comes together to prevent toughness.
- Chill dough if soft: 15–20 minutes in the fridge keeps cookies from spreading.
- Jam alternatives: Try cherry, raspberry, or fig preserves for variety.
- Storage: Store airtight at room temp up to 1 week or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Category: Dessert, Cookies, Holiday
- Method: Baked
- Cuisine: American, European
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg