Perfect Sugar Plum Shortbread Cookies Recipe for Christmas

Picture this: the aroma of buttery shortbread mingling with the subtle sweetness of sugar plums wafting through your kitchen. The oven’s warm glow reflects off the twinkling Christmas lights, and there’s a soft hum of holiday music in the background. These Perfect Sugar Plum Shortbread Cookies are not just a treat—they’re a Christmas tradition waiting to happen. The first time I baked these, it was a chilly December evening, and the moment I took a bite, I felt like I had discovered holiday magic in cookie form. Honestly, they’re the kind of cookies that make you pause, smile, and savor every crumb.

Years ago, I came across a recipe for shortbread cookies that was good but missing that festive sparkle. So, I experimented, adding some dried sugar plums that I had leftover from a holiday fruit basket. What emerged was a cookie that felt like a warm hug—soft, buttery, with a delicate hint of fruitiness. My family was hooked immediately, sneaking cookies off the cooling rack before I even had a chance to plate them. Now, it’s a staple at our Christmas gatherings and the perfect addition to any holiday cookie platter.

If you’re looking to brighten up your Pinterest board or create a sweet surprise for your loved ones this Christmas, bookmark this recipe. It’s dangerously easy to make, and the flavor is pure comfort. Trust me, once you try these Sugar Plum Shortbread Cookies, they’ll become a cherished part of your holiday baking tradition.

Why You’ll Love This Recipe

• Quick and Easy: These cookies come together in under an hour, making them perfect for busy holiday schedules.
• Simple Ingredients: You likely have most of these ingredients in your pantry, and they’re easy to find if you don’t.
• A Holiday Crowd-Pleaser: The festive sugar plum flavor mixed with buttery shortbread makes these cookies a hit with kids and adults alike.
• Customizable: Whether you prefer a touch of almond extract, a dusting of powdered sugar, or even a drizzle of white chocolate, these cookies adapt beautifully to your taste.
• Unbelievably Delicious: The melt-in-your-mouth texture combined with the subtle fruitiness of sugar plums is holiday magic in every bite.

What sets this recipe apart is the perfect balance between buttery richness and the gentle sweetness of sugar plums. It’s not overpowering, but just enough to add a festive flair. Plus, the cookie dough is forgiving and easy to work with, whether you’re rolling it out for cookie cutters or forming it into rustic rounds. These cookies are a joy to bake and even more delightful to eat. They’re not just another shortbread—these are the ones you’ll want to gift (or keep all to yourself). And hey, I won’t judge!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver a buttery base with a hint of fruity sweetness. Everything is easy to find, and I’ve included a few substitution tips to keep it versatile.

• Unsalted Butter: Softened to room temperature for easy mixing. (Adds richness and that classic shortbread texture.)
• Powdered Sugar: Gives the cookies their melt-in-your-mouth texture. (Granulated sugar will make them too gritty.)
• Vanilla Extract: Adds a warm, sweet aroma and flavor. (For a twist, try almond extract.)
• All-Purpose Flour: The foundation of the shortbread. (You can use gluten-free flour for a GF option.)
• Dried Sugar Plums: Finely chopped for bursts of flavor in every bite. (Substitute with dried figs or apricots if needed.)
• A pinch of salt: Balances the sweetness and enhances the flavors.

Optional: You can dust the cookies with powdered sugar for a snowy effect or drizzle them with melted white chocolate for extra decadence.

Equipment Needed

• Mixing bowls: One large bowl for the dough and a smaller one for the sugar plum mixture.
• Hand or stand mixer: Makes creaming the butter and sugar a breeze. (You can use a sturdy whisk and some elbow grease if you don’t have a mixer.)
• Cookie cutters: Perfect for festive shapes like stars or Christmas trees. (Or simply roll the dough into balls for a rustic look.)
• Baking sheets: Lined with parchment paper for easy cleanup.
• Cooling rack: Ensures your cookies cool evenly.
• Sharp knife: For finely chopping the sugar plums.

If you’re using cookie cutters, make sure to chill the dough before rolling it out—it helps keep the shapes crisp. And if you don’t have parchment paper, a light greasing of the baking sheet works just as well.

Preparation Method

1. In a large mixing bowl, cream together 1 cup (230g) of softened unsalted butter and 1/2 cup (60g) of powdered sugar until smooth and fluffy, about 2-3 minutes.
2. Add 1 teaspoon of vanilla extract and a pinch of salt. Mix until well combined.
3. Gradually sift in 2 cups (250g) of all-purpose flour, mixing on low speed until the dough starts to come together. It should be soft but not sticky.
4. Fold in 1/2 cup (85g) of finely chopped dried sugar plums. Ensure they are evenly distributed throughout the dough.
5. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to chill. (This step helps the cookies hold their shape during baking.)
6. Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out the dough to about 1/4 inch thickness if using cookie cutters. For rustic rounds, simply scoop out portions and flatten them slightly with your palm.
8. Place cookies on the prepared baking sheets, leaving about 1 inch between each cookie.
9. Bake for 12-15 minutes, or until the edges are just starting to turn golden. (Keep an eye on them—they burn quickly!)
10. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Optional: Dust with powdered sugar or drizzle with melted white chocolate for extra festive flair.

Store in an airtight container to keep them fresh for up to a week—or wrap them up for gifting. These cookies are too good not to share!

Cooking Tips & Techniques

Here are a few tips to ensure your Sugar Plum Shortbread Cookies turn out perfectly:

• Use room-temperature butter: This is key for achieving a smooth dough. Cold butter won’t cream properly, and melted butter will make the dough too runny.
• Chill the dough: Don’t skip the refrigeration step! It helps the cookies hold their shape and improves the texture.
• Don’t overmix: Once you add the flour, mix just until combined. Overmixing can make the cookies tough.
• Watch the bake time: These cookies are delicate and can go from golden to burnt quickly. Set a timer and check them around the 12-minute mark.
• Evenly chop the sugar plums: Large chunks can make the dough harder to roll out. Aim for small, even pieces.

These cookies are forgiving, but paying attention to these little details will make all the difference!

Variations & Adaptations

Here are some fun ways to switch things up:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free baking mix. Look for blends specifically designed for cookies.
• Nutty Twist: Add 1/4 cup (30g) of finely chopped almonds or pecans for extra texture and flavor.
• Citrus Infusion: Mix in 1 teaspoon of orange or lemon zest to brighten the flavor profile.
• Vegan Option: Use a plant-based butter and swap powdered sugar for a vegan-friendly option like coconut sugar.
• Seasonal Substitution: Replace sugar plums with dried cranberries or cherries for a more traditional holiday flavor.

I once tried swapping the sugar plums for dried apricots, and the result was equally delightful—soft and slightly tangy. Feel free to experiment and make these cookies your own!

Serving & Storage Suggestions

These cookies are best served at room temperature, but they’re equally delicious slightly chilled for a firmer texture. Pair them with a cup of hot cocoa, spiced cider, or your favorite coffee for a cozy treat.

To store, place the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe container for up to 2 months. Let the cookies thaw at room temperature before serving.

To reheat, pop them in a 300°F (150°C) oven for 5 minutes to refresh their buttery goodness. Trust me, they’re just as good—if not better—the next day!

Nutritional Information & Benefits

While these cookies are definitely a treat, they offer some surprising perks:

• Calories: Approximately 160 per cookie.
• Key benefits of sugar plums: Packed with fiber and natural sweetness, they add a festive touch without refined sugar overload.
• Butter’s role: Provides rich flavor and satiety, making a small cookie feel indulgent.
• Gluten-free option: Use almond flour for a lower-carb, nutrient-rich twist.
• Allergen note: Contains dairy and gluten—swap accordingly if needed.

When enjoyed in moderation, these cookies can be a sweet treat that doesn’t feel overly indulgent.

Conclusion

These Perfect Sugar Plum Shortbread Cookies are more than just a holiday recipe—they’re a memory in the making. They’re easy to make, endlessly customizable, and bring a touch of magic to your Christmas celebrations. I love how they fill my home with the smell of warm butter and fruit, and I can’t wait for you to try them!

If you do make them, I’d love to hear how they turned out. Leave a comment below, share a picture, or tag me on social media! Let’s spread some holiday cheer, one cookie at a time. Happy baking!

FAQs

Can I use fresh plums instead of dried sugar plums?

Fresh plums have too much moisture for this recipe. Stick with dried sugar plums or a similar dried fruit like apricots or cherries.

Do I have to chill the dough?

Yes, chilling the dough is key to achieving the perfect texture and shape. Don’t skip this step!

Can I make these cookies ahead of time?

Absolutely! These cookies freeze beautifully, so you can make them up to a month in advance.

What’s the best way to gift these cookies?

Place them in a decorative tin lined with parchment paper, or wrap them in cellophane bags tied with festive ribbons.

Can I use cookie cutters for this recipe?

Yes, the dough is firm enough for cookie cutters. Just make sure to chill it before rolling it out to hold the shapes.

Print