Desserts

Sugar Plum Shortbread Cookies

Name: Sugar Plum Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup finely chopped dried plums (or prunes); 1 tablespoon sugar for sprinkling (optional)

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These sugar plum shortbread cookies pair the tender, buttery crumb of classic shortbread with sweet, chewy chopped dried plums. They bake up pale gold at the edges, smell warm and vanilla-forward, and offer a melt-in-your-mouth texture with little pops of fruity sweetness. They make a cozy cookie for holiday platters, afternoon tea, or a homemade gift.

Recipe Information

Prep Time: 15 minutes
Cook Time: 12–15 minutes (one batch)
Total Time: 30 minutes (15 min prep + 15 min bake)
Servings: about 24 cookies
Difficulty Level: Easy

Nutrition Information

(Approximate per cookie; yields 24 cookies)

Calories per serving: 120 kcal
Protein: 1.0 g
Carbohydrates: 11 g
Fat: 7.7 g
Fiber: 0.4 g
Sugar: 3.8 g
Sodium: 25 mg

Why Make This Sugar Plum Shortbread Cookies

These cookies are quick, reliable, and full of comfort. The shortbread base gives a rich, buttery melt with a crisp edge and soft center. Chopped dried plums add a natural, jammy sweetness and little chewy bursts that balance the cookie’s richness. They look delicate on a plate and taste like a grown-up holiday treat — simple but special.

How to Make Sugar Plum Shortbread Cookies

This recipe is straightforward: cream butter and powdered sugar, add flour and salt, fold in chopped dried plums, shape, and bake until edges are lightly golden. You can mix and bake in about 30 minutes total. If you like, chill the dough briefly for neater shapes and firmer centers.

For other festive cookie ideas, try a colorful option like Grinch sugar cookies for a playful holiday tray.

Ingredients:

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup finely chopped dried plums (or prunes)
1 tablespoon sugar for sprinkling (optional)

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure your ingredients so everything is ready. If your butter is too firm, let it sit at room temperature for 15–20 minutes until soft but not melted.

Step 2: Mixing

In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes by hand. Mix in the vanilla extract. Gradually add the flour and salt, stirring until the dough just comes together. Gently fold in the chopped dried plums so they distribute evenly without overworking the dough.

Step 3: Shaping and Baking

Roll the dough into small balls (about 1 to 1.25 inches) and place them on the prepared baking sheet, spacing them about 1.5 inches apart. Flatten each ball slightly with the palm of your hand or the bottom of a glass. If you like a little sparkle, sprinkle about 1/8 teaspoon of the granulated sugar on top of each cookie. Bake for 12–15 minutes, or until the cookie edges are lightly golden.

Step 4: Cooling and Serving

Remove the baking sheet from the oven and let the cookies cool on the sheet for 3–4 minutes, then transfer them to a wire rack to cool completely. The centers will firm as they cool. Serve once cool or store as directed below.

How to Serve Sugar Plum Shortbread Cookies

Serve these cookies on a holiday platter with tea or coffee. They pair well with citrus marmalade, a thin lemon glaze, or a dusting of extra powdered sugar. Offer them with cheese and fruit for a tea-time plate, or package them in a tin with parchment for a lovely homemade gift.

How to Store Sugar Plum Shortbread Cookies

At room temperature: Store in an airtight container for up to 5 days. Place a sheet of parchment between layers to prevent sticking.
In the refrigerator: Keep in an airtight container for up to 2 weeks (they may firm more).
In the freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
To freeze dough: Shape into logs, wrap tightly, and freeze up to 3 months. Slice and bake from frozen, adding 1–2 minutes to the bake time.

Expert Tips for Perfect Sugar Plum Shortbread Cookies

Use room-temperature butter. It creams faster and traps air for a light texture.
Measure flour by spooning into the cup and leveling with a knife to avoid dense cookies.
Don’t overmix once flour is added. Overworking creates tougher shortbread.
Finely chop the dried plums so they disperse and soften in the short bake time.
If dough is crumbly, add 1 teaspoon of cold water at a time until it holds together.
For cleaner shapes, chill the dough balls 15 minutes before baking.
Watch the edges for light gold — shortbread can look underdone yet be perfectly baked inside.

Delicious Variations

Orange & Plum: Add 1 teaspoon orange zest to the dough for citrus lift.
Spiced Plum: Stir in 1/2 teaspoon ground cinnamon and a pinch of nutmeg.
Almond Plum: Replace 1/4 cup flour with finely ground almonds for nuttiness.
Brown Butter Shortbread: Brown the butter, cool it, then use in place of softened butter for a nutty flavor.
Chocolate Drizzle: Once cool, drizzle melted dark chocolate over the cookies for a sweet contrast.

Frequently Asked Questions

Q: Can I use fresh plums instead of dried plums?
A: Fresh plums contain too much water and will make the dough wet. Use dried plums (prunes). If you only have fresh, chop them very small, pat dry, and add only a few teaspoons — expect softer texture and a change in bake time.

Q: My dough is too crumbly. What can I do?
A: Add 1 teaspoon of cold water or milk at a time and mix gently until the dough holds together. Chill briefly to help it firm before shaping.

Q: Why are my cookies spreading too much?
A: If butter is too soft or you used too much sugar, cookies can spread. Chill dough balls 10–15 minutes before baking and ensure you measured ingredients correctly.

Q: Can I make these gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Texture will vary slightly but should remain cookie-like.

Q: How do I keep the cookies crisp, not soft?
A: Bake until edges are lightly golden and cool completely on a rack. Store in a tin at room temperature with a paper towel on top to absorb humidity. Avoid storing in the fridge, which can make them soft sooner.

Q: Can I use salted butter?
A: You can, but reduce or omit the added 1/4 teaspoon salt. Taste preference varies; salted butter will give a slightly saltier, savory edge.

Conclusion

These Sugar Plum Shortbread Cookies are simple to make and full of warm, buttery flavor with fruity bites from dried plums. They make a lovely addition to holiday trays, tea service, or gift tins — soft in the center, crisp at the edges, and lightly fragrant with vanilla. For a similar take and more baking notes, see Rumbly in my Tumbly’s Sugar Plum Shortbread Cookies. Give this recipe a try — the small effort brings big, comforting flavor.