Delicious Sugar Plum Shortbread Cookies

Ellie was stringing twinkly lights above her bookstore windows when she called me in a rush her neighborhood cookie swap was that night, and she wanted something nostalgic but not overly sweet. At the same time, Jonas in Portland texted me from his shared kitchen, snow flurries dancing outside: “Do you have a cookie recipe that tastes like holiday music feels?” A few hours later, we were all on the same page Sugar Plum Shortbread Cookies.

Later that weekend, my neighbor’s teenage daughter, Naomi, baked a batch for her school’s art auction. She brushed the jam onto each cookie like she was painting tiny ornaments.

The scent of orange zest and cloves lingered in their hallway for hours. I’ve since brought these to a friend’s Solstice potluck and mailed a tin to my cousin in Minnesota. Even my accountant messaged me asking for “those glittery cookies with the jam center.”

Sugar Plum Shortbread Cookies carry a quiet elegance with them crumbly, buttery layers balanced by tart plum jam and finished with a snowy sprinkle of sugar. They come together with everyday pantry items but feel dressed up enough for twinkling nights, quiet mornings, and everything between.

Short Description

Sugar Plum Shortbread Cookies are buttery, orange-scented cookies topped with a jewel-like layer of plum or berry jam, finished with sparkling sugar.

Key Ingredients

For the Orange Pecan Spice Shortbread

• 2½ cups all-purpose flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ cup finely chopped pecans or walnuts
• 6 tablespoons granulated sugar
• 1½ tablespoons freshly grated orange zest
• 1 cup salted butter, room temperature, cut into small pieces

For the Jam and Sugar Topping

• Plum, raspberry, or strawberry jam (homemade or store-bought)
• Granulated sugar (for sprinkling)
• Sparkling white sugar (for a festive finish)

Tools Needed

• Mixing bowls
• Pastry cutter or fork
• Rolling pin
• Cookie cutters (simple shapes work best)
• Parchment-lined baking sheets
• Small paintbrush or pastry brush
• Wire cooling racks

Cooking Instructions

Step 1: Make the Shortbread Dough

In a large bowl, combine flour, cinnamon, cloves, nuts, sugar, and orange zest. Use a pastry cutter or fork to cut in the butter until the mixture resembles fine crumbs. Gently knead the mixture in the bowl until a smooth dough forms. If it’s too crumbly, warm your hands slightly and knead longer until the butter softens into the flour.

Step 2: Roll and Cut

Lightly flour your surface and roll the dough to ½-inch thickness. Use cookie cutters to shape the dough, then transfer cookies to parchment-lined baking sheets, spacing them 2 inches apart.

Step 3: Add the Jam

Use a small paintbrush to gently brush a thin layer of jam onto the top of each cookie. Stay close to the center and avoid the edges to prevent overflow while baking.

Step 4: Bake to Perfection

Preheat oven to 325°F. Bake cookies for 18 to 22 minutes, until the edges are lightly golden and the centers are set. Avoid overbaking to keep the shortbread soft and tender.

Step 5: Sprinkle and Cool

While still warm, sprinkle granulated sugar and sparkling white sugar over the top. Transfer to wire racks and cool completely before serving or storing.

Why You’ll Love This Recipe

Buttery, melt-in-your-mouth texture

Hints of citrus and spice in every bite

Stunning presentation with minimal effort

Ideal for gifts, parties, and cookie swaps

Easy to prep ahead and freeze

Mistakes to Avoid & Solutions

Too crumbly dough?
That means the butter hasn’t fully incorporated. Warm your hands and knead longer. If needed, add 1 teaspoon of water at a time.

Cookies spreading too much?
Over-warming the dough can cause spreading. Chill the cut cookies on the tray for 10–15 minutes before baking if your kitchen is warm.

Jam leaking over the sides?
Only use a thin layer and avoid brushing too close to the edges. A small offset spatula works well for control.

Burnt bottoms?
Always use parchment and avoid dark-colored baking sheets, which absorb heat more quickly. Rotate pans halfway through baking.

Gritty sugar topping?
For a more delicate look, sprinkle sugar while cookies are still warm, not hot. The heat helps melt the sugar slightly into the surface.

Serving and Pairing Suggestions

Serve with spiced tea or mulled wine

Pair with a platter of mixed holiday cookies

Great as edible gifts in cookie tins

Add to dessert tables for winter events

Serve plated with a scoop of vanilla bean ice cream

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 5 days

Freezer: Freeze fully cooled cookies in layers with parchment between, up to 2 months

Thawing: Let cookies thaw at room temperature uncovered to maintain crispness

Reheating: Not recommended for this type—enjoy them at room temp for best texture

FAQs

1. Can I use other types of jam?
Yes. Raspberry, strawberry, cherry, or fig jam all work beautifully. Just choose something not too runny.

2. How do I get clean cookie edges?
Use metal cookie cutters and dip them in flour between each cut. This prevents sticking and smudging.

3. Can I make the dough in advance?
Absolutely. Wrap the dough tightly in plastic wrap and refrigerate up to 2 days or freeze for up to a month.

4. What’s the best way to ship these cookies?
Use a snug tin or box with parchment layers between cookies. Avoid jamming them tightly, as the jam makes them delicate.

5. Can I make these gluten-free?
Yes. Swap the all-purpose flour with a 1:1 gluten-free baking blend and reduce baking time by a couple minutes to prevent dryness.

Tips & Tricks

Grate the orange zest directly over the bowl to capture the citrus oils

Don’t skip the sparkling sugar—it adds crunch and visual sparkle

Bake on the middle rack to ensure even browning

Keep cookies uniform in size for consistent baking

Use cold butter for crumbly texture, warm hands for kneading

Recipe Variations

Chocolate Drizzle Version
Skip the jam, bake plain, then drizzle cooled cookies with melted dark chocolate and sprinkle chopped nuts.

Almond-Raspberry Version
Replace orange zest with 1 teaspoon almond extract and use raspberry jam. Garnish with sliced almonds before baking.

Cranberry-Pistachio Version
Use cranberry jam, pistachios instead of pecans, and add ¼ teaspoon cardamom for a unique twist.

Lemon-Lavender Version
Use lemon zest instead of orange, and add a pinch of dried culinary lavender for floral notes.

Final Thoughts

Sugar Plum Shortbread Cookies always seem to appear at just the right time. Whether it’s a bookstore party, a snowy weekend, or an unexpected bake sale, they bring sparkle to simple moments. The way the orange and clove fill the kitchen while you brush on the jam it feels like you’re wrapping each cookie in a bit of joy.

When I see someone bite into one and pause just for a second that’s when I know they’ve found a little magic in the ordinary. These cookies aren’t about being perfect or fancy. They’re about color, warmth, and that soft “crack” of sugar beneath your fingers. It’s those tiny details that make Sugar Plum Shortbread Cookies linger long after the tray is empty.