Sugar Plum Jam Shortbread Cookies

Sugar Plum Jam Cookies are spiced shortbread cookies with red jam on top. They are so festive for the holidays!

Course Dessert

Cuisine American

Prep Time 40

Cook Time 10

Cool Time 40

Total Time 1 30

Servings cookies

Calories 56kcal

Author Meghan

Equipment

1 small (1-inch) cookie cutter
1 food grade paint brush

Ingredients

2½ cups unbleached all purpose flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
6 tablespoons granulated sugar
1½ tablespoons grated orange zest
1 cup salted butter 2 sticks

For Topping

¼ cup Sugar Plum jam or other red jam
1 tablespoon granulated sugar for sprinkling
sparkling white sugar for sprinkling

Instructions

Preheat the oven to 325°F.
Line two baking sheets with parchment paper and set aside.
In a medium bowl, combine the flour, spices, salt, sugar and zest.
2½ cups unbleached all purpose flour, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt, 6 tablespoons granulated sugar, 1½ tablespoons grated orange zest
Using a pastry blender or a stand mixer with the paddle attachment, cut the butter into the dry ingredients until the mixture resembles fine crumbs and begins to cling together. The dough will still be very crumbly. Knead the dough on a lightly floured surface until smooth.
1 cup salted butter
Form the dough into a ball then flatten into a disc. Roll the dough on a lightly floured surface until ½-inch thick. Use small cookie cutters to cut into shapes. Place the cookies onto the baking sheets 2 inches apart.
Bake for 5 to 10 minutes (depending on size and thickness) until the bottoms start to brown and centers are set.
Remove baking sheets from the oven and allow cookies to cool on trays for 2 minutes before transferring to a cooling rack to cool completely.
After the cookies have reached room temperature, place some of the jam in a microwave safe bowl and heat for about 10-20 seconds until the jam is easier to spread.
Use a small spoon or a food-grade paint brush to apply the jam on top of each cookie.
Sprinkle the cookies with sparkling sugar. Store the cookies at room temperature in a single layer of an airtight container.

Notes

If you want the jam to be baked on the cookies as opposed to added after, in step 5, carefully spread the jam over each cookie before baking, as shown on Rumbly in my Tumbly.

Source: Adapted from WickedGoodKitchen.com

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