Sweet, buttery, and sparkling with holiday magic — these Sugar Plum Shortbread Cookies are pure Christmas joy in every bite! Sugar Plum Shortbread Cookies with jam centers and sparkling sugar topping on a holiday plate. Perfect for the Holidays!
There’s something truly magical about holiday baking—the warmth of butter, the scent of orange and spice, and that cozy feeling of something sweet in the oven. These Sugar Plum Shortbread Cookies bring all of that magic together in one delicious bite. Made with a buttery orange-pecan dough and filled with fruity jam, they’re tender, festive, and absolutely irresistible.
Whether you’re baking for Christmas, hosting a cookie exchange, or looking for a homemade edible gift, these jam-filled shortbread cookies are sure to impress. Every bite combines the nutty crunch of pecans, the brightness of citrus, and the sweetness of jam for a cookie that feels like pure holiday joy.
Recipe Variations:
Replace orange zest with lemon zest for a citrus twist.Swap pecans for walnuts or almonds.
Use apricot or blackberry jam for different flavor notes.
Add a pinch of nutmeg for extra warmth.
How to Serve?
Serve your Sugar Plum Shortbread Cookies on a festive platter alongside hot cocoa, tea, or a holiday punch. They also make a beautiful addition to Christmas cookie trays or edible gift boxes.
How to Store?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them (without jam) for up to 2 months—just add the jam after thawing for best texture and flavor.
There’s no better way to celebrate the holidays than with a batch of these Sugar Plum Shortbread Cookies. They are beautiful, buttery, and bursting with festive flavor! Bake them for your next gathering, gift them to loved ones, or simply enjoy them with a warm drink on a chilly evening.
If you try this recipe, let us know in the comments how they turned out—and don’t forget to share a photo of your holiday cookie creations! Enjoy!
- 2½ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ cup finely chopped pecans
- 6 tablespoons granulated sugar
- 1½ tablespoons freshly grated orange zest
- 1 cup salted butter, at room temperature, cut into small pieces
- Plum, strawberry jam or raspberry jam (homemade or store-bought), optional
- Granulated sugar, optional for sprinkling
- Sparkling white sugar for a festive finish
- Preheat your oven to 325°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cinnamon, cloves, chopped pecans, sugar and orange zest.
- Add the butter and use a pastry blender or the paddle attachment of a stand mixer to blend until the mixture forms fine crumbs and begins to hold together.
- Use your hands to gently knead the dough until it forms a smooth ball.
- On a lightly floured surface, roll out the dough to ½-inch thickness.
- Use a star-shaped cookie cutter (or any favorite shape) to cut out cookies.
- Transfer to the prepared baking sheets, leaving 2 inches of space between each cookie.
- Using a small spoon or pastry brush, spread a thin layer of jam over the center of each cookie, leave a small border around the edges to prevent overflow during baking.
- Bake for 18 to 20 minutes, or until the edges are lightly golden and the centers are set. Baking time may vary slightly depending on the size and thickness of your cookies.
- While the cookies are still warm, sprinkle with a light dusting of granulated sugar, followed by a generous sprinkle of sparkling white sugar for that beautiful holiday sparkle.
- Let cookies cool completely on a wire rack.
- Serve
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