These soft, spiced Sugar Plum Fairy Cookies hide a sweet plum jam center and get topped with the dreamiest berry buttercream frosting. I first made them the year my daughter begged to watch The Nutcracker three times in one week, and now they're part of our December tradition. They're easier than they look, and the pink sparkling sugar makes them feel like something from a bakery window.
If you love festive treats that taste as magical as they look, you'll want to add these to your lineup alongside Andes Mint Cupcakes and Salted Caramel Butter Bars.
Why You'll Love This Sugar Plum Fairy Cookies
These Sugar Plum Fairy Cookies check every box for holiday baking. They're soft, chewy, and bursting with warm spices and bright citrus. The plum jam filling adds a fruity sweetness that pairs beautifully with the spiced cookie base, and the berry buttercream frosting makes them feel extra special.
They're also surprisingly simple to put together. The dough comes together quickly, and while sealing the jam inside each Sugar Plum Fairy Cookies takes a little patience, it's totally doable even if you're not an experienced baker. Kids love helping roll them in the pink sparkling sugar, and the final result looks like something you spent all day on.
They freeze beautifully, so you can make them ahead for holiday parties or cookie swaps. And if you're looking for more festive treats to fill your dessert table, try pairing them with Butterscotch Crunch Cake or No Bake Marshmallow Cheesecake.
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Sugar Plum Fairy Cookies Ingredients
Here's what you'll need to make these festive Sugar Plum Fairy Cookies from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Spiced Orange Sugar Cookies:
- All-purpose flour : Forms the structure of the cookies and keeps them soft and chewy. Spooning and leveling prevents packing in too much flour.
- Baking powder : Helps the cookies puff up slightly and gives them a tender crumb.
- Baking soda : Works with the baking powder to create the perfect texture.
- Salt : Balances the sweetness and enhances all the other flavors.
- Ground cardamom : Adds a warm, floral spice that makes these cookies feel special.
- Ground cinnamon : Brings cozy warmth and pairs beautifully with the orange zest.
- Ground cloves : A little goes a long way. This adds depth and a hint of spiced sweetness.
- Ground nutmeg : Rounds out the spice blend with a warm, slightly sweet note.
- Granulated white sugar : Sweetens the dough and helps create those lightly crisp edges.
- Unsalted butter : Adds richness and helps the cookies bake up tender. Make sure it's soft enough to cream easily.
- Egg : Binds everything together and adds moisture.
- Vanilla bean paste : Gives a rich, vanilla flavor with little specks throughout. You can use vanilla extract if that's what you have.
- Orange zest : Brightens the whole cookie with fresh citrus flavor.
- Plum jam : The surprise filling in each cookie. Cold jam is easier to work with and less likely to leak. Stonewall Kitchen Sugar Plum Jam is my favorite.
- Pink sparkling sugar : Coats the outside and makes the cookies sparkle.
For the Berry Plum Buttercream Frosting:
- Freeze-dried berries : Adds natural berry flavor and a pretty pink color. Use strawberries, raspberries, blackberries, or a mix.
- Unsalted butter : The base of the frosting. Softened butter whips up fluffy and smooth.
- Salt : Just a pinch to balance the sweetness.
- Plum jam : Adds fruity flavor and a hint of moisture to the buttercream.
- Powdered sugar : Sweetens and thickens the frosting.
- Heavy cream ): Thins the frosting to the perfect piping consistency.
- Pink sprinkles: For decoration and a little extra sparkle.
How to Make Sugar Plum Fairy Cookies
Follow these steps to make your Sugar Plum Fairy Cookies from start to finish.
Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easier.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, cinnamon, cloves, and nutmeg. Set this aside while you work on the wet ingredients.
Cream butter and sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter and sugar together for 1 to 2 minutes until the mixture looks light and fluffy. This step adds air to the dough and makes the cookies tender.
Add wet ingredients: Add the egg, vanilla bean paste, and orange zest to the butter mixture. Mix on medium speed until everything looks pale and fluffy, about 1 to 2 minutes. The orange zest will fill your kitchen with the best smell.
Combine with dry ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Don't overmix, or the cookies can turn out tough.
Shape dough: Scoop dough with a 2-tbsp cookie scoop. Flatten each scoop in your hand and place ½ teaspoon of cold plum jam right in the center. The cold jam is key here, it won't leak as easily.
Seal and roll dough: Fold the dough into an envelope shape to cover the jam, then pinch the edges together and roll it into a smooth ball. Make sure the jam is sealed inside so it doesn't ooze out during baking.
Coat in sugar: Roll each dough ball in pink sparkling sugar until it's completely covered, then place them on the prepared baking sheets at least 2 inches apart. Gently flatten each one slightly to form a circle, but be careful not to squish the jam out.
Bake: Bake for 9 to 10 minutes. The cookies should look set around the edges but still soft in the center. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. They'll firm up as they cool.
Make frosting: While the cookies cool, process the freeze-dried berries in a food processor until they turn into a fine powder. Sift the powder to remove any seeds or larger chunks.
Mix frosting: In a medium bowl, beat the softened butter and salt with an electric mixer for 3 to 4 minutes until fluffy. Add the plum jam and berry powder, then mix in the powdered sugar and heavy cream until the frosting is light and fluffy. Add more cream if you need to thin it out for piping.
Frost cookies: Transfer the frosting to a piping bag fitted with a decorative tip like a Wilton 2D. Pipe a swirl of frosting onto each cooled cookie, then top with pink sprinkles.
Enjoy: Serve and enjoy your festive Sugar Plum Fairy Cookies! They're beautiful, delicious, and perfect for sharing.
Equipment For Sugar Plum Fairy Cookies
Here's what makes this Sugar Plum Fairy Cookies easier:
- Electric mixer: For creaming the butter and sugar and whipping up the frosting.
- Food processor: To grind the freeze-dried berries into a fine powder.
- Piping bag with decorative tip: A Wilton 2D tip creates beautiful swirls, but any star tip works.
- Cookie scoop (2 tbsp): Keeps the cookies uniform in size so they bake evenly.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Cooling rack: Lets air circulate around the cookies so they cool evenly.
Substitutions and Variations
Here's how to adapt this Sugar Plum Fairy Cookies:
Jam: If you can't find plum jam, try raspberry, strawberry, or apricot jam. Each one will give the cookies a slightly different flavor, but they'll all taste wonderful.
Spices: Not a fan of cardamom? You can leave it out and increase the cinnamon to 2 teaspoon instead. The cookies will still be delicious.
Vanilla bean paste: Swap it for 1 tablespoon of vanilla extract if that's what you have on hand.
Freeze-dried berries: Use any combination you like. Strawberries and raspberries are my favorites, but blackberries and blueberries work too.
Sparkling sugar: You can use regular granulated sugar if you don't have pink sparkling sugar, but the sparkle really does make them feel more festive.
Buttercream: If you want to skip the piping bag, you can spread the frosting on with a knife or the back of a spoon. It won't look quite as fancy, but it'll taste just as good.
Storage Tips
These Sugar Plum Fairy Cookies keep well, so you can make them ahead.
Room temperature: Store frosted cookies in an airtight container at room temperature for up to 3 days. If you stack them, place parchment paper between the layers so the frosting doesn't smudge.
Refrigerator: Because of the buttercream frosting, these Sugar Plum Fairy Cookies can also be refrigerated for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.
Freezer: You can freeze the baked, unfrosted cookies for up to 2 months. Let them cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Thaw at room temperature and frost before serving.
Frosting separately: If you're making these ahead, consider freezing the cookies unfrosted and making the buttercream fresh when you're ready to serve.
Serving Suggestions
These Sugar Plum Fairy Cookies are perfect for:
Holiday cookie trays: They look beautiful next to classic sugar cookies, gingerbread, and chocolate crinkles.
Afternoon tea: Serve them with a pot of Earl Grey or a cup of hot cocoa for a cozy winter treat.
Nutcracker viewing party: If you're watching the ballet with friends or family, these Sugar Plum Fairy Cookies are the perfect festive snack.
Gift boxes: Pack them in a pretty tin or box and give them as homemade holiday gifts. Everyone will be impressed.
Expert Tips
Keep the jam cold: Cold jam is much easier to work with and less likely to leak out during baking. I keep mine in the fridge until I'm ready to fill the cookies.
Don't overfill: It's tempting to add extra jam, but ½ teaspoon is the perfect amount. Too much and it'll ooze out while baking.
Seal the dough well: Make sure the edges are pinched together tightly so the jam stays inside. Roll the dough into a smooth ball so there are no cracks.
Watch the baking time: These Sugar Plum Fairy Cookies bake quickly. Pull them out when the edges look set but the centers still look slightly soft. They'll firm up as they cool.
Let them cool completely: Don't frost warm Sugar Plum Fairy Cookies or the buttercream will melt. Let them cool on a rack for at least 30 minutes.
Sift the berry powder: This removes seeds and larger chunks so your frosting is silky smooth.
FAQ
What are sugar plum cookies?
Sugar plum cookies are festive cookies inspired by the Nutcracker ballet's Sugar Plum Fairy. They're typically made with spiced sugar cookie dough and plum jam, and they often feature pink or purple decorations. They're sweet, spiced, and perfect for the holiday season. My trick is to use really good plum jam and not skip the orange zest.
What are common mistakes when making sugar cookies?
The most common mistakes are overmixing the dough, which makes cookies tough, and overbaking, which dries them out. Also, using cold butter instead of softened butter can make the dough hard to work with. Make sure to measure your flour correctly by spooning and leveling, and don't skip chilling the dough if the recipe calls for it.
What is Snoop Dogg's cookie recipe?
Snoop Dogg is known for his love of baking, and he's shared a few cookie recipes over the years, including classic chocolate chip cookies. While his recipes aren't related to Sugar Plum Fairy Cookies, they're fun to try if you're looking for a more traditional cookie. You can usually find his recipes online or in his cookbook.
What makes the sugar plum fairy special?
The Sugar Plum Fairy is one of the most iconic characters in Tchaikovsky's Nutcracker ballet. She rules the Land of Sweets and dances a beautiful solo in Act II. These Sugar Plum Fairy Cookies are named after her because they're sweet, whimsical, and feel like something from a fairy tale. The plum jam and pink frosting are a nod to her magical, dreamy vibe.
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Pairing
These are my favorite dishes to serve with Sugar Plum Fairy Cookies
Sugar Plum Fairy Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cardamom, cinnamon, cloves, and nutmeg. Set aside.
- In a large bowl, cream the softened butter and sugar with an electric mixer on high for 1-2 minutes until light and fluffy.
- Add the egg, vanilla, and orange zest. Mix on medium speed until pale and fluffy, about 1-2 minutes.
- Gradually add the dry ingredients to the wet mixture and mix on low until just combined.
- Use a 2-tbsp cookie scoop to scoop dough, then flatten each scoop and place ½ teaspoon of plum jam in the center.
- Carefully fold the dough over the jam, pinching the edges together, and roll into a smooth ball. Be gentle to avoid squeezing the jam out.
- Roll each dough ball in pink sparkling sugar and place them on the baking sheets, at least 2 inches apart. Slightly flatten each ball into a circle, careful not to squish the jam.
- Bake 6-8 cookies at a time for 9-10 minutes, then let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- While the cookies bake, prepare the frosting. In a food processor, pulse the freeze-dried berries until ground into a fine powder. Pass the powder through a sieve to remove any large seeds.
- In a medium bowl, beat the softened butter and salt with an electric mixer until fluffy, about 3-4 minutes.
- Add the plum jam and berry powder, and mix until combined.
- Gradually add the powdered sugar and cream, mixing on low until combined, then beat on high until light and fluffy.
- Transfer the frosting to a piping bag fitted with a decorative tip (Wilton 2D tip recommended).
- Once the cookies are completely cooled, pipe frosting onto each cookie and decorate with pink sprinkles.
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