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.
Nutrition
Notes
A festive and fun treat for Christmas. The berry plum buttercream frosting gives these cookies a delightful tangy sweetness that pairs perfectly with the spiced orange cookie base.