So the Tale of Sugar Plum Fairy Cookies Begins…
Alright, you know how every family seems to have that one recipe that turns you into a total marshmallow? For us, it’s Sugar Plum Fairy Cookies. The first time I made them, I accidentally used twice as much almond extract because I was thinking about whether or not to let my little one help with the plums (should’ve known better). Still, they vanished off the tray in record time! Sometimes when I’m baking these late at night, I put on Tchaikovsky and do a half-hearted plie while the dough’s chilling—don’t judge; these cookies just have that effect.
Why You’ll Love This—Or At Least Why I Do
I whip up these cookies every holiday season, especially if it’s really cold out. There’s something about mixing dried plums with a little bit of magic (read: vanilla and a splash of orange zest) that makes the kitchen feel like a fairy has been in for a visit. My kids basically hover in the kitchen waiting for the first tray even if I tell them it’s too hot (so do I, honestly). If you’re into cookies that look a wee bit fancy but don’t actually take loads of fuss—these are for you. Unless you hate sprinkles—then maybe not, but on second thought, you can just leave them off!
What You’ll Need (and Swaps That’ve Saved My Bacon)
- 1 cup softened unsalted butter (I’ve used salted and just skipped the extra salt in a pinch—no disasters yet!)
- 1 cup granulated sugar (brown sugar works for a deeper thing, but the texture’s a bit different)
- 1 large egg
- 1 1/2 tsp vanilla extract (I once spilled extra—didn’t hate it)
- 1/2 tsp almond extract (Some skip this, but I think it’s where half the fairy magic comes from)
- 2 1/4 cups all-purpose flour (My friend tried gluten-free flour, said it worked, but they turned out a bit crumbly)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup finely chopped dried plums (or prunes—I get whatever’s on sale, honestly. Grandma swore by Sunsweet, but any will do)
- Zest of 1 orange (totally optional, but I think it makes ’em sing)
- Sprinkles or pastel sanding sugar for rolling (sometimes I use crushed freeze-dried berries if I’m feeling fancy)
Let’s Make Sugar Plum Fairy Cookies! (aka, Follow Along if You Can)
- Cream the butter and sugar in a stand mixer or a big bowl with a hand mixer—either is fine. I usually do this for about 3 minutes till it looks fluffy, though if I get bored, maybe only two and a half. At this point, it’s crazy tempting to sneak a spoonful.
- Add in the egg, vanilla, and almond extract. Beat again till just combined.
- Now dump in the flour, baking powder, and salt (maybe sift if you want, but honestly I rarely bother). Mix till it all comes together but don’t overdo it—unless you like tough cookies.
- Fold in those dried plums and orange zest. The dough gets a bit sticky, so don’t panic—it’s supposed to be weird.
- Chill the dough for at least 30 minutes, covered. Sometimes I leave it overnight and it actually tastes deeper the next day, though nine times out of ten I just get on with it.
- Scoop out tablespoon-sized blobs and roll in your sprinkles or sugar. Place about two inches apart on your lined baking tray (parchment, silicone mat, whatever’s handy).
- Bake at 350°F (180°C) for around 11–13 minutes, or until the edges just start to go golden. Don’t wait until they’re brown all over—it’s sad when they’re overdone.
- Let cool on the tray for five minutes (or do what I do: burn your mouth on the hot sugar because you couldn’t wait).
Real-life Notes I’ve Picked Up
- If the dough’s too sticky to roll, add a tablespoon of flour—but only if you can’t get it off your hands (I usually just wash and keep going).
- Cookies look almost underbaked when they’re done; they firm up a lot as they cool. I learned this the hard way. Actual confession—I once baked a batch twice. Oops.
- Orange zest is actually, maybe, optional—but I love it, so if you skip it for the first batch, try it next time. Trust me?
What Happens If You Want To Play (Variations!)
- Swapped dried plums for dried apricots—surprisingly yum, maybe even better? But not quite as fairy-like, if that matters.
- Added white chocolate chips once. Instant kid favorite, though they melted into strange little islands. Not mad about it.
- Tried with coconut flour—well, never again. Let’s just say it was more crumble than cookie. If you try it, you’ve been warned!
- Once sprinkled a little cinnamon sugar on top before baking; it smelled incredible, but the sugar didn’t really stick. Oh well.
No Stand Mixer? No Problem
Look, if you don’t have a mixer, use a wooden spoon, maybe give your arm a workout (or rope in a kid—mine like to start and then get bored halfway through). I’ve made the dough with a fork in a pinch; forearms definitely got a bit of a workout that time, but it turned out just fine. Don’t let anyone tell you you have to own fancy stuff.
Storing (But Honestly, They Never Last That Long)
If by some miracle you have leftovers (ha!), pop them in an airtight tin. They’ll keep for about 4 days at room temp, maybe a week if you hide them behind the soup cans (kids never look there). Actually, I think they taste even better the next day, if you can keep your hands off them that long.
Serve ‘em How You Like
I always put these out with a pot of black tea, but the neighbor swears by her Christmas mulled wine as the only ‘real’ way. Sometimes we sandwich vanilla ice cream between two for a very not-traditional fairy treat. One cousin piles them under the tree for Santa—never fails to get extra gifts, but I’m not saying that’s cause and effect.
Things I Messed Up (And You Don’t Have To)
- I once tried to skip the chilling step, thinking nobody would know—turns out, flat cookies aren’t nearly as festive. Just wait (I know, patience—it’s the worst).
- Overcooked them thinking they’d keep getting lighter. They don’t. They just get sad and crispy.
- Don’t get fancy with giant chunks of plum. They get chewy and weird. Dice them up small—it’s worth the extra thirty seconds.
Wait, I’ve Got Questions—Let’s Answer Them
Can I use other fruit?
Yep, you totally can—dried cranberries, chopped cherries, whatever’s gathering dust at the back of your cupboard. The texture’ll change a bit, but the fairy won’t mind.
Is almond extract absolutely necessary?
Honestly, no. But it brings this whole nutty something I really like. If you’re out, just go heavy on the vanilla. It’ll still work!
Why are they called Sugar Plum Fairy Cookies?
You’re thinking Nutcracker, right? Same! It’s mostly the dried plums and the whimsical sparkle on top. And because I wanted a name kids would actually remember.
Can I freeze the dough?
Ah! Good idea. Roll into balls, freeze on a tray, then pop into a bag. Bake straight from frozen, just add a couple minutes to the baking time. I only ever remember this after I finish the batch, so do as I say, not as I do.
What if my cookies spread too much?
Could be the butter’s too warm, or maybe the dough didn’t chill long enough. Happens to the best of us—just call them fairy crisps and dunk ’em in milk; nobody will mind!
So, there it is. Sugar Plum Fairy Cookies, warts and all. If you whip these up and they turn out a little daft-looking, just tell everyone they’re rustic. Works for me every time.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup plum jam
- Colored sugar crystals for decorating
Instructions
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1Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking powder, and salt.
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3In a large bowl, cream butter and sugar together until light and fluffy. Beat in the egg and vanilla extract.
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4Gradually add the dry ingredients to the wet ingredients and beat until just combined.
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5Gently swirl in the plum jam to create a marbled effect; do not overmix.
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6Scoop tablespoon-sized portions onto prepared baking sheets. Sprinkle with colored sugar crystals. Bake for 10–12 minutes until edges are lightly golden. Cool on a wire rack.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
115cal
Protein:
1 gg
Fat:
5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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