If you love sugar cookies, this recipe is for you. It’s day five of cookie week and there are only two recipes left. If you missed earlier posts, the collection includes soft ginger molasses cookies, chocolate crinkle cookies, cranberry orange shortbread, and candy cane chocolate chip cookies. Traditional sugar cookies can sometimes be overly sweet or a little bland, so I wanted to create a version that felt special and balanced. The result is these sugar plum cookies—soft, pillowy, and finished with a light, flavorful glaze.
These cookies are intentionally not thin and crispy. They stay soft in the center with gently golden edges. Rather than a heavy frosting, they are topped with a glaze flavored with vanilla, almond, and a touch of orange extract. Glazing the cookies while they are still warm lets some of the glaze soak into the exterior for added flavor and moisture, while the rest sets on the surface. A scatter of sugar sprinkles adds a subtle crunch and a festive appearance. Even as someone who usually prefers chocolate, I found these satisfying without any chocolate at all.
The dough comes together in a few straightforward steps: cream the butter and sugar, add the eggs and extracts, then mix in the dry ingredients. Chilling the dough for an hour helps the cookies hold their shape and improves the texture. Prepare the glaze before you bake, because timing is important—dip the cookies when they’re warm but cool enough to handle. After dipping, transfer them to a wire rack to cool completely and sprinkle immediately so the sprinkles adhere while the glaze is still wet. Lining a baking sheet beneath the rack makes cleanup simple.
If you enjoy classic sugar cookies but want a softer, more flavorful version, these sugar plum cookies are a lovely option. They work well for holiday plates, cookie exchanges, or a cozy baking day at home.
- Cookies
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
- 4 tsp baking powder
- Glaze
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp orange extract
- 1-3 tbsp water
- Sprinkles for topping
- In the bowl of a stand mixer or using a large bowl and hand mixer, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the butter mixture and mix until combined, forming a soft dough.
- Cover the dough and refrigerate it for one hour. Chilling helps the cookies maintain their shape and develops a tender texture.
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Roll portions of dough into rounded balls with your hands, spacing them a couple of inches apart on the prepared sheets. Bake for 8–10 minutes, until the centers are set and the edges and bottoms are lightly golden. Cookie size affects baking time—smaller cookies may finish sooner, larger ones may need an extra minute or two.
- While the cookies bake, prepare the glaze. In a small bowl whisk together the powdered sugar, vanilla, almond, and orange extracts. Add water a tablespoon at a time until the glaze reaches a smooth, dip-friendly consistency.
- When the cookies are warm but cool enough to touch, dip the top of each cookie into the glaze and return it to a wire rack to cool completely. Sprinkle the tops immediately while the glaze is still wet so the sprinkles adhere. Put a sheet of parchment or wax paper under the rack for easy cleanup.
- Allow the glaze to set before stacking or storing. Store the cookies in an airtight container at room temperature for up to several days. For best texture, separate layers with parchment paper.
- Enjoy these soft, flavorful sugar plum cookies—perfect for holiday baking, gift boxes, or anytime you crave a refined sugar cookie with a delicate glaze.
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