Sweet, buttery, and sparkling with holiday charm, these Sugar Plum Shortbread Cookies deliver a little bit of Christmas in every bite. Tender shortbread rounds made with orange zest and chopped pecans are gently filled with fruity jam and finished with a sprinkling of sparkling sugar for a festive shimmer.
Holiday baking is about warmth and comfort: the aroma of butter and citrus, the cozy feeling of cookies in the oven, and the pleasure of sharing homemade treats. These Sugar Plum Shortbread Cookies combine a buttery, orange-pecan dough with a bright dollop of jam for a cookie that’s crisp at the edges, tender in the center, and perfectly festive.
They work beautifully for Christmas cookie platters, cookie swaps, edible gifts, or simply as a special treat with tea, coffee, or hot cocoa. The nutty pecans add texture, orange zest adds lift, and the jam provides a fruity contrast that complements the rich shortbread.
Recipe Variations
Swap and tweak to suit your pantry or preference:
- Substitute lemon zest for orange zest for a brighter citrus note.
- Replace pecans with walnuts or almonds for a different nutty flavor.
- Try apricot, blackberry, or raspberry jam for varied fruit profiles.
- Add a pinch of nutmeg for extra warmth and depth.
How to Serve
Arrange these cookies on a festive platter alongside hot beverages or a holiday punch. They make an elegant addition to cookie trays and gift boxes, and their sparkling finish enhances any seasonal display.
How to Store
Store cooled cookies in an airtight container at room temperature for up to five days. For longer storage, freeze unfilled shortbread rounds for up to two months; add jam after thawing to preserve the best texture and appearance.
These Sugar Plum Shortbread Cookies are a beautiful, buttery treat that highlight seasonal flavors without being fussy. Bake a batch for your next gathering, share them with friends, or enjoy a quiet moment with a warm drink and a plate of homemade cookies.
- For the Orange-Pecan Shortbread Cookies:
- 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 (2 sticks) salted butter, at room temperature, cut into small pieces
- For the Topping and Filling:
- Plum, strawberry, or raspberry jam (homemade or store-bought)
- Granulated sugar for a light dusting
- Sparkling white sanding sugar for a festive finish
- Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, cloves, chopped pecans, granulated sugar, and orange zest.
- Add the room-temperature butter and blend using a pastry cutter, fork, or the paddle attachment of a stand mixer until the mixture forms coarse crumbs and starts to hold together.
- Gather the dough and gently knead with your hands until it forms a smooth ball. If the dough feels too dry, add a teaspoon of cold water at a time until it holds.
- On a lightly floured surface, roll the dough to about ½-inch thickness. Use a star-shaped cutter or your preferred cookie cutter to cut out shapes.
- Transfer cookies to the prepared baking sheets, leaving about 2 inches between each cookie.
- Using a small spoon or pastry brush, spread a thin layer of jam in the center of each cookie, leaving a small border to prevent overflow during baking.
- Bake for 18 to 20 minutes, or until the edges are just turning golden and the centers are set. Adjust time for larger or thicker cookies.
- While the cookies are still warm, lightly dust with granulated sugar and then sprinkle with sparkling sanding sugar for a festive sparkle.
- Transfer cookies to a wire rack to cool completely before stacking or storing.
