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Sugar Plum Star Shortbread Cookies

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Buttery shortbread star cookies topped with a festive layer of raspberry jam and sparkling sugar crystals. Lightly spiced with orange zest and cloves, these elegant treats taste like pure Christmas magic.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • 1 tsp orange zest
  • ½ cup raspberry jam (or sugar plum jam, if available)
  • Coarse sugar for topping

Instructions

  1. In a mixing bowl, cream butter and sugar together until light and fluffy (about 3 minutes).
  2. Add orange zest, cinnamon, cloves, and salt. Mix until combined.
  3. Gradually mix in flour until dough forms. It will be soft and slightly crumbly.
  4. Divide dough into two discs, wrap in plastic, and chill for 30–45 minutes until firm but rollable.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. On a floured surface, roll out dough to ¼-inch thickness. Cut out star shapes using a cookie cutter.
  7. Transfer carefully to prepared baking sheets. Use a small spoon or food-safe paintbrush to gently spread a thin layer of jam in the center of each cookie, staying inside the edges.
  8. Sprinkle lightly with coarse sugar.
  9. Bake for 10–12 minutes, or until edges are lightly golden.
  10. Cool completely on wire racks before serving or storing.

Notes

  • Chill dough well to prevent spreading and ensure clean star shapes.
  • Use high-quality jam for a jewel-toned finish and best flavor.
  • Apply jam sparingly to avoid over-softening the cookie centers.
  • Cookies will crisp further as they cool—do not overbake.
  • Store in an airtight container up to 5 days or freeze for up to 1 month.

Nutrition

Find it online: https://yumfoodusa.com/sugar-plum-star-shortbread-cookies/