Sugar Plums Cookies are soft, spiced, fruit-and-nut filled delights that capture the warmth and nostalgia of the holiday season. Inspired by the classic “sugar plums” from Christmas lore, these cookies are chewy, naturally sweet, and rolled in sparkling sugar for a magical finish. I love how they blend festive flavors into every bite and feel like a timeless treat.

Why You’ll Love This Recipe

I love this recipe because it’s a beautiful mix of wholesome ingredients and classic holiday spices. There’s no refined flour or heavy frosting—just dried fruits, nuts, warm spices, and a touch of honey to hold everything together. These cookies are no-bake and quick to prepare, which means I can make a batch in under 30 minutes. Plus, they’re naturally gluten-free and easy to make vegan if needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dried figs
Dried dates
Dried apricots
Walnuts or almonds
Ground cinnamon
Ground nutmeg
Ground cloves (optional)
Honey or maple syrup
Orange zest (optional, for brightness)
Coarse sugar or sanding sugar (for rolling)

Directions

I combine the dried fruits and nuts in a food processor and pulse until everything is finely chopped and starts to come together in a sticky mixture.
I add the spices, honey (or maple syrup), and orange zest, then pulse again until the mixture forms a thick, cohesive dough.
I scoop out small portions and roll them into 1-inch balls using my hands.
I roll each ball in coarse sugar or sanding sugar to give them that sparkling, snowy look.
I place them on a tray and let them chill in the fridge for about 20–30 minutes to firm up before serving.

Servings and timing

This recipe makes about 20–24 cookies. The whole process takes around 25–30 minutes, with no baking required.

Variations

Sometimes I switch up the dried fruits based on what I have—cherries, cranberries, or raisins work beautifully. I also love using pecans or pistachios for a different nutty flavor. To make them vegan, I simply use maple syrup instead of honey. For a slightly different texture, I’ve added shredded coconut or a spoonful of cocoa powder to the mix.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. They also freeze well—I keep them in a freezer-safe bag for up to 2 months. There’s no reheating necessary; I just let them come to room temperature before serving if they’ve been chilled or frozen.

FAQs

Are sugar plums real plums?

Not in this case. Traditional “sugar plums” are actually dried fruit and nut confections, and these cookies are a soft, modern take on that idea—no plums required.

Can I make these without a food processor?

Yes, but it takes a little more effort. I finely chop the fruits and nuts by hand and mix them thoroughly with the other ingredients in a bowl.

Are these cookies gluten-free?

Yes, as long as all ingredients (especially dried fruits and sweeteners) are certified gluten-free, this recipe is naturally gluten-free.

Can I make these cookies ahead of time?

Absolutely. I often make them a day or two ahead. They hold up well in the fridge and even taste better as the flavors develop.

Can I use fresh fruit instead of dried?

No, I don’t recommend using fresh fruit. Dried fruit provides the sticky texture and concentrated sweetness needed to hold the cookies together.

Conclusion

Sugar Plums Cookies are a festive, flavorful, and fuss-free holiday treat I love having in my seasonal baking rotation. Whether I’m filling a cookie tin, making a sweet snack platter, or just craving something cozy and spiced, these cookies always hit the mark. With their sparkle, warmth, and wholesome ingredients, they bring holiday magic in the simplest, sweetest way.