Real Recipes From Real Home Cooks ®

gingerbread sugar plum kisses

(2 ratings)
Blue Ribbon Recipe by
Didi Dalaba
Greece, NY

When I think of Christmas I think of sugar plums and sugar and berries and SPICE!! This cookie is a brainstorm of my youngest daughter's (my baby and true "mini-me") creation. What better way to celebrate the holidays other than sugar plums and spice dancing on your taste buds!!! You have the gingerbread, the "blueberries" aka *sugar plums*, and the nuts (always for Christmas). Then top with the most amazing lemon cream cheese frosting!!! Man oh man, TRUE HOLIDAY TASTE!!!! Enjoy!!

Blue Ribbon Recipe

We agree with Didi... these cookies really taste like sugar plums and spices dancing on your taste buds. The gingerbread cookie is soft with the perfect amount of ginger flavor. The layer of blueberries, cinnamon, and nuts add a bit of sweet and spice flavor with a hint of nuttiness. We loved the lemon cream cheese frosting on top. We never had a cookie quite like these and fell in love. A wonderful addition to a Christmas cookie tray.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 36 serving(s)
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For gingerbread sugar plum kisses

  • 3 1/4 c
    all-purpose flour
  • 2 tsp
    ground ginger
  • 1 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/2 tsp
    ground nutmeg
  • 1/2 tsp
  • 3/4 c
    light brown sugar
  • 1/2 c
    unsalted softened butter (1 stick)
  • 2 lg
  • 1/4 c
  • 1/2 c
    blueberry preserves
  • 1/2 c
    chopped walnuts (larger pieces broken)
  • 1 tsp
  • 1 stick
    unsalted butter (1/2 c)
  • 4 oz
    cream cheese
  • 2 c
    confectioners' sugar
  • 1 tsp
  • 2-3 tsp
    freshly grated lemon zest (or zest of 1 small lemon)

How To Make gingerbread sugar plum kisses

  • Dry ingredients in a bowl.
    In a bowl, combine all dry ingredients. Sift or mix till well incorporated. Set aside.
  • Cream sugar, butter, eggs, and molasses.
    In your stand-up mixer or bowl with a hand mixer, cream sugar and butter till light and fluffy. Add eggs, one at a time till well incorporated. Then add your molasses, and beat well.
  • Dry ingredients added and dough ready to chill.
    Add your dry ingredients slowly till nice dough forms. Wrap your dough in plastic wrap and refrigerate for 1/2 hr.
  • Blueberry preserves, cinnamon, and chopped walnuts in a bowl.
    As the dough is chilling, make your filling. In a small bowl, add your blueberry preserves, cinnamon, and finely chopped walnuts; set aside.
  • Balls of dough on a baking sheet.
    Preheat the oven to 350F. Remove chilled dough from the refrigerator. Using a small cookie scoop, scoop out uniform size balls of dough. Place on cookie sheet. When all cookie balls have been placed, go back and make cookies into nice balls.
  • Pressing in the dough to form a well.
    Using your thumb, indent a thumbprint onto the middle of the cookie. If dough cracks, just work it over and smooth it.
  • Sugar plum filling added to the well and baking the cookies.
    Add your sugar plum filling (aka, your blueberry, walnut, cinnamon). Bake for 10-12 minutes.
  • Cookies cooling on a wire rack.
    Remove from oven, and let sit on cookie sheet for about 1 minute to ensure easier handling. Place cookies on a cooling rack to cool.
  • Butter, cream cheese, sugar, vanilla, and grated lemon zest whipped together.
    As cookies are cooling, make your lemon cream cheese filling. In your mixer bowl, add your butter, and cream cheese. Beat till light and fluffy. Add your sugar, and vanilla; beat till thoroughly incorporated. Finally, add your grated lemon zest.
  • Piping lemon cream cheese frosting on the cookies.
    Spoon frosting into a pastry bag using a star tip, or a Ziploc bag if needed. Pipe frosting over cookies right onto the cooling rack. Let sit overnight to ensure the frosting has hardened. Enjoy!!