Gingerbread cookies stuffed with plum jam
The most amazing Christmas cookies, crunchy on the outside and chewy and gooey in the inside- gingerbread cookies stuffed with plum jam and drizzled with malted milk sauce. This recipe is perfect for beginners who want to start making Christmas cookies.
How to make gingerbread cookies stuffed with plum jam
This recipe is uncomplicated. First you need to mix all the dry ingredients and mix. Then add chopped butter, mix again. Next you need to add honey and mix until you get a unified cookie dough. Now place cookie dough in a fridge for at least 3 hours or ideally overnight. Then when you are ready to bake, preheat your oven to 165C (329F). Divide cookie dough into portions and then roll each portion into a ball. Make an indentation in a cookie dough ball and add plum jam in the middle. Seal jam tightly so it does not lean and then roll cookie dough portion in a ball again. Now roll it in Demerara sugar and place on a baking sheet. Flatten each ball with a glass to 2cm (0.78 inch) thickness. Bake for 10 minutes. Then cookies are ready.
TIPS:
- Leave space between each cookie as they will spread.
- You can use different jam, for example raspberry or blackcurrant if you do not have plum but plum and gingerbread taste wonderful together.
- You can make cookie dough up to 2 days in advance and store it in a fridge.
- I use a kitchen scale to weigh my cookie dough portions. It helps to maintain the consistency and will help all the cookies to bake the same. Each cookie dough portion was 40grams and I got 20 cookies.
- Use my recipe for homemade gingerbread spice for the best results, it is so much better than store-bought.
What do gingerbread cookies stuffed with plum jam taste like?
Gooey in the inside, crunchy on the outside - these cookies are scrumptious. Soft, chewy and dense gingerbread cookie dough stuffed with smooth and tangy plum jam. What a flavour combination! If you have not tried gingerbread and plum before, you definitely should. It is match made in a cookie heaven. Corse Demerara sugar adds fabulous sparkle and extra crunch. Malted milk sauce makes the cookies gooey and utterly delicious. If you are bored with your typical Christmas cookie selection, this recipe is perfect for you!
How to store gingerbread cookies stuffed with plum jam
You can store these sparkly cookies in a fridge in an air-tight container for up to a week. You can also freeze them for up to 3 months. These cookies taste the best when they are served at room temperature.
Gooey gingerbread cookies stuffed with plum jam and drizzled with malted milk sauce, are to die for. These cookies scream Christmas time and I am sure will become you new favourite Christmas cookie. Hope you will try my new recipe!
If you are looking for more gingerbread recipes, I can recommend you the following:
Millionaire's caramel gingerbread
Pierniczki-Polish gingerbread cookies
Click this link to see the best recipes for gingerbread
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Cheers!
The most amazing gingerbread cookies, crispy on the outside and chewy and gooey in the inside. Stuffed with plum jam and drizzled with malted milk sauce.
- 375 g flour (AP)
- 80 g sugar (brown, soft)
- 30 g gingerbread spice (from this recipe https://kitchenbyannak.com/recipe/homemade-gingerbread-spice/)
- 180 g butter (unsalted, cut into small pieces)
- 180 ml honey
- 30 ml milk (semi-skimmed or full fat)
- 1 tsp baking soda
- 100 g sugar (Demerara sugar or other coarse sugar, for rolling)
- 250 ml plum jam (1 jar)
- 1 tbsp malted milk (powder)
- 1 tbsp sugar (powdered)
- 15 ml milk
In a medium bowl mix together flour, gingerbread spice, baking soda and sugar. MIx.
Add butter to the flour mix and mix until the mixtures starts to resemble small crumbs.
Add honey and mix well until you get a unified dough.
Place cookie dough in a fridge for at least 3 hours or overnight.
When you are ready to bake, prepare 2 baking sheets lined with baking paper, set aside.
Preheat your oven to 165°C fan (329F).
Prepare a shallow dish and add Demerara sugar (or another coarse sugar).
Prepare a jar of plum jam and a small spoon.
Using a spoon scoop a portion of a cookie dough. I used a kitchen scale to weigh cookie dough portions. They were 40 grams each. I got 20 cookies.
Roll each cookie dough portion into a ball.
Make an indentation in the middle of a cookie ball and add a small portion of a plum jam in the middle. Seal the hole and roll it into a ball again.
Roll stuffed cookie ball in sugar and place it on a baking tray. Leave some space between the cookies as they will spread.
Repeat the process with all the dough.
Using a glass or a cup flatten the balls so they are 2cm (0.78inch) thick.
Bake cookies for 10 min.
Remove from the oven and let them cool down.
Store cookies in an air-tight container for up to a week. You can also freeze cookies for up to 3 months.
Mix all the ingredients together and drizzle over your cookies.