Soft and sweet Sugar Plum Fairy Almond sugar cookies may be a mouthful to say but it won’t matter because your mouth will be too busy being stuffed with the most delicious Christmas cookie in existence.
They are literally the most magical holiday cookie I’ve come up with so far. And gods know how much I love creating some Christmas magic.
These soft and delicious sugar plum fairy sugar cookies are great for cookie exchanges and to leave for Santa.
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Watching the Nutcracker is an amazing Christmas tradition. The Sugar Plum Fairy is probably the most iconic character in the play. I mean…it’s probably the only one most of us actually think of too.
But alas….plays are expensive. And I don’t want to pay $100 to sit in a seat for hours. So instead watching the Disney Nutcracker movie is the new tradition now. I didn’t expect to enjoy it as much as I do, but I’ve gotta say I love how Sugar Plum is straight up crazy.
It’s such a nice plot twist. And I do love the nice twists.
So I decided to make a cookie that’s just as pretty as her outfits but crazy good in tribute to her being nuttier than a nutcracker.
I’ve made these several years in a row now, and I have got to say, each year they’re a huge hit. Little girls love them. And you know who loves these even more than little girls?
We love some sparkles and a reminder that magic still exists. Plus, I mean…cookies. How can you go wrong?
So let’s bake these soft and magical Sugar Plum Fairy almond sugar cookies to rekindle the magic of the holiday season and to pig out on while we rewatch The Nutcracker.
Tips for Sugar Plum Fairy Almond Sugar Cookies
Be careful measuring out your almond extract. No eyeballing it. I know that seems obvious but it’s a rather strong extract and can be overpowering to the point of being gross if you add too much.
Make sure all of your ingredients come to room temperature before getting started. Cold eggs or butter will prevent the cookie dough from combining correctly which will leave you with a hard or just texturally/flavor-ly off cookie.
Let’s talk about that egg yolk really quick. You need it for this cookie. It helps make the cookie thicker while still staying soft.
In the US, our eggs that we buy at the store are given an acid wash before being sold.
That’s great for killing salmonella, I suppose. But it weakens the egg shell quite a bit. (It’s also the reason we have to refrigerate our eggs here unlike other places).
A weaker egg shell can make separating the egg yolk quite a challenge if you don’t do it often. The risk of puncture yolks or crumbly, messy shell breaks increases quite a bit. And you don’t want to waste an egg!
Definitely consider getting yourself one of these cute egg separators. They’re super easy to use and tbh it’s the only thing I use to separate my eggs. (See, even pros take short cuts).
(Also don’t just toss that egg white. Save it to make some meringues, cook it up for breakfast, or give it to your dog or cat for some healthy protein for a shinier coat.
Find our cute mushroom meringues recipe here for some egg white inspiration).
Corn starch is an amazing thing to add to cookies to keep them soft and perfect for days! Seriously, it’s normally my secret weapon for creating cookies that literally make people swoon.
Don’t skip the corn starch. Never skip the corn starch.
Materials For Authentic Sugar Plum Fairy Almond Sugar Cookies
The Sugar Plum Fairy is all about glitter, pinks, and cotton candy dreams. Think pretty pastels, soft clouds of sweetness, and sprinkles. Lots and lots of sprinkles.
To achieve the right aesthetic, you’re going to need the right tools.
Good Food Coloring
Nobody wants some weak colors. Get rich and vibrant colored cookies with this gel food coloring. I used the Deep Pink and Sky Blue from this set.
Get those nasty Wilton candy melts outta here. We all know they taste bad and yet we still continue to use them. Instead, get the Ghirardelli white chocolate melting wafers.
They’re pretty much the same price as the candy melts and actually taste good.
The white chocolate is one of the final touches. Don’t ruin all your hard work with nasty fake chocolate.
(If you couldn’t tell, I’m quite passionate about this subject).
Pretty Winter Sprinkles
These complete your Sugar Plum Fairy cookies. They’re not necessary, but they will give it that final finesse. Also, they’re super pretty! How can you resist pretty sprinkles?!
If you love the sprinkles we used here.
As we talked about, the US’s eggs don’t have the strongest shells. So! Separating eggs can be a huge pain.
Since the eggs can almost shatter and break in weird ways, you might accidentally puncture your yolks on accident more often. SO FRUSTRATING!
So I recommend getting yourself this super cute egg separator. Seriously, it’s adorable and super, super useful for these cookies and for so many other recipes – like meringues, creme brulees, etc.
Melted Snowman Cookies
Reindeer Sugar Cookies
Sugar Plum Fairy Sugar Cookies
- 1 cup unsalted butter softened
- 1 cup sugar
- ½ cup brown sugar
- 1 egg yolk room temperature
- 1 large egg room temperature
- ½ tsp almond extract
- 1 tsp vanilla extract
- 2 tsp corn starch
- ½ tsp baking powder
- 2 cup all-purpose flour
- ¼ tsp salt
- ½ cup white chocolate chips
- pink gel food coloring
- teal gel food coloring
- ¼ cup granulated sugar for rollin
- white chocolate wafers melted for drizzling
- snowflake sprinkles
- Line 2 baking sheets with silicone baking mats. Set aside. Preheat your oven to 350°F/180°C
- Whisk together your dry ingredients and set aside.
- In a large mixing bowl, use a hand mixer to cream together your butter and sugar until light and fluffy (about 3 minutes).
- Add your vanilla extract and almond extract and then your eggs and then egg yolk one at a time, beating until just combined each time.
- Slowly combine your dry ingredients Beat until well incorporated. (Dough will be thicc). Scoop 1 tbsp sized balls of dough. Divide the dough in half into 2 separate bowls. Add your different food coloring (teal and pink) and mix each dough until the color is full incorporated. Now fold ¼ cup of white chocolate chips into each bowl.
- Scoop the dough and roll into a 2 tablespoon/50g balls. Roll these through the extra ¼ sugar. Place onto your baking sheet spacing each ball about 1 inch apart.
- Bake for 10-12 minutes.
- Allow to cool on your baking sheet for 5 minutes or so before transferring to a wire rack to finish cooling.
- Melt your white chocolate chips and drizzle it over your cookies. Sprinkle with your snowflake sprinkles and allow to cool/dry completely.
- Serve and enjoy!
Related Magical Christmas Recipes
Sometimes as we get older it gets a little harder to find that special Christmas magic. We realize that it isn’t readily seen by us anymore. But luckily, it’s still there, simply waiting for us to create it ourselves.
Which is great. But also horrible if you’re lazy AF. These sugar plum fairy cookies make it easy (and tasty) to start creating that holiday magic once again (minimal work included).
So once you’ve baked these always soft and sweet Sugar Plum Fairy almond sugar cookies, share them with all your friends and family (and especially any children you may know), and then make sure you let us know what you thought of this recipe in the comments below!
And since you’re already here anyways, make sure you check out all our other Christmas cookie recipes to keep that sweet tooth satisfied!
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