In a large mixing bowl, beat the softened butter until smooth and creamy.
Add the granulated sugar and continue beating until light and fluffy.
Add the egg, vanilla extract, and orange zest.
Mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients.
Fold everything together until a soft cookie dough forms with no dry flour remaining.
In another mixing bowl, beat the softened butter for the buttercream until creamy.
Add the icing sugar and mix until smooth.
Add the salt and plum jam, then mix until fully incorporated.
Pour in the heavy cream.
Beat until the buttercream is light, smooth, and evenly combined.
Scoop portions of cookie dough, roll them into balls, coat them in the pink sparkling sugar, and arrange them on a parchment-lined baking sheet. Gently press the center of each cookie to create an indentation.
Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool completely.
Spoon a small amount of plum jam into the center indentation of each cooled cookie.
Pipe the berry plum buttercream around the jam-filled center in a decorative swirl.
Finish with an extra drizzle or swirl of plum jam over the buttercream, if desired, then serve and enjoy.
