Description
Delight in these Best Ever Fruitcake Cookies, a festive twist on the traditional holiday treat featuring a tender, buttery cookie base loaded with mixed candied fruit and crunchy nuts. Perfectly spiced and chewy, these cookies bring the flavors of a classic fruitcake in an easy-to-make cookie form, ideal for holiday gatherings or anytime you crave a sweet, fruity baked good.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins
- 2 cups mixed candied fruit
- 1 cup chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer or by hand until the mixture is light and fluffy, which helps create a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, followed by the vanilla extract for flavor, ensuring a smooth and homogeneous batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed butter mixture, mixing thoroughly but not overworking the dough to maintain a tender texture.
- Fold in Fruit and Nuts: Gently fold in the mixed candied fruit and chopped pecans or walnuts until they are evenly distributed throughout the dough for bursts of sweetness and crunch.
- Shape Cookies: Drop tablespoonfuls of dough onto the prepared baking sheets, spacing each about 2 inches apart to give them room to spread while baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn a light golden brown, signaling that they’re perfectly cooked but still soft inside.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to set their shape, then transfer them to wire racks to cool completely before serving or storing.
Notes
- For a nut-free version, omit the pecans or walnuts and substitute with additional candied fruit or seeds.
- Store cookies in an airtight container at room temperature for up to one week; they also freeze well for longer storage.
- To enhance flavor, soak the candied fruit in a tablespoon of warm rum or orange juice for 30 minutes prior to incorporating into the dough.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Ensure butter is softened, not melted, for optimal texture in the dough.
