Description
These Best Ever Fruitcake Cookies combine the rich flavors of traditional fruitcake in a soft, chewy cookie form. Loaded with mixed candied fruits and nuts, they offer a delightful holiday treat that’s easy to make and perfect for sharing.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 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 easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then mix in the vanilla extract for enhanced flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the creamed butter mixture, mixing until just combined to avoid overworking the dough.
- Fold in Fruits and Nuts: Gently fold in the mixed candied fruits and chopped pecans or walnuts until they are evenly distributed throughout the dough.
- Form Cookies: Drop tablespoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden brown, signaling they are done.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, ensuring they set properly and do not break.
Notes
- You can substitute pecans with walnuts or any preferred nut.
- For extra flavor, soak the candied fruit in rum or orange juice overnight.
- Make sure not to overbake to keep cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
