Description
These Best Ever Fruitcake Cookies offer a delightful twist on the traditional fruitcake, combining a buttery cookie base with sweet, mixed candied fruits and crunchy nuts. Perfectly spiced and baked to golden perfection, they make a festive treat that’s moist, flavorful, and ideal for holiday gatherings or any time you crave a sweet, fruity cookie.
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
Mix-ins
- 2 cups mixed candied fruit
- 1 cup chopped pecans or walnuts
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- 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 creates a smooth base for the dough.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next, then stir in the vanilla extract to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the creamed butter mixture, mixing until the dough is just combined to avoid overworking.
- Add Fruits and Nuts: Gently fold in the mixed candied fruit and chopped pecans or walnuts, making sure they are evenly incorporated throughout the dough.
- Scoop Dough onto Baking Sheets: Drop tablespoonfuls of the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown, indicating the cookies are cooked through.
- Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes to firm up before transferring them to wire racks to cool completely for best texture.
Notes
- You can substitute walnuts for pecans or use your favorite nuts as preferred.
- For softer cookies, slightly reduce the baking time by 1-2 minutes.
- Store cookies in an airtight container to maintain freshness for up to one week.
- These cookies freeze well; thaw at room temperature before serving.
- Feel free to adjust the quantity of candied fruit for a sweeter or less fruity cookie.
