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These fruitcake cookies are a delicious twist on classic holiday fruitcake! They’re soft, chewy, and packed with dried fruit, nuts, and a hint of warm spices.
Ingredients
1 cup (225g) unsalted butter, softened
1 cup (200g) brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 cups (250g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice (optional)
1 ½ cups mixed dried fruit (e.g., cranberries, raisins, apricots), chopped
1 cup chopped nuts (e.g., pecans, walnuts)
Instructions
Prepare and Preheat: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, stirring just until combined.
Fold in Fruit and Nuts: Gently fold in the dried fruit and nuts, ensuring they’re evenly distributed throughout the dough.
Shape Cookies: Scoop 1 ½ tablespoons of dough per cookie, placing each ball onto the prepared baking sheet with enough space between them to spread.
Bake: Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly soft.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
For extra flavor, soak the dried fruit in rum or orange juice for 30 minutes before using. Drain any excess liquid before adding to the dough.
These cookies stay chewy for days! Store them in an airtight container at room temperature for up to a week.