Description
These Best Ever Fruitcake Cookies combine the rich flavors of traditional fruitcake with the delightful texture of a cookie. Loaded with mixed candied fruits and nuts, these soft and chewy cookies are perfect for holiday celebrations or any time you crave a sweet, festive treat.
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 the cookies from sticking and to 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 until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract to enhance the flavor of the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt evenly distributing the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the creamed butter and sugar mixture. Mix until all the flour is absorbed and the dough is smooth without overmixing.
- Fold in Add-ins: Gently fold in the mixed candied fruit and chopped pecans or walnuts to evenly distribute them throughout the dough, adding texture and flavor.
- Shape Cookies: Drop tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn a light golden brown, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set, then transfer them to wire racks to cool completely, ensuring they maintain their shape and crispness on the edges.
Notes
- For a richer flavor, use toasted nuts instead of raw.
- Chilling the dough for 30 minutes before baking helps prevent spreading.
- Store cookies in an airtight container to keep them fresh for up to one week.
- You can substitute mixed nuts or dried fruits based on your preference.
