Description
Delight in these Old Fashioned Fruitcake Cookies, a festive twist on the classic holiday fruitcake. Packed with chopped pecans, colorful candied cherries, pineapple, and golden raisins, these soft, spiced cookies are perfectly balanced with cinnamon and nutmeg. They’re easy to prepare and bake, making them the ideal treat for holiday gatherings or cozy winter afternoons.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup chopped pecans or walnuts
- 1 cup chopped candied red and green cherries
- 1 cup chopped candied pineapple
- ½ cup golden raisins
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter together with the packed brown sugar until the mixture is light, fluffy, and well combined, creating a smooth base for your cookie dough.
- Add eggs and vanilla: Beat the eggs into the creamed butter and sugar one at a time to maintain the mixture’s texture, then stir in the vanilla extract to enhance flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices throughout the flour.
- Mix wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing thoroughly until the dough is fully blended without overmixing to keep the cookies tender.
- Fold in mix-ins: Gently fold in the chopped pecans or walnuts, candied cherries, candied pineapple, and golden raisins, ensuring they are evenly distributed throughout the dough for bursts of fruity and nutty flavor in every bite.
- Shape and bake: Using a tablespoon, drop scoops of dough onto the prepared baking sheet, spacing them adequately to allow for slight spreading. Bake in the preheated oven for 12 to 15 minutes, or until the edges turn a light golden color.
- Cool: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet to firm up, then transfer them to a wire rack to cool completely to room temperature before serving or storing.
Notes
- For best results, use unsalted butter and adjust salt in the recipe if using salted butter.
- Chop candied fruits and nuts finely for better distribution and texture.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- This recipe can be easily doubled to share more festive treats.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate easy removal.
