Description
These Old Fashioned Fruitcake Cookies are a delightful twist on the classic holiday fruitcake, combining chewy chopped candied fruits, raisins, and nuts into soft, spiced cookies. Perfect for festive occasions, they offer a flavorful mix of traditional holiday flavors in a convenient, easy-to-eat cookie form.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Mix-Ins
- 1 cup chopped candied fruits (e.g., cherries, pineapple)
- 1/2 cup raisins or currants
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: Cream the softened butter and brown sugar together until light and fluffy, then beat in the egg, milk, and vanilla extract until thoroughly combined, creating a smooth and creamy mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and ground nutmeg. Gradually add this dry mixture to the wet ingredients, stirring only until just combined to avoid overmixing and to keep the cookies tender.
- Fold in Fruits and Nuts: Gently fold in the chopped candied fruits, raisins, and nuts, ensuring an even distribution throughout the dough while maintaining a delicate texture.
- Shape and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the edges turn lightly golden brown.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps preserve their texture and flavor.
Notes
- Ensure butter is softened, not melted, for the best texture when creaming with sugar.
- Use parchment paper or silicone baking mats for easy cookie release and cleanup.
- You can substitute the nuts with your preferred variety or omit them for a nut-free version.
- Store the cookies in an airtight container to maintain freshness for up to one week.
- The candied fruits can be chopped finely or left chunky depending on your texture preference.
