Description
Old Fashioned Fruitcake Cookies are a delightful twist on the classic holiday fruitcake, combining the rich flavors of candied fruits, raisins, and nuts in a soft, spiced cookie. These cookies are perfect for festive gatherings or a cozy treat, offering a chewy texture with bursts of fruity sweetness and warm spices.
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
Fruits and Nuts
- 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 unsalted butter and packed brown sugar together until the mixture is light and fluffy. Beat in the egg, milk, and vanilla extract until fully combined for a smooth batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and ground nutmeg. Gradually add this dry mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
- Fold in Fruits and Nuts: Gently fold in the chopped candied fruits, raisins or currants, and chopped pecans or walnuts. This infuses the dough with classic fruitcake flavors and a variety of textures.
- Shape and Bake: Drop rounded tablespoons of the cookie 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 are lightly golden, indicating perfect doneness.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them set and enhances texture.
Notes
- For best results, use room temperature butter to ensure proper creaming with the sugar.
- Feel free to substitute nuts or dried fruits based on preferences or availability.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- Adding a pinch of salt to the dry ingredients can help balance the sweetness.
- Optionally, lightly toast the nuts before adding to bring out more flavor.
