Description
Fruitcake Cookies are a delightful bite-sized twist on the classic holiday fruitcake, packed with chopped dates, colorful candied cherries, pineapple, and crunchy pecans and walnuts. These buttery, soft cookies bake quickly to golden perfection, making them an irresistible addition to any festive dessert table.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour (281g)
- 1 teaspoon baking soda
- ¾ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (227g)
- 1 cup granulated sugar (200g)
- ½ cup packed light brown sugar (110g)
- 2 large eggs
- 1 teaspoon vanilla extract
Fruit and Nuts
- ½ cup chopped dates, pitted
- 1 cup chopped red candied cherries (1 8oz package)
- 1 cup chopped green candied cherries (1 8oz package)
- 1 cup chopped candied pineapple (1 8oz package)
- ¾ cup chopped pecans
- ½ cup chopped walnuts
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F. Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the dough.
- Cream butter and sugars: In a medium mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium speed for about 2 minutes until the mixture is smooth and fluffy. Scrape down the bowl sides to ensure everything is well combined.
- Add eggs and vanilla: Beat in the eggs one at a time along with the vanilla extract until fully incorporated and the batter is smooth.
- Combine flour mixture and fruits & nuts: Slowly add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop once to scrape down the sides to ensure an even mix. Fold in the chopped dates, red and green candied cherries, chopped candied pineapple, pecans, and walnuts until evenly distributed throughout the dough.
- Scoop dough onto baking sheets: Using a heaping tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake one sheet at a time in the preheated oven until the cookies are golden brown around the edges and the centers remain slightly shiny, about 8 to 10 minutes.
- Cool and store: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container for up to 1 week.
Notes
- Fruitcake Cookies make a perfect festive treat to add a unique twist to traditional holiday desserts.
- Using a mix of chopped nuts and colorful candied fruits gives these cookies their classic fruitcake flavor and festive appearance.
- Make sure not to overbake; the cookies should be just golden with slightly shiny centers to stay soft and chewy.
- Store in an airtight container to maintain freshness and flavor for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 144 kcal
- Sugar: 13 g
- Sodium: 66 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 18 mg
