Description
These Best Ever Fruitcake Cookies are a delightful twist on the traditional fruitcake, featuring a tender buttery dough packed with sweet mixed candied fruit and crunchy nuts. Perfectly baked until lightly golden at the edges, these cookies offer a festive treat with a soft, chewy texture and a burst of fruity and nutty flavors in every bite.
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 sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until the dough comes together with no visible streaks of flour.
- Fold in Candied Fruit and Nuts: Gently fold the mixed candied fruit and chopped nuts into the dough, ensuring they are evenly incorporated without overmixing.
- Form Cookies: Drop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn a light golden brown, signaling the cookies are cooked through but still tender inside.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool for a few minutes before transferring them to wire racks to cool completely, helping them set and achieve the perfect texture.
Notes
- For a different nut option, walnuts can be substituted for pecans according to preference.
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Make sure to space cookies well on the baking sheet to avoid them merging during baking.
- Cookies can be stored in an airtight container for up to one week or frozen for longer storage.
- For a more intense fruit flavor, soak candied fruit in a tablespoon of rum or orange juice before folding into the dough (optional).
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
