Description
Delight in these Old Fashioned Fruitcake Cookies, a nostalgic treat that captures the rich flavors of traditional fruitcake in a convenient cookie form. Packed with candied fruits, raisins, and nuts, and spiced with cinnamon and nutmeg, these soft, buttery cookies are perfect for holiday gatherings or any time you crave a touch of festive sweetness.
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
Fruit 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). Line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large mixing bowl, cream the softened butter and brown sugar together until the mixture becomes light and fluffy. Then incorporate the egg, milk, and vanilla extract, beating thoroughly to combine all wet elements evenly.
- 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 into the wet ingredients bowl, stirring gently until just combined to avoid overmixing.
- Fold in Fruits and Nuts: Gently fold in the chopped candied fruits, raisins, and chopped pecans or walnuts. This step ensures the flavorful mix is evenly distributed throughout the dough without crushing the fruits or nuts.
- Shape and Bake: Drop rounded tablespoons of 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 turn lightly golden, indicating they are perfectly baked.
- Cool and Serve: Once baked, let the cookies cool on the baking sheet for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving to enjoy their full flavor and texture.
Notes
- Make sure the butter is softened to room temperature to achieve a creamy texture while creaming with the sugar.
- You can substitute pecans with walnuts or any nuts you prefer.
- For a softer cookie, avoid overbaking; bake just until edges are lightly golden.
- Store cookies in an airtight container at room temperature to maintain freshness up to one week.
- Chilling the dough for 30 minutes prior to baking can help cookies hold their shape better.
