Description
Fruitcake Cookies are a delightful bite-sized twist on the traditional holiday fruitcake, packed with chopped dates, assorted candied cherries, pineapple, and nuts. These soft, flavorful cookies are perfect for festive dessert tables or gifting during the holiday season.
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
Mix-ins
- 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 Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly distributed.
- Cream Butter and Sugars: In a medium mixing bowl or stand mixer fitted with a paddle attachment, beat softened butter with granulated sugar and brown sugar on medium speed until the mixture is smooth and fluffy, approximately 2 minutes. Scrape down the sides of the bowl to mix evenly.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is well combined and creamy.
- Incorporate Dry Ingredients: Slowly add the flour mixture to the wet ingredients and beat on low speed until just combined, stopping once to scrape down the bowl sides for uniformity.
- Fold in Fruits and Nuts: Add chopped dates, red and green candied cherries, candied pineapple, pecans, and walnuts. Mix gently until all ingredients are evenly distributed throughout the dough.
- Scoop Dough: Using a heaping tablespoon, scoop the dough and place on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 8 to 10 minutes or until the edges turn golden brown but the centers remain slightly shiny.
- Cool and Store: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Store fully cooled cookies in an airtight container for up to one week.
Notes
- Fruitcake Cookies are packed with festive dried fruits and nuts, making them a great holiday treat or gift.
- Be careful not to overbake; cookies should be golden around the edges but still slightly shiny in the center for optimal softness.
- You can substitute nuts with your favorite varieties or omit if allergic.
- Allow cookies to cool completely before storing to maintain texture and freshness.
- For easier handling, chill the dough for 30 minutes before scooping.
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
