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Fruitcake Cookies
Emma

Fruitcake Cookies

These delightful Fruitcake Cookies capture all the nostalgic flavors of traditional fruitcake but in a more approachable, cookie form. With chewy texture, jewel-toned fruits, and warm spices, they are both elegant and comforting, winning over skeptics with their balanced sweetness and beautiful appearance.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamo
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 cup candied cherries, chopped
  • 1 cup candied pineapple, diced
  • 1 cup chopped pecans, lightly toasted
  • ½ cup golden raisins

Method
 

  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
  2. Cream the softened butter with both sugars in a large bowl for 3-4 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  4. Whisk together flour, baking soda, spices, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in the candied fruits, nuts, and raisins gently.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 12-14 minutes until edges turn golden brown but centers still look slightly soft.
  9. Cool on baking sheets for 5 minutes, then transfer to wire racks.

Notes

Ensure butter and eggs are at room temperature. Toss candied fruits and nuts in a tablespoon of flour before adding to the dough to prevent sinking. Don't overbake; cookies will firm up as they cool.