Old-fashioned Fruitcake Cookies
These Old-Fashioned Fruitcake Cookies bring the rich flavors of traditional fruitcake in a delightful cookie form. Chewy and packed with dried fruits and nuts, they are perfect for holiday gatherings or enjoying with a cup of tea.
Equipment
- 1 mixing bowl
- 1 electric mixer (or whisk)
- 1 measuring cups
- 1 measuring spoons
- 1 baking sheet
- 1 parchment paper
- 1 cooling rack
- 1 spatula
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup chopped mixed dried fruits such as raisins, cranberries, and apricots
- 1 cup chopped nuts such as walnuts or pecans
- ½ cup candied cherries, halved
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped dried fruits, nuts, and candied cherries using a spatula until evenly distributed.
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- For a richer flavor, you can soak the dried fruits in orange juice or rum for a few hours before adding them to the dough.
- These cookies can be stored in an airtight container for up to a week, and they often taste even better a day or two after baking. Enjoy the festive flavors!
Notes
For a richer flavor, you can soak the dried fruits in orange juice or rum for a few hours before adding them to the dough.
These cookies can be stored in an airtight container for up to a week, and they often taste even better a day or two after baking. Enjoy the festive flavors!