Description
These Fruitcake Cookies are a delightful bite-sized twist on the classic holiday fruitcake. Packed with a colorful mix of chopped dates, red and green candied cherries, candied pineapple, and a blend of pecans and walnuts, these cookies offer a perfect balance of sweetness and nuttiness. Soft, chewy, and bursting with festive flavors, they are an ideal treat for holiday gatherings and dessert tables.
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
Fruit and Nuts
- ½ cup chopped dates, pitted
- 1 cup chopped red candied cherries (1 8oz pkg)
- 1 cup chopped green candied cherries (1 8oz pkg)
- 1 cup chopped candied pineapple (1 8oz pkg)
- ¾ cup chopped pecans
- ½ cup chopped walnuts
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening and seasoning in the dough.
- Cream butter and sugars: In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter with granulated and brown sugars on medium speed until the mixture becomes smooth and fluffy, approximately 2 minutes. Scrape down the bowl to incorporate all ingredients evenly.
- Add eggs and vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing well until fully combined and the batter is smooth.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined. Stop once during mixing to scrape down the sides of the bowl to ensure even mixing.
- Add fruits and nuts: Fold in the chopped dates, red and green candied cherries, candied pineapple, chopped pecans, and walnuts until evenly distributed throughout the dough.
- Shape and space cookies: Using a heaping tablespoon, scoop the dough and place cookie mounds on the prepared baking sheets about 2 inches apart to allow for spreading during baking.
- Bake cookies: Bake one sheet at a time in the preheated oven for 8 to 10 minutes, or until the cookies are golden brown and the centers remain slightly shiny, indicating a chewy texture.
- Cool and store: Allow the cookies to cool slightly on the baking sheet before transferring them to wire racks to cool completely. Store in an airtight container for up to one week to maintain freshness.
Notes
- Fruitcake Cookies offer a festive, portable alternative to traditional fruitcake and are perfect for holiday parties or gift-giving.
- Make sure to chop the candied fruits and nuts evenly for consistent texture in every bite.
- For softer cookies, slightly underbake and let cool on the baking sheet; for a crisper cookie, bake a minute or two longer.
- These cookies keep well stored in airtight containers, making them great to prepare ahead of time.
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
