Fruitcake Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Servings
33 cookies
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Calories
1264 kcal
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Course
Baked Goods
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Cuisine
American
Fruitcake Cookies
Description
Fruitcake Cookies are made from a batter containing all-purpose flour, baking soda, salt, softened butter, granulated and brown sugar, egg, vanilla extract, chopped pecans and walnuts, dates, and various candied fruits such as red and green cherries and candied pineapple. Optional brandy or other spirits add subtle depth when mixed into the wet ingredients.
After mixing, spooning heaping tablespoons onto lined baking sheets yields soft cookies that bake for 8-10 minutes at 375°F. Baking until just slightly golden while centers remain soft produces a chewy texture once cooled. The combination of nuts and candied fruit contributes both crunch and sweet-tart contrasts, reminiscent of fruitcake flavors in cookie form, with gentle spice if cinnamon is optionally added.
The cookies keep at room temperature for several days and freeze well for months. Variations include removing nuts or swapping spirits. Purchasing premixed candied fruit can simplify preparation, ensuring the right balance of flavors. Proper baking time is crucial to maintain the desired softness and chewiness.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter softened at room temperature, salted, 1 ½ sticks
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pecans chopped
- ½ cup walnuts chopped
- ¼ cup dates chopped
- ½ cup candied cherries red, chopped
- ½ cup candied cherries green, chopped
- ½ cup pineapple chopped, candied
- brandy optional; 1-2 tablespoons; or bourbon, whiskey, or sherry
Instructions
- Preheat oven to 375°F.
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy (about 3 minutes). Add egg and vanilla (and alcohol, if using); beat well. Gradually add the flour mixture just until combined, being careful not to over-mix. Gently fold in the nuts and fruit.
- Drop batter by heaping tablespoons onto cookie sheets that have been lined with parchment or silicone mats.
- Bake for 8-10 minutes, or just until slightly golden brown. You want them to still be soft when you pull them out of the oven. They will firm up as they cool, and this will keep them soft and chewy on the inside. Allow the cookies to cool on the cookie sheet for at least 1-2 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Bake cookies for 8-10 minutes until edges are slightly golden but centers remain soft; they will firm as they cool to maintain a chewy texture.
- Adding 1/2 teaspoon ground cinnamon to dry ingredients adds warm spice.
- Cookies keep well at room temperature for 3-4 days and freeze tightly wrapped for up to 3 months.
- To omit nuts, replace them with an additional 1 cup of candied fruit.
- Incorporate 1-2 tablespoons of brandy, rum, whiskey, or sherry with the egg and vanilla to add flavor depth.
- Consider buying mixed candied fruit with chopped cherries and pineapple for convenience, requiring a total of 1 1/2 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 33cookies
Amount Per Serving
Calories 1264 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 126.4kcal | 6% |
| Carbohydrates | 17.1g | 6% |
| Protein | 1.3g | 3% |
| Fat | 6.8g | 10% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 16.9mg | 6% |
| Sodium | 54.2mg | 2% |
| Potassium | 47.6mg | 1% |
| Fiber | 0.6g | 2% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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