Description
These Old Fashioned Fruitcake Cookies blend the nostalgic flavors of traditional fruitcake into a soft, chewy cookie form. Packed with chopped candied fruits, raisins, and nuts, these cookies offer a delightful combination of texture and taste, perfect for holiday gatherings or everyday treats.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Add-ins
- 1 cup chopped candied fruits (e.g., cherries, pineapple)
- 1/2 cup raisins or currants
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the Oven. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients. Cream the softened butter and brown sugar together in a large bowl until light and fluffy, which usually takes about 2-3 minutes. Beat in the egg, then add milk and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and ground nutmeg. Gradually add this dry mixture into the wet ingredients, stirring just until the dough comes together without overmixing.
- Fold in Fruits and Nuts. Gently fold in the chopped candied fruits, raisins or currants, and chopped pecans or walnuts. This will distribute the colorful and flavorful add-ins evenly throughout the dough.
- Shape and Bake. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading. Bake in the preheated oven for 10-12 minutes or until the cookie edges are lightly golden and the centers look set.
- Cool and Serve. Allow the cookies to cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents them from breaking apart and helps them set perfectly.
Notes
- You can substitute pecans with walnuts or any preferred nuts based on your taste.
- For extra texture, lightly toast the nuts before folding them into the dough.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Store cookies in an airtight container to maintain freshness, ideally consuming within a week.
- For a festive touch, drizzle with a simple powdered sugar glaze or sprinkle with coarse sugar before baking.
