Fruitcake Cookie Recipe
American · Dessert · 32 min total
A festive cookie that captures the essence of classic fruitcake in a chewy, portable form, studded with candied fruits and nuts.
20
min prep
min prep
12
min cook
min cook
36
servings
servings
130
kcal/serving
kcal/serving
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup chopped candied mixed fruit (citrus peel, cherries, etc.)
- 1/2 cup chopped pecans or walnuts
- 1/2 cup raisins or currants
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add to butter mixture, mixing until just combined.
- Fold in candied fruit, nuts, and raisins until evenly distributed.
- Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Tips
- For best flavor, refrigerate dough for 1 hour before baking to prevent spreading.
- Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
- If desired, drizzle with a simple powdered sugar icing after cooling.
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