Old Fashioned Fruitcake Cookies
Delightful cookies packed with candied fruits and nuts, bringing nostalgia to holiday gatherings and family celebrations.
Ingredients
Main Ingredients
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for a healthier version.
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon Can add a pinch of allspice or ginger for extra flavor.
- 1/4 tsp ground nutmeg
- 1 cup chopped candied fruits (e.g., cherries, pineapple) Swappable with your favorite dried fruits.
- 1/2 cup raisins or currants
- 1/2 cup chopped pecans or walnuts To enhance flavors, consider toasting the nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- Cream together the softened butter and brown sugar in a mixing bowl until the mixture is light and fluffy.
- Beat in the egg, milk, and vanilla extract until everything is fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
- Gradually add the dry mixture to the wet ingredients and stir just until combined to avoid over-mixing.
- Fold in the chopped candied fruits, raisins, and nuts until they’re evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week, or freeze for up to three months. Thaw in the refrigerator overnight or at room temperature for a few hours.