Delightful Christmas Fruitcake Cookies Recipe

Introduction

As the holiday season approaches, many of us begin to reminisce about the classic flavors that define Christmas. Among these cherished treats is the traditional fruitcake, often met with mixed reviews. This year, why not bring that festive spirit into cookie form? These easy Christmas fruitcake cookies are a delightful twist on the classic dessert, combining the richness of fruitcake with the convenience of a cookie.

These cookies are not only simple to make but also allow for personal touches in terms of the fruits and nuts you include. The vibrant colors and flavors will brighten up your holiday cookie platter and impress your family and friends. Perfect for gifting or enjoying with a warm cup of cocoa, this recipe captures the essence of Christmas in every bite.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups mixed candied fruit
• 1 cup chopped pecans or walnuts

Directions & Preparation

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
6. Fold in the mixed candied fruit and chopped nuts, ensuring they are evenly distributed in the dough.
7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft; they will firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

FAQs

Can I use fresh fruit instead of candied fruit?

Fresh fruit may add moisture and alter the texture; it's better to stick with candied fruit for this recipe.

What if my dough is too sticky?

If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before scooping.

Can I add chocolate chips to the dough?

Yes, chocolate chips can complement the flavors and add a delicious twist.

What other nuts can I use besides pecans or walnuts?

Almonds or hazelnuts can also work well in this recipe.

What if I want to make these cookies smaller?

You can adjust the size by using a smaller scoop, just remember to reduce the baking time slightly.

Can I use gluten-free flour?

Yes, a gluten-free all-purpose flour blend can be used in place of regular flour for a gluten-free version.

Conclusion

These Christmas fruitcake cookies are sure to become a festive favorite, combining the nostalgic flavors of the season with the delightful convenience of cookie form. With a few simple ingredients and minimal preparation, you can create a batch that will spread holiday cheer.

So gather your loved ones and enjoy making these treats together, sharing laughter and joy in the kitchen. Wishing you a merry and delicious holiday season filled with sweet moments!

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Delightful Christmas Fruitcake Cookies Recipe

Make Easy Christmas Fruitcake Cookies Recipe with clear steps, pantry staples, and flexible swaps.

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Ingredients

  

• 1 cup unsalted butter softened
• 1 cup brown sugar packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups mixed candied fruit
• 1 cup chopped pecans or walnuts

Instructions

 

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
• Fold in the mixed candied fruit and chopped nuts, ensuring they are evenly distributed in the dough.
• Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft; they will firm up as they cool.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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