Fruitcake Cookie Recipe
Today, we're diving into the world of sweet delights with a fantastic recipe that's perfect for any time of the year – Fruitcake Cookies.
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper or non-stick baking mat
- Cookie scoop or spoon
Ingredients
- 1 cup of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 1 cup of mixed candied fruits (such as cherries, pineapple, and citron)
- 1/2 cup of chopped nuts (walnuts or pecans work great)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or use a non-stick baking mat.
- In a mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
- In another bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry mixture into the wet mixture, mixing until the cookie dough forms.
- Gently fold in the mixed candied fruits and chopped nuts until they are evenly distributed throughout the dough.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges of the cookies turn golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.