Description of this recipe: These Festive Christmas Fruitcake Cookies are a delightful twist on the traditional fruitcake, transforming it into a chewy, flavorful, and utterly irresistible cookie. Packed with the vibrant colors and rich flavors of candied fruit, crunchy nuts, and aromatic spices, these cookies capture the essence of the holiday season in every bite. Unlike the dense and sometimes overwhelming traditional fruitcake, these cookies are light, perfectly portioned, and incredibly easy to make, making them a perfect addition to your holiday baking repertoire.
Why you will love this recipe: You’ll absolutely adore these cookies because they offer a delicious alternative to the often-dreaded fruitcake, converting even the most skeptical palates. They are:
- Easy to make: With simple steps and readily available ingredients, these cookies come together in no time, perfect for a quick holiday treat or a baking session with family.
- Bursting with flavor: The combination of sweet candied fruit, nutty pecans, warm spices, and a hint of vanilla creates a symphony of flavors that dance on your taste buds.
- Perfectly textured: The chewy, slightly crisp edges and soft, tender centers, coupled with the satisfying crunch of nuts, make these cookies a textural delight.
- Festive and colorful: The vibrant colors of the candied fruit and the rustic charm of the nuts make these cookies a visual treat, perfect for gifting or serving at holiday gatherings.
- Customizable: Feel free to experiment with different types of dried fruits, nuts, and spices to create your own unique flavor combination.
Ingredients:
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 2 cups mixed candied fruit (such as red and green cherries, pineapple, and citrus peel), finely chopped
- 1 cup chopped pecans or walnuts, toasted
- 1 cup raisins or golden raisins
- Optional: ½ cup shredded coconut (sweetened or unsweetened)
Preparation:
Step 1: Prepare your oven and baking sheets. Preheat your oven to 350°F (175°C). This ensures that the oven is uniformly heated when you put the cookies in to bake. Get two large baking sheets and line them with parchment paper or silicone baking mats. This will help to prevent the cookies from sticking to the baking sheets and will also make cleanup much easier. The parchment paper or silicone mats also aid in even baking.
Step 2: Cream together the butter and brown sugar. In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened butter and packed light brown sugar until the mixture is light, fluffy, and pale in color. This may take 3-5 minutes. Creaming the butter and sugar incorporates air into the mixture, which will help to create a light and tender cookie. Ensure the butter is properly softened to avoid clumps.
Step 3: Incorporate the eggs and vanilla extract. Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. Once both eggs are mixed in, add the vanilla extract and beat until the mixture is smooth and well combined. Adding the eggs one at a time helps to emulsify the mixture properly. The vanilla extract will add a lovely flavor and aroma to the cookies.
Step 4: Whisk together the dry ingredients. In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Whisking the dry ingredients together ensures that they are evenly distributed throughout the flour, which is important for proper baking. The baking soda will help the cookies rise, and the cinnamon and nutmeg will add warmth and spice.
Step 5: Gradually add the dry ingredients to the wet ingredients. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter, as this can result in tough cookies. Mix until the flour disappears into the wet ingredients.
Step 6: Fold in the candied fruit, nuts, raisins, and coconut (if using). Gently fold in the finely chopped candied fruit, toasted pecans or walnuts, raisins or golden raisins, and shredded coconut (if using) until they are evenly distributed throughout the batter. Be gentle while folding to avoid overmixing the batter. The candied fruit, nuts, raisins, and coconut will add flavor, texture, and visual appeal to the cookies.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets. Using a spoon or a cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. This will allow the cookies to spread out evenly as they bake.
Step 8: Bake the cookies. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden brown. Keep a close eye on the cookies while they bake to prevent them from burning. The baking time may vary depending on your oven, so it is best to start checking the cookies at the 10-minute mark.
Step 9: Cool the cookies. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This will allow the cookies to firm up slightly and prevent them from breaking when you transfer them. Once the cookies are completely cool, they are ready to be enjoyed.
COOKING Rating: Easy
Serving Suggestions:
- Serve these cookies with a warm cup of coffee, tea, or hot chocolate.
- Package them in decorative tins or boxes for a festive homemade gift.
- Arrange them on a platter alongside other holiday treats for a delightful dessert spread.
- Crumble them over ice cream for a unique and flavorful sundae topping.
- Enjoy them as a simple and satisfying snack any time of day.
Tips:
- For best results, use high-quality ingredients, especially butter and vanilla extract.
- Toast the nuts before adding them to the batter to enhance their flavor and crunch.
- If you don’t have candied fruit on hand, you can substitute it with other dried fruits, such as cranberries, apricots, or dates.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, you can freeze the cookies for up to 2 months.
- When chopping the candied fruit, ensure the pieces are small and uniform to prevent large, sticky clumps in the batter.
- If you prefer a softer cookie, slightly underbake them by a minute or two.
- Experiment with adding other spices, such as cardamom, ginger, or cloves, to create your own unique flavor profile.
- For a festive touch, drizzle the cooled cookies with melted white chocolate and sprinkle with chopped nuts or candied fruit.
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30-32 minutes
Nutritional Information: (per cookie, approximate)
Calories: 180-220
Protein: 2g
Sodium: 75mg
Conclusion:
These Festive Christmas Fruitcake Cookies are more than just a recipe; they’re a celebration of holiday traditions and the joy of sharing delicious treats with loved ones. Ditch the stigma of traditional fruitcake and embrace this delightful cookie version, guaranteed to win over even the most skeptical palates. Their ease of preparation, combined with their vibrant flavors and festive appearance, makes them a perfect addition to your holiday baking traditions. So gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible cookies that will fill your home with the warm and inviting aromas of the season. These cookies capture the essence of Christmas in a simple and delicious form, inviting everyone to savor the magic of the holidays. Enjoy the process of baking and sharing them with your friends and family – it’s the perfect way to create lasting memories.
5 Questions and Answers About This Recipe:
Q1: Can I make these cookies ahead of time? A: Absolutely! These cookies can be made ahead of time. Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 2 months. If freezing, thaw them completely before serving.
Q2: I don’t like candied fruit. Can I substitute it with something else? A: Yes, you can substitute the candied fruit with other dried fruits that you enjoy, such as dried cranberries, chopped apricots, or dates. Just make sure to chop them into small pieces, similar in size to the candied fruit.
Q3: Can I use a different type of nut in this recipe? A: Certainly! Feel free to use any type of nut you prefer, such as almonds, macadamia nuts, or even sunflower seeds. Just make sure to toast them before adding them to the batter to enhance their flavor.
Q4: How do I prevent the cookies from spreading too much while baking? A: To prevent the cookies from spreading too much, make sure your butter is properly softened (but not melted) and chill the cookie dough in the refrigerator for about 30 minutes before scooping and baking. Also, ensure that your oven is at the correct temperature.
Q5: Can I add chocolate chips to these cookies? A: Yes, you can definitely add chocolate chips to these cookies for an extra touch of sweetness. Fold in about 1 cup of chocolate chips along with the candied fruit and nuts. Milk chocolate, semi-sweet chocolate, or even white chocolate chips would all work well in this recipe.
