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Instructions:
1. Prepare the Dry Ingredients
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer or stand mixer on medium speed until light and fluffy. This will take about 3-4 minutes. Scrape down the sides of the bowl as needed.
3. Add the Wet Ingredients
Beat in the egg and vanilla extract until fully incorporated. If you’re adding rum or orange juice, stir it in at this stage to enhance the flavor of the cookies.
4. Mix in the Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. You don’t want to over-mix, as that can make the cookies tough.
5. Fold in the Fruits and Nuts
Using a spatula, fold in the candied fruit, nuts, raisins (or currants), shredded coconut, and white chocolate chips (if using). The dough will be thick and studded with colorful, festive ingredients.
6. Scoop and Shape the Dough
Use a tablespoon or a small ice cream scoop to portion out the dough onto the prepared baking sheets. Space the cookies about 2 inches apart, as they will spread slightly while baking.
7. Bake to Perfection
Bake the cookies for 12-14 minutes, or until the edges are golden and the centers have set. Keep a close eye on them towards the end of the baking time, as oven temperatures can vary. The cookies will firm up as they cool.
8. Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. The result will be chewy, golden-brown cookies filled with sweet candied fruit, crunchy nuts, and a medley of warm spices.
Tips for the Best Fruitcake Cookies:
- Use Fresh Candied Fruit: If you have access to high-quality, fresh candied fruit, it will make a big difference in the flavor. You can even substitute with dried fruit if that’s what you prefer—just chop it up finely.
- Experiment with Spices: Feel free to adjust the spices to suit your taste. A little extra cinnamon or a dash of allspice can enhance the depth of flavor.
- Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes before baking will help the cookies retain their shape and allow the flavors to meld together even more.
Why You’ll Love These Fruitcake Cookies:
These cookies bring all the joy of a traditional fruitcake but in a more bite-sized, approachable form. They’re the perfect mix of chewy and crunchy, with just the right balance of sweetness and spice. The candied fruit adds a festive pop of color, while the nuts bring a satisfying crunch. Whether you’re preparing for holiday cookie swaps, giving a thoughtful homemade gift, or simply indulging in a cozy treat with a cup of hot cocoa, these chewy fruitcake cookies are sure to impress.
Pro Tip: To take your fruitcake cookies to the next level, drizzle them with a little bit of melted white chocolate after baking, or sprinkle with a pinch of sea salt for a sweet-salty twist.
Enjoy these decadent fruitcake cookies as a treat for yourself or share them with friends and family—they’re sure to become a seasonal favorite in no time!
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