Candied Fruit Cookies
Brighten up your dessert table with these delightfully festive Candied Fruit Cookies, a perfect treat for holidays or any occasion that calls for a touch of sweetness! These soft, buttery cookies are studded with chewy bits of colorful candied fruit and a hint of optional nuts, adding a delightful crunch to every bite. Easy to prepare in just 15 minutes of prep time, this recipe combines classic baking techniques like creaming butter and sugar for a perfectly tender texture. The vibrant candied fruits not only make these cookies visually stunning but also pair beautifully with the warm, rich flavors of brown sugar and vanilla. Whether served alongside a hot cup of tea or given as a homemade gift, these cookies are sure to be a crowd-pleaser. Make a batch today and enjoy the nostalgic charm of this timeless recipe!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup candied fruit mix
- 0.5 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using a mixer, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the candied fruit mix and chopped nuts (if using). Ensure the mix-ins are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls 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 are lightly golden and the centers look set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 18.1 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
