Festive Fruitcake Cookies
Bring the spirit of the holidays to your kitchen with these delightful Festive Fruitcake Cookies! Perfectly spiced with cinnamon and nutmeg, these soft and chewy cookies are packed with colorful dried cherries, golden raisins, candied orange peel, and crunchy nuts, offering all the charm of classic fruitcake in a bite-sized treat. A hint of shredded coconut adds a tropical twist, while a touch of milk ensures the dough comes together beautifully. Ready in under 30 minutes, these cookies are an irresistible addition to cookie platters, gift boxes, or holiday gatherings. Whether you're a fruitcake fan or simply looking for a festive dessert, these cookies promise a burst of flavor and nostalgia in every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cherries (chopped)
- 0.5 cup Golden raisins
- 0.25 cup Candied orange peel (finely chopped)
- 0.5 cup Chopped pecans or walnuts
- 0.25 cup Shredded coconut (optional)
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set this mixture aside.
In a large bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs, one at a time, ensuring each egg is thoroughly mixed before adding the next. Add the vanilla extract and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the dried cherries, golden raisins, candied orange peel, chopped nuts, and shredded coconut (if using). Add the milk to make the dough slightly more cohesive, if needed.
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. The cookies will look slightly soft in the center but will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the 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 5 days, or freeze them for longer storage.
Nutrition Facts
Calories |
4438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 1894 mg | 82% | |
| Total Carbohydrate | 662.9 g | 241% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 428.6 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 419 mg | 32% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2073 mg | 44% | |
*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.
