Fruit and Nut Refrigerator Cookies
Get ready to savor the perfect balance of sweet and nutty goodness with these Fruit and Nut Refrigerator Cookies! This make-ahead cookie recipe features a buttery, tender dough infused with the tartness of dried cranberries and the crunch of chopped pecans, making each bite irresistibly satisfying. The dough is effortlessly shaped into logs and chilled, allowing you to slice and bake fresh cookies in just minutes—perfect for impromptu gatherings or a quick treat. With customizable mix-ins like your favorite dried fruits or nuts, these cookies are endlessly versatile. Whether you’re looking for a unique holiday dessert or a delightful snack, these refrigerator cookies deliver on convenience, flavor, and charm.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 1.5 teaspoons vanilla extract
- 1 egg
- 0.5 cups dried cranberries (or any dried fruit of your choice, chopped)
- 0.5 cups chopped pecans (or any nut of your choice)
Instructions
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg to the butter mixture, and beat until fully incorporated.
Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the dried cranberries (or other dried fruit) and chopped nuts until evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. The dough can also be stored in the refrigerator for up to 3 days or frozen for longer storage.
When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Unwrap one log of dough and use a sharp knife to slice it into 1/4-inch thick rounds. Place the cookie slices on the prepared baking sheet, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Repeat with the remaining dough log if desired, or save it for later use.
Nutrition Facts
Calories |
123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 8.7 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 23 mg | 0% | |
*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.
