Fruitcake Cookies
Transform your holiday baking with these irresistible fruitcake cookies—a modern twist on the classic fruitcake! Bursting with festive flavors, these chewy and buttery cookies feature a medley of dried cherries, tangy cranberries, and vibrant candied orange peel, all perfectly balanced with warm spices like cinnamon and nutmeg. A touch of dark rum or orange juice adds a rich, aromatic depth, while chopped pecans or walnuts provide a delightful crunch in every bite. Prepared in just 15 minutes and baked to golden perfection, these cookies are destined to become your new holiday favorite. Whether you’re gifting them to loved ones or indulging in a cozy treat yourself, fruitcake cookies are the ultimate dessert for spreading seasonal cheer!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.75 cup Light brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Dried cherries, chopped
- 0.5 cup Dried cranberries, chopped
- 0.25 cup Candied orange peel, finely chopped
- 0.5 cup Chopped pecans or walnuts
- 2 tablespoons Dark rum or orange juice (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and brown sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients into the wet mixture and mix until just combined.
Fold in the dried cherries, dried cranberries, candied orange peel, chopped nuts, and dark rum or orange juice (if using). Mix until evenly distributed.
Scoop tablespoon-sized portions 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 golden brown and the centers are set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the fruitcake cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 392.1 g | 143% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 254.6 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 278 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 774 mg | 16% | |
*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.
