Fruitcake Drops
Infused with all the festive flavors of a classic fruitcake but baked into soft, bite-sized treats, Fruitcake Drops are the perfect holiday cookies to share and savor. These delightful morsels combine the warmth of cinnamon and nutmeg with a medley of dried fruits, candied cherries, and optional crunchy nuts, creating a chewy, spiced cookie that's brimming with seasonal cheer. A touch of molasses adds depth, while the buttery base keeps them irresistibly tender. Easy to make in under 30 minutes, these cookies are ideal for holiday cookie swaps, gift boxes, or cozy family gatherings. Serve them alongside a cup of coffee or eggnog for the ultimate festive indulgence!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 cups unsalted butter
- 0.75 cups light brown sugar
- 0.25 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons dark molasses
- 1.5 cups mixed dried fruits (chopped, such as raisins, currants, cranberries, apricots)
- 0.5 cups candied cherries (chopped)
- 0.75 cups chopped nuts (such as pecans or walnuts, optional)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and ground nutmeg. Set aside.
In a large bowl, use an electric mixer to cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and dark molasses until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the mixed dried fruits, candied cherries, and chopped nuts (if using) with a spatula, ensuring they are evenly distributed throughout the dough.
Using a small cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the fruitcake drops in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 12.4 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 106 mg | 2% | |
*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.
