Fruity Cookies
Packed with chewy bursts of dried cranberries, apricots, and raisins, these Fruity Cookies are a delightful fusion of sweetness and texture. Perfectly soft and golden-edged, this recipe combines pantry staples like all-purpose flour, butter, and brown sugar with vibrant dried fruits and optional crunchy chopped nuts, creating a treat that's both wholesome and indulgent. Ready in under 30 minutes, these cookies are ideal for snack time, lunchboxes, or a satisfying dessert. Whether you're craving a fruity twist on a classic or looking for an easy bake bursting with flavor, these versatile cookies are sure to become a favorite. Plus, with make-ahead and storage tips, they're as convenient as they are delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 0.5 cup dried cranberries
- 0.5 cup dried apricots, chopped
- 0.5 cup raisins
- 0.5 cup chopped nuts (optional, like almonds or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and milk to the wet mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Stir in the dried cranberries, chopped dried apricots, raisins, and chopped nuts (if using) with a spatula until evenly distributed in the dough.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still be slightly soft.
Remove the cookies from the oven and let them cool on the baking sheet 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.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 14.6 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 89 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.
