Mincemeat Fruitcake Cookies
Packed with festive flavors and textures, these Mincemeat Fruitcake Cookies are a delightful twist on traditional holiday treats. Combining the warm spices of cinnamon and nutmeg with the rich, fruity essence of prepared mincemeat, candied cherries, and golden raisins, these cookies deliver the nostalgic taste of fruitcake in a soft and chewy form. Chopped nuts add a welcome crunch, while the buttery dough ensures every bite is melt-in-your-mouth perfection. Perfect for holiday cookie platters or gifting, these vibrant cookies are quick to prepare and can be stored for days, making them an effortless yet impressive addition to your seasonal baking repertoire.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 Large eggs
- 1 teaspoons Pure vanilla extract
- 1.5 cups Prepared mincemeat
- 1 cups Chopped pecans or walnuts
- 0.5 cups Candied cherries, chopped
- 0.5 cups Golden raisins
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to ensure tender cookies.
Using a spatula or wooden spoon, fold in the prepared mincemeat, chopped nuts, candied cherries, and golden raisins. Mix until evenly distributed.
Scoop out rounded tablespoons of dough and place them about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are just set and the tops look slightly golden.
Allow the cookies to 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 a week, or freeze for longer storage.
Nutrition Facts
Calories |
5592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 843.6 g | 307% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 512.5 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 458 mg | 35% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2259 mg | 48% | |
*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.
