Fruit Cake Cookies Recipe
Fruit Cake Cookies bring all the festive flavor of classic fruitcake into a quicker, softer treat. With dried fruits, crunchy nuts, and warm spices, these cookies are ready in under an hour and perfect for holiday cookie swaps or gift tins.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Wire Rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1.5 cups mixed dried fruit raisins, cranberries, apricots, or candied cherries
- 1 cup nuts chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and brown sugar together until light and fluffy.
- Add eggs one at a time, beating well after each.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Stir into the butter mixture until just combined.
- Fold in dried fruits and nuts.
- Drop spoonfuls of dough onto baking sheet. Bake 10–12 minutes, until edges are golden.
- Cool on wire racks before serving or storing.
Notes
Add orange zest or a splash of brandy for festive flavor. Swap nuts or dried fruits to fit your taste. Store in an airtight tin for up to a week or freeze for 2 months.