Are you dreaming of a holiday treat that's both festive and surprisingly easy to make? Look no further! These Fruitcake Cookies are the perfect solution for busy cooks who crave the warm spices and delightful fruitiness of traditional fruitcake without the lengthy baking time. This recipe delivers all the deliciousness in bite-sized, perfectly portioned cookies. They're ideal for gifting, enjoying with a warm beverage, or simply adding a touch of holiday cheer to your day. Prepare for a burst of flavour in every bite!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup mixed candied fruits (cherries, pineapple, orange peel), chopped
- ½ cup raisins
- ½ cup chopped walnuts or pecans (optional)
Instructions:
Step 1: Preparing the Dough
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer, but can be done by hand with some elbow grease.
Step 2: Adding Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl to incorporate all the ingredients evenly.
Step 3: Combining Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 4: Incorporating the Fruit and Nuts
Gently fold in the chopped candied fruits, raisins, and nuts (if using). Avoid pressing too hard, as this can crush the fruit.
Step 5: Baking the Cookies
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden brown.
Step 6: Cooling and Enjoying
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Fruitcake Cookies:
- Softened Butter is Key: Ensure your butter is properly softened for optimal creaming. If it's too cold, the dough will be difficult to mix.
- Don't Overmix: Overmixing develops gluten, resulting in tough cookies. Mix just until the ingredients are combined.
- Customize Your Fruit: Feel free to experiment with different types of candied fruit and dried fruit. Cranberries, apricots, and figs would all be delicious additions.
- Add a Glaze (Optional): Once cooled, drizzle the cookies with a simple glaze made from powdered sugar and milk or lemon juice for an extra touch of sweetness.
Variations:
- Spiced Fruitcake Cookies: Increase the spices to 1 teaspoon each of cinnamon, cloves, and nutmeg for a more intense flavor.
- Chocolate Chip Fruitcake Cookies: Add ½ cup of chocolate chips to the dough for a decadent twist.
Nutritional Information (per cookie, approximate):
Calories: Approximately 150-180 Fat: Approximately 8-10g Sugar: Approximately 15-20g
These delicious fruitcake cookies are a fantastic addition to your holiday baking repertoire. They’re simple enough for beginner bakers, yet impressive enough to wow seasoned dessert enthusiasts. Enjoy the process of homemade cooking and the delightful results!