Christmas Fruitcake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1/2 cup softened salted butter
02 -
1/2 cup packed light brown sugar
03 -
2 large eggs
04 -
1/4 cup whole milk
05 -
1 teaspoon pure vanilla extract
06 -
1 1/2 cups all-purpose flour
07 -
1/2 teaspoon baking soda
08 -
1/2 teaspoon ground cinnamon
09 -
1/4 teaspoon fine salt
10 -
2 cups chopped nuts (try half walnuts, half pecans)
11 -
1 cup halved candied cherries (mix red and green for color)
12 -
1 cup raisins
13 -
1/2 cup chopped dried pineapple
14 -
1/2 cup roughly chopped dates
→ Sweet Glaze (Optional)
15 -
3/4 cup confectioners' sugar
16 -
2 to 4 tablespoons milk
# Instructions:
01 -
Heat your oven to 325°F. Grab two baking sheets and cover them with parchment paper so nothing sticks.
02 -
In a large mixing bowl, beat together the softened butter and brown sugar for about a minute or two. You want it looking fluffy and lighter in color.
03 -
Crack in your eggs, pour in the milk and vanilla, then beat everything together until well blended.
04 -
Toss in the flour, baking soda, cinnamon, and salt. Stir gently until just combined, making sure to scrape down the sides and bottom of your bowl. The batter will be pretty soft and sticky.
05 -
Now comes the fun part! Add your chopped nuts, candied cherries, raisins, pineapple chunks, and dates. Fold everything together until the fruit and nuts are spread evenly throughout the dough.
06 -
Using a small cookie scoop, drop little mounds of dough onto your prepared pans. Leave about 2 inches between each cookie so they have room to spread.
07 -
Pop them in the oven for 12 to 15 minutes. They're done when they turn golden brown and the tops look matte instead of shiny. Let them sit on the baking sheet for 5 minutes, then move them to a cooling rack.
08 -
If you'd like a sweet finish, whisk the powdered sugar with enough milk to make a thin, drippy glaze. Dip the top of each cooled cookie into the glaze, then set them back on the rack. Give them 2 to 3 hours to dry completely before stacking or storing.
# Notes:
01 -
Want to add a little something extra? Stir in 1 tablespoon of bourbon, brandy, rum, whisky, or sherry along with the milk for a traditional fruitcake flavor.
02 -
Not a fan of certain fruits? No problem! Swap them out for more of what you love. Dried apricots, mangoes, or any combination of dried or candied fruit works beautifully here.
03 -
These cookies stay fresh in an airtight container at room temperature for at least a week, thanks to all that sweet candied fruit. If you glazed them, layer parchment or wax paper between them to prevent sticking.
04 -
You can freeze these treats for up to 3 months. Just let them thaw on the counter for a couple of hours before serving.