This fruitcake cookie recipe sounds absolutely delicious! It combines the classic fruitcake ingredients with a softer, more cookie-like texture, making it a perfect treat for those who aren’t fond of traditional fruitcake. Here’s how the recipe looks in a clean and organized format for easy use:
Fruitcake Cookies Recipe
These fruitcake cookies are a hit with most people, even those who don’t like traditional fruitcake. The combination of dates, candied fruit, and pecans creates a chewy, sweet, and nutty cookie that’s perfect for the holidays or any time you want a special treat. This recipe makes approximately 62 cookies.
Ingredients:
- 1 cup butter, softened (2 sticks)
- 1 ½ cups sugar
- 2 eggs
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 8oz packages chopped dates
- 3 cups chopped pecans
- 1 8oz package candied pineapple, chopped
- 1 8oz package candied red cherries, chopped
(Alternatively, use a 2lb container of mixed candied fruit, using half of it)
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Cream the Butter and Sugar:
In a large bowl, cream the softened butter and sugar together until the mixture is fluffy and light. - Add the Eggs:
Add the eggs, one at a time, beating well after each addition. - Mix in the Fruit and Nuts:
Stir in the chopped dates, candied pineapple, candied cherries, and chopped pecans until everything is evenly combined. - Combine Dry Ingredients:
In a separate bowl, combine the flour, salt, baking soda, and cinnamon. Mix well. - Add the Dry Ingredients:
Gradually add the dry ingredients to the fruit and butter mixture, stirring until fully incorporated. The dough will be stiff, and you may need to use your hands to help mix it all together. - Prepare the Baking Sheet:
Grease a cookie sheet or line it with parchment paper to prevent sticking. - Form the Cookies:
Drop the dough by heaping teaspoonfuls onto the prepared cookie sheet, spacing them about 2 inches apart. - Bake:
Bake in the preheated oven for 12-14 minutes, or until the cookies are golden brown. - Cool:
Let the cookies cool on the baking sheet for about one minute. Then, transfer them to a cooling rack to cool completely.
Tips:
- Storage: These cookies can be stored in an airtight container for several days, and they often taste even better after a day or two as the flavors meld together.
- Variations: You can adjust the types of candied fruit you use based on personal preferences. Some people like to use green cherries or additional mixed fruit instead of just red cherries and pineapple.
- Freeze: These cookies freeze well. If you’re planning ahead for the holidays, you can make the dough ahead of time and freeze it. Simply drop the dough on the baking sheet, freeze the cookies, and then transfer them to a zip-top bag. When ready to bake, just add a couple of extra minutes to the baking time.
These fruitcake cookies are a great way to enjoy the festive flavors of fruitcake in a more approachable cookie form. They’re perfect for sharing with friends and family during the holidays, or anytime you’re craving something sweet and nutty. Enjoy!