Why Make This Recipe
Christmas time is a season filled with joy, warmth, and delicious treats. If you love the festive flavors of the holidays but want a simpler, more bite-sized option, the Irresistibly Easy Christmas Fruitcake Cookies are perfect for you. These cookies combine the rich taste of traditional fruitcake with the fun and crunch of cookies. They are easy to make, flavorful, and perfect for sharing during the holiday season or enjoying with a cup of tea.
How to Make Irresistibly Easy Christmas Fruitcake Cookies
Making these delightful cookies is a breeze. With just a few ingredients and simple steps, you can have a batch of sweet, festive cookies ready to enjoy in no time.
Ingredients:
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups candied fruit (chopped into 1/4 inch pieces)
- 1 cup pecans (chopped)
Directions:
- Preheat your oven to 300°F (150°C).
- Line a cookie sheet with parchment paper or a silicone mat.
- In a mixing bowl, cream together the room temperature butter and granulated sugar until it’s light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, almond extract, and lemon extract, mixing until the mixture is smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking soda until evenly blended.
- Gradually add the flour mixture to the butter and sugar mixture and mix until just combined.
- Fold in the chopped candied fruit and pecans until evenly distributed.
- Use a heaping tablespoon to drop dough onto the prepared cookie sheet, spacing them 3-4 inches apart.
- Bake for 20-25 minutes until the edges are golden brown and slightly soft in the center.
- Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve Irresistibly Easy Christmas Fruitcake Cookies
These cookies are perfect for sharing at holiday gatherings. Arrange them on a festive platter and serve them alongside mugs of hot cocoa or eggnog. They also make a sweet addition to gift boxes for friends and family. Just place them in a decorative tin or bag for easy gifting!
How to Store Irresistibly Easy Christmas Fruitcake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week, but they’re so delicious that you might not have any left after a few days! For longer storage, consider freezing them. Place layers of cookies between sheets of parchment paper in a reusable freezer bag, and they can last for up to three months.
Tips to Make Irresistibly Easy Christmas Fruitcake Cookies
- Use room temperature butter: This helps ensure your cookies are light and fluffy.
- Don’t overmix: When adding the flour, mix just until combined to keep your cookies tender.
- Chop the candied fruit small: This allows for better distribution and flavor in each cookie.
Variation
You can add other nuts or dried fruits if you prefer. Walnuts or almonds would work great instead of pecans. You may also adjust the extracts to your liking, adding a little more vanilla for a richer flavor.
FAQs
Q: Can I make these cookies ahead of time?
A: Yes, you can make the dough ahead of time, refrigerate it for up to 3 days, or freeze for up to 3 months. Just thaw and bake when you’re ready!
Q: Can I substitute the candied fruit?
A: Absolutely! You can use dried fruits like cranberries, raisins, or cherries for a different twist.
Q: What if I don’t have almond or lemon extract?
A: If you don’t have these extracts, you can simply use more vanilla extract or omit them altogether.
Irresistibly Easy Christmas Fruitcake Cookies Recipe to Savor
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper; in a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream softened butter with both granulated and brown sugars until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined and a soft dough forms.
- Fold in the candied mixed fruit, raisins, and chopped walnuts until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.