Fruitcake Cookie Recipe 

Fruitcake Cookies are mini-versions of the holiday delicacy. This simple recipe takes only a few steps! They'll complement your Christmas cookie platter with their dried fruit and nut filling.

– 2¼ cups all-purpose flour (281g) – ▢1 teaspoon baking soda – ▢¾ teaspoon salt – ▢1 cup unsalted butter softened (227g) – ▢1 cup granulated sugar (200g) – ▢½ cup packed light brown sugar (110g) – ▢2 large egg – ▢1 teaspoon vanilla extract – ▢½ cup chopped dates (pitted) – ▢1 cup chopped red candied cherries (1 8oz pkg) – ▢1 cup chopped green candied cherries (1 8oz pkg) – ▢1 cup chopped candied pineapple (1 8oz pkg) – ▢¾ cup chopped pecan – ▢½ cup chopped walnut



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Heat the oven to 350°F. Prepare baking sheets with parchment. Mix flour, baking soda, and salt in a small bowl.

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Beat butter and sugars on medium speed in a medium basin or stand mixer bowl with the paddle attachment for 2 minutes until creamy and fluffy. Scrub the dish. Add egg and vanilla and mix well.

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Add the flour mixture and beat on low speed until incorporated, scraping bowl sides once. Stir in dates, red and green cherries, candied pineapple, and chopped nuts. Drop heaping tablespoons of dough on prepared baking sheets 2 inches apart.

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Bake sheets individually until golden brown and centers are somewhat glossy, 8–10 minutes. Cool gently on the pan before transferring to a wire rack to finish. Up to 1 week in an airtight container.

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