Introduction
Oh, the holidays! Does anything just scream “cozy” and “festive” more than the smell of Christmas baking? I’m talking about those warm spices, that hint of sweetness, and the pure joy of sharing something delicious with the people you love. And if you’re anything like me, you might have a soft spot for fruitcake but wish it was a little… well, easier to enjoy. That’s where these Christmas Fruitcake Cookies come in! They capture all the wonderful flavors of traditional fruitcake in a perfectly chewy, delightful cookie. They’re incredibly simple to whip up, making them a lifesaver during the busy holiday season.
Why You’ll Love This Recipe
- Fast: Ready in under an hour from start to finish!
- Easy: No fancy techniques required, perfect for bakers of all levels.
- Giftable: Beautiful to look at and even better to eat, they make wonderful edible gifts.
- Crowd-pleasing: Even fruitcake skeptics will be asking for seconds!
Ingredients
Let’s gather everything you’ll need for these festive little bites. Don’t worry, it’s all pretty standard pantry stuff, plus those beautiful candied fruits!
- ½ cup unsalted butter, softened: Make sure this is nice and soft, not melted! It makes creaming it with sugar so much easier.
- ¾ cup granulated sugar: The sweetness that holds it all together.
- 1 large egg: Our binder!
- 1 teaspoon vanilla extract: For that classic warm, comforting flavor.
- ½ teaspoon almond extract: This adds a lovely, subtle nutty depth that pairs wonderfully with the fruit.
- ¼ teaspoon lemon extract: Just a tiny hint to brighten things up and cut through the richness.
- 1½ cups all-purpose flour: The base of our cookie.
- ½ teaspoon salt: Balances the sweetness and enhances all the other flavors.
- ½ teaspoon baking soda: Gives our cookies a little lift and chewiness.
- 1 cup chopped candied pineapple: These little jewels add a burst of tropical sweetness and beautiful color.
- 1 cup chopped candied red cherries: So festive! Their slightly tart sweetness is a perfect counterpoint.
- 1 cup chopped candied green cherries: These add another layer of sweet, fruity goodness and a vibrant pop of color.
- 1 cup roughly chopped pecans: For a delightful crunch and a nutty, earthy flavor.
How to Make It
Alright, let’s get our hands a little floury and make some magic happen!
- Preheat and Prep: First things first, get your oven preheated to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper. This is my secret weapon for easy cleanup and perfectly shaped cookies!
- Cream It Up: In a large bowl, cream together your softened butter and granulated sugar. You want this mixture to be light and fluffy. I like to use an electric mixer for this, but you can totally do it by hand if you want an extra arm workout!
- Wet Ingredients Unite: Now, beat in your egg, vanilla extract, almond extract, and lemon extract. Mix until everything is nice and well combined. The aroma is already starting to smell like the holidays, isn’t it?
- Dry Ingredients Together: In a separate, medium-sized bowl, whisk together your all-purpose flour, salt, and baking soda. This ensures the leavening agent and salt are evenly distributed.
- Combine Gently: Gradually add your dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix at this stage; we want tender cookies!
- Fruit and Nut Fiesta: Now for the fun part! Stir in your chopped candied pineapple, candied red cherries, candied green cherries, and chopped pecans. Gently fold them into the dough until they’re evenly distributed. You’ll see all those beautiful colors and textures – it’s already looking like a holiday masterpiece!
- Scoop and Space: Drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches between each cookie, as they will spread a bit while baking.
- Bake to Golden Perfection: Pop those trays into the preheated oven and bake for 10-12 minutes. You’re looking for those lovely golden brown edges. Keep an eye on them, as oven times can vary.
- Cool Down: Once they’re baked, let the cookies cool on the baking sheets for a few minutes. This helps them firm up. Then, carefully transfer them to a wire rack to cool completely. Patience is key here – they’re worth the wait!
Substitutions & Additions
This recipe is wonderful as is, but don’t be afraid to get a little creative and make it your own!
- Nuts: Walnuts or even slivered almonds would be a fantastic substitute for pecans.
- Dried Fruit: If you can’t find specific candied fruits, a mix of dried cranberries, raisins, or chopped dried apricots would also work beautifully. Just make sure to chop them into similar-sized pieces.
- Spices: For an extra festive kick, you could add ¼ teaspoon of ground cinnamon or a pinch of ground cloves to your dry ingredients.
- Citrus Zest: A teaspoon of finely grated lemon or orange zest added with the wet ingredients can give these cookies an extra bright, fresh flavor.
Tips for Success
Here are a few little tricks I’ve learned along the way to ensure your cookies turn out perfectly every time.
- Soft Butter is Key: Seriously, don’t skip this! If your butter is too cold, it won’t cream properly, and your cookies might be a bit dense.
- Don’t Overmix: Once you add the flour, mix only until it’s just incorporated. Overmixing develops the gluten too much, which can lead to tough cookies.
- Even Fruit Distribution: Give the dough a good stir after adding the fruits and nuts to ensure they’re spread out evenly. You want a taste of everything in each bite!
- Prep Ahead: You can easily make the cookie dough a day in advance and store it in the refrigerator. Just let it soften slightly at room temperature before scooping and baking.
How to Store It
These cookies are fantastic for making ahead of time for all your holiday gatherings, or for gifting!
Once completely cooled, store your Christmas Fruitcake Cookies in an airtight container at room temperature. They’ll stay delicious for up to a week. For longer storage, you can freeze them! Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. They should keep well in the freezer for up to 3 months.
FAQs
Can I make these cookies vegan?
You sure can! You can substitute the butter with vegan butter sticks and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer for the egg. Ensure your candied fruits are also vegan.
Are these cookies very sweet?
They have a lovely sweetness from the sugar and candied fruits, but the salt, extracts, and nuts help to balance it out beautifully. They’re sweet enough to feel like a treat, but not overwhelmingly so.
Why are my cookies spreading too much?
This can happen if your butter was too soft or melted, or if you overmixed the dough after adding the flour. Ensure your butter is just softened, and mix the dry ingredients in gently.
Chewy Christmas Fruitcake Cookies
Equipment
- Oven
- Baking sheets
- Parchment paper
- Large bowl
- Electric mixer or by hand
- Medium bowl
- Whisk
- Wire rack
Ingredients
Main ingredients
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.25 teaspoon lemon extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 1 cup chopped candied pineapple
- 1 cup chopped candied red cherries
- 1 cup chopped candied green cherries
- 1 cup roughly chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, almond extract, and lemon extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped candied pineapple, candied red cherries, candied green cherries, and chopped pecans until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.