Description
Fruitcake Cookies that taste like classic holiday fruitcake in buttery, chewy, pecan studded bites. Simple mixing, low heat baking, and freezer friendly dough for easy Christmas cookie trays.
Ingredients
1/2 cup unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp lemon extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup diced candied pineapple
1 cup diced candied red cherries
1 cup diced candied green cherries
1 cup coarsely chopped pecans
Instructions
1. Preheat oven to 300°F. Line cookie sheet with parchment or a silicone mat.
2. Cream butter and sugar until light and fluffy. Add egg, vanilla, almond, and lemon extracts. Mix until smooth.
3. Whisk flour, salt, and baking soda in a bowl. Gradually mix into butter mixture until just combined.
4. Fold in candied fruit and pecans until evenly dispersed.
5. Drop heaping tablespoons of dough onto the sheet, spacing 3 to 4 inches apart. Chill 30 minutes for less spread if desired.
6. Bake 20 to 25 minutes until edges look lightly golden. Centers will still look soft.
7. Cool 5 minutes on the pan, then transfer to a wire rack. Store airtight or freeze for longer keeping.
Notes
Chill dough 30 minutes before baking for thicker cookies.
Swap in raisins, dates, dried cranberries, or a little rum extract for variety.
Choose quality candied fruit for best flavor and color.
Lightly coat your knife with nonstick spray or sugar to chop sticky fruit cleanly.
Freeze scooped dough on a tray, then bag the frozen portions for easy baking later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 9
- Sodium: 40
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 1
- Cholesterol: 9