Description
These Irresistibly Easy Christmas Fruitcake Cookies combine the festive flavors of traditional fruitcake with the convenience of a cookie. Featuring candied fruit, pecans, and a blend of vanilla, almond, and lemon extracts, these chewy, soft-centered cookies are perfect for holiday gifting or savoring with a warm cup of tea.
Ingredients
Scale
Cookies
- 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)
Instructions
- Preheat oven: Preheat your oven to 300°F (150°C) to prepare for baking the cookies at a low temperature to ensure even cooking and a tender texture.
- Prepare baking sheet: Line a cookie sheet with parchment paper or a silicone mat to prevent sticking and enable easy removal of the cookies after baking.
- Cream butter and sugar: In a mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy, about 3-4 minutes, which helps incorporate air for a soft cookie texture.
- Add extracts and egg: Add the egg, vanilla extract, almond extract, and lemon extract, mixing until the batter is smooth and well combined to infuse the dough with flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined for a uniform dough texture.
- Combine wet and dry: Gradually add the flour mixture to the butter and sugar mixture, mixing until just combined to avoid overmixing which can toughen the cookies.
- Fold in fruits and nuts: Gently fold in the chopped candied fruit and pecans until evenly distributed, ensuring every bite includes festive bits.
- Portion dough: Use a heaping tablespoon to drop dollops of dough onto the prepared cookie sheet, spacing them 3-4 inches apart to allow for spreading during baking.
- Bake: Bake for 20-25 minutes until the edges are golden brown while the centers remain slightly soft, indicating a chewy texture.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For best results, use room temperature butter to ensure smooth creaming with sugar.
- Chopped candied fruit can be substituted with dried cranberries or raisins if preferred.
- Ensure cookies are spacing properly on the sheet to avoid sticking together.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Optional: Toast pecans lightly before adding for enhanced nutty flavor.
