Christmas Fruitcake Cookies
Christmas Fruitcake Cookies
This Christmas Fruitcake Cookies recipe combines the festive flavors of fruitcake in a delightful cookie form. These cookies are soft, chewy, and packed with dried fruits and nuts, making them a perfect treat for the holiday season. Not only do they offer a unique twist on traditional fruitcake, but they also provide the perfect balance of sweetness and spice that will delight your friends and family.
Why You’ll Love This Christmas Fruitcake Cookies
These Christmas Fruitcake Cookies are not just a delicious addition to your holiday dessert table; they are also simple to make, resulting in a joyful baking experience. The combination of mixed dried fruits and nuts offers a wonderful crunch and burst of flavor in every bite. Plus, they are customizable, allowing you to mix in your favorite flavors. They are ideal for sharing, gifting, or simply enjoying at home during the festive season.
How to Make Christmas Fruitcake Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup mixed dried fruit (such as raisins, currants, and chopped dried apricots)
- 1 cup mixed nuts, chopped (walnuts and pecans work well)
- 1/2 cup candied ginger, finely chopped
- 1/2 cup candied orange peel, finely chopped
- 1/2 cup dark chocolate chips (optional)
- 1/4 cup orange juice
Step-by-Step Instructions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined and no dry flour remains.
- Fold in the mixed dried fruit, chopped nuts, candied ginger, candied orange peel, dark chocolate chips (if using), and orange juice. Ensure even distribution throughout the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may appear soft, but they will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
How to Serve Christmas Fruitcake Cookies
These cookies can be served warm or at room temperature. For a festive presentation, arrange them on a beautiful platter and dust with powdered sugar. Pair them with a hot cup of cocoa or your favorite holiday beverage for a delightful treat. They also make an excellent gift when packaged in a decorative box or tin.
How to Store Christmas Fruitcake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about one week. If you want to keep them longer, you can freeze them. Place the cookies in a single layer within a freezer-safe bag or container, separating layers with parchment paper. They can be stored in the freezer for up to three months. When ready to enjoy, thaw at room temperature.
Tips to Make Christmas Fruitcake Cookies Perfect
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing. This step helps create a nice texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined to keep the cookies tender.
- Use Fresh Spices: Ground spices can lose their potency over time. Fresh spices will improve the flavor profile of your cookies.
- Chill the Dough: If the weather is warm, consider chilling the dough for about 30 minutes before baking. This step helps cookies hold their shape.
Flavor Variations
Experiment with different flavors to make these cookies your own! Consider the following variations:
- Swap the Fruits: Use dried cranberries, cherries, or figs instead of the mixed dried fruit for a different taste.
- Change Up the Nuts: Replace walnuts and pecans with almonds or hazelnuts.
- Add Zest: Incorporate lemon or lime zest for an added zestiness.
- Spice it up: Add a pinch of cayenne pepper or allspice for a warming bite.
Pro Tips for Success
- Measuring Flour: Measure your flour accurately by fluffing it up first, spooning it into your measuring cup, and leveling it off with a knife. This method helps avoid dense cookies.
- Taste the Dough: Before baking, taste the dough to adjust sweetness or spices to your liking.
- Test Bake: Before baking the whole batch, do a test bake with one cookie to check the flavor and texture.
FAQs About Christmas Fruitcake Cookies
Can I use fresh fruits instead of dried fruits?
Fresh fruits are not recommended as they add moisture to the cookies, which can lead to a soggy texture. Stick with dried fruits for better results.
Can I use gluten-free flour?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend designed for baking to achieve a desirable texture.
How can I make these cookies more festive?
Consider adding festive sprinkles or a drizzle of melted white chocolate on top of the cookies once they cool. This addition makes them visually appealing for holiday gatherings.
Final Thoughts
Christmas Fruitcake Cookies bring joy to any holiday celebration. They are easy to prepare and offer a wonderful combination of flavors that everyone will love. Whether you serve them during festive gatherings or gift them to friends and family, these cookies will surely become a cherished tradition in your home. Happy baking!
Christmas Fruitcake Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Use room temperature eggs.
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Measure accurately.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Use fresh for better flavor.
- 1/2 teaspoon ground nutmeg Use fresh for better flavor.
- 1/4 teaspoon ground cloves
- 1 cup mixed dried fruit (e.g., raisins, currants, chopped dried apricots)
- 1 cup mixed nuts, chopped (e.g., walnuts, pecans)
- 1/2 cup candied ginger, finely chopped
- 1/2 cup candied orange peel, finely chopped
- 1/2 cup dark chocolate chips (optional)
- 1/4 cup orange juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined and no dry flour remains.
- Fold in the mixed dried fruit, chopped nuts, candied ginger, candied orange peel, dark chocolate chips (if using), and orange juice. Ensure even distribution throughout the dough.
Baking
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may appear soft but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
