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Easy Christmas Fruitcake Cookies Recipe

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★★★★★

5 from 55 reviews

These Easy Christmas Fruitcake Cookies combine festive candied fruits and toasted pecans in a tender, flavorful cookie. With bright extracts and a soft, buttery base, these cookies offer a delightful holiday treat that’s easy to make and perfect for sharing during the Christmas season.

Ingredients

Scale

Fruits and Nuts

  • 1 cup chopped candied red cherries (finely chopped, about 1/4-inch pieces)
  • 1 cup chopped candied green cherries
  • 1 cup chopped candied pineapple
  • 1 cup chopped pecans (toasted for improved flavor)

Wet Ingredients

  • 1/2 cup unsalted butter (softened at room temperature, about 70°F)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp lemon extract

Dry Ingredients

  • 3/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour (King Arthur brand recommended for consistent results)
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Instructions

  1. Prepare the Oven and Cookie Sheet: Preheat your oven to 300°F (150°C). Line a cookie sheet with a silicone mat or parchment paper to prevent sticking and ensure easy cleanup. Set aside the prepared cookie sheet for later use.
  2. Cream the Butter and Sugar: In a mixing bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes a few minutes. Add the egg, vanilla extract, almond extract, and lemon extract. Mix well until all ingredients are thoroughly combined into a smooth mixture.
  3. Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this flour mixture to the creamed butter mixture, mixing well until the dough is uniform. Be careful not to over-mix to maintain a tender texture in the cookies.
  4. Add Candied Fruit and Pecans: Gently fold in the chopped candied red cherries, green cherries, candied pineapple, and toasted pecans, making sure they are evenly distributed throughout the dough to add crunch and flavor.
  5. Shape and Bake the Cookies: Using heaping tablespoons, drop the dough onto the prepared cookie sheet, spacing them 3 to 4 inches apart to allow room for spreading. Bake in the preheated oven for 20 to 25 minutes until the cookies are just golden brown around the edges.
  6. Cool and Store the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for a few days or refrigerate for extended freshness.

Notes

  • Toast pecans before adding to the dough to enhance their flavor and crunch.
  • Use a silicone baking mat or parchment paper to prevent cookies from sticking and ease cleanup.
  • Do not over-mix the dough once the dry ingredients are added to keep the cookies tender.
  • Spacing cookies 3-4 inches apart ensures they bake evenly without merging.
  • Store cookies in an airtight container to maintain freshness, refrigerate for longer shelf life.

Keywords: Christmas cookies, fruitcake cookies, holiday baking, candied fruit cookies, pecan cookies, festive cookies

Find it online: https://kitchenbyrita.com/easy-christmas-fruitcake-cookies-recipe/