Ingredients for Festive Fruitcake Cookies
- Golden Raisin
- 1 cup chopped candied fruit
- Crystallized Ginger
- ½ cup chopped nuts
- ½ cup (1 stick) unsalted butter
- White Sugar
- 1 large egg
- Vanilla Extract
- ½ teaspoon almond extract
- 2-3 teaspoons all-purpose flour (for coating fruit) + 2 cups all-purpose flour (for dough)
- 1 teaspoon baking soda
- ½ teaspoon salt
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How to Make Festive Fruitcake Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine 1 cup chopped candied fruit, ½ cup chopped nuts, and 1 teaspoon ground ginger.
- Sprinkle 2-3 teaspoons of all-purpose flour over the fruit mixture and toss gently to coat.
- In a separate bowl, cream together ½ cup (1 stick) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until well combined.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently stir in the fruit and nut mixture.
- The dough will be stiff. Using a spoon or a cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each cookie slightly with the back of a spoon.
- 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.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
20g
Fat
7g
Carbs
2g
