Christmas Fruitcake Cookies
Christmas Fruitcake Cookies
Christmas Fruitcake Cookies bring the festive spirit right to your kitchen. This delightful recipe combines all the wonderful flavors of traditional fruitcake in a cookie format, making it a perfect treat for the holiday season. With a mix of dried fruits, nuts, and spices, these cookies capture the essence of Christmas in every bite.
Why You’ll Love This Christmas Fruitcake Cookies
These Christmas Fruitcake Cookies are not just delicious; they’re also a wonderful way to share holiday joy. They’re easy to make and perfect for gifting or serving at holiday gatherings. The combination of sweet fruits, crunchy nuts, and spices results in a cookie that’s both chewy and full of flavor. Plus, they can be made ahead of time, which is always a bonus during the busy holiday 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 using an electric mixer until the mixture is light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully 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 Christmas Fruitcake Cookies are perfect for any holiday gathering. Serve them on a festive platter or package them up as thoughtful gifts for friends and family. Pair them with hot cocoa, coffee, or even a sparkling beverage for a delightful treat. These cookies not only taste great but look beautiful too, making them an impressive addition to any holiday dessert table.
How to Store Christmas Fruitcake Cookies
To keep your Christmas Fruitcake Cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to extend their life, consider freezing them. Place the cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. Thaw them in the refrigerator as needed for a quick and delicious treat.
Tips to Make Christmas Fruitcake Cookies Perfect
- Butter Temperature: Make sure the butter is softened, not melted. This helps achieve the right texture.
- Dried Fruit: Use a mix of your favorite dried fruits for a unique flavor profile. Dried cherries, cranberries, or figs can also work well.
- Nut Choices: Feel free to experiment with different nuts or use a nut-free alternative if you have allergies.
- Texture: For chewier cookies, slightly underbake them. For crispier cookies, bake them a minute or two longer.
- Add Spice: Adjust the spices according to your taste; feel free to add more cinnamon or nutmeg for extra warmth.
Flavor Variations
- Chocolate Lovers: Increase the amount of dark chocolate chips or use milk chocolate for a sweeter option.
- Spiced Up: Add grated fresh ginger for an extra zing.
- Citrus Twist: Incorporate lemon zest along with the orange peel for a refreshing citrus flavor.
Pro Tips for Success
- Chill the Dough: If you’re short on time, chill the dough for about 15 minutes before baking. This helps the cookies hold their shape.
- Quality Ingredients: Use fresh spices and high-quality dried fruits to enhance flavor.
- Mixing: Don’t overmix the dough once you add the flour; this can lead to tough cookies.
FAQs About Christmas Fruitcake Cookies
Can I make these cookies ahead of time?
Yes, you can prepare the cookie dough a few days in advance and keep it in the refrigerator. Just remember to let it come to room temperature before baking.
What are the best ways to decorate these cookies?
You can drizzle melted chocolate on top or simply dust them with powdered sugar. For an extra festive touch, consider adding edible glitter or colored sprinkles.
What can I substitute for nuts in the recipe?
If you’re looking for a nut-free option, you can use seeds like pumpkin or sunflower seeds. They provide a nice crunch without the allergens.
Final Thoughts
Christmas Fruitcake Cookies are a heartwarming and delicious way to celebrate the holiday season. With a blend of flavors and textures, they bring the charm of fruitcake into cookie form. Perfect for sharing, gifting, or enjoying with loved ones, these cookies are sure to become a cherished tradition in your holiday celebrations. Happy baking!
Christmas Fruitcake Cookies
Ingredients
Method
- 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 using an electric mixer until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the dried fruit, nuts, candied ginger, candied orange peel, chocolate chips (if using), and orange juice.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden; the centers will firm up as they cool.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
