Delectable Spiced Fruitcake Cookies
A delightful blend of traditional fruitcake flavors in soft, chewy cookie form, packed with spices, nuts, and dried fruits.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup orange juice
Add-Ins
- 1 cup mixed nuts (walnuts, pecans, almonds), chopped
- 1 cup mixed dried fruits (raisins, cranberries, candied citrus peel), chopped
- ½ cup shredded coconut (optional)
Instructions
Preparation
- Gather all your ingredients and measure them out accordingly, ensuring your butter is softened at room temperature.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mixing
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the vanilla extract and orange juice.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
Final Steps
- Gently fold in the chopped nuts, dried fruits, and shredded coconut if using.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten the tops of the cookies using the back of a spoon or your hand.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden but the centers remain soft. Cool on sheets for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to a week. Freeze for longer storage, up to three months. For variations, consider adding chocolate chips or adjusting the types of nuts and fruits used.