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Old-Fashioned Fruitcake Cookies

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Delicious soft and chewy cookies bursting with candied fruit and pecans, perfect for holiday baking.

Ingredients

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  • 1 cup (226 g) unsalted butter, at room temperature
  • 1 cup (200 g) light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups (270 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (225 g) mixed candied fruit (chopped candied cherries, pineapple, citron)
  • 1 cup (100 g) chopped pecans

Instructions

  1. Creaming the Butter and Sugar: In a large mixing bowl, cream the room-temperature butter and brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  2. Adding Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is combined.
  3. Combining Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until well mixed.
  4. Mixing Dry into Wet: Gradually add the dry ingredients to the butter mixture, stirring just until the flour is fully incorporated. The dough will be thick.
  5. Folding in Fruit and Nuts: Using a sturdy spatula or spoon, stir in the chopped candied fruit and chopped pecans by hand. The dough will be heavy and chunky.
  6. Chilling the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight if possible. Chilling prevents the cookies from overspreading and improves texture.
  7. Preheating the Oven: Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper.
  8. Portioning and Flattening: Use a medium cookie scoop or two spoons to scoop dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Gently press the tops with your palm to slightly flatten them for even baking.
  9. Baking: Bake for 13 to 15 minutes or until the edges are lightly golden and the centers look set but soft. Do not overbake—they will firm up as they cool.
  10. Cooling: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Dough can be frozen for up to three months.

Nutrition

Find it online: https://doughgirlbylea.com/old-fashioned-fruitcake-cookies/

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