Delicious Fruitcake Xmas Cookies
Festive fruitcake cookies recipe Xmas cookies perfect for gifting Easy fruitcake cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 36 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Unsalted Butter (2 sticks), softened
- 1 cup Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 1/4 cup Molasses
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Candied Fruit, chopped (a mix of candied cherries, pineapple, orange peel, etc.)
- 1 cup Nuts, chopped (walnuts, pecans, or almonds)
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground Nutmeg
- 1/4 teaspoon ground Cloves
- 1/4 cup Brandy or Rum (optional, for soaking fruit)
Instructions
- If using, soak the chopped candied fruit in brandy or rum for at least 30 minutes, or up to overnight.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and molasses.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the soaked (and drained, if soaked) candied fruit and chopped nuts.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.