Fruitcake Cookies Recipe

Here’s a simple recipe for Fruitcake Cookies, a delightful treat with all the flavors of traditional fruitcake but in a bite-sized form!

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1/4 cup orange juice
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 1/2 cups chopped candied fruit (a mix of cherries, pineapple, etc.)
1 cup chopped nuts (pecans or walnuts work well)
1/2 cup raisins or currants
Optional: 1–2 tablespoons dark rum for soaking the fruit (for a traditional touch)

Prepare the Fruits (Optional):
- For added flavor, soak the candied fruit and raisins in dark rum for 30 minutes to 1 hour. Drain before adding to the batter.
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
Mix the Wet Ingredients:
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, followed by the orange juice.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Mix the Batter:
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the candied fruit, nuts, and raisins.
Scoop the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake:
- Bake for 10–12 minutes, or until the edges are golden brown. Be careful not to overbake to keep them moist.
Cool and Serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.