Fruitcake Christmas cookies
Fruitcake Christmas cookies Holiday baking secrets await Learn fruitcake cookie tech create ultimate Christmas treats Perfect festive dessert
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: English
Ingredients
Scale
- 225g unsalted butter, softened
- 150g light brown sugar, packed
- 75g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 300g plain flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of ground cloves
- 225g mixed dried fruit (raisins, sultanas, currants, candied peel)
- 50g glace cherries, quartered
- 50g mixed nuts, chopped (walnuts, almonds, pecans)
- 2 tbsp dark rum or orange juice (optional)
Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4) and line two baking trays with baking parchment.
- In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the mixed dried fruit, glace cherries, and chopped nuts. If you’re using rum or orange juice, drizzle it over the fruit mixture before adding it to the dough.
- Drop rounded tablespoons of dough onto the prepared baking trays, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centres are set.
- Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.