Fruit Cake Drop Cookies
Delight in these moist fruit cake drop cookies packed with dried fruits, nuts, and warm spices, perfect for festive gatherings or as a sweet snack.
Ingredients
- 1/2 cup butter ⓘ
- 1 cup brown sugar
- 4 eggs ⓘ
- 3 cups cake flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1 teaspoon vanilla extract ⓘ
- 3 tablespoons sour milk
- 1 pound white raisins ⓘ
- 1/4 pound red glazed cherries
- 1/4 pound green glazed cherries ⓘ
- 1 pound glazed pineapple ⓘ
- 1 1/2 pounds chopped pecans ⓘ
- 1/2 cup flour
Instructions
- Cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the cake flour, baking soda, and nutmeg.
- Alternate adding the sifted dry ingredients with sour milk to the butter-sugar mixture, mixing well after each addition.
- Stir in vanilla extract.
- Chop pecans and cut dried fruits into small pieces.
- Dredge nuts and fruit in 1/2 cup of flour.
- Add the floured nuts and fruit to the batter and mix thoroughly.
- Drop teaspoon-sized portions of dough onto greased baking sheets.
- Bake at 350°F (175°C) for 15 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter. If you don't have cake flour on hand, you can substitute all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. To enhance the fruitiness, add chopped dried apricots or figs. Ensure your ingredients are at room temperature for better mixing.
Serving Suggestions
These Fruit Cake Drop Cookies are perfect for holiday gatherings or as a sweet treat with afternoon tea. They pair beautifully with a cup of spiced chai or coffee. For a festive touch, serve alongside My Grandma's Hermits for a delightful cookie platter that guests will love. Consider adding a dollop of whipped cream on top for extra indulgence.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them; place cookies in a single layer in a freezer bag, separating layers with parchment paper. To reheat, simply microwave for a few seconds or warm in the oven at 300°F (150°C) until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake Drop Cookies contains roughly 3720 calories, with 27g protein, 183g carbohydrates, and 318g fat. It is an excellent source of dietary fiber (181% of the Daily Value), iron (69% of the Daily Value), and protein (54% of the Daily Value), and a good source of vitamin C. It also contributes 51g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of nuts in this recipe?
Yes, feel free to substitute the pecans with walnuts, almonds, or any nuts you prefer. Just ensure they are chopped to a similar size to maintain the texture of the cookies. Remember that each nut will impart its unique flavor, adding a delightful twist to your cookies.
What can I use instead of sour milk?
If you don't have sour milk, you can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to a measuring cup and filling it with regular milk until you reach 3 tablespoons. Let it sit for about 5 minutes to thicken before adding it to the batter.
How can I make these cookies more festive?
To enhance the festive feel, consider adding a teaspoon of cinnamon or allspice to the batter. You can also decorate the cookies with a light glaze made from powdered sugar and milk, or sprinkle them with colorful sprinkles before baking to make them more visually appealing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).