Super Fruit Cake Cookies
Sweet and chewy fruit cake cookies packed with candied cherries, pineapple, raisins, dates, and nuts, perfect for festive occasions or as a hearty treat.
Ingredients
Instructions
- Cream butter and light brown sugar together until smooth.
- Add eggs, flour, salt, cinnamon, and milk; mix well.
- Stir in chopped nuts and mixed candied fruit.
- Drop spoonfuls of dough onto a cookie sheet.
- Bake at 300°F (150°C) for 20 to 30 minutes until golden.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you don’t have candied fruit, dried fruits like apricots or figs can be substituted, although the texture will differ. For a nut-free version, simply omit the nuts or use seeds like sunflower or pumpkin seeds. Ensure the butter is at room temperature for easier mixing.
Serving Suggestions
These Super Fruit Cake Cookies are delightful on their own, but they also pair wonderfully with a cup of hot tea or coffee. Serve them alongside a slice of Vincent Price Cheesecake for a decadent dessert platter. For a festive touch, consider plating with a selection of other holiday treats, such as Candy Cane Rolls.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag. To enjoy, thaw at room temperature or gently reheat in the oven at 250°F (120°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Super Fruit Cake Cookies contains roughly 2722 calories, with 33g protein, 359g carbohydrates, and 138g fat. It is an excellent source of protein (65% of the Daily Value), potassium (61% of the Daily Value), and iron (60% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 468mg per serving (20% of the Daily Value).
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 fresh fruit instead of candied fruit?
Fresh fruit is not recommended as it contains too much moisture, which can affect the dough's consistency. If you prefer using fresh fruit, consider lightly drying it or using a combination of dried fruits instead to maintain the cookie's texture.
How do I know when the cookies are done baking?
The cookies are done when they turn a light golden color and the edges are set. They may appear slightly soft in the center but will firm up as they cool. Keep an eye on them while baking, as oven temperatures can vary.
Can I make the dough in advance?
Yes, you can make the dough in advance and refrigerate it for up to 3 days. When ready to bake, simply scoop out the desired amount and bake as directed. Alternatively, you can freeze the dough for up to 3 months; just thaw it in the refrigerator before baking.
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).