Sweet Fruitcake Cookies (Recipe for Printing)
Enjoy these festive cookies any month—bursting with candied cherries, pineapple, and crunchy pecans for a classic fruitcake-inspired delight with buttery undertones. Save & click.
# What You Need:
→ Base
01 -
1 cup chopped pecans
02 -
1 cup candied cherries, coarsely chopped
03 -
1 cup candied pineapple, coarsely chopped
→ Wet Ingredients
04 -
1/2 cup unsalted butter, softened
05 -
1 large egg
06 -
1/4 cup buttermilk
→ Dry Ingredients
07 -
1 cup granulated sugar
08 -
1 3/4 cups all-purpose flour
09 -
1/2 teaspoon salt
# How to Make It:
01 -
Using an electric mixer, beat softened unsalted butter and granulated sugar together until the mixture is pale and fluffy, about 2 to 3 minutes.
02 -
Add the egg and buttermilk to the creamed mixture. Beat in until the mixture is completely smooth and fully integrated.
03 -
Gradually mix in the all-purpose flour and salt, blending on low speed just until incorporated. Gently fold in chopped pecans, candied cherries, and candied pineapple with a spatula to evenly distribute.
04 -
Portion dough evenly onto lined baking sheets, spacing each mound 2 inches apart. Bake in a preheated 350°F (175°C) oven for 10 to 12 minutes, or until the edges are golden and the centers are set.
05 -
Allow cookies to cool completely on the baking sheets before serving or storing in an airtight container.
# Extra Tips:
01 -
Ensure all fruit is dry to prevent excess moisture in the dough.