Fruitcake Cookies

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Course: Dessert

Cuisine: American

Keyword: Fruitcake cookies

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: cookies

Calories: 162kcal

Preheat the oven to 350 F and line a baking sheet or two with parchment paper. Set aside.
Cream together the butter and sugars in a large bowl for about 3 minutes. 1 cup unsalted butter, 3/4 cup brown sugar , 3/4 cup granulated sugar
Add in the eggs and vanilla extract and stir into the creamed butter until combined. 2 large eggs, 2 tsp vanilla extract
Add in the dry ingredients, flour, baking soda, salt, cinnamon, and ginger and stir all together until you have a soft cookie dough. 2 3/4 cups all purpose flour , 1 tsp baking soda , 1/2 tsp ground cinnamon, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger
Add in the fruit pieces, and walnuts and mix them into the dough with a rubber spatula. 1 1/2 cups candied dried fruit , 1 1/2 cups chopped walnuts
Scoop the dough into 1 TBS sized portions and place them 2-3 inches apart on the prepared baking sheet. Top each with a couple extra fruit or walnut pieces if desired.
Bake the cookies for 7 to 10 minutes, or until the edges start to turn light golden and the tops are set. Remove the pan from the oven and let the cookies cool on the baking pan for 5 minutes, then transfer to a cooling rack to cool completely.

Shape the cookies after baking - When the cookies are still hot out of the oven, gently press the edges in with the back of a metal spoon. Press the edges in that are sticking out in off shapes, and make the cookies more circular.

Add other mix ins - Try switching up the dried fruit with golden raisins, dried apricots, crystalized ginger, or any other dried fruits you like.