These fruitcake cookies are fun, dairy free twist on a traditional holiday cake filled with candied fruit, chopped walnuts and a spicy hint of cinnamon and clove. Makes 3 dozen cookies.
Who needs fruitcake when you can have fruitcake cookies?
I know that most people either love or hate it, but fruitcake has always been a holiday favorite of mine. I have loved it for as long as I can remember, and I never feel like Christmas is complete with out it.
Last year, I bought a big container of candied fruit to make it, but then I found out a day later that my mom had already made a batch. I put the candied fruit in the cabinet and it just sat there staring at me every time I opened the door.
I felt terrible that it was taking up so much space in my pantry, and that I hadn’t gotten around to making anything with it. But, I finally realized, I didn’t have to actually make fruitcake. So, I adapted my favorite dairy free chocolate chip cookie recipe and gave it a little fruitcake makeover.
Here’s what you’ll need to make fruitcake cookies:
- Electric mixer
- Measuring spoons
- Cookie scoop
- Baking sheet
How to make fruitcake cookies
Mix your dry ingredients together. In a medium bowl, whisk the flour, baking soda and salt together. Set aside.
Cream your shortening, sugars and spices (you can use butter if you aren’t dairy free) in a large bowl with an electric mixer. Beat it at a medium speed until it’s light and fluffy. I like to add my spices during this step to bring out the flavors and give them more time to develop.
Add the wet ingredients. Add your eggs and vanilla extract. Continue beating at a medium speed until incorporated, but be careful not to overdo it with your eggs or you’ll end up with tough cookies.
Combine your wet and dry ingredients. Slowly add the flour mixture to the wet ingredients, about 3/4 cup at a time. Mix until incorporated, scraping the sides with a rubber spatula as needed.
Mix in the candied fruit and nuts. Add your candied fruits and walnuts (or pecans) just before you’re done, and mix until they’re evenly distributed in the batter.
Bake your cookies in a 350˚F oven for 10 – 11 minutes. Make sure to line your cookie sheet with parchment paper or a silicone baking mat for easy removal. Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
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- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon all spice
- 1 cup vegetable shortening
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped candied fruit
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 350˚F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.
- In a large bowl with an electric mixer, beat shortening and sugars at medium speed until light and fluffy – about 2 minutes. Add eggs and vanilla, beating until combined. Add flour mixture, about 1/2 cup at a time, mixing until incorporated, scrapping sides as needed.
- Stir in candied fruit and nuts.
- Using a medium cookie scoop, drop 2 tablespoon balls of dough onto cookie sheet. Bake for 10 – 12 minutes.
- Remove from oven and let cookies cool for about 5 minutes before transferring to a cooling rack.
If you don’t have the spices listed, you can easily swap a pumpkin pie spice blend for the cinnamon, nutmeg, cloves and all-spice. The flavor won’t be exact, but it will be very close.
- Serving Size: 1 cookie
- Calories: 164
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