Fruitcake Cookies
These dairy free fruitcake cookies are fun twist on a traditional holiday cake packed with candied fruit, chopped walnuts and warm holiday spices. They're way easier than making actual fruitcake and perfect for cookie exchanges. Plus, they freeze beautifully for make-ahead holiday baking!
Servings: 36 cookies
Calories: 145kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup dairy free butter or 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
Instructions
- Mise en place. Preheat oven to 350˚F. While the oven heats, line two baking sheets with parchment paper and measure out all of your ingredients.
- Mix your dry ingredients together. In a medium bowl, whisk the flour, baking soda, spices and salt together until evenly combined. Set aside.
- Mix the wet ingredients. In a large bowl with an electric mixer, cream the butter and sugars at medium speed until light and fluffy. Add eggs and vanilla, beating until combined.
- Combine your wet and dry ingredients. Add flour mixture, about 1/2 cup at a time, mixing until incorporated, scrapping sides as needed. Mix until incorporated. Stir in the candied fruit and nuts until they're evenly distributed in the dough.
- Bake your cookies. Using a medium cookie scoop, drop 2 tablespoon balls of dough onto the prepared baking sheets. Bake for 10 – 12 minutes.Remove from oven and let cookies cool for about 5 minutes before transferring to a cooling rack.
Video
Nutrition
Serving: 1cookie | Calories: 145kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 93mg | Fiber: 1g | Sugar: 12g | Vitamin C: 0.2mg