Sweet Fruitcake Cookies (Print-Friendly Version)
Savor these delightful treats year-round—packed with bright candied cherries, juicy pineapple, and toasty pecans for a tasty spin on fruitcake with a creamy butter finish. Grab the recipe now.
# Ingredients You’ll Need:
→ Base
01 -
1 cup nuts (pecans), chopped
02 -
1 cup chopped candied cherries
03 -
1 cup chopped candied pineapple
→ Wet Ingredients
04 -
1/2 cup soft unsalted butter
05 -
1 large egg
06 -
1/4 cup buttermilk
→ Dry Ingredients
07 -
1 cup white sugar
08 -
1 3/4 cups plain flour
09 -
1/2 teaspoon salt
# How to Make It:
01 -
Beat the soft unsalted butter with white sugar using an electric mixer until it looks light and fluffy, taking around 2 to 3 minutes.
02 -
Drop in the egg and buttermilk to your butter mix. Keep mixing until everything blends together smoothly.
03 -
Slowly add the plain flour and salt, mixing at low speed just until they're combined. Use a spatula to gently mix in the chopped pecans, candied cherries, and candied pineapple until they're spread throughout.
04 -
Drop equal portions of dough onto lined cookie sheets, leaving 2 inches between each. Pop them in a 350°F (175°C) oven that's already hot for 10 to 12 minutes, until you see golden edges and firm centers.
05 -
Let the cookies cool totally on the baking sheets before you eat them or pack them away in a sealed container.
# Extra Suggestions:
01 -
Make sure your fruit pieces are dry to stop extra moisture getting into your dough.