Note: Modify the quantities of dried fruits and nuts according to personal taste preferences, and consider adding or substituting other festive ingredients like chocolate chips or coconut for variety.
Cooking Steps
Preheat the oven to 175 °C (350 °F) and position the oven rack in the center. Prepare a baking sheet (about 30 cm x 40 cm or 12 in x 16 in) by lining it with parchment paper or lightly greasing it.
In a medium mixing bowl, whisk together 240 g (2 cups) of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground allspice, and 1/4 teaspoon of salt. Set aside.
In a large mixing bowl, using an electric mixer on medium speed, cream 227 g (1 cup) of unsalted butter with 200 g (1 cup) of granulated sugar and 100 g (1/2 cup, packed) of brown sugar until light and fluffy, about 3-5 minutes.
Add 2 large eggs, one at a time, to the butter-sugar mixture, mixing well after each addition. Blend in 2 teaspoons of vanilla extract until fully incorporated.
Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Be cautious not to overmix to maintain a tender texture.
Fold in 150 g (1 cup) of dried cranberries, 150 g (1 cup, chopped) of dried cherries, 150 g (1 cup) of raisins, 120 g (1 cup) of chopped nuts, 75 g (1/2 cup, chopped) of candied orange peel, and 30 g (1/4 cup, chopped) of candied ginger using a spatula until evenly distributed.
If using, fold in the zest of 1 orange for added flavor. The dough should have a thick, chunky consistency with vibrant color from the fruits and nuts.
Scoop tablespoonfuls of the dough onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart. Gently flatten each scoop slightly to promote even baking.
Bake in the preheated oven for 10-12 minutes or until the edges begin to turn golden brown and the centers appear set but still soft. The aroma will be fragrant with spices.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional: If desired, dust cooled cookies with powdered sugar before serving for an elegant finish.
Variations
– Chocolate Fruit Cake Cookies:
Swap out 50 g (1/2 cup) of flour for unsweetened cocoa powder, and add 100 g (1/2 cup) of dark chocolate chips for a rich, chocolatey twist.
– Vegan Fruit Cake Cookies:
Replace unsalted butter with 227 g (1 cup) of coconut oil or a similar plant-based butter, use flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water) instead of eggs, and verify the sugar is vegan-friendly.
– Gluten-Free Fruit Cake Cookies:
Substitute the all-purpose flour with a gluten-free flour blend (240 g or 2 cups) to accommodate gluten sensitivities without losing texture or flavor.
– Spiced Pumpkin Fruit Cookies:
Mix in 120 g (1/2 cup) of canned pumpkin puree to the wet ingredients, and include an extra teaspoon of ground cinnamon and a pinch of ground cloves for a seasonal fall flavor profile.
Tips on plating and presentation
When it comes to plating and presentation, a few thoughtful touches can elevate your Fruit Cake Christmas Cookies from homemade treats to eye-catching delights.
Start with a beautiful platter; a rustic wooden board or a festive ceramic dish sets the tone perfectly. Layer the cookies with care, alternating colors and shapes for visual interest.
You can sprinkle some powdered sugar or edible glitter on top for a bit of sparkle. Consider adding seasonal garnishes like fresh cranberries or sprigs of rosemary around the cookies for that holiday flair.
Finally, wrapping the cookies in clear cellophane tied with a colorful ribbon can enhance their appeal, making them perfect for gifting.
With these simple touches, your cookies will surely impress!
What other dishes can I pair it with?
To make your Fruit Cake Christmas Cookies even more delightful, consider pairing them with a variety of complementary dishes that enhance their festive flavors.
I love serving them alongside a rich, creamy cheese platter featuring sharp cheddar and tangy blue cheese. The contrast is amazing!
You can also add a spice-infused nuts mix for a crunchy texture that balances the chewiness of the cookies.
For a lighter touch, fresh fruit like oranges or pears offers a revitalizing palate cleanser between bites.
Gingerbread or spice cake can create a lovely holiday harmony, too.
Finally, consider a warm bread pudding drizzled with caramel sauce to tie everything together.
These pairings not only elevate the cookies but also bring cheer to your festive gatherings!
What drinks can I pair it with?
Whether you’re hosting a holiday gathering or enjoying a quiet evening, pairing drinks with your Fruit Cake Christmas Cookies can elevate the experience.
I love to serve these cookies with a warm cup of spiced chai tea; the warmth and spices complement the cookie’s flavors beautifully. Alternatively, a rich mulled wine creates a cozy vibe and enhances the fruity notes.
If you prefer something non-alcoholic, a festive cranberry spritzer adds a rejuvenating touch. For a relaxed option, I’ve found that a classic eggnog pairs well too, adding a creamy richness.
Exploring different drink pairings not only enhances your enjoyment but also offers variety for your guests. So go ahead, experiment, and find your perfect match!
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Recipe?
Absolutely, I’ve used gluten-free flour in similar recipes before. Just make sure to mix in a binding agent like xanthan gum. The texture may vary slightly, but they still turn out delicious! Give it a shot!
How Long Do Fruit Cake Cookies Last?
Fruit cake cookies last about a week at room temperature if stored in an airtight container. I like to freeze them for longer storage; they can last up to three months that way!
Should I Refrigerate the Cookies?
I wouldn’t refrigerate the cookies unless you live in a hot climate. Instead, I store them in an airtight container at room temperature. This keeps them fresh and maintains their delicious flavor. Enjoy!
Can I Freeze Fruit Cake Cookies?
Yes, I can freeze fruit cake cookies! I wrap them tightly in plastic wrap and place them in an airtight container. They’ll stay fresh for up to three months, making them perfect for future treats.
Are There Nut-Free Alternatives for This Recipe?
I often use sunflower seeds or pumpkin seeds instead of nuts. You can also try mixing in some dried fruits for added texture. It keeps the recipe delicious and safe for those with nut allergies!
