Step-by-step instructions
Here’s how to prepare these delicious cookies in just a few steps:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until smooth.
- Add the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, and ginger).
- Gradually combine the dry ingredients with the wet ingredients until just mixed.
- Gently fold in the mixed dried fruits and chopped nuts.
- Using a spoon, drop generous mounds of dough onto ungreased baking sheets, spacing them a few inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on wire racks before serving.
Best ways to enjoy it
These cookies can be enjoyed in a variety of ways! Pair them with a hot cup of coffee or a glass of cold milk for a classic combination. You might also like to serve them at brunch alongside a selection of pastries or fruit salad, or consider presenting them on a festive platter during the holidays.
How to store
To keep your Nana’s Fruitcake Cookies fresh, store them in an airtight container at room temperature for up to one week. If you’d like to extend their shelf life, you can freeze the cookies by placing them in a single layer on a baking sheet until frozen, then transferring them to a freezer-safe bag. They’ll keep well for up to three months—just thaw at room temperature before enjoying!
Helpful cooking tips
For the best results, make sure your butter is at room temperature to allow for easier creaming with the sugars. Also, don’t overmix the cookie dough once you add the flour. This ensures the cookies remain soft and chewy. If you prefer a softer cookie, you can slightly underbake them so they remain chewy in the center.
Creative twists
Want to switch things up? Here are some fun variations to consider:
- Swap the mixed dried fruit for chocolate chips for a decadent touch.
- Use crushed ginger snaps in place of some of the flour for a delightful spicy kick.
- For a tropical twist, replace some dried fruit with coconut flakes and add macadamia nuts.
Common questions
How long does it take to prepare?
The total time for preparation and baking is about 20-30 minutes, making it a quick and delightful treat to whip up.
Can I substitute eggs in this recipe?
Yes! For a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, left to sit for a few minutes).
How should I store leftovers?
Store your cookies in an airtight container at room temperature for up to a week or freeze for up to three months for longer shelf life.
Nana’s Fruitcake Cookies are not just cookies—they’re a slice of nostalgia. With their perfect blend of spices and textures, they’re sure to become a beloved recipe in your household too!
