Old Fashioned Fruitcake Cookies
These old-fashioned fruitcake cookies are packed with candied pineapple, cherries, and crunchy pecans, delivering a soft, chewy holiday cookie with warm vanilla, lemon, and almond flavors.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup Unsalted butter room temperature
- ¾ cup Sugar
- 1 Egg large
- 1 teaspoon Vanilla extract
- ½ teaspoon Almond extract
- ¼ teaspoon Lemon extract
- 1 ½ cups All-purpose flour
- ½ teaspoon Salt
- ½ teaspoon Baking soda
- 1 cup Diced candied pineapple
- 1 cup Diced candied red cherries
- 1 cup Diced candied green cherries
- 1 cup Coarsely chopped pecans
Instructions
Instructions
- Preheat oven to 300°F and line a cookie sheet with parchment paper.
- Cream butter and sugar until fluffy.
- Beat in egg, vanilla, almond, and lemon extract until smooth.
- Whisk together flour, salt, and baking soda in a separate bowl.
- Gradually mix dry ingredients into wet mixture until combined.
- Fold in candied fruits and pecans evenly throughout dough.
- Drop dough by tablespoons onto sheet, spaced 2 inches apart.
- Bake for 20–25 minutes or until golden on edges.
- Cool on baking sheet 5 minutes before transferring to rack to cool completely.
Notes
For thicker cookies, chill dough 30 minutes before baking. Store in airtight container up to 1 week or freeze up to 3 months.