Dark Fruitcake Cookies – the flavour of a traditional molasses and spice dark fruitcake, translated into a crispy, chewy cookie. Even self professed fruitcake haters loved these!
Here is another great cookie twist to celebrate the traditional Christmas fruitcake. My own recipe for a dark , richly flavored, warmly spiced fruitcake is one of my favorite things at the holiday season and I’ve incorporated all of the ingredients that I love from that recipe into these amazing fruitcake cookies. If you are a fruitcake lover, you will simply adore these cookies. I taste tested these on about 40 people and even people who said they were not fond of fruitcake loved these cookies!
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- 3/4 cup soft room temperature butter
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoon ground ginger
- 1/2 cup chopped glace cherries
- 1/2 cup chopped dates
- 1/2 cup mixed glace citrus peel or glace fruit mix
- 1/2 cup roughly chopped toasted pecans or walnuts optional
In the bowl of an electric mixer, mix beat together the butter, brown sugar, white sugar and molasses until well blended.
Beat in the egg for an additional minute
Combine the flour, baking soda, salt, cinnamon, cloves, and ginger and fold into the molasses mixture. Fold in all of the fruit and nuts if you are using them. Cover, and chill dough for a couple of hours or overnight.
Preheat oven to 350 degrees F.
Roll dough into 1 sized balls.. Place cookies 2 1/2 inches apart onto ungreased baking sheets, lined with parchment paper or silicone baking liners. press down slightly with the bottom of a water glass. you can dip the water glass in a little flour to prevent it form sticking to the dough.
Bake for 10 to 12 minutes in the preheated oven. Allow to rest on the cookie sheet for a few minutes before transferring them to wire racks to cool.
This dough freezes well, so you can roll them into balls and freeze them, then take them out of the freezer, let thaw for a 1/2 hour and bake as usual. They make take an extra 1 or 2 minutes in the oven this way but you can make a many or as few as you like