This cake is light years ahead of the traditional variety. You can’t have a proper holiday dessert spread without these lovely, festive Pioneer Woman Fruitcake Cookies. Add some whiskey to them, or leave it out; either way, kids of all ages will go crazy over them!
The batter for these cookies doesn’t need to be refrigerated, and neither do cookie cutters. They may be made in a flash and are appropriate for young children.
What Are Fruitcake Cookies?
These Christmas cookies are packed with taste, color, and delightful texture thanks to the candied fruit, pecans, and walnuts that are used in their creation. They use the same tried-and-true components of conventional fruitcake but in a far superior form.
Pioneer Woman Fruitcake Cookies Ingredients
Your loved ones will quickly realize why these fruitcake cookies are superior to those made by Paula Deen or Trisha Yearwood.
I used my go-to simple cookie recipe and folded in some dried fruits, almonds, and candied fruit.
Here’s what you’ll need:
- All-purpose flour
- Baking soda and salt
- Butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Pecans and walnuts
- Chopped dates
- Red and green candied cherries and candied pineapple
How To Make Pioneer Woman Fruitcake Cookies?
- Preheat the oven to 375°F.
- In a medium mixing basin, combine the flour, baking soda, and salt. Place aside.
- In a large mixing bowl, cream together the butter and sugars on medium speed until light and fluffy (about 3 minutes). Beat in the egg, vanilla, and alcohol (if using). Add the flour mixture in a slow, steady stream, being careful not to over-mix. Fold in the nuts and berries gently.
- Drop a generous spoonful of batter onto cookie sheets coated with parchment or silicone mats.
- Bake for 8-10 minutes, or until the top is golden brown. When you take them out of the oven, you want them to be tender. They will harden up as they cool, but the inside will remain soft and chewy.
- Allow the cookies to cool for at least 1-2 minutes on the cookie sheet before transferring them to a wire rack to cool fully.
What To Serve With Fruitcake Cookies?
- Juice
- Milkshake
- Peach Ice Cream
- Maple Syrup
- Bacon Jam Recipe
- Egg Muffins
- Fruit Salad
- Strawberry Syrup
- Peach Cobbler
- Whipped Cream
- Marshmallows Recipe
- Coffee
- Homemade Granola
- Orange Juice
How To Store Fruitcake Cookies?
The Fruitcake Cookies should be stored in an airtight container at room temperature when they have cooled to the touch. Use parchment paper to separate layers of cookies in a deep container to keep them from sticking together. If you want to preserve the cookies nice and soft for as long as possible, you can even throw a slice of white bread into the jar with them.
Recipe Tips
- The baking time for the cookies is really short, coming in at only 8-10 minutes. Take care that they don’t get too browned in the oven! Even though the middle of the cookies will appear underbaked, that’s okay. They will harden as they cool. The cookies won’t get firm and crunchy thanks to this technique.
- Add 1/2 teaspoon of ground cinnamon to the dry ingredients for a touch of toasty spice.
- What is the shelf life of a fruitcake cookie? The shelf life of the cookies is about three to four days when stored at room temperature.
- Do fruitcake cookies last well in the freezer? Yes! The cookies can be stored in the freezer for up to three months if they are well-wrapped.
- If you’d like nut-free fruitcake cookies, just leave out the pecans and walnuts and add an extra cup of candied fruit.
- You may make alcoholic fruitcake cookies by mixing in 1 to 2 teaspoons of your preferred spirit with egg and vanilla at the same time.
- You can get red candied cherries, green candied cherries, or candied pineapple in separate containers. Chopped red and green cherries and pineapple are all included in the mixed candied fruit that I prefer to buy if it is for sale. No matter what kind of candied fruit you use, you’ll need 1 1/2 cups.
Try More Recipes:
Pioneer Woman Fruitcake Cookies Nutrition Facts
Amount Per Serving
- Calories 109.4
- Total Fat 5.2g
- Saturated Fat 1.6g
- Cholesterol 12.6mg
- Sodium 53mg
- Potassium 80.5mg
- Total Carbohydrate 15.9g
- Dietary Fiber 1.3g
- Sugars 10.2g
- Protein 1.3g
- Vitamin A 3%
- Vitamin C 2%
- Calcium 0.8%
- Iron 2.2%
Nutrition Facts Source: Source
Pioneer Woman Fruitcake Cookies
Description
This cake is light years ahead of the traditional variety. You can’t have a proper holiday dessert spread without these lovely, festive Pioneer Woman Fruitcake Cookies. Add some whiskey to them, or leave it out; either way, kids of all ages will go crazy over them!
The batter for these cookies doesn’t need to be refrigerated, and neither do cookie cutters. They may be made in a flash and are appropriate for young children.
Ingredients
Instructions
- Preheat the oven to 375°F.
- In a medium mixing basin, combine the flour, baking soda, and salt. Place aside.
- In a large mixing bowl, cream together the butter and sugars on medium speed until light and fluffy (about 3 minutes). Beat in the egg, vanilla, and alcohol (if using). Add the flour mixture in a slow, steady stream, being careful not to over-mix. Fold in the nuts and berries gently.
- Drop a generous spoonful of batter onto cookie sheets coated with parchment or silicone mats.
- Bake for 8-10 minutes, or until the top is golden brown. When you take them out of the oven, you want them to be tender. They will harden up as they cool, but the inside will remain soft and chewy.
- Allow the cookies to cool for at least 1-2 minutes on the cookie sheet before transferring them to a wire rack to cool fully.
Notes
- The baking time for the cookies is really short, coming in at only 8-10 minutes. Take care that they don’t get too browned in the oven! Even though the middle of the cookies will appear underbaked, that’s okay. They will harden as they cool. The cookies won’t get firm and crunchy thanks to this technique.
- Add 1/2 teaspoon of ground cinnamon to the dry ingredients for a touch of toasty spice.
- What is the shelf life of a fruitcake cookie? The shelf life of the cookies is about three to four days when stored at room temperature.
- Do fruitcake cookies last well in the freezer? Yes! The cookies can be stored in the freezer for up to three months if they are well-wrapped.
- If you’d like nut-free fruitcake cookies, just leave out the pecans and walnuts and add an extra cup of candied fruit.
- You may make alcoholic fruitcake cookies by mixing in 1 to 2 teaspoons of your preferred spirit with egg and vanilla at the same time.
- You can get red candied cherries, green candied cherries, or candied pineapple in separate containers. Chopped red and green cherries and pineapple are all included in the mixed candied fruit that I prefer to buy if it is for sale. No matter what kind of candied fruit you use, you’ll need 1 1/2 cups.
Servings 33
- Amount Per Serving
- Calories 109.4
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 1.6g8%
- Cholesterol 12.6mg5%
- Sodium 53mg3%
- Potassium 80.5mg3%
- Total Carbohydrate 15.9g6%
- Dietary Fiber 1.3g6%
- Sugars 10.2g
- Protein 1.3g3%
- Vitamin A 3 IU
- Vitamin C 2 mg
- Calcium 0.8 mg
- Iron 2.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.