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Pioneer Woman Fruitcake Cookies Recipe

Pioneer Woman Fruitcake Cookies Recipe for Festive Joy

A delightful blend of fruits and nuts, Pioneer Woman Fruitcake Cookies are a vibrant, easy-to-make treat that captures the essence of holiday joy.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 large Egg Provides structure and moisture.
  • 2 cups All-purpose flour No direct substitutions recommended.
  • 1 cup Salted butter Can substitute with unsalted butter.
  • 1 cup Brown sugar (Packed) Light or dark brown sugar can be interchanged.
  • 1 cup Granulated sugar Offers sweetness and crispness.
For the Mix-ins
  • 1 cup Green candied cherries Adds color and sweetness.
  • 1 cup Pecans Can be swapped with walnuts.
  • 1 cup Walnuts Substitute with hazelnuts for variation.
  • 1 cup Candied pineapple Dried pineapple works as a substitute.
  • 1 cup Dates Can omit or substitute with additional dried fruit.
  • 1 cup Red candied cherries Enhances festive color.
For Flavor Enhancers
  • 1 tablespoon Whiskey (optional) Enhances flavor complexity.
  • 1 teaspoon Baking soda No substitutes recommended.
  • 2 teaspoons Vanilla extract Can be replaced with almond extract.
  • 1 teaspoon Salt Balances sweetness.

Equipment

  • Oven
  • Mixing bowls
  • Baking Sheets
  • Parchment Paper
  • hand mixer or stand mixer
  • Cookie scoop or tablespoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together flour, baking soda, and a pinch of salt.
  3. Cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add egg, vanilla extract, and whiskey (if using) to the creamed mixture.
  5. Gradually add the dry flour mixture and mix on low speed until just incorporated.
  6. Fold in chopped green and red cherries, chopped nuts, candied pineapple, and dates.
  7. Drop spoonfuls of cookie dough onto prepared baking sheets, leaving space between each.
  8. Bake for about 10 minutes, or until edges are golden brown.
  9. Cool the cookies for about 5 minutes on baking sheets before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 85mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. Can refrigerate for up to 2 weeks or freeze for up to 3 months.

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