Fruitcake Cookies

Vegetarian
Fruitcake Cookies
45 min.
100
93kcal

Suggestions


Are you ready to bring a touch of holiday spirit to your dessert table? Our Fruitcake Cookies are a delightful twist on the classic fruitcake, perfect for those who love to indulge in sweet treats without the fuss. These cookies blend the rich flavors of butter and sugar with a colorful medley of candied fruits and nuts, offering a chewy, satisfying bite that will leave you and your guests craving more.

In just 45 minutes, you'll have 100 delicious cookies that are not only vegetarian but also brimming with textures and flavors. The use of maraschino cherries, pecans, and raisins creates a festive profile that's both nostalgic and refreshing. Plus, the recipe is super simple, thanks to the power of a stand mixer that takes the wheel, allowing you to enjoy the process without stress.

Whether you're hosting a holiday party, baking for a family gathering, or simply treating yourself to a sweet snack, these Fruitcake Cookies are a perfect choice. With only 93 calories each, indulge guilt-free while satisfying your sweet tooth. So grab your baking sheet and let’s get started on crafting these delightful bites that are sure to be a hit at any occasion!

Ingredients

  • teaspoon baking soda 
  • cup butter softened
  • pound candied fruit and peel mixed
  • large eggs 
  • cups flour all-purpose
  • cup maraschino cherries chopped
  • cups pecans toasted chopped
  • cup raisins 
  • pinch salt 
  • 1.5 cups sugar 
  • teaspoon vanilla extract 

Equipment

  • baking sheet
  • oven
  • stand mixer

Directions

  1. Preheat oven to 30
  2. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy.
  3. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Sift together flour, baking soda, and salt; gradually add to sugar mixture, beating until blended. Stir in candied fruit and peel, pecans, raisins, and cherries. Drop dough by tablespoonfuls 1 inch apart onto lightly greased baking sheets.
  4. Bake 18 to 20 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes).

Nutrition Facts

Calories93kcal
Protein4.23%
Fat45.94%
Carbs49.83%

Properties

Glycemic Index
2.64
Glycemic Load
4.79
Inflammation Score
-1
Nutrition Score
1.9134782701731%

Flavonoids

Cyanidin
0.43mg
Delphinidin
0.29mg
Catechin
0.29mg
Epigallocatechin
0.22mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.09mg

Nutrients percent of daily need

Calories:92.95kcal
4.65%
Fat:4.89g
7.53%
Saturated Fat:1.47g
9.17%
Carbohydrates:11.95g
3.98%
Net Carbohydrates:11.1g
4.03%
Sugar:6.26g
6.96%
Cholesterol:10.46mg
3.49%
Sodium:31.3mg
1.36%
Alcohol:0.01g
100%
Alcohol %:0.08%
100%
Protein:1.01g
2.03%
Manganese:0.21mg
10.43%
Vitamin B1:0.06mg
3.86%
Fiber:0.85g
3.4%
Copper:0.06mg
3.1%
Selenium:1.94µg
2.77%
Iron:0.46mg
2.53%
Folate:8.55µg
2.14%
Vitamin B2:0.03mg
2.03%
Phosphorus:19.69mg
1.97%
Magnesium:6.38mg
1.59%
Zinc:0.24mg
1.57%
Vitamin A:71.56IU
1.43%
Vitamin B3:0.29mg
1.43%
Calcium:12.47mg
1.25%
Potassium:35.44mg
1.01%
Source:My Recipes