Imen Dridi Pioneer Woman’s Fruitcake Cookies is made with chopped candied fruit, flour, cloves, nutmeg, cinnamon, baking soda, unsalted butter, brown sugar, eggs, milk, apple juice (or orange juice), pecans, and white raisins, and take just 35 minutes to be ready!
Try More Pioneer Woman Recipes:
🧡 Why You’ll Love This Fruitcake Cookies Recipe:
- Rich Flavor: Bursting with candied fruit, nuts, and spices, each bite offers a symphony of flavors.
- Soft Texture: With a cake-like consistency, these cookies are moist and tender, reminiscent of classic fruitcake.
- Easy Preparation: Simple steps and common ingredients make these cookies accessible to bakers of all skill levels.
- Versatile Treat: Enjoy as a holiday indulgence or any time of year for a sweet pick-me-up.
❓ What Is Pioneer Woman’s Fruitcake Cookies Recipe?
Pioneer Woman’s Fruitcake Cookies combine chopped candied fruit, flour, cloves, nutmeg, cinnamon, baking soda, butter, brown sugar, eggs, milk, apple juice (or orange juice), pecans, and white raisins into delightful, cake-like treats.
🥚 Pioneer Woman Fruitcake Cookies Ingredients
- 1 pound chopped candied fruit
- 1½ cups flour, divided
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1½ teaspoons baking soda
- ½ cup unsalted butter, softened
- ½ cup brown sugar, well packed
- 2 large eggs
- 1½ tablespoons milk
- ½ cup unfiltered apple juice (you may substitute orange juice)
- 3 cups chopped pecans
- 6 ounces white raisins about 1¼ cups
🍪 How To Make Pioneer Woman Fruitcake Cookies
- Set oven temperature to 325 degrees. Prepare baking pans by lining them with parchment paper.
- Combine a few tablespoons of flour with the chopped candied fruit in a medium bowl.
- Doing it now will keep the fruit from clumping together later. Put aside.
- Stir in the baking soda, remaining flour, and spices. Put aside.
- Beat the sugar and butter until smooth. Slowly whisk in the eggs, followed by the milk and juice.
- Incorporate the dry ingredients, followed by incorporating the nuts, floured fruit, and raisins. The dough should have the texture of cake batter rather than cookie dough; if it does, that’s fine.
- Spread the dough out evenly on the prepared baking sheets by dropping spoonfuls of dough about an inch apart. Spoonfuls that are too rounded can be gently flattened using a spatula.
- Bake for 18 to 20 minutes, or until a golden color has developed. Cool on the baking sheets for 2 minutes, then move to a cooling rack to finish cooling.
💭 Recipe Tips
- Flour Coating: Coating candied fruit with flour prevents clumping and ensures even distribution throughout the dough.
- Texture Check: The dough should resemble cake batter rather than traditional cookie dough, ensuring a soft and moist finished product.
- Even Baking: For uniform cookies, ensure spoonfuls of dough are evenly spaced on baking sheets and flatten any overly rounded portions before baking.
- Golden Finish: Bake until cookies develop a golden hue, indicating they’re fully cooked and ready to enjoy.
🍨 What To Serve With Fruitcake Cookies?
Serve With Fruitcake Cookies alongside a cup of hot tea or coffee for a cozy afternoon treat, or serve as a delightful dessert with a scoop of vanilla ice cream or dollop of whipped cream.
🎚 How To Store Leftovers Fruitcake Cookies?
- In The Fridge: Preserve leftover fruitcake cookies in an airtight container in the refrigerator for up to 2 weeks.
- In The Freezer: For longer storage, freeze leftover fruitcake cookies in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Fruitcake Cookies?
- Oven: Assemble leftover fruitcake cookies on a baking sheet and warm in a preheated oven at 350°F for 3 to 5 minutes.
- Microwave: Heat leftover fruitcake cookies on a microwave-safe plate for 10 to 15 seconds until warmed through.
FAQs
Why is my fruitcake cookies crumbly?
Excess flour can make fruitcake cookies crumbly by absorbing too much moisture, leading to a drier texture.
Why did my fruitcake cookies crack on top?
High oven temperature causes rapid expansion of the outer layer, leading to cracking on top of fruitcake cookies.
Why is my fruitcake cookies rubbery?
Excessive gluten development from overmixing can lead to a rubbery texture in fruitcake cookies.
Why is my fruitcake cookies sticky?
Insufficient chilling time or insufficient flour can result in sticky fruitcake cookies due to excess moisture in the dough.
Try More Pioneer Woman Recipe:
Pioneer Woman Fruitcake Cookies Nutrition Facts
Amount Per Serving
- Calories 180
- Calories from Fat 90
- Total Fat 10g
- Saturated fat 2g
- Cholesterol 10mg
- Sodium 25mg
- Potassium 80mg
- Carbohydrates 21g
- Net carbs 19g
- Fiber 2g
- Sugar 14g
- Protein 3g
Pioneer Woman Fruitcake Cookies
Description
Pioneer Woman’s Fruitcake Cookies is made with chopped candied fruit, flour, cloves, nutmeg, cinnamon, baking soda, unsalted butter, brown sugar, eggs, milk, apple juice (or orange juice), pecans, and white raisins, and take just 35 minutes to be ready!
Ingredients
Instructions
- Set oven temperature to 325 degrees. Prepare baking pans by lining them with parchment paper.
- Combine a few tablespoons of flour with the chopped candied fruit in a medium bowl.
- Doing it now will keep the fruit from clumping together later. Put aside.
- Stir in the baking soda, remaining flour, and spices. Put aside.
- Beat the sugar and butter until smooth. Slowly whisk in the eggs, followed by the milk and juice.
- Incorporate the dry ingredients, followed by incorporating the nuts, floured fruit, and raisins. The dough should have the texture of cake batter rather than cookie dough; if it does, that’s fine.
- Spread the dough out evenly on the prepared baking sheets by dropping spoonfuls of dough about an inch apart. Spoonfuls that are too rounded can be gently flattened using a spatula.
- Bake for 18 to 20 minutes, or until a golden color has developed. Cool on the baking sheets for 2 minutes, then move to a cooling rack to finish cooling.
Notes
- Flour Coating: Coating candied fruit with flour prevents clumping and ensures even distribution throughout the dough.
Texture Check: The dough should resemble cake batter rather than traditional cookie dough, ensuring a soft and moist finished product.
Even Baking: For uniform cookies, ensure spoonfuls of dough are evenly spaced on baking sheets and flatten any overly rounded portions before baking.
Golden Finish: Bake until cookies develop a golden hue, indicating they’re fully cooked and ready to enjoy.
