RECIPE

Fruit and Spice Cookies

Sometimes a nice spice cookie is the perfect addition to your Christmas Cookie Recipes. Don’t get me wrong I am all for chocolate and all things sprinkles, but a nice spice just balances everything out. Trust me, it really does.

I am loving this Spice and Fruit Cookie. Jimmy and the kids love it too. when I was baking them, they kept saying how good the kitchen smelled. I added some fruit to it too, well raisin and dried cranberries. So it has to be healthy, it has fruit in it right? The spices are perfectly balanced in this cookie with a nice cinnamon glaze on top. I drizzled a nice simple glaze on top to add a little bit of sweetness to the spice. I like to think this cookie describes me, sweet, spicy and fruity. I mean I can be a little bit of those three things. If you ask Lele she will tell I am weird, she tells me all the time.

Let”s talk about making these cookies. Cream the butter a little bit before adding the sugar and brown sugar. This will help with the texture of the cookie. Add eggs one a time, making sure they are incorporated well. Add a little bit of vanilla, it pairs so well with the spices. Add your dry ingredients. Once you see a little bit traces of flour, add the fruits and nuts. Be careful not to over mix the dough. You want a nice soft texture to this cookie. After you bake the cookies and they cool add the glaze. You can skip the cinnamon in the glaze, but to me it is the perfect finishing touch.

So grab your baking stuff and have fun baking Christmas Cookies.

Merry Christmas From My Busy Kitchen 🎄

Billie-Jo

 

 

 

Ingredients

  • 1 cup unsalted butter
  • ¾ cup sugar
  • ¾ cup brown sugar 
  • 2 large eggs room temperature 
  • 2 tsp vanilla extract 
  • 2 ½ cups all purpose flour spooned and leveled
  • 1 tsp baking soda
  • ½ tsp baking powder 
  • ½ tsp salt
  • 1 tsp cinnamon 
  • ¾  tsp ground cloves
  • ¾  tsp ground nutmeg
  • ½ cup dried cranberries 
  • ½ cup raisins 
  • 1 cup chopped walnuts 
  • Glaze-1 Cup powder sugar, ¼ tsp cinnamon and 2 tbsp water

 

Directions

  1. In a large mixing bowl  cream butter for 2 minutes.
  2. Add in sugar and brown sugar, cream with butter until light and fluffy, about 2 minutes. 
  3. Add in eggs one at a time, making sure each one is incorporated. 
  4. Add in vanilla and mix together. 
  5. In a medium bowl whisk together flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Add the dry ingredients to the mixing bowl and mix until just about combined. 
  6. Fold in raisin, dried cranberries and chopped walnuts. 
  7. Cover bowl with plastic wrap and place in the refrigerator for 30 or more minutes. 
  8. Preheat the oven to 350. Line 2 cookie trays with parchment paper. Using a 1 oz cookie scoop, scoop dough onto the prepared tray, placing about 2” apart. Bake for 12 minutes. Let cookies cool on the tray for 5 minutes before placing on a cooking rack.
  9. While cookies are cooling, make your glaze. Whisk together powder sugar, cinnamon and water. 
  10. Cookies will stay fresh for 1 week in an airtight container.
Ready in 90 minutes, includes refrigerator time Makes about 3 1/2 dozen

 

Tips & Recommendations

If you want a little more spice, increase the spices to 1 tsp. If you want to freeze the cookie dough, scoop dough onto a tray, place in the refrigerator for 30 minutes. Remove the tray from the refrigerator and place cookie dough into a freezer bag and place in the freezer. Cookie dough can be frozen for up to 3 months. Bake cookies can be frozen for 2 months.

 

Here are my favorite Cookie Scoops. These are the ones I haven’t broken.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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