Fruit Delight Cookies
These hearty cookies are packed with a colorful mix of dried and candied fruit and crunchy nuts. A hint of cinnamon adds warmth, making them a festive and satisfying treat perfect for holidays or any time you crave a substantial cookie.
An original recipe by Forkin
- Total time
- 37 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 637 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 0.5 cupunsalted butter, softened
- 0.75 cupgranulated sugar
- 1 pcslarge egg
- 1.25 cupall-purpose flour
- 1 tspbaking soda
- 0.5 tspsalt
- 1 tspground cinnamon
fruit_mixture
- 1 cupdate, pitted and chopped
- 0.5 cupcandied cherry, chopped
- 0.5 cupcandied pineapple, chopped
- 1 cuppecan, chopped
- 0.25 cupall-purpose flour
Equipment
spatula · wire rack · baking sheet · mixing bowl · parchment paper · electric mixer · cutting board · knife
The method
Step by step
- 1
Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.
About 5 min
- 2
In a large bowl, combine the chopped dates, candied cherries, candied pineapple, and chopped pecans.
About 3 min
Cook’s note: Chopping the fruit and nuts to a similar size helps ensure an even distribution in every cookie.
- 3
Add the smaller portion of all-purpose flour to the fruit and nut mixture, tossing to coat everything thoroughly. Set this bowl aside.
About 2 min
Cook’s note: Coating the fruit in flour prevents it from sinking to the bottom of the cookies during baking.
- 4
In a separate medium bowl, whisk together the larger portion of all-purpose flour, baking soda, salt, and ground cinnamon.
About 2 min
- 5
In another large bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
About 3 min
Cook’s note: Make sure your butter is at room temperature for the best creaming results.
- 6
Add the egg to the butter mixture and beat until it is fully incorporated, scraping down the sides of the bowl as needed.
About 1 min
- 7
Reduce the mixer speed to low and gradually add the dry ingredient mixture, mixing only until a dough forms and no dry streaks remain.
About 2 min
Cook’s note: Avoid overmixing the dough to keep the cookies tender.
- 8
Using a spatula, fold the flour-coated fruit and nut mixture into the cookie dough until it is evenly distributed.
About 2 min
- 9
Drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
About 3 min
Cook’s note: A cookie scoop can help make uniformly sized cookies.
- 10
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
About 12 min
- 11
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
About 5 min
Cook’s note: This brief cooling period on the pan helps the cookies set up so they don't fall apart when moved.
Per serving
Nutrition
- Calories
- 637.1kcal
- Protein
- 6.6g
- Carbs
- 87.9g
- Fat
- 31g
- Fibre
- 5.7g
- Sugar
- 58.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cookies in an airtight container at room temperature.
These cookies are best enjoyed at room temperature.
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