Fruitcake Cookies
A festive twist on classic fruit cake, these chewy cookies are made with refrigerated sugar cookie dough, candied fruit, and pecans. Perfect for the holidays and ready in about 30 minutes.
Servings: 33
Equipment
Ingredients
- 1 30 ounce roll Pillsbury refrigerated sugar cookie dough
- ¾ cup chopped pecans
- ¾ cup candied fruit mix, chopped
Instructions
- Remove the wrapper from the refrigerated sugar cookie dough. Slice the dough and allow it to come to room temperature, about 10 - 15 minutes. It will come to room temperature more quickly if sliced.1 30 ounce roll Pillsbury refrigerated sugar cookie dough
- Preheat the oven to 350℉. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
- In the bowl of a stand mixer, crumble the cookie dough, nuts, and the chopped candied fruit mix. Using the paddle attachment, mix until just combined.¾ cup chopped pecans, ¾ cup candied fruit mix, chopped
- Using a #40 cookie scoop, drop onto the prepared baking sheets. Bake 15 to 17 minutes or until they are set and begin to brown around the edges. Allow cookies to cool for 2 minutes on the baking sheet before removing to a cooling rack to cool completely before storing.
