Easy Christmas Funfetti Bread Recipe
Make a festive, soft Funfetti bread perfect for Christmas mornings — easy steps, simple ingredients,...
40
total time
24
servings
40 kcal
calories
Gathering Ingredients
Gathering the right ingredients is the first step toward creating delicious Christmas fruitcake cookies. The seasonal flavor comes from a careful mix of dried fruits, toasted nuts, fragrant spices, and a bright citrus note. Start with a fruit medley that echoes classic fruitcake but is balanced for a chewy cookie texture. A good mix often includes chopped dried figs, diced candied citrus peel, currants or raisins, dried cherries or cranberries, and a handful of chopped dried apricots for color and depth. If you prefer a milder fruit presence, adjust the ratios so the fruit does not overwhelm the dough. Toasting the nuts before adding them to the batter brings out their oils and intensifies their flavor, with options that include pecans, almonds, walnuts, or a mix of your favorites. The nuts add texture and contrast to the chewy center. For the base, use unsalted butter at room temperature for a supple dough, brown sugar to deepen the sweetness, and white sugar to help achieve crisp edges. Eggs provide moisture and binding, while vanilla extract adds warmth. A touch of orange or lemon zest brightens the fruit notes, and a splash of orange liqueur or brandy can enhance the holiday aroma if you enjoy a traditional fruitcake vibe. Dry ingredients such as all purpose flour, baking powder, and a pinch of salt are essential to structure and balance. Spices like cinnamon, nutmeg, and a pinch of allspice create that cozy holiday fragrance without overpowering the fruit. For a gluten free version, choose a reliable gluten free flour blend with a binder. The key is careful measurement and a restful dough that firms up in the fridge, yielding cookies with chewy centers and a lightly caramelized edge.
Overview of Easy Christmas Fruitcake Cookies
These cookies bring together the best traits of fruitcake and classic cookies. They are chewy, jam packed with texture, and easy enough for holiday baking afternoons. The dried fruit pieces provide pops of sweetness and tang, while the nuts contribute a satisfying crunch. The spices evoke winter aromas, and the citrus zest adds a fresh brightness that keeps the bake from feeling heavy. The goal is a bite that feels indulgent yet balanced, with a tenderness that melts on the tongue while the fruit remains pleasantly resilient. When you bake fruitcake cookies, you get a festive treat that travels well, makes a charming gift, and can be adapted to suit various dietary needs. This recipe scales up or down nicely, so you can prepare a generous batch for cookie exchanges or keep a smaller number for immediate snacking. The technique emphasizes not overworking the dough, chilling it slightly to help with clean, even cookies, and avoiding too much flour that would dry out the texture. With the right ratios, you can achieve a soft center, a lightly crisp edge, and a rich fruit presence that enhances the classic holiday mood. It is a recipe that invites experimentation, so feel free to tailor the fruit mix and nut selection to your pantry and preferences.
Ingredients and Substitutions
Key ingredients for Christmas fruitcake cookies include a mix of dried fruits, toasted nuts, fats and sweeteners, along with flavor boosters. Typical dried fruit choices are a combination of chopped figs, candied citrus peel, raisins or currants, dried cherries or cranberries, and optional apricots. For the nuts, toasted pecans, almonds, or walnuts work beautifully, but you can swap in pistachios or hazelnuts if you prefer. The fat base often uses unsalted butter for richness, with a portion of white sugar and brown sugar to balance tenderness and color. Eggs act as binders, while vanilla extract provides warmth and depth. Fresh citrus zest adds brightness, and a splash of orange liqueur or brandy can heighten the festive mood. Dry ingredients include all purpose flour, baking powder, and a pinch of salt to sharpen flavors. Spices such as cinnamon, nutmeg, and a hint of allspice echo classic holiday aromas. If you need a gluten free version, use a trusted gluten free flour blend plus a binder like xanthan gum according to the package directions. For dairy free options, substitute dairy free butter or coconut oil and adjust the liquid slightly to maintain dough cohesion. If you are avoiding alcohol, simply omit the liqueur. For a lighter fruit taste, reduce the dried fruit by a quarter and add a little more zest. This section is about flexible building blocks you can tailor to your pantry, dietary needs, and personal taste.
Kitchen Tools and Prep
Before you begin mixing, gather the tools that keep the process smooth and efficient. A large mixing bowl and a medium bowl for dry ingredients set the stage for clean, organized prep. A sturdy wooden spoon or a stand mixer with a paddle attachment works well for blending the butter and sugars without overworking the dough. For portioning, a small cookie scoop or two spoons help you achieve uniform size. Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup. A wire cooling rack is essential for letting the cookies rest evenly after baking and avoiding soggy bottoms. Measuring cups and spoons, a zester or microplane for citrus zest, and a trusty spatula are indispensable. If you plan to refrigerate the dough before baking, a sheet pan or a two small trays help to keep the dough cold while you portion. When you are ready to bake, preheat the oven to a steady temperature such as 350 degrees Fahrenheit, ensuring even heat across racks. A timer is helpful to keep track of bake time and avoid over browning. Mise en place is your friend here; having all ingredients measured and ready reduces stress and improves consistency. The dough can be a bit sticky, so chilling for 30 to 60 minutes makes it easier to shape. This section focuses on practical gear and workflow that make holiday baking enjoyable and efficient.
Cooking Process
The cooking process for Christmas fruitcake cookies blends careful mixing, chilling, and timely baking to achieve the ideal texture. Start by creaming the butter and sugars together until pale and light, which helps create a tender crumb. Add eggs one at a time, blending well after each addition, then mix in vanilla and citrus zest. In a separate bowl, whisk together the dry ingredients, including flour, baking powder, salt, and spices. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the chopped dried fruit and toasted nuts, distributing them evenly without overworking the dough. If the dough feels very soft, cover and chill for 30 to 60 minutes to help it firm up for easier shaping. Once the dough is ready, portion into rounded tablespoons or use a scoop to form uniform rounds. Place the dough balls on the prepared baking sheets, leaving space for slight spreading. Bake in a preheated oven until the edges are lightly golden and the centers still look slightly soft. The total bake time varies with dough size and oven performance, typically ranging from 12 to 15 minutes. Cool cookies on a rack to set their structure fully before storage. For a more pronounced fruitcake character, you can toast the cookies for a few minutes after cooling and then glaze with a light citrus icing if desired. This process yields cookies that are chewy inside with a festive aroma that fills the kitchen.
Baking Tips and Troubleshooting
Baking cookies during the holidays can be a little tricky, but these tips help you consistently hit the mark. To ensure even baking, rotate the baking sheets halfway through the bake time so both the edges and centers cook evenly. If the edges brown too quickly, lower the oven temperature by 25 degrees Fahrenheit and extend the bake time accordingly. Avoid overmixing after adding the dry ingredients, as this can lead to a tougher crumb. If the dough feels too sticky, chilling it for longer or dusting your hands and the spatula with a small amount of flour can help. When the centers still look soft but the edges are set, remove the cookies from the oven and let them rest on the sheet for about 5 minutes before transferring to a rack. This short rest helps finish the bake with residual heat. If you want crisper edges, you can bake the cookies a little longer, but watch carefully to prevent drying out the centers. For extra chewiness or a deeper fruit presence, you can increase the dried fruit slightly or stir in a small amount of honey or syrup to moisten the dough, but proceed gradually. For those who bake at high altitude, you may need to slightly reduce flour and increase liquid to maintain the same texture. In all cases, cool cookies completely before storage and store in airtight containers to preserve freshness for up to a week, or freeze for longer make ahead options.
Flavor Variations and Pairings
While the classic mixture of dried fruits, nuts, and warming spices anchors these cookies, there is room for delightful variations. Try swapping in different dried fruits such as dried apricots, blueberries, or mangos to create a different color and sweetness profile. White chocolate chunks or yogurt chips can add a creamy contrast to the fruity base. If you like a richer taste, fold in a tablespoon of candied ginger or a pinch more cinnamon for a stronger spice note. For a lighter version, reduce the amount of fruit slightly and add an extra zest of citrus to brighten the bite. These cookies pair wonderfully with hot beverages such as black tea, spiced chai, or mulled wine during a festive gathering. They also go well with aged cheeses and a small glass of dessert wine. Giftable presentation is simple: wrap cooled cookies in decorative tins or cellophane bags tied with ribbon and a sprig of evergreen. The versatility of this recipe is its strength, inviting you to adapt the fruit, nut, and spice mix to suit your family favorites and festive menus. Enjoy experimenting while keeping the essential charm of a holiday fruitcake flavor in a portable, cookie form during the season of giving.
Storage Make Ahead and Gift Ideas
These cookies are ideal for make ahead holiday baking. Once baked and completely cooled, store them in an airtight tin at room temperature for up to a week. For longer storage, freeze baked cookies for up to three months. If you prefer to have dough ready to bake, refrigerate the unbaked dough in a sealed container for up to three days or freeze portions for longer. Thaw frozen dough overnight in the refrigerator and then bake as directed. Packaging ideas for gifts include sturdy metal tins with a parchment layer to prevent sticking, decorative boxes lined with tissue paper, or clear treat bags tied with a festive ribbon. Including a small card with serving ideas or a suggested beverage pairing makes a thoughtful touch. Consider preparing a small sampler set with different fruit combinations to offer variety. These cookies also adapt well to variations in sweetness; you can adjust sugar levels to suit your family’s preference, ensuring a delicious treat that captures the holiday spirit while remaining easy to share. The key is planning ahead, using quality ingredients, and keeping the dough or baked cookies properly sealed to retain freshness during the busy season. You can even assemble a baking kit with premeasured dry ingredients and a printed recipe for a thoughtful gift.
Final Presentation
Final presentation brings this holiday treat from the oven to the table with warmth and charm. Plate the cookies on a simple glass or ceramic platter and garnish with subtle seasonal touches like a cinnamon stick, a curl of orange zest, or a light dusting of powdered sugar. If you want to make a showy gift, place a batch in a decorative tin lined with parchment and wrap with a festive ribbon. A small label noting the flavor profile and best storage can make the gift feel thoughtful and personal. For gatherings, arrange the cookies in a tiered tray or on a wooden board alongside complementary treats such as spiced nuts and small wedges of cheese to create a snackable holiday spread. The photography of the cookies can focus on texture: highlight the chewy centers, the sparkle of the fruit, and the toasted nuts. For serving, pair with hot drinks like mulled cider or black tea to accentuate the holiday mood. These cookies are festive without being fussy, portable for holiday visits, and a charming way to share a family favorite that tastes like Christmas in every bite. Enjoy the aroma, the texture, and the sense of occasion that these fruitcake cookies bring to your celebrations from start to finish.
Easy Christmas Fruitcake Cookies
Chewy fruitcake cookies with dried fruits and nuts, perfect for holiday baking. Tips, substitutions, and make ahead ideas for festive treats.
total time
40
servings
24
calories
40 kcal
ingredients
- 1/2 cup unsalted butter, softened 🧈
- 1/2 cup granulated sugar 🍬
- 1/2 cup light brown sugar 🍬
- 1 large egg 🥚
- 1 tsp vanilla extract 🍨
- 1 1/2 cups all-purpose flour 🥣
- 1/2 tsp baking powder 🧁
- 1/4 tsp salt 🧂
- 1/2 tsp ground cinnamon 🌿
- 1/4 tsp ground nutmeg 🌰
- 1/2 cup mixed dried fruits (raisins, cranberries, chopped cherries) 🍇🍒🍊
- 1/3 cup chopped almonds 🥜
- 2 Tbsp orange zest 🍊
- 2 Tbsp milk 🥛 (optional)
instructions
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Fold the dry ingredients into the wet mixture until just combined. Stir in the dried fruits, almonds, and orange zest. Add milk if the dough seems too stiff.
- Chill the dough for about 15 minutes if it’s very sticky.
- Drop heaping tablespoons of dough onto the prepared sheet and flatten slightly.
- Bake for 10–12 minutes, until the edges are golden. Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
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