Fa-La-La Fruitcake Cookies
- 30m Prep Time
- 14m Cook Time
- 0h Ready In
These fruitcake cookies are packed with candied cherries and dates, with a rich brown sugar flavor. They keep well in an airtight tin and are perfect for holiday cookie exchanges.
Ingredients
- 355 ml unsalted butter room temperature
- 710 ml dark brown sugar firmly packed
- 3 large eggs room temperature
- 177 ml buttermilk
- 1.24 L all-purpose flour
- 7.39 ml baking soda
- 7.39 ml kosher salt
- 710 ml candied cherries quartered
- 710 ml chopped dates
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 6.76 mg
- Iron: 0.39 mg
- Magnesium: 3.95 mg
- Phosphorus: 15.9 mg
- Potassium: 43.3 mg
- Zinc: 0.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml buttermilk
- 1.24 L all-purpose flour
- 7.39 ml baking soda
- 7.39 ml kosher salt
- 710 ml chopped dates
Prepare
- Bring 355 ml unsalted butter to room temperature
- 710 ml dark brown sugar, firmly packed
- Bring 3 large eggs to room temperature
- Quarter 710 ml candied cherries
Let's Cook
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Step 1.
In the large bowl of an electric mixer, beat 1½ cups (3 sticks) unsalted butter, room temperature, on medium speed until very creamy, 2 to 4 minutes.
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Step 2.
Add 3 cups firmly packed dark brown sugar and beat until light and fluffy, about 2 minutes.
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Step 3.
Add 3 large eggs, room temperature, one at a time, beating well after each addition. Stir in ¾ cup buttermilk until combined.
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Step 4.
In a separate bowl, sift together 5¼ cups all-purpose flour, 1½ teaspoons baking soda, and 1½ teaspoons kosher salt. Using a wooden spoon, stir the dry ingredients into the butter mixture until no flour can be seen.
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Step 5.
Stir in 3 cups quartered candied cherries (red and green) and 3 cups chopped dates until evenly distributed.
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Step 6.
Cover the bowl with plastic wrap and refrigerate for 24 hours.
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Step 7.
When ready to bake, remove the dough from the refrigerator and let it soften slightly at room temperature, about 10 minutes. Meanwhile, preheat the oven to 375°F and butter a cookie sheet or line it with a silicone mat.
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Step 8.
Using a 1½-tablespoon ice cream scoop, scoop out the dough and place each piece 2 inches apart on the prepared sheet.
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Step 9.
Bake for 12 to 16 minutes, rotating the cookie sheet halfway through, until the cookies are golden brown and when touched lightly, almost no imprint remains.
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Step 10.
Cool the cookies on wire racks. When completely cool, store in zip-top plastic bags (which can be frozen) or in airtight containers.