I first made these candied fruit cookies on a quiet afternoon when I wanted something cheerful and nostalgic. As the butter and sugar creamed together, my kitchen filled with a warm, caramel-like aroma that instantly lifted my mood. The colorful bits of candied fruit felt playful in my hands, and once the cookies came out golden and speckled, I knew this recipe would stay in my rotation. They taste like childhood celebrations but feel comforting enough for any ordinary day.
Why You’ll Love This Recipe
You’ll love this recipe because it’s simple, forgiving, and genuinely joyful to make. From my experience, it’s one of those cookies that looks charming without any effort, and the balance between buttery dough and sweet fruit keeps you reaching for another. When you bake them, you get soft centers, lightly crisp edges, and little bursts of sweetness in every bite that never feel boring.
Ingredients
- 85 g brown sugar
- 85 g softened butter
- 1 large egg
- 150 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 packet vanilla sugar
- 100 g candied fruit
I’ve tested this recipe with different types of candied fruit, and the key is keeping the pieces small and evenly sized. If your fruit chunks are too large, they can make the cookies spread unevenly. Brown sugar adds depth and moisture, so I don’t recommend swapping it entirely for white sugar. Softened butter is essential here; cold butter won’t cream properly and affects the final texture.
Equipment Needed
- Mixing bowl
- Electric mixer or whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
You don’t need much equipment, which is part of why I love this recipe so much. A simple bowl and whisk work just fine if you don’t have a mixer, though creaming will take longer. Parchment paper saves cleanup and prevents sticking, and a cooling rack helps the cookies firm up without getting soggy underneath.
Step-by-Step Instructions
I always start by creaming the softened butter and brown sugar together until the mixture looks light and slightly fluffy. This step sets the tone for the whole cookie, and I’ve learned not to rush it. When it smells slightly caramel-like, I know it’s ready for the egg.
Next, I beat in the egg and vanilla sugar until fully combined. The batter should look smooth and cohesive at this point. I’ve noticed that scraping the bowl once or twice helps everything mix evenly and prevents streaks of butter.
Then I gently fold in the flour and baking powder. I do this slowly to avoid overworking the dough, which can make the cookies tough. Once the dough comes together, I fold in the candied fruit, making sure it’s evenly distributed.(See the next page below to continue…)