Finally, I scoop portions onto a lined baking sheet, spacing them well apart. As they bake, the cookies spread and turn golden around the edges. I let them cool briefly on the tray before transferring them to a rack to finish setting.
Pro Tips for Best Results
I tested this recipe using both melted and softened butter, and softened butter works far better. Melted butter caused excessive spreading and thinner cookies, while softened butter gave me that perfect balance of soft centers and crisp edges.
One thing I learned the hard way was not drying the candied fruit before adding it. If the fruit is sticky or wet, it can bleed color into the dough and create uneven textures. A quick pat with paper towels makes a big difference.
Chilling the dough isn’t mandatory, but I’ve found that a short chill of about fifteen minutes helps if your kitchen is warm. It controls spreading and keeps the cookies thicker and softer inside.
Lastly, don’t overbake these cookies. I pull them out when the centers still look slightly pale. They continue to firm up as they cool, and this timing keeps them tender instead of dry.
Common Mistakes to Avoid
The first mistake I made was overmixing the dough after adding the flour. I thought a smoother dough meant better cookies, but it actually made them dense. Gentle mixing is enough, and stopping early keeps the cookies tender and light once baked.
Another mistake is using cold butter straight from the fridge. I’ve done this in a hurry, and the dough never fully came together properly. Softened butter creams smoothly with sugar and creates the right structure for even baking and good texture.
Overloading the dough with candied fruit is also tempting, and I’ve tried it. Too much fruit weighs the dough down and causes uneven spreading. Sticking to the measured amount keeps the cookies balanced and prevents soggy centers.(See the next page below to continue…)