Ingredients 1 Large Egg 1-¾ cups All purpose flour ¾ cup Salted butter ½ cup Brown sugar (Packed) ½ cups Sugar (Granulated) ⭐️The Full Recipe in first comment ✅ 👇

 Ingredients

• 1 large egg
• 1¾ cups all-purpose flour
• ¾ cup salted butter, softened
• ½ cup brown sugar (packed)
• ½ cup granulated sugar
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup chopped candied fruit (such as cherries, pineapple, or mixed peel)
• ½ cup chopped walnuts or pecans (optional)
• 1 tsp vanilla extract

Optional add-ins:

• ½ cup raisins or golden raisins
• ½ cup shredded coconut
• ¼ tsp ground cloves for extra spice

 Instructions

 

 Instructions

 

1. Prepare the Oven & Baking Sheets

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper or lightly grease them.

2. Cream Butter and Sugars

• In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy (about 2–3 minutes).
• Add the egg and vanilla extract, beating until fully incorporated.

3. Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

4. Mix Wet & Dry

• Gradually add the dry ingredients to the butter-sugar mixture. Mix until just combined — don’t overmix or the cookies will be tough.

5. Fold in the Fun Stuff

• Gently fold in candied fruit, nuts, and optional add-ins. You want an even distribution of festive goodness in every bite.

6. Form the Cookies

• Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Optional: lightly press the tops so they bake evenly.

7. Bake to Perfection

• Bake for 12–15 minutes, until the edges are golden but the centers remain soft.
• Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

 Methods & Tips

• Soft vs. Crunchy: For softer cookies, bake closer to 12 minutes. For a slightly crisp edge, go 14–15 minutes.
• Fruit Prep: Dice larger candied fruits small to prevent uneven baking.
• Mixing Method: Use the creaming method for the butter and sugars — it traps air and creates a light, tender cookie.