To All The Boys I’ve Loved Before: Fruit Cake Cookies recipe
“Hey, what about these?” Peter pushes a cookbook in my lap. It’s opened up to a fruitcake cookie recipe. I gag. “Are you kidding? You’re kidding, right? Fruitcake cookies? That’s disgusting!”
“When done right, fruitcake can be really good,” Peter defends. “My great-aunt rich used to make fruitcake, and she’d put ice cream on top and it was awesome.”
“If you put ice cream on anything, it’s good.” Kitty says.
TO ALL THE BOYS I’VE LOVED BEFORE, JENNY HAN
In my family, fruitcake has always been a love or hate item. When I made these cookies, however, they were a huge hit. These fruitcake cookies are inspired by the popular book, To All The Boys I’ve Loved Before, by Jenny Han. The cookies were not mentioned in the Netflix film but it was mentioned in the book with a hilarious reaction from the girls. I used the fruitcake mix from the wonderful company, Paradise Fruit Co. I would definitely take a look at their amazing fruitcake mix if you’re thinking of making any fruitcake or cookies. Please enjoy!
- 1stick unsalted butterroom temperature
- 1/2cup brown sugar70g / 2.5oz
- 1large whole eggroom temperature
- 1/2tsp vanilla extract
- 1cup all purpose flour155g / 5.5oz
- 1/4tsp salt
- 1/2tsp baking soda
- 1cup Paradise's Fruitcake mix
- Preheat your oven to 350F. Line a baking sheet with parchment and set aside.
- In a stand mixer, cream together the butter and sugar for 3 minutes until smooth on medium speed. Add the egg and vanilla extract and mix until incorporated, 1 minute.
- In a bowl, combine your dries together and mix until combined. Add the dries to the mixer in two additions on medium low speed. Finally, add the fruitcake mix and mix just until incorporated on low speed.
- With a portion scoop, scoop the cookies onto the prepared baking sheet. Bake for 12 minutes or until lightly golden brown on the edges. Let cool.
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