11 Richmond Capital City Christmas Cookie Recipes With Colonial Roots

Spiced Gingerbread Cookies

Spiced gingerbread cookies are a delightful holiday treat that fill your home with the warm and inviting aromas of cinnamon, nutmeg, and ginger. These cookies are not only fun to make but also lend themselves beautifully to festive decorating, making them perfect for Christmas celebrations. Whether you enjoy them plain or elaborately decorated with icing, they’ll be a hit during this joyful season.

Ingredients	Quantity
All-purpose flour	3 ¼ cups
Ground ginger	2 teaspoons
Ground cinnamon	2 teaspoons
Ground cloves	1 teaspoon
Ground nutmeg	½ teaspoon
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup (1 ½ sticks)
Brown sugar	¾ cup packed
Granulated sugar	½ cup
Egg	1 large
Molasses	1 cup
Royal icing (for decorating)	Optional

Cooking Steps Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. This mixture forms the fragrant base of your cookies.
Cream Butter and Sugars: In a separate bowl, cream the unsalted butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until it is light and fluffy. This process usually takes about 3-5 minutes.
Add Egg and Molasses: Once the butter and sugars are well combined, add the egg and molasses to the mixture. Beat them in until they are fully combined and the mixture is smooth.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the dough; it should come together nicely.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This will make it easier to roll out.
Roll Out the Dough: After chilling, lightly flour a clean surface and roll out a portion of the dough to about ¼ inch thick. Keep the remaining dough in the refrigerator until you’re ready to use it.
Cut Out Shapes: Using cookie cutters, cut out your desired shapes and place them on a baking sheet lined with parchment paper, leaving some space between each cookie.
Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are firm but the centers still look slightly soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Decorate (Optional): Once the cookies are completely cooled, you can decorate them with royal icing or any of your favorite toppings.

Enjoy your homemade spiced gingerbread cookies with family and friends this holiday season!

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Buttery Shortbread

Buttery shortbread is a classic cookie that melts in your mouth, offering a delicate, crumbly texture and rich buttery flavor. Perfect for holiday gatherings, this simple yet elegant treat can be enjoyed on its own or dressed up with a sprinkle of sugar or a drizzle of chocolate. Making shortbread is straightforward, requiring just a few key ingredients, and it’s a wonderful way to bring the warm spirit of Christmas into your home.

Ingredients	Quantity
All-purpose flour	2 cups
Unsalted butter	1 cup (2 sticks)
Granulated sugar	½ cup
Salt	¼ teaspoon
Vanilla extract	1 teaspoon

Cooking Steps Instructions:

Preheat the Oven: Start by preheating your oven to 325°F (165°C). This guarantees your shortbread bakes evenly.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add Vanilla and Salt: Add the vanilla extract and salt to the butter-sugar mixture. Mix on low speed until incorporated.
Incorporate Flour: Gradually add the all-purpose flour to the mixture, mixing on low speed until just combined. The dough may appear crumbly but should hold together when pressed.
Shape the Dough: Turn the dough out onto a lightly floured surface. Gather it into a ball and flatten it into a disc about 1 inch thick. Wrap it in plastic wrap and refrigerate for about 30 minutes to firm up.
Roll Out the Dough: Once chilled, remove the dough from the refrigerator. On a floured surface, roll it out to about ¼ inch thick.
Cut Out Cookies: Use cookie cutters to cut out desired shapes from the rolled dough. Place the cut-out cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
Bake: Bake in the preheated oven for 15-20 minutes, or until the edges begin to turn a light golden brown. Keep an eye on them as baking times may vary slightly.
Cool: Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Serve or Store: Once cooled, enjoy your buttery shortbread cookies as they are, or sprinkle with additional sugar or drizzle with chocolate if desired! Store any leftovers in an airtight container.

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Sugar Plums

Sugar plums are a delightful confectionery treat often associated with the holiday season. They are not actually plums, but rather a combination of dried fruits, nuts, and spices, rolled into bite-sized balls and dusted with sugar. Traditionally enjoyed during Christmas, sugar plums are a sweet and chewy indulgence that can be prepared in advance, making them perfect for holiday gatherings and gift-giving.

Ingredients	Quantity
Dried plums (prunes)	1 cup (chopped)
Dried apricots	1 cup (chopped)
Walnuts or pecans	½ cup (chopped)
Almonds	½ cup (chopped)
Honey	¼ cup
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Granulated sugar	½ cup (for rolling)
Lemon zest	1 teaspoon

Cooking Steps Instructions:

Prepare Ingredients: Begin by chopping the dried plums, dried apricots, walnuts, and almonds into small pieces. You can use a food processor for a finer consistency if desired.
Combine Fruits and Nuts: In a large mixing bowl, combine the chopped dried plums, dried apricots, walnuts, and almonds. Mix well to guarantee the ingredients are evenly distributed.
Add Sweetness and Spices: Pour the honey over the mixed fruits and nuts. Sprinkle in the ground cinnamon, ground nutmeg, and lemon zest. Stir until the mixture is completely coated and well combined.
Form the Mixture into Balls: Using your hands, take small portions of the mixture and roll them into bite-sized balls, about 1 inch in diameter. If the mixture is sticky, you can lightly wet your hands to make rolling easier.
Coat with Sugar: Place the granulated sugar in a shallow dish. Roll each ball in the sugar until fully coated. This will give the sugar plums a lovely sweet exterior.
Chill the Sugar Plums: Arrange the sugar-plum balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up.
Serve or Store: Once chilled, your sugar plums are ready to enjoy! They can be served immediately or stored in an airtight container in the refrigerator for up to two weeks, allowing the flavors to meld together.

Enjoy your homemade sugar plums, perfect for sharing with friends and family during the festive season!

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Colonial Sugar Cookies

Colonial sugar cookies are a traditional holiday treat that evokes nostalgia with their sweet, buttery flavor and soft, chewy texture. These cookies are often shaped into festive designs or left in simple rounds, making them perfect for decorating with icing or sprinkles. With their delightful taste and appealing simplicity, Colonial sugar cookies are a must-have for any holiday cookie platter.

Ingredients	Quantity
All-purpose flour	3 cups
Baking powder	1 teaspoon
Salt	½ teaspoon
Unsalted butter	1 cup (softened)
Granulated sugar	1 ½ cups
Large eggs	2
Vanilla extract	1 teaspoon
Almond extract (optional)	½ teaspoon
Powdered sugar (for dusting)	as needed

Cooking Steps Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees the cookies bake evenly and turn out perfectly.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps to evenly distribute the leavening agent and guarantees a consistent texture in the cookies.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process typically takes about 2-3 minutes.
Add Eggs and Extracts: Once the butter and sugar are well combined, add the large eggs, vanilla extract, and almond extract (if using) to the bowl. Mix until everything is fully incorporated and smooth.
Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Scoop the Dough: Using a teaspoon or cookie scoop, drop rounded balls of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
Flatten the Cookies (Optional): If you prefer slightly flatter cookies, you can gently press each dough ball down with the bottom of a glass or your hand.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for a chewy texture.
Cool on a Rack: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Dust with Powdered Sugar: Once the cookies are completely cooled, you can dust them with powdered sugar for a festive touch.

Enjoy your delightful Colonial sugar cookies with family and friends during the holiday season!

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Molasses Cookies

Molasses cookies are a classic holiday treat that combines the warm, rich flavors of molasses and spices to create a soft, chewy texture that many adore. Infused with ginger, cinnamon, and cloves, these cookies not only offer a delightful taste but also fill your kitchen with a cozy, inviting aroma. Perfect for sharing with family and friends or enjoying with a cup of tea, molasses cookies are a festive addition to any cookie platter.

Ingredients	Quantity
All-purpose flour	2 ¾ cups
Baking soda	1 teaspoon
Ground ginger	2 teaspoons
Ground cinnamon	1 teaspoon
Ground cloves	½ teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup (softened)
Granulated sugar	1 cup
Molasses	½ cup
Large egg	1
Granulated sugar (for rolling)	as needed

Cooking Steps Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee that it is at the right temperature for baking the cookies.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. This step incorporates the leavening agent and spices uniformly throughout the flour.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
Add Molasses and Egg: Once the butter and sugar are well combined, add the molasses and the large egg to the mixture. Beat until everything is fully incorporated and smooth.
Mix Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
Chill the Dough (Optional): If time allows, cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This step can help with easier handling and a more flavorful cookie.
Shape the Cookies: Using a tablespoon or cookie scoop, form rounded balls of dough and roll them in granulated sugar to coat. Place the dough balls on ungreased baking sheets, leaving space between them as they will spread while baking.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the cookies appear set and slightly cracked on the top. They should look soft but will firm up as they cool.
Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious molasses cookies!

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Orange Cardamom Cookies

Orange cardamom cookies are a delightful twist on classic holiday treats, combining the bright, zesty flavor of orange with the warm, aromatic notes of cardamom. These cookies offer a unique taste experience that is both invigorating and comforting, making them an ideal addition to your festive cookie platter. Their light texture and fragrant aroma are sure to please anyone who tries them.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking powder	1 teaspoon
Ground cardamom	1 teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup (softened)
Granulated sugar	1 cup
Zest of 1 large orange
Large egg	1
Vanilla extract	1 teaspoon
Confectioners’ sugar	for dusting

Cooking Steps Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) to confirm it’s at the right temperature for baking the cookies.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cardamom, and salt, so that the leavening agent and spices are evenly distributed throughout the flour.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take around 2-3 minutes.
Add Orange Zest, Egg, and Vanilla: Once the butter and sugar are well combined, add the orange zest, large egg, and vanilla extract to the mixture. Beat until everything is fully incorporated and smooth.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix to keep the cookies tender and light.
Chill the Dough (Optional): You may choose to cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This helps with easier handling and intensifies the flavors of the cookies.
Shape the Cookies: Using a tablespoon or cookie scoop, form rounded balls of dough and place them on ungreased baking sheets, leaving room between the cookies as they will spread during baking.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cool, dust them with confectioners’ sugar for an elegant finish.

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Jam-Filled Linzer Cookies

Jam-filled Linzer cookies are a festive, delightful treat that originates from Austria. These tender, buttery cookies feature a beautiful cut-out shape that reveals a layer of vibrant fruit jam, typically raspberry or apricot, creating a perfect balance of sweet and tart flavors. Not only are they a festive addition to your holiday cookie platter, but they also make for a charming gift or a sweet way to celebrate the season.

Ingredients	Quantity
All-purpose flour	2 cups
Ground almonds	½ cup
Ground cinnamon	½ teaspoon
Salt	¼ teaspoon
Unsalted butter	1 cup (softened)
Granulated sugar	¾ cup
Large egg	1
Vanilla extract	1 teaspoon
Fruit jam (raspberry or apricot)	½ cup

Cooking Steps Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) so that it’s ready for baking.
Whisk Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, ground almonds, ground cinnamon, and salt. Whisk together until well mixed.
Cream Butter and Sugar: In another large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter-sugar mixture, mixing until everything is fully combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Chill the Dough: Divide the dough in half, shape it into disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough to firm up and makes it easier to roll out.
Roll Out the Dough: Once chilled, remove one disk of dough from the refrigerator. On a floured surface, roll it out to about ¼ inch thickness.
Cut Shapes: Using a cookie cutter, cut out shapes from the dough, making sure to have an equal number of whole cookies and cut-out cookies (with a smaller cutter for the center).
Bake the Cookies: Place the cookies on ungreased baking sheets and bake in the preheated oven for about 10-12 minutes, or until they are lightly golden around the edges.
Cool Cookies: Remove the baking sheets from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Assemble the Cookies: Once the cookies are cool, spread a thin layer of fruit jam on the whole cookies, then place the cut-out cookies on top to create a “sandwich.”
Dust with Powdered Sugar: Optionally, dust the top of each cut-out cookie with powdered sugar before serving for a festive touch.

Enjoy your delicious jam-filled Linzer cookies with friends and family this holiday season!

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Peppermint Bark Cookies

Peppermint bark cookies are a delightful holiday treat that combines the rich flavors of chocolate with the invigorating taste of peppermint. These cookies are perfect for celebrating the season, as they are not only delicious but also visually appealing with their festive colors and flavors. Topped with crushed peppermint candies and a drizzle of white chocolate, these cookies are sure to impress at any holiday gathering.

Ingredients	Quantity
All-purpose flour	2 cups
Unsweetened cocoa powder	½ cup
Baking soda	1 teaspoon
Salt	¼ teaspoon
Unsalted butter	¾ cup (softened)
Granulated sugar	1 cup
Brown sugar	½ cup
Large egg	1
Vanilla extract	1 teaspoon
Semi-sweet chocolate chips	1 cup
Peppermint candies (crushed)	½ cup
White chocolate (for drizzling)	½ cup

Cooking Steps Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
Add Egg and Vanilla: Add the large egg and vanilla extract to the butter-sugar mixture. Mix until fully combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Incorporate Chocolate Chips: Gently fold in the semi-sweet chocolate chips and half of the crushed peppermint candies into the dough with a spatula.
Scoop Cookie Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake Cookies: Bake in the preheated oven for about 10-12 minutes or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Drizzle with White Chocolate: While the cookies are cooling, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Drizzle the melted white chocolate over the cooled cookies and sprinkle the remaining crushed peppermint candies on top.
Set and Enjoy: Allow the white chocolate to set for a few minutes before serving. Enjoy your festive peppermint bark cookies!

These cookies make for a wonderful addition to your holiday desserts and are a great gift for friends and family!

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Almond Crescents

Almond crescents, also known as almond crescent cookies or simply crescent cookies, are a delightful holiday pastry that is characterized by their buttery and nutty flavor. These crescent-shaped cookies are made with ground almonds, which give them a rich, aromatic taste and a melt-in-your-mouth texture. Dusting them with powdered sugar just before serving gives them a beautiful snowy appearance, making them an elegant treat for any festive occasion.

Ingredients	Quantity
All-purpose flour	2 cups
Ground almonds	1 cup
Unsalted butter	¾ cup (softened)
Granulated sugar	½ cup
Powdered sugar	for dusting
Large egg yolk	1
Vanilla extract	1 teaspoon
Salt	¼ teaspoon
Almond extract (optional)	½ teaspoon

Cooking Steps Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add Egg Yolk and Extracts: Add the large egg yolk, vanilla extract, and almond extract (if using) to the butter-sugar mixture. Mix until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt until thoroughly mixed.
Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. The dough will be somewhat crumbly but should hold together when pressed.
Shape the Cookies: Take small portions of the dough and roll them into crescent shapes, about 1 inch in width. Place each crescent on the prepared baking sheet about 2 inches apart.
Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are light golden brown. Be careful not to overbake as they can become too dry.
Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. While still warm, carefully dust the cookies with powdered sugar.
Transfer to Rack: After cooling slightly, transfer the cookies to a wire rack to cool completely. Dust with additional powdered sugar before serving for a festive touch.

Enjoy your delicious almond crescents with a warm cup of tea or coffee during the holiday season!

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Chocolate Dipped Oatmeal Cookies

Chocolate dipped oatmeal cookies are a delightful twist on the traditional oatmeal cookie, combining the chewy texture of oats with the rich flavor of chocolate. These cookies are not only satisfying to chew but also visually appealing, thanks to the smooth chocolate coating. Perfect for holiday gift-giving or simply enjoying with a glass of milk, they are sure to be a favorite among family and friends.

Ingredients	Quantity
Old-fashioned rolled oats	1 ½ cups
All-purpose flour	1 cup
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup (softened)
Brown sugar	½ cup
Granulated sugar	½ cup
Large eggs	2
Vanilla extract	1 teaspoon
Semi-sweet chocolate chips	1 cup
Additional chocolate for dipping	1 cup (melted)

Cooking Steps Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt until well blended. Set aside.
Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
Add Eggs and Vanilla: Beat in the large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. The dough will be thick and slightly sticky.
Scoop the Cookies: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set. Remove from the oven and let them cool on the baking sheet for about 5 minutes.
Cool Completely: Transfer the cookies to a wire rack to cool completely.
Melt Chocolate: While the cookies cool, melt the semi-sweet chocolate chips in a microwave-safe bowl or over a double boiler until smooth.
Dip Cookies in Chocolate: Once the cookies are completely cool, dip half of each cookie into the melted chocolate, letting the excess drip off. Place the dipped cookies back on the wire rack.
Set the Chocolate: Allow the chocolate to set at room temperature or place the cookies in the refrigerator for about 15-20 minutes to speed up the process.
Serve: Once the chocolate has hardened, your chocolate dipped oatmeal cookies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature.

Fruitcake Cookies

Fruitcake cookies are a festive and delightful twist on the classic fruitcake, perfect for those who enjoy the rich flavors of dried fruits and nuts but prefer the convenience of a cookie. These chewy cookies are packed with flavors and textures, making them a delicious treat for holiday gatherings, cookie exchanges, or even just as a special snack throughout the winter season.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup (softened)
Brown sugar	¾ cup
Granulated sugar	½ cup
Large eggs	2
Vanilla extract	1 teaspoon
Chopped mixed dried fruits	1 ½ cups
Chopped nuts (walnuts or pecans)	1 cup
Raisins	½ cup
Lemon zest	1 tablespoon

Cooking Steps Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well mixed. Set this dry mixture aside.
Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, approximately 2-3 minutes.
Add Eggs and Vanilla: Beat in the large eggs one at a time, mixing thoroughly after each addition. Next, stir in the vanilla extract until fully combined.
Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the creamed mixture, stirring until just combined. Be careful not to overmix.
Fold in Fruits and Nuts: Gently fold in the chopped mixed dried fruits, chopped nuts, raisins, and lemon zest with a spatula until they are evenly distributed throughout the dough.
Scoop the Cookies: Using a cookie scoop or a tablespoon, drop rounded spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden and the centers are set. Keep an eye on the cookies, as baking times may vary based on your oven.
Cool on Baking Sheets: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes.
Transfer to Wire Rack: After 5 minutes, carefully transfer the cookies to a wire rack to cool completely before enjoying or storing.