1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Gather and measure all ingredients into small bowls for easy access during preparation.
3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt to combine the dry ingredients.
4. In a separate mixing bowl, cream together the softened unsalted butter and brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
5. Add the eggs one at a time to the creamed mixture, mixing well after each addition.
6. Mix in the vanilla extract until fully incorporated.
7. Gradually add the dry ingredients to the wet mixture, stirring slowly to avoid overmixing. Use a spatula to scrape down the sides as needed for even mixing.
8. Fold in the dried fruits and chopped nuts (or preferred add-ins) to ensure even distribution throughout the dough.
9. Use a cookie scoop or tablespoon to shape the dough into balls approximately 1.5 inches in diameter.
10. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each.
11. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
12. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
13. Serve the Christmas Rocks cookies alongside milk, coffee, or hot chocolate and enjoy!
14. If storing, ensure the cookies are fully cooled before transferring them to an airtight container for up to a week at room temperature or longer if frozen.