If you’re craving a delightful bite that captures the rich, nostalgic warmth of holiday baking, you are absolutely going to fall in love with this Old Fashioned Fruitcake Cookies Recipe. It takes the beloved flavors of classic fruitcake—cherries, raisins, nuts, and fragrant spices—and transforms them into irresistible little cookies that are tender, chewy, and bursting with character. These cookies are a fantastic treat for any time of year, whether you’re sharing them with friends over coffee or gifting them during the festive season. Trust me, once you try this recipe, it will become a cherished favorite in your baking repertoire!
Ingredients You’ll Need
Gathering the ingredients for this Old Fashioned Fruitcake Cookies Recipe is a breeze because the list is wonderfully straightforward yet thoughtfully chosen. Each component plays an essential role, from the creamy butter adding richness, to the fragrant spices building warmth, and of course, the colorful mix of candied fruits and nuts bringing texture and bursts of sweetness. It’s a perfect balance that makes every bite so memorable.
- Unsalted butter (1/2 cup, softened): Provides a rich, creamy base to create tender cookies with a melt-in-your-mouth texture.
- Brown sugar (1/2 cup, packed): Adds natural sweetness and moisture, plus a hint of caramel flavor.
- Large egg (1): Binds the dough together while adding structure and a subtle richness.
- Milk (2 tbsp): Keeps the dough moist and helps with mixing all ingredients smoothly.
- Vanilla extract (1 tsp): Brings warmth and a comforting aroma that enhances the overall flavor.
- All-purpose flour (1 1/2 cups): The backbone of your cookie, giving structure and the right chewiness.
- Baking soda (1/2 tsp): Helps the cookies rise just enough to maintain a soft, tender crumb.
- Ground cinnamon (1/2 tsp): Infuses a warm, spicy note that pairs perfectly with the fruits and nuts.
- Ground nutmeg (1/4 tsp): Adds subtle earthiness and depth to the spice blend.
- Chopped candied fruits (1 cup): A colorful burst of sweetness and chewiness in every bite.
- Raisins or currants (1/2 cup): Juicy little jewels that enhance the fruitcake experience.
- Chopped pecans or walnuts (1/2 cup): Provide a satisfying crunch and nutty richness to balance the sweetness.
How to Make Old Fashioned Fruitcake Cookies Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper; this ensures your cookies bake evenly and release easily without sticking. This first step sets the stage for perfectly baked cookies with just the right texture.
Step 2: Mix Wet Ingredients
Using a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This process incorporates air, contributing to a tender cookie. Next, beat in the egg, milk, and vanilla extract until everything becomes smooth and well combined. These wet ingredients create that luscious base that coats all the tasty add-ins in the next steps.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, ground cinnamon, and ground nutmeg together. This combination not only adds structure but also brings out the hallmark spiced warmth of the Old Fashioned Fruitcake Cookies Recipe. Gradually add this dry mix to your wet mixture, stirring gently just until combined—overmixing can make cookies tough, so keep it light!
Step 4: Fold in Fruits and Nuts
Now, here comes the fun part: folding in the chopped candied fruits, raisins (or currants), and chopped nuts. This colorful, flavorful mix is what really makes these cookies special. Folding gently ensures your fruit and nuts are evenly distributed without crushing them, preserving their texture and taste.
Step 5: Shape and Bake
Drop rounded tablespoons of the dough onto your lined baking sheets, spacing them about two inches apart to allow room for spreading. Bake these beauties in the preheated oven for 10 to 12 minutes until their edges turn a delicate golden color. That slight crispness on the outside with a tender center is pure cookie perfection.
Step 6: Cool and Serve
After baking, let the cookies rest on the baking sheet for 5 minutes—this helps them set so they won’t break apart when you transfer them. Then, move them to a wire rack to cool completely. This final cooling step brings out the true texture and flavor of your Old Fashioned Fruitcake Cookies Recipe, ready for you to enjoy or share!
How to Serve Old Fashioned Fruitcake Cookies Recipe
Garnishes
For an extra festive touch, sprinkle your cooled cookies lightly with powdered sugar or drizzle a little white chocolate over the top. A simple shard of crystallized ginger or a small mint leaf placed on each cookie can also offer a visually striking and tasty accent. These small details make serving feel special whether it’s a casual gathering or holiday party.
Side Dishes
Serve these Old Fashioned Fruitcake Cookies Recipe treats alongside a hot cup of chai tea or a rich, creamy coffee for a wonderful afternoon pick-me-up. They also pair beautifully with cream cheese frosting or a dollop of mascarpone cheese for a decadent snack. And if it’s holiday time, a glass of warm spiced cider can elevate the experience even more.
Creative Ways to Present
Thinking of gifting? Wrap a few cookies in clear cellophane bags tied with festive ribbons, or arrange them in a beautiful holiday tin with parchment paper for a personal touch. Use cookie cutters to shape the dough before baking for themed cookie shapes. Even on a dessert platter, stacking them with sprigs of rosemary or dried cranberries makes a stunning presentation that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
Old Fashioned Fruitcake Cookies Recipe stores wonderfully in an airtight container at room temperature for up to a week. Keeping them sealed ensures they stay soft and moist while preserving their flavorful blend of fruits and spices.
Freezing
Want to save some for later? You can freeze these cookies by placing them in a single layer on a baking sheet first. Once frozen solid, transfer them to a resealable freezer bag or airtight container. They’ll keep beautifully for up to 3 months—perfect for holiday prep or future cravings.
Reheating
To revive the soft texture and aroma, gently warm the cookies in a preheated oven at 300°F (150°C) for 5 to 7 minutes. Alternatively, a quick 10-second zap in the microwave will bring back that fresh-baked feel, just be careful not to overheat and dry them out.
FAQs
Can I use different nuts or dried fruits?
Absolutely! One of the joys of the Old Fashioned Fruitcake Cookies Recipe is its flexibility. Swap pecans for walnuts, almonds, or even hazelnuts. Similarly, feel free to try dried cranberries or chopped dried apricots alongside or in place of candied fruits. Just keep quantities similar to maintain balance.
Are these cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. However, you can experiment with gluten-free flour blends designed for baking to make a gluten-free version. Keep in mind, texture may vary slightly depending on the blend used.
Can I make the dough ahead of time?
Yes, you can! The dough can be refrigerated for up to 24 hours before baking. This resting period can even enhance flavor development. Just remember to let the dough come to room temperature for about 10 minutes before scooping and baking.
Why are my cookies spreading too much?
If your cookies are spreading too thin, try chilling the dough for 30 minutes before baking. Also, make sure you are measuring flour accurately—too little flour can cause excess spreading. Using parchment paper or silicone mats can help maintain shape during baking.
How can I make these cookies more festive?
Adding a touch of orange or lemon zest into the dough brightens the flavor wonderfully. After baking, dipping half the cookie in melted dark chocolate or drizzling festive-colored icing can add visual appeal and an extra layer of deliciousness.
Final Thoughts
There’s something truly special about the way the Old Fashioned Fruitcake Cookies Recipe blends tradition and convenience into a single bite. With its warm spices, fruit-studded dough, and nutty crunch, it captures the essence of holiday memories while being easy enough to enjoy any day. I hope you dive into making these cookies soon and find them as satisfying and comforting as I do—it’s baking happiness you can share!
Print
Old Fashioned Fruitcake Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Old Fashioned Fruitcake Cookies are a delightful twist on the classic holiday fruitcake, combining the rich flavors of candied fruits, raisins, and nuts in a soft, spiced cookie. These cookies are perfect for festive gatherings or a cozy treat, offering a chewy texture with bursts of fruity sweetness and warm spices.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Fruits and Nuts
- 1 cup chopped candied fruits (e.g., cherries, pineapple)
- 1/2 cup raisins or currants
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: Cream the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy. Beat in the egg, milk, and vanilla extract until fully combined for a smooth batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and ground nutmeg. Gradually add this dry mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
- Fold in Fruits and Nuts: Gently fold in the chopped candied fruits, raisins or currants, and chopped pecans or walnuts. This infuses the dough with classic fruitcake flavors and a variety of textures.
- Shape and Bake: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, indicating perfect doneness.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them set and enhances texture.
Notes
- For best results, use room temperature butter to ensure proper creaming with the sugar.
- Feel free to substitute nuts or dried fruits based on preferences or availability.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- Adding a pinch of salt to the dry ingredients can help balance the sweetness.
- Optionally, lightly toast the nuts before adding to bring out more flavor.
