If you’re craving a delightful treat that captures the nostalgic charm of festive flavors in a perfectly bite-sized form, this Old Fashioned Fruitcake Cookies Recipe is a must-try. These cookies bring together the rich warmth of cinnamon and nutmeg with the colorful sweetness of candied fruits and crunchy nuts, all wrapped up in a buttery, tender cookie that feels like a warm hug from a holiday past. Whether for a cozy afternoon tea or a festive gathering, these cookies will fill your home with irresistible aroma and joy with every bite.
Ingredients You’ll Need
To create these timeless Old Fashioned Fruitcake Cookies, you’ll need a handful of simple, pantry-friendly ingredients that work beautifully together to build layers of flavor and texture. Each component plays a starring role from the buttery base to the spiced dry mix and the vibrant, chewy fruit and nut pieces.
- 2 cups all-purpose flour: Provides the perfect structure to give these cookies a tender, yet sturdy bite.
- ½ teaspoon baking soda: Helps the cookies rise just enough for a light texture.
- ½ teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 teaspoon ground cinnamon: Adds a warm, cozy spice that defines the fruitcake character.
- ½ teaspoon ground nutmeg: Complements cinnamon with a subtle, nutty depth.
- 1 cup unsalted butter (softened): Creates richness and gives the cookies their melt-in-your-mouth quality.
- 1 cup brown sugar (packed): Brings moistness and a hint of molasses flavor for a deep sweetness.
- 2 large eggs: Bind the dough while adding tenderness.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile with its sweet aroma.
- 1 cup chopped pecans or walnuts: Adds delightful crunch and nuttiness.
- 1 cup chopped candied red and green cherries: Bursts of color and sugary chewiness make the cookies festive and fun.
- 1 cup chopped candied pineapple: Offers tropical sweetness that balances the spices.
- ½ cup golden raisins: Imparts a juicy, natural sweetness and chewy texture.
How to Make Old Fashioned Fruitcake Cookies Recipe
Step 1: Preheat and prep
Start off by setting your oven to 325°F and lining a baking sheet with parchment paper. This simple prep step ensures your cookies bake evenly and slide off the pan effortlessly when done.
Step 2: Cream the butter and sugar
Grab a large bowl and beat together the softened unsalted butter and brown sugar until the mixture turns light and fluffy. This creaming process is vital—it creates air pockets that will give your cookies that lovely soft texture inside while delivering buttery richness.
Step 3: Add eggs and vanilla
One at a time, beat in the eggs until fully incorporated. Then stir in the vanilla extract. This step helps emulsify the mixture, encouraging a smooth dough and deepening the flavor.
Step 4: Combine dry ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Mixing the spices with the flour ensures an even distribution so that every bite bursts with that signature Old Fashioned Fruitcake Cookies Recipe flavor.
Step 5: Blend wet and dry ingredients
Gradually add the dry ingredients into your wet mixture, stirring gently until just combined. Overmixing can lead to tough cookies, so be gentle but thorough.
Step 6: Fold in nuts and candied fruits
Now, it’s time to bring in the colorful stars: pecans or walnuts, candied cherries, pineapple, and golden raisins. Folding these in carefully ensures even pockets of sweetness and crunch throughout every cookie.
Step 7: Bake to golden perfection
Drop rounded tablespoon-sized scoops of dough onto your prepared baking sheet, spacing them a bit apart. Bake for about 12 to 15 minutes until the edges turn golden and inviting.
Step 8: Cool before enjoying
After baking, let the cookies sit on the baking sheet for 5 minutes so they firm up just enough. Then transfer them to a wire rack to cool completely—this helps them set without becoming soggy and intensifies their flavors.
How to Serve Old Fashioned Fruitcake Cookies Recipe
Garnishes
To elevate these classic cookies, a light dusting of powdered sugar or a drizzle of white icing can add a beautiful festive touch. You might also sprinkle some finely chopped nuts over the top right after baking for extra texture and visual appeal.
Side Dishes
Serve your fruitcake cookies alongside a steaming cup of spiced tea, rich coffee, or even warm mulled cider. Their dense sweetness pairs perfectly with warm, comforting beverages, making any snack time feel like a cozy celebration.
Creative Ways to Present
For holiday parties or gifting, arrange the cookies on a festive platter accented with sprigs of holly or cinnamon sticks. Wrapping a stack tied with twine and a sprig of dried fruit gives an extra special, homemade feel that friends and family will treasure.
Make Ahead and Storage
Storing Leftovers
These old fashioned fruitcake cookies remain fresh and flavorful for up to a week when stored in an airtight container at room temperature. This makes them perfect for baking ahead and enjoying over several days or sharing with loved ones.
Freezing
If you want to keep these cookies longer, they freeze beautifully. Simply layer them between parchment paper in a freezer-safe container or bag. When you’re ready, thaw at room temperature for a few hours and enjoy their original taste and texture.
Reheating
To refresh your cookies, pop them in a 300°F oven for 5 to 8 minutes or briefly warm in the microwave for about 10 seconds. This simple method revives their soft, tender crumb while waking up those deep fruitcake flavors.
FAQs
Can I substitute nuts in the Old Fashioned Fruitcake Cookies Recipe?
Absolutely! If pecans or walnuts aren’t your favorite or you have allergies, try almonds or even omit nuts for a nut-free version. Just keep the texture and balance in mind when making swaps.
How long do these cookies keep their best flavor?
Stored in an airtight container, they taste best within one week. After that, the texture may change slightly, but they often remain delicious up to two weeks.
Can I use dried fruit instead of candied fruit?
Yes, dried fruit like raisins or cranberries can be a tasty alternative, though it will change the classic flavor profile slightly as candied fruit provides that extra sugary brightness.
Is it possible to make these cookies gluten-free?
You can experiment with a gluten-free flour blend that is a cup-for-cup substitute for all-purpose flour. Just be sure the blend contains appropriate binding agents to keep the cookies from crumbling.
Can these cookies be made vegan?
To make a vegan-friendly version, replace butter with a plant-based alternative, use flax or chia eggs instead of chicken eggs, and ensure your candied fruits are free of animal-based glazes. The texture and flavor might shift slightly but remain delightful.
Final Thoughts
There’s something truly heartwarming about baking and sharing these Old Fashioned Fruitcake Cookies Recipe. They connect us to traditions, memories, and the simple joy of good food made with care. Whether for holidays, special occasions, or just because, I encourage you to try this recipe—your kitchen will smell amazing, and your taste buds will thank you!
Print
Old Fashioned Fruitcake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Old Fashioned Fruitcake Cookies, a festive twist on the classic holiday fruitcake. Packed with chopped pecans, colorful candied cherries, pineapple, and golden raisins, these soft, spiced cookies are perfectly balanced with cinnamon and nutmeg. They’re easy to prepare and bake, making them the ideal treat for holiday gatherings or cozy winter afternoons.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup chopped pecans or walnuts
- 1 cup chopped candied red and green cherries
- 1 cup chopped candied pineapple
- ½ cup golden raisins
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter together with the packed brown sugar until the mixture is light, fluffy, and well combined, creating a smooth base for your cookie dough.
- Add eggs and vanilla: Beat the eggs into the creamed butter and sugar one at a time to maintain the mixture’s texture, then stir in the vanilla extract to enhance flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices throughout the flour.
- Mix wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing thoroughly until the dough is fully blended without overmixing to keep the cookies tender.
- Fold in mix-ins: Gently fold in the chopped pecans or walnuts, candied cherries, candied pineapple, and golden raisins, ensuring they are evenly distributed throughout the dough for bursts of fruity and nutty flavor in every bite.
- Shape and bake: Using a tablespoon, drop scoops of dough onto the prepared baking sheet, spacing them adequately to allow for slight spreading. Bake in the preheated oven for 12 to 15 minutes, or until the edges turn a light golden color.
- Cool: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet to firm up, then transfer them to a wire rack to cool completely to room temperature before serving or storing.
Notes
- For best results, use unsalted butter and adjust salt in the recipe if using salted butter.
- Chop candied fruits and nuts finely for better distribution and texture.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- This recipe can be easily doubled to share more festive treats.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate easy removal.
