If you’re searching for a cookie that bursts with rich flavors and a delightful texture, this Old Fashioned Fruitcake Cookies Recipe is your perfect match. Imagine tender, buttery cookies filled with colorful candied fruits, plump raisins, and crunchy nuts, all spiced ever so gently with cinnamon and nutmeg. These cookies carry the comforting charm of traditional fruitcake but in a more approachable, chewy, and shareable form, making them ideal for holiday gatherings, gifting, or simply a cozy afternoon treat.
Ingredients You’ll Need
These ingredients are straightforward and accessible, yet each one plays a vital role in creating the perfect blend of taste, texture, and appearance for your Old Fashioned Fruitcake Cookies Recipe. From the creamy butter to the aromatic spices and vibrant dried fruits, every element contributes to that classic, nostalgic flavor.
- Unsalted butter: Softened for easy creaming, providing richness and tender crumb to the cookies.
- Brown sugar: Adds a subtle molasses depth and helps keep the cookies moist.
- Large egg: Binds ingredients together while enhancing the cookie’s structure.
- Milk: Introduces moisture and helps dissolve the sugars for a smooth dough.
- Vanilla extract: Imparts a warm, sweet aroma that complements the spices beautifully.
- All-purpose flour: The base of the dough, giving these cookies their soft, chewy texture.
- Baking soda: Provides the gentle lift needed without puffing up too much.
- Ground cinnamon: Delivers that classic spicy warmth typical of fruitcake flavors.
- Ground nutmeg: Adds subtle nuttiness and complexity to the spice profile.
- Chopped candied fruits: Bursting with vibrant color and sweet chewiness, key in capturing the traditional fruitcake essence.
- Raisins or currants: Offer natural sweetness and a pleasant contrast to the nuts.
- Chopped pecans or walnuts: Bring a satisfying crunch and earthy richness to balance the sugary fruits.
How to Make Old Fashioned Fruitcake Cookies Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple preparation ensures that your cookies bake evenly and won’t stick, which is especially important with sticky, fruit-filled dough.
Step 2: Mix Wet Ingredients
Cream together the softened butter and brown sugar until the mixture becomes light and fluffy—this introduces air that makes the cookies tender. Then beat in the egg, milk, and vanilla extract. These wet ingredients create the flavorful, moist matrix that will bind everything beautifully.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking soda, cinnamon, and nutmeg together. This step ensures that your spices and leavening evenly distribute throughout the flour, preventing any clumps or uneven flavor spots. Gradually add this mix to your wet ingredients, stirring gently until just combined to avoid overworking the dough.
Step 4: Fold in Fruits and Nuts
Now for the fun part! Gently fold in your chopped candied fruits, raisins, and nuts. This colorful medley not only looks inviting but also adds those classic Old Fashioned Fruitcake Cookies Recipe bursts of flavor and texture. Be careful not to overmix; you want the fruit and nuts evenly spread without crushing them.
Step 5: Shape and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in your preheated oven for 10 to 12 minutes, or until the cookie edges turn a lovely golden brown. The cookies should still look slightly soft in the center as they firm up while cooling.
Step 6: Cool and Serve
After baking, let the cookies rest on the baking sheet for 5 minutes. This cooling time allows them to set so they won’t break apart when you transfer them. Then move them to a wire rack to cool completely, perfect for enjoying with a glass of milk, tea, or your favorite festive drink.
How to Serve Old Fashioned Fruitcake Cookies Recipe
Garnishes
These cookies are charming on their own, but if you want to dress them up, consider a light dusting of powdered sugar to evoke the snowy holiday feeling or drizzle with a thin glaze made from powdered sugar and orange juice to add a tangy contrast. Toasted nut halves on top before baking can also add visual appeal and an extra crunch.
Side Dishes
Old Fashioned Fruitcake Cookies pair beautifully with warm beverages. Think hot spiced cider, mulled wine, or a classic cup of black tea. For an extra cozy treat, set out a platter alongside a spread of cream cheese or butter and some sliced apples or pears—the mix of sweet, spicy, and creamy is irresistible.
Creative Ways to Present
Present these cookies in a rustic wooden box or tie them up with festive ribbons for charming homemade gifts. You can also sandwich a dollop of cream cheese frosting or marzipan between two cookies for a delightful twist that echoes the fruitcake’s rich tradition but with a playful touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to a week. The fruit and spices actually mellow and meld as the cookies rest, making them even more flavorful after a day or two.
Freezing
If you want to keep these tasty treats longer, freeze the fully cooled cookies in a sealed freezer-safe container or zip-top bag for up to 3 months. Make sure to separate layers with parchment paper to prevent sticking.
Reheating
To enjoy frozen cookies at their best, allow them to thaw at room temperature. You can warm individual cookies in a microwave for 10-15 seconds to recapture that freshly baked softness. Avoid overheating or they may become dry.
FAQs
Can I substitute nuts in the Old Fashioned Fruitcake Cookies Recipe?
Absolutely! While pecans and walnuts are traditional, you can use almonds, hazelnuts, or even pistachios depending on your preference or what you have on hand. Just chop them to a similar size for even distribution.
Are these cookies gluten-free friendly?
This recipe uses all-purpose flour, which contains gluten. To make gluten-free fruitcake cookies, try a 1:1 gluten-free baking flour blend, but keep in mind the texture may vary slightly.
How do I prevent the fruits from sinking to the bottom?
Coating the candied fruits and nuts lightly in flour before folding them into the dough helps suspend them evenly throughout the cookies, ensuring every bite has a bit of fruity goodness.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it, covered tightly, for up to 24 hours before baking. This actually helps the flavors develop deeper, but be sure to let the dough soften a little before scooping to make shaping easier.
What’s the best way to get the perfect texture?
The key to a tender, chewy texture in this Old Fashioned Fruitcake Cookies Recipe is not overbaking and using softened butter properly creamed with the sugar. Also, mixing the flour just until incorporated prevents the cookies from becoming tough.
Final Thoughts
There’s something truly special about the warm, comforting flavors packed into this Old Fashioned Fruitcake Cookies Recipe. It’s like a bite of holiday tradition with every chew, made simple and delightful for year-round enjoyment. I can’t wait for you to try baking these at home and share the joy they bring with your friends and family. Enjoy every colorful, spiced, nutty morsel!
Print
Old Fashioned Fruitcake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Old Fashioned Fruitcake Cookies combine the classic rich flavors of traditional fruitcake into a delightful cookie form. These spiced cookies are packed with candied fruits, raisins, and nuts, providing a perfect balance of sweetness and texture. Easy to make and perfect for holiday gatherings or year-round snacking, they feature warm cinnamon and nutmeg spices for a comforting, nostalgic treat.
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
Add-ins
- 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). Line your baking sheets with parchment paper to prevent sticking and ease cleanup.
- Mix Wet Ingredients: Cream the softened butter and brown sugar together until light and fluffy using a mixer or by hand. Beat in the egg, milk, and vanilla extract until the mixture is smooth and fully combined.
- 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 step ensures the mix-ins are evenly distributed throughout the cookie dough.
- Shape and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden brown.
- Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter is softened but not melted for proper creaming texture.
- The candied fruits can include cherries, pineapple, or any preferred mix; chop them finely for easier eating.
- You can substitute walnuts for pecans according to preference or nut allergies.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies freeze well; thaw at room temperature before serving.
