These Old Fashioned Fruitcake Cookies bring all the nostalgic flavors of traditional fruitcake in a chewy, spiced bite-sized treat. Filled with candied fruits, raisins, and nuts, they offer a delightful mix of sweetness and warmth that’s perfect for holiday gatherings or any time you want a comforting, flavorful cookie.
Why You’ll Love This Recipe
I love this recipe because it captures the essence of classic fruitcake without all the fuss of a traditional fruitcake. The chewy texture of the cookies combined with the rich spices and sweet fruits is simply irresistible. Plus, they are super easy to make and bake up in under 30 minutes. Whether I’m making them for a holiday dessert table or just as a sweet treat, these cookies never disappoint. The mixture of cinnamon, nutmeg, and vanilla gives them that cozy, spiced warmth that reminds me of the holidays, and the addition of nuts and dried fruit adds just the right amount of crunch and chew.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 large egg
2 tbsp milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup chopped candied fruits (e.g., cherries, pineapple)
1/2 cup raisins or currants
1/2 cup chopped pecans or walnuts
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Oven: I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper.
Mix Wet Ingredients: In a large bowl, I cream the butter and brown sugar until the mixture is light and fluffy. Then, I beat in the egg, milk, and vanilla extract until everything is well combined.
Combine Dry Ingredients: In another bowl, I whisk together the flour, baking soda, cinnamon, and nutmeg. Gradually, I add the dry ingredients to the wet mixture, stirring just until combined.
Fold in Fruits and Nuts: Gently, I fold in the chopped candied fruits, raisins, and nuts. This gives the dough a colorful and flavorful mix.
Shape and Bake: I drop rounded tablespoons of dough onto the prepared baking sheets, making sure to space them about 2 inches apart. I bake them for 10-12 minutes, or until the edges are lightly golden.
Cool and Serve: Once done, I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Calories per cookie: 120 kcal
Variations
Add More Spices: If I want to give these cookies an extra kick, I sometimes add a pinch of ground cloves or allspice to the dough. The additional warmth enhances the flavor and pairs wonderfully with the fruit and nuts.
Use Different Nuts: I like to mix it up by using different nuts like almonds or hazelnuts instead of pecans or walnuts. This gives the cookies a slightly different texture and flavor.
Substitute Dried Fruits: If I don’t have candied fruits, dried fruits like apricots, cranberries, or figs work just as well for a slightly different taste.
Storage/Reheating
Storage: I store my fruitcake cookies in an airtight container at room temperature, where they stay fresh for up to a week. They can also be frozen for up to 3 months. Just make sure to layer them between parchment paper to prevent sticking.
Reheating: To bring them back to their chewy, warm state, I reheat the cookies in the microwave for about 10-15 seconds. If they’re frozen, I let them thaw at room temperature for about 30 minutes before reheating.
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FAQs
How do I make these cookies without candied fruit?
If I prefer a less sugary option, I simply replace the candied fruit with dried fruit like raisins, cranberries, or even dried apricots. The result will still be deliciously fruity and satisfying!
Can I use whole wheat flour instead of all-purpose flour?
I’ve tried using whole wheat flour before, and while it works, it can make the cookies a little denser. If I want to stick to whole wheat, I usually go half and half with all-purpose flour to keep the texture light.
Can I freeze the dough ahead of time?
Yes! I can freeze the cookie dough by scooping it into dough balls and placing them on a baking sheet. Once they’re frozen, I transfer them to an airtight container. When I’m ready to bake, I just bake the dough straight from the freezer, adding a minute or two to the baking time.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden, and the center looks set. I also like to gently press down on the top of a cookie—if it springs back, it’s ready!
Can I make these cookies without nuts?
Absolutely! If I prefer a nut-free version, I simply leave out the nuts. The cookies are still tasty and flavorful with just the fruit and spices.
Conclusion
Old Fashioned Fruitcake Cookies are a perfect blend of nostalgic flavors and easy-to-make convenience. Whether I’m preparing them for a festive occasion or just enjoying them on a quiet afternoon, they never fail to bring comfort and joy. With a mix of spiced dough, sweet fruit, and crunchy nuts, these cookies are a delightful treat that anyone will love.
📖 Recipe:
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Old Fashioned Fruitcake Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Old Fashioned Fruitcake Cookies bring the nostalgic flavors of traditional fruitcake in a chewy, spiced bite-sized treat. Filled with candied fruits, raisins, and nuts, they offer a delightful mix of sweetness and warmth perfect for holiday gatherings or anytime you crave a comforting, flavorful cookie.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 large egg
2 tbsp milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
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.
- Mix Wet Ingredients: Cream the softened butter and brown sugar together until light and fluffy. Beat in the egg, milk, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
- Fold in Fruits and Nuts: Gently fold in the chopped candied fruits, raisins, and nuts. This adds a colorful and flavorful mix to your dough.
- Shape and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Variations: Add ground cloves or allspice for extra spice, or try substituting the nuts with almonds or hazelnuts. Dried fruits like cranberries or apricots can replace candied fruit for a less sugary option.
Storage: Keep cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Holiday Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal per Cookie
