Bring holiday nostalgia to life with Old-Fashioned Fruitcake Cookies! Bursting with candied cherries, pineapple, chewy dates, and crunchy pecans, these cookies are a delightful twist on the classic fruitcake. They’re sweet, chewy, and full of texture, making them perfect for holiday cookie swaps, festive gift boxes, or a cozy treat alongside your favorite hot drink.
For me, these cookies evoke memories of my grandmother’s kitchen during the holidays. The smell of candied fruit and warm spices filled the air as we prepared treats to share with family and neighbors. Each bite of these cookies carries the essence of those cherished moments.
Why Our Old-Fashioned Fruitcake Cookies Are the Best
Our Old-Fashioned Fruitcake Cookies are a unique take on a traditional dessert. Here’s why they’re irresistible:
- All the Fruitcake Flavors: Packed with candied fruit and nuts, every bite is a festive delight.
- Chewy Texture: These cookies are soft, moist, and perfectly chewy.
- No Fuss: Easier to make and eat than a full fruitcake, with no slicing required.
Ingredients Notes for Old-Fashioned Fruitcake Cookies
Each ingredient in these Old-Fashioned Fruitcake Cookies works together to bring a rich and festive flavor:
- Candied Fruit: Candied cherries and pineapple provide sweetness and a pop of holiday color.
- Dates: Add natural sweetness and a chewy texture. Raisins can be used as a substitute.
- Pecans: Offer a nutty crunch; walnuts or almonds can also be used.
- Buttermilk: Helps keep the cookies moist and tender.
- Vanilla and Almond Extracts: Add warmth and depth to the flavor.
Pro Tip: Coat the fruit and nuts in flour before mixing to prevent them from sinking in the dough.
Kitchen Equipment Needed for Old-Fashioned Fruitcake Cookies
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
How to Make Old-Fashioned Fruitcake Cookies
1. Prepare the Fruit and Nuts
In a mixing bowl, combine the chopped candied cherries, pineapple, dates, and pecans. Sprinkle with 1/4 cup of flour and toss to coat. Set aside.
2. Cream the Butter and Sugar
In a large bowl, cream together the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
3. Add the Wet Ingredients
Beat in the egg, buttermilk, vanilla extract, and almond extract. Mix until smooth and well combined.
4. Combine the Dough
Gently fold in the fruit and nut mixture, along with the remaining flour, baking soda, and salt. Stir by hand until just combined. Avoid overmixing.
5. Portion the Dough
Using a tablespoon or cookie scoop, drop rounded portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
6. Bake
Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set.
7. Cool
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
How to Store Old-Fashioned Fruitcake Cookies
To keep your Old-Fashioned Fruitcake Cookies fresh and flavorful:
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Extend freshness to 2 weeks by refrigerating in a sealed container.
- Freezer: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Old-Fashioned Fruitcake Cookie Variations
Looking for a twist on the classic? Try these ideas:
- Add Warm Spices: Mix in cinnamon, nutmeg, or ginger for a cozy flavor.
- Boozy Option: Soak the candied fruit in rum or brandy for a traditional fruitcake taste.
- Swap the Nuts: Use hazelnuts, almonds, or pistachios for a unique flavor profile.
- Dried Fruits: Substitute dried cranberries, apricots, or figs for a more modern twist.
What to Serve with Old-Fashioned Fruitcake Cookies
Pair these cookies with:
- Spiced Tea: The warm spices complement the cookies’ fruity flavors.
- Eggnog: A creamy holiday classic that enhances the richness of the cookies.
- Mulled Wine: A festive drink that pairs beautifully with the chewy texture and candied fruits.
Top Tips for Perfect Old-Fashioned Fruitcake Cookies
- Use Fresh Candied Fruit: Ensure the fruit is soft and fresh for the best texture and flavor.
- Coat the Fruit and Nuts: Tossing them in flour prevents sinking and ensures even distribution.
- Chill the Dough: For more uniform cookies, chill the dough for 15–20 minutes before baking.
- Don’t Overmix: Overmixing can result in tough cookies, so stir just until combined.
- Make Ahead: These cookies taste even better the next day as the flavors develop.
Helpful Notes
- Buttermilk Substitute: If you don’t have buttermilk, mix 1/4 cup of milk with 1/4 teaspoon vinegar or lemon juice. Let it sit for 5 minutes before using.
- Uniform Size: Use a cookie scoop to ensure evenly sized cookies that bake evenly.
- Gift Ready: Package these cookies in festive tins or boxes for a thoughtful homemade gift.
Tips from Well-Known Chefs
- Mary Berry: “Making these cookies a day ahead allows the flavors to mature and develop beautifully.”
- Claire Saffitz: “Chilling the dough before baking helps create perfectly shaped cookies.”
- Dorie Greenspan: “Using room-temperature ingredients ensures a smooth, even batter.”
Frequently Asked Questions (FAQ)
1. Can I use dried fruit instead of candied fruit?
Yes! Dried cranberries, figs, or apricots make excellent substitutes.
2. How do I make the cookies less sweet?
Reduce the sugar to 3/4 cup for a less sweet version.
3. Can I skip the almond extract?
Yes, you can replace it with more vanilla extract or citrus extract for a different flavor.
4. How long do these cookies last?
Stored properly, they last up to 1 week at room temperature or 2 weeks refrigerated.
5. Can I make them gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
More Delicious Holiday Recipes
Make these Old-Fashioned Fruitcake Cookies a staple of your holiday baking, and enjoy sharing these chewy, festive treats with loved ones!
Old-Fashioned Fruitcake Cookies
Ingredients
- – 1 cup unsalted butter softened
- – 1 cup packed brown sugar
- – 2 large eggs
- – 1 tsp vanilla extract
- – 2 cups all-purpose flour
- – 1/2 tsp baking soda
- – 1/2 tsp salt
- – 1 tsp ground cinnamon
- – 1/4 tsp ground nutmeg
- – 2 cups candied mixed fruits
- – 1 cup chopped nuts pecans or walnuts
- – 1 cup raisins or currants
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the candied fruits, nuts, and raisins or currants.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Notes
- Store cookies in an airtight container for up to a week.
- For a boozy twist, soak the fruits in rum or brandy before adding them to the dough.
- These cookies make excellent holiday gifts when packaged in festive tins or bags.