Bring a touch of holiday nostalgia to your dessert table with these Old-Fashioned Fruitcake Cookies. Packed with candied cherries, pineapple, dates, and crunchy pecans, these cookies capture the flavors of a traditional fruitcake but with a chewy, bite-sized twist. Perfect for holiday gatherings, cookie swaps, or as a homemade gift, these cookies are sure to spread cheer!
Ingredients
- 1 cup candied cherries, coarsely chopped
- 1 cup candied pineapple, coarsely chopped
- 3/4 cup chopped dates (or raisins)
- 3/4 cup chopped pecans
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 and 3/4 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
Prepare the Fruit and Nut Mixture
- Mix the Fruit and Nuts: In a mixing bowl, combine the chopped candied cherries, candied pineapple, dates, and pecans. Sprinkle with 1/4 cup of the flour and mix well to coat. This helps prevent the fruit and nuts from sinking to the bottom of the cookies. Set aside.
Make the Cookie Dough
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the egg, buttermilk, vanilla extract, and almond extract to the butter mixture. Beat until smooth and well combined.
- Combine Ingredients: Gently fold the fruit and nut mixture, the remaining flour, baking soda, and salt into the batter. Stir by hand until just combined, being careful not to overmix.
Bake the Cookies
- Portion the Dough: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- Serving: Serve these cookies with a cup of tea or coffee for a delightful holiday treat.
- Storage: Store in an airtight container at room temperature for up to 1 week. These cookies actually improve in flavor as they sit, making them a great make-ahead option.
- Freezing: You can freeze the dough balls before baking. Arrange them on a baking sheet in the freezer until firm, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Helpful Notes
- Substitute for Buttermilk: If you don’t have buttermilk, you can make a quick substitute by mixing 1/4 cup of milk with 1/4 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
- Adding Spices: For added warmth, try mixing in a teaspoon of ground cinnamon or nutmeg into the dry ingredients.
- Make it Boozy: For a classic fruitcake flavor, soak the fruit in a tablespoon of rum or brandy before mixing with the dough.
Tips from Well-Known Chefs
- Use Room Temperature Ingredients: Chef Dorie Greenspan suggests using room-temperature butter and eggs to ensure the batter mixes evenly and achieves the best texture.
- Chill for Better Shape: If you want a more uniform shape, Chef Claire Saffitz recommends chilling the dough for 15-20 minutes before baking.
- Let Flavors Develop: Like a classic fruitcake, these cookies taste even better the next day. Chef Mary Berry suggests making them ahead for the best flavor.
Frequently Asked Questions
1. Can I use other types of candied fruit?
Yes, you can use any mix of candied fruits you like, such as candied orange peel or citron.
2. What can I substitute for pecans?
Walnuts, almonds, or hazelnuts are great alternatives that will add their own unique flavor.
3. Can I make these cookies gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free baking blend that substitutes at a 1:1 ratio.
4. How do I prevent the cookies from spreading too much?
Chilling the dough for 15 minutes before baking can help control spreading.
5. Can I add chocolate chips?
Absolutely! Dark or white chocolate chips would pair well with the candied fruit.
6. Can I skip the almond extract?
Yes, if you don’t like almond flavor, simply add more vanilla extract or replace it with a citrus extract like lemon or orange.
7. How can I make the cookies less sweet?
Reduce the granulated sugar to 3/4 cup if you prefer a less sweet cookie.
8. How long will these cookies last?
Stored properly, they will last up to a week. Their flavors actually improve after a day or two, making them a great make-ahead option.
9. Can I use dried fruits instead of candied fruits?
Yes, dried fruits like cranberries, figs, or apricots work well. Just be sure to chop them small.
10. Do I need to chop the candied fruit?
Yes, chopping ensures that the fruit is evenly distributed throughout each cookie.
These Old-Fashioned Fruitcake Cookies are a delicious way to enjoy the traditional flavors of fruitcake without the commitment of a whole cake. Chewy, sweet, and loaded with festive flavors, they’re sure to be a hit at your holiday gatherings. Enjoy sharing these timeless treats with friends and family!
