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Old fashioned fruitcake cookies are the perfect way to bring festive flavor to your cookie jar all year long. Packed with jeweled candied fruits and crunchy nuts in a soft buttery dough this recipe channels the cozy nostalgia of classic holiday bakes but is simple enough for any weekend treat.
I first baked these cookies for a neighborhood cookie exchange and watched them disappear faster than anything else on the table. They quickly became a family favorite and now I always have candied fruit stashed away just for this recipe.
Ingredients
- Unsalted butter: Lends richness and softness; make sure it is truly room temperature for best creaming
- Brown sugar: Adds moisture and deeper caramel flavor; always pack your measuring cup for accuracy
- Large egg: Brings the dough together and adds tenderness; look for fresh local eggs if you can
- Milk: Softens the dough slightly and helps cookies stay tender; whole milk gives the best texture
- Vanilla extract: Balances the richness and lifts the flavor; use pure vanilla if possible
- All-purpose flour: Forms the base of the dough; choose a high-quality unbleached flour for consistent results
- Baking soda: Helps the cookies rise; a fresh, open box is key to maximum lift
- Ground cinnamon: Infuses warmth and spice; go for freshly opened ground cinnamon for fullest flavor
- Ground nutmeg: Adds a subtle nutty note; grating whole nutmeg yourself will provide an extra punch of aroma
- Chopped candied fruits: Give a colorful look and sweet chew; buy a mix of cherries, pineapple, and citrus peels and check for vibrant color and soft texture
- Raisins or currants: Bring natural sweetness and contrast; black or golden raisins work equally well but plump currants add a tart note
- Chopped pecans or walnuts: Add crunch and earthiness; toast them lightly before chopping for best flavor
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and allow it to fully preheat. Line two baking sheets with parchment paper so the cookies release easily and bake evenly.
- Mix the Butter and Sugar:
- In a large bowl using a hand mixer or stand mixer beat the softened butter with the packed brown sugar until pale and fluffy. This usually takes about three minutes on medium speed. Proper creaming aerates the dough so the cookies are light, not dense.
- Add Wet Ingredients:
- Crack the egg into the bowl followed by the milk and vanilla extract. Beat until everything is completely incorporated. The dough should look smooth and glossy at this stage.
- Combine Dry Ingredients:
- In a second bowl whisk together flour, baking soda, cinnamon, and nutmeg. Make sure the spices are evenly mixed so each cookie gets the right touch of warmth.
- Mix Dry into Wet:
- Gradually add the dry flour mixture to the butter mixture, stirring gently. Use a spatula to fold the flour in just until combined. Overmixing can make your cookies tough so stop as soon as you see no flecks of flour.
- Fold in Fruits and Nuts:
- Add the chopped candied fruits, raisins, and nuts. Gently fold everything together so the mix-ins are evenly dispersed throughout the dough. This creates that mosaic look in every bite.
- Shape the Cookies:
- Using a tablespoon or small cookie scoop, drop mounds of dough onto the prepared baking sheets. Space each cookie about two inches apart as they will spread with baking.
- Bake to Perfection:
- Slide the sheets into your preheated oven and bake for ten to twelve minutes. Watch for the edges to turn light golden brown but the centers should remain soft. This balance keeps the cookies chewy rather than dry.
- Cool and Finish:
- Let the cookies rest on the hot baking sheet for five minutes to set the bottoms. Slide them onto a wire rack to cool completely so they retain their delicate texture.
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I have a special fondness for the candied cherries in this recipe. They remind me of baking in my grandmother’s kitchen where she’d always sneak me an extra cherry or two as a treat before the cookies were even baked. The colorful fruit always makes these cookies feel like a celebration.
Storage Tips
Old fashioned fruitcake cookies keep well in an airtight container at room temperature for up to five days. For extra long storage, stack cooled cookies between layers of parchment in a zip-top bag and freeze. They thaw quickly and taste just as good as fresh from the oven. This makes them ideal for holiday batch baking or for stashing a sweet treat away for a rainy day afternoon snack.
Ingredient Substitutions
If you are short on candied fruits try chopped dried apricots or cranberries for a tangy twist. Replace nuts with seeds like pumpkin or sunflower if allergies are a concern or simply leave them out for a fruitier softer cookie. For a little grown up depth add a splash of dark rum or orange liqueur with the vanilla for a classic fruitcake touch.
Serving Suggestions
These cookies are right at home on a dessert platter for parties or holiday gatherings. Pile them high on a decorative plate with a dusting of powdered sugar or drizzle with a simple icing for extra flair. I love packing a few in lunchboxes or pairing them with afternoon tea when I want a nostalgic touch without all the fuss of making an actual fruitcake.
Cultural Context
Fruitcake has been part of festive baking since the Middle Ages with roots in Europe where dried and candied fruit were once reserved for special occasions. These cookies trim down the fruitcake’s dense richness into a format that is approachable and beloved by kids and adults alike. I like to think of them as the best of both worlds tradition and convenience.
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Bake these cookies to celebrate the flavors of tradition in a fun, manageable way. Happy baking!
Frequently Asked Questions
- → What fruits work best for fruitcake-style cookies?
Chopped candied cherries, pineapple, and a mix of raisins or currants provide the best texture and color contrast.
- → Can I substitute the nuts?
Pecans and walnuts offer great crunch, but almonds or hazelnuts can be used for a unique flavor twist.
- → How should I store these cookies?
Keep cookies in an airtight container at room temperature for up to a week for freshness and moisture.
- → Can these cookies be frozen?
Absolutely. Freeze cooled cookies in layers with parchment paper, then thaw at room temperature before serving.
- → What gives fruitcake cookies their classic flavor?
Warm cinnamon, nutmeg, buttery notes, and sweet candied fruits create a nostalgic, festive taste.