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This old-fashioned fruitcake cookie recipe transforms the classic holiday cake into convenient handheld treats that capture all the traditional flavors without the wait. Perfect for gifting or enjoying with afternoon tea, these cookies balance fruity sweetness with warm spices.
These cookies have been my secret weapon during the holiday season for years. When my grandmother could no longer manage making her traditional fruitcake, I developed these cookies as a nostalgic alternative that brought tears to her eyes.
Ingredients
- Unsalted butter: Softened to room temperature for proper creaming and best texture
- Brown sugar: Packed tightly for moisture and deep molasses flavor
- Large egg: For binding and structure
- Milk: Adds tenderness to the dough
- Vanilla extract: Provides aromatic sweetness
- All purpose flour: Creates the perfect sturdy base
- Baking soda: Ensures proper rise without being cakey
- Ground cinnamon: Adds warmth and holiday flavor
- Ground nutmeg: Provides distinctive spicy notes
- Candied fruits: Bring color and chewy texture
- Raisins or currants: Add natural sweetness and moisture
- Chopped nuts: Provide crunch and contrast
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350°F and line baking sheets with parchment paper. The parchment prevents sticking and makes cleanup easier. Allow your oven to preheat completely before baking for consistent results.
- Mix Wet Ingredients:
- In a large bowl, cream the softened butter and brown sugar for at least 3 minutes until light and fluffy. The mixture should lighten in color and increase in volume. Beat in the egg until fully incorporated, then add milk and vanilla, mixing until the wet ingredients are smooth and well combined.
- Combine Dry Ingredients:
- Whisk together flour, baking soda, cinnamon, and nutmeg in a separate bowl. This ensures even distribution of leavening and spices. Add this mixture to the wet ingredients in three batches, mixing gently after each addition just until no dry streaks remain. Overmixing will develop gluten and result in tough cookies.
- Fold in Fruits and Nuts:
- With a rubber spatula, carefully fold in the candied fruits, raisins, and chopped nuts. Use a gentle hand to preserve the texture of the ingredients while ensuring even distribution throughout the dough. Take your time with this step to create a colorful and balanced cookie.
- Shape and Bake:
- Use a cookie scoop or tablespoon to portion dough onto prepared baking sheets. Space them about 2 inches apart to allow for slight spreading during baking. Bake for 10 to 12 minutes until the edges turn golden but the centers remain soft. They will firm up as they cool.
- Cool and Serve:
- Let cookies rest on the baking sheet for 5 minutes to set before transferring to a wire rack for complete cooling. This prevents breaking and allows the flavors to meld. Once completely cool, store in an airtight container.
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The candied cherries are my absolute favorite part of this recipe. Their bright color and sweet flavor remind me of holidays at my grandparents' house when we would all gather in the kitchen to help make the annual fruitcake. These cookies bring back those memories in a fraction of the time.
Customizing Your Fruitcake Cookies
Feel free to personalize these cookies based on your preferences or what you have available. Try substituting dried cranberries, apricots, or dates for some of the candied fruit. For a boozy twist, soak the dried fruits in rum or brandy overnight before adding them to the dough. You can also experiment with different spice combinations like adding ground cloves, allspice, or cardamom.
Storage Tips
These cookies actually improve with age, similar to traditional fruitcake. Store them in an airtight container at room temperature for up to a week. For longer storage, place them in layers separated by parchment paper in a tin or sealed container. Many fruitcake enthusiasts actually prefer aging these cookies for a few days before serving, as the flavors deepen and meld beautifully.
Gifting Ideas
Fruitcake cookies make wonderful holiday gifts. Arrange them in decorative tins lined with festive tissue paper or stack them in cellophane bags tied with ribbon. Include a handwritten note with the story behind the recipe for a personal touch. For special presentation, drizzle cooled cookies with a simple glaze made from powdered sugar and orange juice before packaging.
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These cookies combine holiday nostalgia with modern convenience. Enjoy the flavors of the season without all the hassle.
Frequently Asked Questions
- → Can I use fresh fruits instead of candied fruits?
It's best to stick with candied fruits for this recipe as they provide the right texture and concentrated sweetness. Fresh fruits may add too much moisture to the dough.
- → What kind of nuts are best for these cookies?
Pecans or walnuts work wonderfully in these cookies, but you can substitute with your favorite nuts like almonds or hazelnuts for a unique twist.
- → Can I make these cookies ahead of time?
Absolutely! These cookies store well in an airtight container for up to a week, and the flavors deepen over time. You can also freeze the dough for up to 3 months.
- → How do I ensure my cookies are soft and chewy?
To keep the cookies soft, avoid overbaking them. Remove them from the oven as soon as the edges turn golden, even if the centers look slightly underdone—they’ll firm up as they cool.
- → Can I omit the raisins or currants?
Yes, you can skip the raisins or substitute them with dried cranberries, chopped dates, or additional candied fruits to suit your preferences.