If you’re yearning for a cookie that feels like pure nostalgia straight from Grandma’s kitchen, Old Fashioned Fruitcake Cookies are the answer. These delightful little morsels capture everything you love about classic holiday fruitcake—candied cherries, pineapple, golden raisins, and pecans—wrapped in a soft, chewy cookie that’s bursting with color and comforting, cinnamon-spiced flavors. Whether you bake them for a festive cookie swap or just because it’s a Tuesday, these cookies promise bites of tradition and holiday cheer. Let’s get ready to fill your kitchen with irresistible aromas and perhaps spark new family traditions with this unforgettable treat!
Ingredients You’ll Need
The beauty of Old Fashioned Fruitcake Cookies lies in their timeless, no-frills ingredients—every single one adds something special, whether it’s rich texture, sparkly color, or a punch of warm spice. With just a handful of pantry staples and those classic candied fruits, you’re well on your way to cookie bliss!
- Unsalted butter, softened: Lends a silky richness and helps the cookies achieve their perfect tender crumb.
- Brown sugar, packed: Adds deep caramel notes and a lovely moistness to every bite.
- Large eggs: Bind everything together and provide structure while keeping the cookies soft.
- Vanilla extract: Brings a sweet, aromatic undertone that ties all the flavors together seamlessly.
- All-purpose flour: Provides the base and sturdy texture every great cookie needs.
- Baking soda: Gives lift and ensures your cookies stay pleasantly tender, not dense.
- Salt: Just enough to balance the sweetness and make those flavors pop.
- Ground cinnamon: Adds a cozy hint of warmth and hearty spice.
- Ground nutmeg: Infuses the cookies with a subtle, classic holiday aroma.
- Chopped pecans: Offer crunch, toasty flavor, and a wonderful contrast to the soft dough.
- Chopped candied red cherries: Bring festive color and bursts of fruity sweetness.
- Chopped candied green cherries: Their jewel tones turn each cookie into an edible ornament.
- Chopped candied pineapple: Adds tropical tang and chewy texture.
- Golden raisins: Plump bites of sweetness that round out the holiday medley perfectly.
How to Make Old Fashioned Fruitcake Cookies
Step 1: Prep Your Baking Equipment
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper—this keeps the cookies from sticking and ensures their beautiful bottoms stay golden, not burned.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, blend the softened butter and packed brown sugar together until the mixture is light, fluffy, and almost creamy in color. This step is key for getting that classic soft texture in your Old Fashioned Fruitcake Cookies.
Step 3: Add the Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and give everything a good mix—your dough should now be smooth, glossy, and fragrant.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and nutmeg. This blend of dry ingredients packs your cookies with structure, lift, and a pinch of cozy spice.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid over-mixing; a few streaks of flour are fine at this stage—this helps keep your cookies soft instead of tough.
Step 6: Fold in the Fruit and Nuts
With a spatula or spoon, carefully fold in the chopped pecans, candied red and green cherries, candied pineapple, and golden raisins. This is where Old Fashioned Fruitcake Cookies truly come alive with color and texture!
Step 7: Shape and Bake
Drop tablespoon-sized scoops of dough onto your lined baking sheets, spacing them about 2 inches apart. Bake for 12–14 minutes, just until the edges turn lightly golden. Resist the urge to overbake—you want them soft and chewy!
Step 8: Cool and Enjoy
After baking, let the cookies rest on the baking sheet for 5 minutes—this helps them set before moving them to a wire rack to cool completely. Admire those sparkling jewels of candied fruit, then dive in!
How to Serve Old Fashioned Fruitcake Cookies
Garnishes
A simple dusting of powdered sugar always adds a snowy touch to Old Fashioned Fruitcake Cookies, making them even more festive. For extra flair, tuck a whole candied cherry or pecan half into the top of each cookie while they’re still warm.
Side Dishes
While these cookies are delightful on their own, they really shine alongside a cup of hot coffee, spiced tea, or mulled cider. If you’re feeling extra indulgent, try pairing them with a little scoop of vanilla bean ice cream for a delightful holiday dessert plate.
Creative Ways to Present
Pack Old Fashioned Fruitcake Cookies in pretty holiday tins or cellophane bags tied with ribbon for charming homemade gifts. For a cookie platter, alternate with snowball cookies and gingerbread men to create a colorful, inviting display that pops with holiday cheer.
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully! Store them in an airtight container at room temperature, where they’ll stay fresh and flavorful for up to a week—the flavors only get better as they sit and meld.
Freezing
Old Fashioned Fruitcake Cookies freeze well, making them ideal for prepping ahead. Simply arrange cooled cookies in a single layer in a freezer-safe container (or between layers of parchment paper) and freeze for up to three months. Thaw at room temperature when you’re ready for a treat.
Reheating
If your cookies have chilled or thawed, just pop them in a 300°F oven for 2–3 minutes to refresh their softness and intensify the aroma. Let them cool slightly before serving, and enjoy that just-baked texture all over again.
FAQs
Can I substitute different nuts or dried fruit?
Absolutely! Walnuts, almonds, or even hazelnuts work well, and you can easily mix in your favorite dried fruits like cranberries, chopped apricots, or currants while still keeping the spirit of Old Fashioned Fruitcake Cookies alive.
Why do the flavors develop after a day or two?
As the cookies rest, the spice, fruit, and nuts meld together, creating a deeper, richer flavor—just like a classic fruitcake! They’re wonderful fresh, but patience is definitely rewarded here.
Is it possible to make these cookies gluten free?
Yes! Substitute a high-quality, cup-for-cup gluten-free flour blend for the all-purpose flour. Just be sure to double-check your baking soda and other ingredients for hidden gluten.
What’s the secret to keeping these cookies moist?
It’s all about the balance of rich butter, brown sugar, and careful baking. Be sure not to overbake and always store them airtight to lock in the moisture and keep that classic chewy texture.
Can I add a boozy twist to these cookies?
Definitely! For a grown-up version, soak the golden raisins (or all the dried fruit) in a splash of rum or brandy before adding them to the dough—just drain them well so the dough doesn’t get too wet. The result is an extra layer of warmth and complexity in your Old Fashioned Fruitcake Cookies.
Final Thoughts
If you’re looking to add a burst of color, warmth, and festive flavor to your next baking adventure, Old Fashioned Fruitcake Cookies are the cheerful treat you need. They’re charming, simple, and guaranteed to bring smiles—so don’t wait for the holidays to savor a classic. Share them with loved ones and let the tradition begin!
Print
Old Fashioned Fruitcake Cookies Recipe
- Total Time: 34 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Old Fashioned Fruitcake Cookies are a delightful twist on traditional fruitcake, packed with candied cherries, pineapple, and pecans. Perfect for the holiday season!
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Additional Mix-Ins:
- 1 ½ cups chopped pecans
- 1 cup chopped candied red cherries
- 1 cup chopped candied green cherries
- 1 cup chopped candied pineapple
- ½ cup golden raisins
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Add mix-ins: Fold in the pecans, candied cherries, pineapple, and raisins.
- Bake: Drop dough onto baking sheets and bake for 12–14 minutes until lightly golden.
- Cool: Let cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For best flavor, let the cookies sit for a day or two to allow the flavors to meld.
- For a boozy twist, soak the raisins in rum or brandy before adding to the dough.
- Store in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
