As the aroma wafts through the air, I can’t help but smile thinking about the heartwarming memories these Old Fashioned Fruitcake Cookies evoke. These delightful treats combine the nostalgic flavors of traditional fruitcake into a chewy bite-size version that’s perfect for holiday gatherings or cozy evenings at home. Easy to make in under 30 minutes, they’ll quickly become a cherished addition to your cookie repertoire. With a colorful mix of candied fruits, raisins, and a touch of spice, these cookies offer a comforting dessert experience without the fuss. Plus, the flexibility of this recipe allows you to personalize it with your favorite nuts and fruits, making each batch uniquely yours. Ready to bake this holiday season? Let’s dive in and create these irresistible sweet bites that promise to make your taste buds dance!
Why are these cookies so special?
Chewy Delight: These Old Fashioned Fruitcake Cookies are a chewy, festive treat that captures the warm flavors of the holidays. Quick to Prepare: With just under 30 minutes to bake, you can whip up these cookies without the hassle. Customizable Options: You can make them your own by swapping in different nuts or dried fruits, like in my Hot Chocolate Cookies for added twist. Sweet and Spicy: A delightful mix of spices like cinnamon and nutmeg elevates their flavor—perfect for warming your kitchen during chilly nights. Crowd Pleaser: They’re sure to impress at holiday gatherings, bringing smiles to friends and family alike!
Fruitcake Cookies Ingredients
• Perfect for cozy baking sessions!
For the Cookie Base
- Unsalted Butter – Adds richness and moisture; margarine can be used too.
- Brown Sugar – Imparts sweetness with a hint of caramel; light brown sugar works as a substitute.
- Egg – Binds the ingredients together; no substitutes recommended.
- Milk – Enhances moisture; use plant-based milk for a dairy-free treat.
- Vanilla Extract – Elevates the flavor profile; almond extract can create a different taste.
For the Dry Mixture
- All-Purpose Flour – Provides structure; half can be swapped for whole wheat flour for extra nuttiness.
- Baking Soda – Helps the cookies rise; no substitutes.
- Ground Cinnamon and Nutmeg – Deliver warm spice notes; ground cloves or allspice can be added for more depth.
Add-Ins
- Chopped Candied Fruits – Add sweetness and texture; feel free to swap with dried fruits like cranberries or apricots.
- Raisins or Currants – Provide chewiness; dried cherries or other options can work too.
- Chopped Pecans or Walnuts – Contribute a delightful crunch; try almonds or hazelnuts for variety.
This delicious combination results in unforgettable fruitcake cookies that are sure to bring joy to your holiday celebrations!
Step‑by‑Step Instructions for Old Fashioned Fruitcake Cookies
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper to ensure the cookies don’t stick. This preparation helps the Old Fashioned Fruitcake Cookies bake evenly and allows for an easy release once they’re out of the oven.
Step 2: Cream the Butter and Sugar
In a mixing bowl, combine the unsalted butter and brown sugar using an electric mixer on medium speed. Beat them until the mixture becomes light and fluffy, approximately 3-4 minutes. This step is crucial as it incorporates air, creating the soft texture that characterizes the Old Fashioned Fruitcake Cookies.
Step 3: Add the Wet Ingredients
Next, add in the egg, milk, and vanilla extract. Mix on low speed until all the wet ingredients are thoroughly combined and smooth, which should take about 1-2 minutes. This blend helps to incorporate moisture and additional flavor into your cookie dough, setting the stage for the chewy texture.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and nutmeg. This mixing process ensures all the dry ingredients are evenly distributed, which is essential for the perfect rise and spiced taste of your Old Fashioned Fruitcake Cookies. Set this dry mixture aside for the next step.
Step 5: Mix Together the Ingredients
Gradually add the dry ingredient mixture to the wet batter, stirring gently with a spatula or wooden spoon. Mix until just combined, being careful not to over-mix, as this could lead to tougher cookies. The dough should be thick and slightly sticky, ready for the exciting add-ins that will bring your Old Fashioned Fruitcake Cookies to life.
Step 6: Fold in the Add-ins
Carefully fold in the chopped candied fruits, raisins, and nuts of your choice into the cookie dough. Use a spatula to ensure everything is evenly incorporated. This step adds delightful little bursts of flavor and texture, making each bite of your old-fashioned fruitcake cookies a festive experience.
Step 7: Shape the Cookies
Using a tablespoon or cookie scoop, drop rounded tablespoons of the cookie dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading. This uniformity ensures that all your Old Fashioned Fruitcake Cookies bake at the same time, giving you those beautifully chewy results.
Step 8: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies become lightly golden. Keep an eye on them to avoid overbaking; they should appear soft in the center as they’ll continue to set after cooling.
Step 9: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This resting period ensures the Old Fashioned Fruitcake Cookies maintain their chewy texture before transferring them to a wire rack to cool completely. Enjoy the delightful aroma filling your kitchen!
Expert Tips for Fruitcake Cookies
• Proper Ingredient Temperature: Use room temperature butter and eggs to ensure a smooth batter and better rise in your old-fashioned fruitcake cookies.
• Don’t Overmix: Mix until ingredients are just combined; overmixing can lead to tough cookies instead of the chewy texture you desire.
• Check Baking Time: Keep an eye on them while baking and remove them when edges are lightly golden to avoid overbaking your fruitcake cookies.
• Customize Wisely: Feel free to swap nuts and dried fruits, but make sure to keep the proportions similar to maintain the right texture and moisture level.
• Cool Time Matters: Allow the cookies to cool on the baking sheet before transferring to a rack; this step helps them set perfectly without breaking.
Storage Tips for Fruitcake Cookies
- Room Temperature: Keep the cookies in an airtight container at room temperature for up to 1 week to maintain their chewy texture.
- Fridge: If you prefer longer storage, put them in the fridge where they will last for up to 2 weeks; just be sure to wrap them well.
- Freezer: For extended storage, freeze the cookies for up to 3 months, placing parchment paper between layers to prevent sticking.
- Reheating: When you’re ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds to restore that delightful chewiness of the fruitcake cookies.
What to Serve with Old Fashioned Fruitcake Cookies?
As you gather around the table, consider pairing these delightful cookies with a few perfect accompaniments that will elevate your holiday experience.
-
Velvety Hot Chocolate: Rich and creamy, a cup of hot chocolate complements the spiced flavors, creating a cozy atmosphere.
-
Festive Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances the sweetness, making each bite of cookie even more enjoyable.
-
Whipped Cream Cheese Spread: Pairing the cookies with a light cream cheese spread elevates their flavor profile, adding a tangy touch that perfectly contrasts the sweetness.
-
Brewed Spiced Tea: The aromatic spices in the tea resonate with the cookies’ flavors, crafting a warm and inviting pairing that warms the soul.
-
Ice Cream Delight: A scoop of vanilla or spiced ice cream alongside the cookies creates a deliciously creamy contrast, turning your dessert into an indulgent treat.
-
Homemade Eggnog: This classic holiday drink, with its creamy consistency and nutmeg flavor, will bring a festive cheer to your cookie experience.
Imagine curling up by the fire with these pairings, creating heartwarming memories that make the season truly special.
Fruitcake Cookies Variations & Substitutions
Feel free to explore the endless possibilities for customizing your cookie experience! Each tweak enriches their delightful flavor and texture.
-
Dairy-Free: Substitute regular milk with almond or oat milk for a buttery, creamy texture without the dairy.
Choosing plant-based alternatives not only retains the delicious moistness but also opens the door for your vegan friends to indulge! -
Nut-Free: Replace the nuts with seeds like sunflower or pumpkin seeds for crunch without the allergens.
This alternative ensures everyone can enjoy these cookies, providing a nutty flavor while keeping it safe for all guests. -
Sugar-Free: Use a sugar substitute like coconut sugar or a stevia blend to create a lower-sugar option.
Reduce that sweetness without sacrificing flavor, and watch as both health-conscious friends and family join in on the feast! -
Fruit Variations: Swap candied fruits for dried fruits like figs or apricots to enhance natural sweetness and bulk up the fiber.
This adds unique flavors and textures, making your fruitcake cookies stand out—just like in my Cosmic Brownie Cookies, where customization is key! -
Spicy Twist: For a zesty kick, add a teaspoon of ground ginger or a sprinkle of cayenne pepper.
These warm spices beautifully complement the cinnamon and nutmeg, adding a playful punch to your holiday cookie platter. -
Whole Wheat: Substitute half the all-purpose flour with whole wheat flour to offer a nuttier flavor and added nutrition.
This subtle change not only enhances the cookie’s texture but also makes them feel a tad more wholesome—perfect for guilt-free snacking! -
Chocolate Lovers: Stir in chocolate chips or chunks to the mix for a decadent twist that combines the joy of chocolate with holiday spices.
Imagine the delight of rounding out that fruitcake flavor with molten chocolate goodness. Pure bliss! -
Shorter Bake Time: Make mini cookies by using a teaspoon to scoop dough and bake for 8 minutes.
These little bites of joy are perfect for sharing or as a delightful addition to any cookie tray without the wait!
Let your creativity shine with these variations, turning your Old Fashioned Fruitcake Cookies into a cherished family tradition, be it during the holidays or any cozy night in!
Make Ahead Options
These Old Fashioned Fruitcake Cookies are perfect for busy home cooks looking to streamline their holiday baking! You can prepare the cookie dough up to 3 days in advance by refrigerating it in an airtight container. Just be sure to wrap the dough tightly to maintain its moisture and prevent any drying out. You can also shape the cookies and refrigerate them on the baking sheet for up to 24 hours before baking. When you’re ready to enjoy your delicious fruitcake cookies, simply bake them directly from the fridge, adding a minute or two to the baking time for the best results. This way, you can have freshly baked cookies with minimal fuss during busy holiday celebrations!
Fruitcake Cookies Recipe FAQs
How do I select ripe ingredients for my Fruitcake Cookies?
Absolutely! When choosing ingredients, opt for butter that’s slightly softened but not melted, as this integrates better with sugar for creaming. For fruits, pick candied varieties that are vibrant and not overly dried out—avoid any with dark spots all over, which signals overripeness. If you’re using fresh fruits or nuts, ensure they are firm and flavorful to enhance the overall taste of your cookies.
What’s the best way to store my Fruitcake Cookies?
Very! To keep your cookies fresh, store them in an airtight container at room temperature for up to 1 week. If you want to extend their life, you can refrigerate them for up to 2 weeks. Just remember to wrap them well so they don’t dry out.
Can I freeze the Fruitcake Cookies?
Absolutely! You can freeze your cookies for up to 3 months. To do this, place parchment paper between layers of cookies in an airtight container or freezer bag to prevent them from sticking together. When you’re ready to enjoy some, simply thaw them at room temperature or zap them in the microwave for a few seconds for that fresh-baked experience!
What should I do if my cookies turn out too dry?
If your cookies are dry, there may have been a couple of culprits! Overbaking is a common issue, so keep an eye on them during the last few minutes. Aim for lightly golden edges with soft centers. To add moisture, try incorporating an extra tablespoon of milk into your dough on your next batch. It’s all about finding that perfect balance for chewy perfection!
Are there any dietary considerations I should know about for Fruitcake Cookies?
Absolutely! For those with nut allergies, consider using seeds like pumpkin or sunflower as alternatives in your cookies. The recipe is vegetarian-friendly; however, if you’re seeking a dairy-free option, using plant-based milk and margarine in place of butter is an excellent substitute. Always check labels on any store-bought add-ins to ensure they’re allergy-friendly.
Can I use different fruits or nuts in my Fruitcake Cookies?
Very! Feel free to customize your cookie mix! Dried cherries, apricots, or even figs can replace candied fruits. For nuts, almonds or hazelnuts can work beautifully instead of pecans or walnuts. Just remember to keep the total weight similar to maintain the cookie structure and moisture. Enjoy the creative process!
Chewy Fruitcake Cookies That Bring Holiday Cheer to Your Home
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a mixing bowl, combine the unsalted butter and brown sugar using an electric mixer on medium speed until light and fluffy.
- Add in the egg, milk, and vanilla extract and mix on low speed until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and nutmeg.
- Gradually add the dry mixture to the wet batter, stirring gently until just combined.
- Fold in the chopped candied fruits, raisins, and nuts until evenly incorporated.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and centers appear soft.
- Remove from oven, cool on the baking sheet for 5 minutes before transferring to a wire rack.
Leave a Reply