Old-Fashioned Fruitcake Cookies

Homemade fruitcake cookies on a wooden table, decorated for the holidays.

These soft and chewy fruitcake cookies combine beloved flavors and textures, making them a delightful festive treat for everyone, perfect for the holiday season.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Cookies Ingredients

½ cup Unsalted Butter, softened Use salted butter if that's what you have, but reduce added salt.
½ cup Packed Brown Sugar White sugar can be substituted, resulting in a slightly drier cookie.
1 Large Egg A flax egg works as a vegan alternative.
2 tablespoons Milk Feel free to try almond or soy milk for a non-dairy option.
1 teaspoon Vanilla Extract Imitation vanilla can be used if that’s all you have.
1½ cups All-Purpose Flour Gluten-free flour blends can also work, though they may alter the texture.
½ teaspoon Baking Soda Baking powder can be a substitute, but you may need to adjust quantities.
½ teaspoon Ground Cinnamon Nutmeg also works well as a substitute.
¼ teaspoon Ground Nutmeg Allspice is a suitable replacement.
1 cup Chopped Candied Fruits A mix of cherries and pineapples is recommended; dried fruits can stand in if you’re after a different texture.
½ cup Raisins or Currants Chocolate chips can add a fun twist.
½ cup Chopped Pecans or Walnuts Feel free to replace with your favorite nut or omit for nut-free cookies.

Method

Preparation

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
In a mixing bowl, cream ½ cup softened unsalted butter and ½ cup packed brown sugar until light and fluffy.
Add in the large egg, 2 tablespoons of milk, and 1 teaspoon of vanilla extract. Mix until well combined.
In a separate bowl, sift together 1½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
Gradually add the dry mixture to the wet ingredients until just combined, being careful not to overmix.
Fold in 1 cup chopped candied fruits, ½ cup raisins or currants, and ½ cup chopped pecans or walnuts to your dough.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Baking

Bake for 12-15 minutes until the edges turn golden brown.
Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

For the best results, toast nuts beforehand for enhanced flavor and experiment with different spices for a unique flavor. Let cookies cool fully for improved flavor.