There’s something magical about holiday traditions, especially when they involve treats that have stood the test of time. Old-fashioned fruitcake cookies are one such treat that evokes nostalgia, warmth, and the spirit of the season. These cookies blend the rich flavors of traditional fruitcake with the comforting texture of homemade cookies, offering a delightful way to celebrate the holidays. In this article, we’ll explore how to make these cherished cookies and why they deserve a spot on your holiday baking list.
What Are Old-Fashioned Fruitcake Cookies?
Old-fashioned fruitcake cookies are a twist on the classic fruitcake, known for its dense texture and rich, fruit-filled flavor. Unlike the traditional fruitcake that is often served in slices, these cookies provide a more portable and bite-sized option, making them perfect for sharing at holiday gatherings or simply enjoying with a warm cup of tea. They are loaded with candied fruits, nuts, and a touch of warm spices, making each bite a flavorful celebration of the season.
Ingredients You’ll Need
To make old-fashioned fruitcake cookies, you’ll need a handful of classic ingredients that come together to create a rich and satisfying treat:
For the Cookies:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup chopped candied fruit (such as cherries, pineapple, or mixed fruit)
- ½ cup chopped nuts (like walnuts or pecans)
- ½ cup raisins or currants
- 1 teaspoon vanilla extract
Optional:
- 1 tablespoon rum (for soaking the fruit for added depth of flavor)
How to Make Old-Fashioned Fruitcake Cookies
Creating these cookies is simple and requires just a few steps. Here’s how to bring the magic of these old-fashioned treats to life:
Step-by-Step Instructions:
- Prepare the Fruit and Nuts: If you want to add a touch of extra flavor, soak the chopped candied fruit and raisins in a tablespoon of rum for 30 minutes before starting. This step is optional but helps the flavors meld beautifully.
- Cream the Butter and Sugar: In a mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This process helps to incorporate air, giving the cookies a nice, tender texture.
- Add the Egg and Vanilla: Mix in the egg and vanilla extract until well combined. This helps bind the ingredients together and adds a subtle sweetness.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in the Fruits and Nuts: Gently fold in the chopped candied fruit, raisins, and nuts until evenly distributed throughout the dough.
- Scoop and Bake: Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake in a preheated 350°F (175°C) oven for 10-12 minutes or until the edges are lightly golden and the centers are set. The cookies should remain slightly soft but firm enough to hold their shape.
- Cool and Store: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Store them in an airtight container at room temperature for up to a week, or freeze for longer storage.
Tips for Perfect Old-Fashioned Fruitcake Cookies
- Use High-Quality Ingredients: Since these cookies rely on a few key ingredients, using high-quality butter, fresh nuts, and flavorful dried fruits will elevate the final result.
- Chill the Dough: For an even texture and easier scooping, you can chill the cookie dough for 15-30 minutes before baking.
- Make Them Your Own: Add a sprinkle of powdered sugar for a festive touch, or drizzle with white or dark chocolate for an indulgent variation.
Why You’ll Love These Cookies
Old-fashioned fruitcake cookies are a holiday treat that both young and old can enjoy. They capture the essence of a traditional fruitcake without the heavy texture and are perfect for anyone who appreciates a dessert with rich, layered flavors. The blend of candied fruit, nuts, and aromatic spices makes them a standout addition to any cookie platter. Plus, their chewy yet tender texture makes them a joy to bite into.
Serve and Share
Serve your old-fashioned fruitcake cookies with a cup of hot cocoa, mulled cider, or a glass of milk for the perfect holiday snack. They also make great gifts; simply package them in decorative tins or gift boxes for friends, family, or neighbors.
Conclusion
Whether you’re a long-time fan of fruitcake or looking to try something new this holiday season, old-fashioned fruitcake cookies are sure to be a hit. Easy to make and even easier to love, these cookies are a must-try addition to your holiday baking repertoire. Embrace the flavors of the season and create memories with every bite of these delicious cookies. Happy baking!
Serving and Storage Tips for Old-Fashioned Fruitcake Cookies
To make sure you get the most out of your old-fashioned fruitcake cookies, here are some essential serving and storage tips:
Serving Tips:
- Presentation Matters: Arrange the cookies on a festive platter or in a decorative cookie jar to make them even more inviting. Add a sprig of holly or a few cinnamon sticks for a holiday touch.
- Pair with a Beverage: Serve these cookies with warm drinks like hot cocoa, spiced cider, or even a cup of tea. The flavors of the cookies will complement the warmth and richness of these beverages perfectly.
- Cookie Platters: Include these cookies in a holiday cookie assortment alongside other classics like sugar cookies, shortbread, and gingerbread. Their rich fruit and nut flavors will offer a delightful contrast to lighter cookies.
- Dessert Enhancement: Enjoy these cookies as a dessert alongside a scoop of vanilla ice cream or a dollop of whipped cream. The combination of the warm, chewy cookie and cool, creamy ice cream is irresistible.
Storage Tips:
- Airtight Containers: Store your cookies in an airtight container at room temperature to keep them fresh. This helps prevent them from drying out and keeps the flavors locked in.
- Layering with Parchment: If you’re storing a large batch, layer the cookies with sheets of parchment paper to prevent sticking.
- Freezing for Long-Term Storage: For longer storage, place the cookies in a freezer-safe container or a resealable plastic bag and freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature for a few hours or microwave for a few seconds to soften.
- Avoid Refrigeration: Storing these cookies in the fridge can cause them to become dry and lose their chewy texture. Stick to room temperature or freezing for the best results.
- Reviving Stored Cookies: If your cookies have been stored for a while and have lost some of their moisture, place them in a warm oven for 5-10 minutes to soften them and bring out their fresh-baked flavor.
These serving and storage tips will help ensure your old-fashioned fruitcake cookies remain as delicious as when you first made them.
1. Can I make old-fashioned fruitcake cookies ahead of time?
Yes, these cookies are perfect for making ahead of time. You can bake them up to a week in advance and store them in an airtight container at room temperature. For longer storage, freeze them for up to 3 months and thaw before serving. This makes them an ideal treat for holiday prep or gifting.
2. Can I customize the fruits and nuts in the recipe?
Absolutely! One of the best things about fruitcake cookies is how versatile they are. Feel free to use your favorite dried fruits, such as dried apricots, cranberries, or figs, and swap in different nuts like almonds, hazelnuts, or macadamias for a unique twist. Just be sure to chop the ingredients into similar-sized pieces for even distribution.
3. Can I make these cookies without alcohol?
Yes, the rum in the recipe is optional. If you prefer not to use alcohol, you can soak the candied fruits and raisins in fruit juice (like orange or apple juice) or simply skip this step entirely. The cookies will still be flavorful and delicious!
4. What should I do if my cookie dough is too sticky?
If your dough feels too sticky to work with, try chilling it in the refrigerator for 15-30 minutes. This will firm up the dough and make it easier to scoop and handle. You can also lightly flour your hands or use a cookie scoop for less mess.
PrintOld-Fashioned Fruitcake Cookies
Old-Fashioned Fruitcake Cookies are a delightful twist on the traditional holiday fruitcake, offering a medley of candied fruits and nuts in a tender, flavorful cookie. These treats are perfect for festive gatherings and make excellent homemade gifts.
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Cook Time: 12 minutes per batch
- Total Time: Approximately 1 hour 45 minutes
- Yield: Approximately 4 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chopped pecans or walnuts
- 1 cup chopped candied red cherries
- 1 cup chopped candied green cherries
- 1 cup chopped candied pineapple
- ½ cup golden raisins
- ½ cup chopped dates
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Prepare the Fruit and Nut Mixture:
- In a large bowl, combine the chopped pecans or walnuts, candied red and green cherries, candied pineapple, golden raisins, and chopped dates.
- Toss the mixture with ½ cup of the flour to coat the fruits and nuts. This helps prevent them from sinking to the bottom of the cookies during baking.
- Make the Cookie Dough:
- In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla and almond extracts.
- Combine Dry Ingredients:
- In another bowl, whisk together the remaining flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt.
- Mix Dough and Fruit Mixture:
- Gradually add the dry ingredients to the creamed butter and sugar mixture, mixing until just combined.
- Fold in the floured fruit and nut mixture until evenly distributed throughout the dough.
- Chill the Dough:
- Cover the dough and refrigerate for at least 1 hour. Chilling the dough helps to prevent the cookies from spreading too much during baking.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to three months.
- Variations: Feel free to customize the types of candied fruits and nuts to suit your preferences. Some recipes also include a splash of sherry or brandy for added flavor.
- Yield: This recipe makes approximately 4 dozen cookies, depending on the size of the dough scoops.