If you’re craving a holiday treat that’s packed with tradition, nostalgia, and plenty of fruity, nutty goodness, Old Fashioned Fruitcake Cookies are your answer. These delightful drop cookies offer all the rich flavors of classic fruitcake—candied cherries, pineapple, crunchy nuts, and warm spices—in a softer, more snackable form. Easy to make and absolutely irresistible, these cookies turn even skeptics into fruitcake fans. Whether you’re looking for a homemade gift or a festive dessert table showstopper, Old Fashioned Fruitcake Cookies always deliver that just-right blend of comfort and celebration.
Ingredients You’ll Need
The ingredients for Old Fashioned Fruitcake Cookies are simple but classic—each one plays a key role in building the beloved flavor and chewy, slightly crisp texture. From the buttery base to the jeweled bits of fruit, you’ll find that every component brings its own little sparkle to the batch.
- Unsalted butter (1 cup, softened): Creaming this with sugar gives your cookies richness and a dreamy texture.
- Brown sugar (1 cup, packed): Adds subtle molasses depth and a bit of warmth, enhancing the fruit and spices.
- Large eggs (2): Bring the dough together beautifully, making these cookies tender and chewy.
- Vanilla extract (1 teaspoon): Rounds out all the flavors and ties together the sweet and spice notes.
- All-purpose flour (2 cups): Provides the right structure for a soft, substantial cookie that holds lots of mix-ins.
- Baking soda (½ teaspoon): A little leavening for gentle lift and spread—just enough to keep the cookies light.
- Salt (½ teaspoon): Essential to balance the sweetness and bring out the flavor of everything else.
- Ground cinnamon (1 teaspoon): Classic spice for that signature holiday aroma and an inviting warmth.
- Ground nutmeg (½ teaspoon): Adds complexity and a cozy undertone to the cookies.
- Chopped pecans or walnuts (1 cup): Bring a welcome crunch and rich, nutty flavor—feel free to use your favorite!
- Chopped candied red and green cherries (1 cup): For color, chew, and a delightful nostalgic sweetness.
- Chopped candied pineapple (1 cup): Beautiful bursts of tangy, tropical fruit brighten up every bite.
- Golden raisins (½ cup): Juicy sweetness that softens with baking, creating that classic fruitcake taste.
How to Make Old Fashioned Fruitcake Cookies
Step 1: Prep Your Tools and Oven
Start by getting your oven ready—preheat it to 325°F. Line your baking sheets with parchment paper so your cookies come off easily and the clean-up is a breeze. Taking this step first ensures you’re not scrambling later with sticky dough on your hands, and it helps the cookies bake evenly.
Step 2: Cream the Butter and Sugar
Grab your largest mixing bowl and cream together the softened butter with the brown sugar. Beat them until the mixture is light and fluffy, which generally takes about 2-3 minutes with an electric mixer. This step is key: aerating the butter here sets the stage for a tender, delectable cookie base.
Step 3: Add the Eggs and Vanilla
Now, crack in the eggs one at a time, beating after each addition. Stir in the vanilla extract until everything looks silky and well combined. Each egg should be fully incorporated before you add the next—this ensures your dough stays smooth and doesn’t separate.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Mixing them beforehand guarantees that the baking soda and spices are evenly distributed, so every bite of your Old Fashioned Fruitcake Cookies has that signature cozy, fragrant flavor.
Step 5: Bring It All Together
Gradually add the dry ingredients into the wet mixture, beating on low until just combined. The dough will be quite thick, but that’s perfect—it needs to be sturdy enough to hold all the fruits and nuts that are about to join the party.
Step 6: Fold in the Fruit and Nuts
Switch to a spatula or wooden spoon. Gently fold in the chopped pecans (or walnuts), candied cherries, candied pineapple, and golden raisins. Fold until everything is evenly distributed, and the dough looks festive and chunky—just like a classic fruitcake, but in cookie form!
Step 7: Scoop and Bake
Drop tablespoon-sized mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart. Pop them into the oven and bake for 12-15 minutes, or until the edges turn a lovely golden brown and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Your kitchen will smell like pure holiday magic.
How to Serve Old Fashioned Fruitcake Cookies
Garnishes
For a pop of color and extra flair, dust your Old Fashioned Fruitcake Cookies lightly with powdered sugar, or top each cookie with a piece of candied cherry or nut just before baking. A little drizzle of melted white chocolate makes them irresistible for special occasions.
Side Dishes
Pair these cookies with a warm mug of spiced tea, hot chocolate, mulled wine, or even a cozy cappuccino. On holiday platters, they play beautifully alongside other cookies, shortbreads, or spiced loaf cakes for that classic Christmas afternoon spread.
Creative Ways to Present
For gift-giving, stack Old Fashioned Fruitcake Cookies in a clear bag tied with festive ribbon or layer them between sheets of wax paper in a vintage tin. At gatherings, arrange them on a tiered stand or serve on a rustic wooden board, nestled among evergreen sprigs and sugared cranberries for a true holiday centerpiece.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Old Fashioned Fruitcake Cookies in an airtight container at room temperature. They keep fresh for up to a week, and the flavors only deepen and improve over time—from the very first day to the last, they’re delightful with every bite.
Freezing
If you want to get ahead, these cookies freeze wonderfully. Lay cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container with parchment between layers. They’ll taste as good as new for up to three months, perfect for holiday prep or year-round cravings.
Reheating
To restore that just-baked flavor, simply let frozen cookies thaw at room temperature. For a gentle warm-up, pop a few in a low oven (about 275°F) for 5 minutes—they’ll be soft, fragrant, and ready to impress once more.
FAQs
Can I use other types of dried fruit in Old Fashioned Fruitcake Cookies?
Absolutely! Feel free to get creative. Diced dried apricots, cranberries, or dates can stand in for all or part of the traditional fruit. Just keep the total quantity the same so the dough holds together well.
Are these cookies supposed to be chewy or crunchy?
Old Fashioned Fruitcake Cookies strike a happy balance—they’re slightly crisp at the edges and soft-chewy in the middle, thanks to the brown sugar and the richness of all that butter and fruit.
Can I make the dough ahead of time?
Yes! You can prepare the dough, scoop it onto a sheet, and freeze the unbaked dough balls. When ready, just bake straight from frozen, adding a minute or two to the baking time. This way, you’ll always have fresh cookies on hand.
What’s the best way to chop sticky candied fruit?
Sprinkle a little flour or powdered sugar over your candied fruit before chopping to keep pieces from sticking to your knife. Using a sharp chef’s knife makes the process much smoother too!
How can I add even more holiday flavor to these cookies?
Try stirring in a splash of dark rum, brandy, or bourbon to the dough—as the notes suggest, it gives your Old Fashioned Fruitcake Cookies that unmistakable grown-up fruitcake zing. Spices like allspice or cloves can also enhance the aroma beautifully.
Final Thoughts
These Old Fashioned Fruitcake Cookies always manage to steal the show at every gathering, and once you taste their cheerful, fruity bite, you’ll understand why. Give them a try—you just might discover your new favorite way to enjoy all the flavors of classic fruitcake, in a treat that’s as easy to share as it is to love!
Print
Old Fashioned Fruitcake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Old Fashioned Fruitcake Cookies are a delightful holiday treat that combines the classic flavors of fruitcake in a convenient cookie form. Packed with nuts, cherries, pineapple, and raisins, these cookies are sure to bring festive cheer to any gathering.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup chopped pecans or walnuts
- 1 cup chopped candied red and green cherries
- 1 cup chopped candied pineapple
- ½ cup golden raisins
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and brown sugar until light and fluffy. 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.
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- Add mix-ins: Fold in the pecans, cherries, pineapple, and golden raisins until evenly distributed.
- Bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheet. Bake for 12–15 minutes, or until golden.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For more holiday flavor, add a splash of rum or brandy to the dough.
- These cookies store well in an airtight container and taste even better the next day.
- You can also freeze the dough for future baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
