If the holidays had a signature scent and taste, it would be the sweetly spiced aroma of Best Ever Fruitcake Cookies baking in the oven. Cozy, colorful, and irresistibly chewy, these cookies capture everything we love about traditional fruitcake—candied fruits, warm spices, a hint of nostalgia—but in a delightful bite-sized treat that even fruitcake skeptics will devour. These have quickly become my most-requested cookie for festive gatherings, gift boxes, and cozy nights in. Trust me: once you try the Best Ever Fruitcake Cookies, they’ll earn a permanent spot in your holiday baking lineup!
Ingredients You’ll Need
Gathering the ingredients for Best Ever Fruitcake Cookies is wonderfully straightforward, with each one playing its special part. The butter brings irresistible richness, brown sugar lends extra chew, and of course, the jewel-toned candied fruits make every cookie a celebration in itself. Here’s what you’ll need—and why each is essential:
- Unsalted butter (1 cup, softened): Essential for a rich, tender cookie that melts in your mouth; be sure it’s fully softened for easy creaming.
- Light brown sugar (1 cup): Gives your cookies a hint of caramel flavor and keeps them perfectly chewy.
- Granulated sugar (1/2 cup): Adds the right amount of sweetness and helps to crisp the cookie edges.
- Large eggs (2): Bind everything together and create that super-satisfying chewy texture.
- Vanilla extract (1 teaspoon): Brings out the warmth of the spices and deepens the overall flavor.
- All-purpose flour (2 cups): The backbone of the dough, providing structure.
- Baking soda (1/2 teaspoon): Ensures your cookies puff slightly and bake up evenly.
- Salt (1/2 teaspoon): A crucial ingredient for balancing all the sweet, rich flavors.
- Ground cinnamon (1 teaspoon): Gives warmth and fragrance—think holiday comfort in every bite.
- Ground nutmeg (1/4 teaspoon): Adds depth and that classic festive spice.
- Mixed candied fruit (2 cups; cherries, pineapple, citron): The stars of the show! Their bright color and sweet tangy bite make these cookies unforgettable.
- Chopped pecans or walnuts (1 cup): Toasted, crunchy nuts add texture and a lovely nutty undertone.
- Golden raisins (1/2 cup): Plump, juicy bursts of sweetness in every bite.
How to Make Best Ever Fruitcake Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C), so it’s ready and waiting when your dough is. Line your baking sheets with parchment paper—this prevents the cookies from sticking and makes cleanup a snap. If you skip this step, trust me, you’ll regret it later!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is fluffy and light in color. This step is key—it sets the foundation for the cookies’ chewy texture and rich flavor. Take a moment to enjoy the heavenly aroma already filling your kitchen.
Step 3: Add the Eggs and Vanilla
One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. Once those creamy swirls are blended nicely, drop in the vanilla extract. This brings all the flavors together and elevates the whole dough with that signature bakery sweetness.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Mixing the dry ingredients before adding them to the batter ensures even distribution of the leavening and spices, so every cookie is perfectly seasoned and rises beautifully. No spice clumps here!
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix—this is where tender cookies are born! You want everything to come together in a soft dough without becoming tough.
Step 6: Fold in the Good Stuff
Gently fold in the mixed candied fruit, chopped nuts, and golden raisins. This is where the Best Ever Fruitcake Cookies come to life! Every spoonful of dough should be studded with sparkling fruits and crunchy nuts—go ahead, sneak a little taste and see what all the fuss is about.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them a couple of inches apart—these cookies will spread as they bake. Slide the trays into the oven and bake for 10–12 minutes, or until the edges turn a lovely light golden brown and the centers look just set. The anticipation is real!
Step 8: Cool and Enjoy
When you pull them out of the oven, let the cookies cool on the pan for a couple of minutes—they’ll firm up a bit and be easier to transfer. Then move them onto a wire rack to cool completely (if you can wait that long!) before diving in. Each bite is a revelation of fruity, nutty, buttery goodness.
How to Serve Best Ever Fruitcake Cookies
Garnishes
The Best Ever Fruitcake Cookies are gorgeous as is, but for a festive finish, try drizzling cooled cookies with a glaze made from powdered sugar and a splash of milk. You can even top them with extra chopped nuts or a candied cherry half for bakery-style charm.
Side Dishes
Pair these cookies with a cozy mug of spiced tea, a bold cup of coffee, or creamy hot chocolate for the ultimate treat. For a holiday platter, they look lovely alongside other seasonal cookie favorites or even slices of classic fruitcake for double the fun!
Creative Ways to Present
Gift your Best Ever Fruitcake Cookies in a pretty tin lined with parchment, tuck them into clear treat bags tied with ribbon, or stack them with tags on a dessert table. Their jewel-like appearance makes them a hit in cookie exchanges and edible holiday gifts!
Make Ahead and Storage
Storing Leftovers
Keep your Best Ever Fruitcake Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to a week—perfect for nibbling all week long. If you want to boost the flavors, wait a day; these cookies taste even better after resting overnight!
Freezing
These cookies freeze beautifully. Let the baked cookies cool completely, then tuck them into a freezer-safe bag or container with parchment between the layers. They’ll last for up to three months—just thaw at room temperature when the craving hits or unexpected guests arrive.
Reheating
If you like your cookies extra soft and warm, pop a couple onto a plate and microwave them for 10–15 seconds. This little trick revives day-old cookies and brings back that freshly-baked vibe in no time. Perfect for a cozy midnight snack!
FAQs
Can I use different types of nuts in Best Ever Fruitcake Cookies?
Absolutely! Pecans and walnuts are traditional, but feel free to use almonds or even pistachios for a fun twist. Just make sure they’re chopped so every bite is packed with nutty crunch.
How can I make the cookies extra moist and flavorful?
Try soaking your candied fruit and raisins overnight in a little rum or orange juice. This adds depth of flavor, a touch of moisture, and a subtle grown-up kick.
Are Best Ever Fruitcake Cookies safe for children?
Yes, they’re perfectly safe as written. If you soak the fruit in alcohol, just make sure to use orange juice instead for a kid-friendly version that everyone can enjoy.
Can I prepare the dough ahead of time?
You sure can! The dough keeps well in the fridge (tightly covered) for up to two days. When ready to bake, let it sit at room temperature for about 15 minutes so it’s scoopable. The flavors will deepen as the dough rests.
What’s the best way to package Best Ever Fruitcake Cookies for gifting?
Let the cookies cool completely, then arrange them in decorative tins or cellophane bags. Layer them with sheets of wax paper to prevent sticking and keep them tasting bakery-fresh!
Final Thoughts
Give these Best Ever Fruitcake Cookies a try and discover why they’re my go-to for festive baking, family gatherings, and sweet little gifts from the heart. One bite, and you’ll see—holiday traditions just got a delicious new upgrade!
Print
Best Ever Fruitcake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Best Ever Fruitcake Cookies are a delightful twist on traditional fruitcake, packed with candied fruit, nuts, and warm spices. Perfect for the holiday season or any time you crave a sweet treat!
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Mix-Ins:
- 2 cups mixed candied fruit (cherries, pineapple, citron)
- 1 cup chopped pecans or walnuts
- 1/2 cup golden raisins
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet and dry mixtures: Gradually mix the dry ingredients into the wet mixture until just combined.
- Add mix-ins: Stir in the candied fruit, chopped nuts, and raisins.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
- Cool and serve: Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- These cookies keep well and taste even better the next day.
- You can soak the fruit and raisins in rum or orange juice overnight for added richness.
- For a festive touch, drizzle cooled cookies with a simple glaze made of powdered sugar and milk.
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