If you’re looking for a nostalgic treat packed with the festive flavors of candied fruit, crunchy nuts, and a hint of warming spice, you absolutely have to bake these Old Fashioned Fruitcake Cookies. They take everything you love about classic holiday fruitcake and wrap it up into a soft, chewy cookie. Every bite bursts with vibrant color and sweet, nutty goodness, making these cookies a family favorite for gatherings, cookie swaps, or simply a cozy afternoon snack with a cup of tea. There’s something truly special about the way the flavors blend and mellow, evoking cheerful memories and sparking new traditions.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for Old Fashioned Fruitcake Cookies are refreshingly simple, but each plays a starring role in flavor, texture, and color. From creamy butter to jewel-toned candied fruits, these pantry staples and a few holiday spices come together to create cookies everyone will remember.
- Butter: Unsalted butter gives the cookies a rich, tender crumb and helps bind everything together.
- Brown sugar: Packed brown sugar brings a deep caramel sweetness and adds extra moisture for an irresistibly chewy bite.
- Eggs: Two large eggs give structure and support that soft, cakey texture we love in these cookies.
- Orange juice: A splash of fresh orange juice lifts all the flavors and gives a bright, zesty undertone.
- All-purpose flour: The backbone of any great cookie, flour provides structure without making them dense.
- Baking soda: Just a little helps the cookies puff up and stay delightfully soft.
- Salt: Don’t skip the salt — it sharpens all the other flavors and keeps things balanced.
- Cinnamon: This classic spice brings cozy warmth without overpowering the other ingredients.
- Nutmeg: A dash of nutmeg adds depth and earthy sweetness that pairs beautifully with fruit.
- Allspice: Allspice lends just a hint of complexity, rounding out the spices for that signature old-fashioned taste.
- Chopped mixed candied fruit: The star of fruitcake cookies, these sweet gems offer bursts of color and flavor in every bite.
- Chopped dates: Dates add natural sweetness and a lovely chewy texture.
- Pecans or walnuts: Whichever you choose, nuts add crunch and a toasty, buttery note that ties everything together.
How to Make Old Fashioned Fruitcake Cookies
Step 1: Prep Your Baking Sheets and Preheat the Oven
Get started by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This step ensures your Old Fashioned Fruitcake Cookies bake evenly and release easily, so you don’t lose any delicious, caramelized edges when transferring them later.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and packed brown sugar until the mixture is fluffy and lightened in color. This process incorporates air, giving your cookies a lighter, softer texture. Take your time — proper creaming really makes a difference in the final cookie.
Step 3: Add Eggs and Orange Juice
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the orange juice, which brings a refreshing zing that brightens up all the rich flavors in the dough. The mixture should look silky and cohesive at this stage.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice. This step guarantees your spices and leaveners are evenly distributed, so every Old Fashioned Fruitcake Cookie gets its fair share of festive warmth.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring gently just until combined. Overmixing can make cookies tough, so stop as soon as you no longer see streaks of flour. The dough will be thick and a little sticky — exactly what we want!
Step 6: Fold in Candied Fruit, Dates, and Nuts
Gently fold in the chopped candied fruit, dates, and your choice of nuts. Each addition is essential for that iconic Old Fashioned Fruitcake Cookies texture, bursting with chewy, nutty, and fruity bits in every bite.
Step 7: Portion and Bake
Drop the dough by rounded tablespoons onto your lined cookie sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft. These cookies should remain chewy, not crispy, so don’t overbake!
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. This resting time lets all the flavors mellow and marry, making your first bite even more delicious.
How to Serve Old Fashioned Fruitcake Cookies
Garnishes
Dress up your Old Fashioned Fruitcake Cookies with a light dusting of powdered sugar right before serving. For a more festive touch, try a drizzle of white chocolate or a few extra candied fruit pieces on top — it adds sparkle and an extra pop of color that will have your guests reaching for seconds.
Side Dishes
Serve these cookies alongside a mug of spiced tea, hot cider, or rich coffee for a cozy holiday treat. If you’re planning a dessert platter, they pair beautifully with soft cheeses, dried fruit, or dark chocolate for a sophisticated after-dinner spread.
Creative Ways to Present
Stack a few Old Fashioned Fruitcake Cookies in clear cellophane bags and tie them with a ribbon for a heartfelt edible gift. For an extra-special display, arrange them on a vintage cookie tray lined with parchment and surround with fresh evergreen sprigs and a scattering of more candied fruit.
Make Ahead and Storage
Storing Leftovers
Keep any extra Old Fashioned Fruitcake Cookies in an airtight container at room temperature. They actually improve in flavor after a day or two, as the spices and fruit meld together. Stored properly, they stay fresh and chewy for up to a week.
Freezing
These cookies freeze wonderfully! Layer them between sheets of wax paper in an airtight container or zippered bag and freeze for up to three months. When you’re ready to enjoy, simply thaw at room temperature — they keep their soft texture and bright flavors beautifully.
Reheating
If you’d like to bring out a little fresh-from-the-oven magic, warm a few cookies in the microwave for about 10 seconds or in a low (300°F) oven for 5 minutes. This revives their aroma and softens the fruit, making Old Fashioned Fruitcake Cookies taste as if they were just baked.
FAQs
Can I substitute different dried fruits or nuts in this recipe?
Absolutely! While candied mixed fruit and either pecans or walnuts are traditional, you can swap in dried cranberries, cherries, raisins, or your favorite nut combination. This is a great way to personalize Old Fashioned Fruitcake Cookies to suit your tastes or use what you have on hand.
Do I need to chop the candied fruit and nuts very finely?
Chopping the fruit and nuts into bite-sized pieces ensures they mix evenly into the dough. If the pieces are too large, the cookies may fall apart or become difficult to shape — aim for roughly pea-sized for the best result.
How can I prevent my cookies from spreading too much?
If you find your Old Fashioned Fruitcake Cookies are spreading more than you’d like, try chilling the dough for about 30 minutes before baking. Cold dough spreads less, so your cookies stay thicker and chewier.
What makes these cookies “old fashioned”?
It’s the classic combination of candied fruit, warm spices, and nuts — just like the fruitcake recipes enjoyed over generations. Baking them as cookies brings all the nostalgic flavors to a treat that’s much more irresistible and easy to share.
Can I make the dough ahead of time?
Yes! You can prepare the dough up to 48 hours in advance and keep it covered in the refrigerator. The flavors *actually* deepen as the cookie dough rests, making your Old Fashioned Fruitcake Cookies even more flavorful after chilling.
Final Thoughts
If you crave a festive cookie that’s rich with fruit and warmly spiced, you can’t go wrong with Old Fashioned Fruitcake Cookies. Whether you’re reviving a family tradition or baking them for the first time, these cookies will bring joy to everyone who tries them. Gather your ingredients, share with loved ones, and make these cookies a cherished holiday staple for years to come.
Print
Old Fashioned 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
Indulge in the nostalgic flavors of the holiday season with these Old Fashioned Fruitcake Cookies. Packed with candied fruit, dates, and nuts, these cookies are a delightful treat for Christmas or any time of year.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1/4 cup orange juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
Mix-Ins:
- 1 1/2 cups chopped mixed candied fruit
- 1 cup chopped dates
- 1 cup chopped pecans or walnuts
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add Eggs and Juice: Beat in the eggs, one at a time, then stir in the orange juice.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the candied fruit, dates, and nuts.
- Bake: Drop the dough by rounded tablespoons onto the prepared baking sheets. Bake for 10–12 minutes until golden.
- Cool and Enjoy: Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies improve in flavor over a day or two.
- Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
Your email address will not be published. Required fields are marked *