Old Fashioned Fruitcake Cookies are a delightful twist on the traditional fruitcake. They offer the same rich flavors but in a fun and easy cookie form. Perfect for holiday gatherings or cozy family moments, these cookies are packed with sweet candied fruits and warm spices, making them irresistible. They’re a great way to share a bit of nostalgia and love with friends and family.
How to Make Old Fashioned Fruitcake Cookies
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup chopped candied fruits (e.g., cherries, pineapple)
- 1/2 cup raisins or currants
- 1/2 cup chopped pecans or walnuts
Directions:
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Cream the softened butter and brown sugar together until light and fluffy.
- Beat in the egg, milk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
- Gently fold in the chopped candied fruits, raisins, and nuts. This adds a colorful and flavorful mix to your dough.
- 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.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Old Fashioned Fruitcake Cookies
These cookies are great on their own or served with a warm cup of tea or coffee. You can also stack them on a decorative plate for a lovely display during gatherings. They make a thoughtful gift when packed in a nice box or jar.
How to Store Old Fashioned Fruitcake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want them to last longer, you can freeze them. Just place them in a freezer-safe container or bag, and they should stay fresh for several months. To enjoy later, simply thaw them at room temperature.
Tips to Make Old Fashioned Fruitcake Cookies
- Make sure your butter is softened for easier mixing.
- Feel free to mix up the dried fruits and nuts based on your preference.
- If you like a bit more spice, try adding a pinch of ground ginger.
- Use a cookie scoop for even-sized cookies.
Variation
You can switch out the nuts for chocolate chips for a sweeter version or use different fruits like dried cranberries or apricots for a unique twist.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can make the dough in advance and refrigerate it for up to 2 days before baking.
2. Are these cookies suitable for freezing?
Absolutely! Just make sure to store them in a proper freezer-safe container to prevent freezer burn.
3. Can I use regular sugar instead of brown sugar?
You can, but brown sugar gives the cookies a richer flavor and chewiness. If you use regular sugar, the texture may be slightly different.
Old Fashioned Fruitcake Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the 2 cups of flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- In a small bowl, toss the candied fruit and chopped nuts with the 2 tablespoons of flour to prevent sticking; then fold them into the cookie dough.
- 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 golden brown.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.