Go Back

Old Fashioned Fruitcake Cookies

A delightful twist on the classic fruitcake, these cookies are packed with candied fruit, nuts, and warm spices, perfect for holiday gatherings or a festive treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 0.25 teaspoon Ground cloves
Wet Ingredients
  • 0.125 cup Unsalted butter, softened
  • 0.5 cup Granulated sugar
  • 0.5 cup Packed light brown sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
Add-ins
  • 1.5 cups Candied mixed fruit
  • 1 cup Chopped pecans or walnuts
  • 2 tablespoons All-purpose flour for dusting fruit and nuts

Equipment

  • Baking sheets
  • Parchment paper or silicone mats
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Measuring cups and spoons
  • Wire rack

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
Making the Dough
  1. In a medium bowl, whisk together the 2 cups of flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  5. 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.
Baking
  1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are golden brown.
  3. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are best stored in an airtight container at room temperature. For an extra festive touch, drizzle with a simple glaze or dust with powdered sugar.