Old Fashioned Fruitcake Cookies
Old Fashioned Fruitcake Cookies transport you to a simpler time with their delightful blend of sweetness and spice. These cookies, packed with candied fruits and nuts, are a nostalgic treat that evoke cherished memories of holiday gatherings and family celebrations. Whether you’re baking for a festive occasion or simply indulging your sweet tooth, these cookies will warm your heart and fill your home with inviting aromas.
Reasons to try it
There are so many reasons to whip up a batch of these Old Fashioned Fruitcake Cookies! First off, they are quick to prepare, making them perfect for busy weeknights or last-minute gifts. Kids absolutely love the vibrant colors of the candied fruit and the crunch of the nuts, making these cookies a family favorite. Plus, they offer a delightful alternative to traditional fruitcake—same great flavors in a more accessible form. They are ideal for holiday cookie swaps or as a charming dessert for family brunches.
“These cookies are a game changer! They remind me of my grandma’s baking and are packed with flavor. It’s the perfect blend of chewy and crunchy!” – A satisfied baker
Preparing Old Fashioned Fruitcake Cookies
Making these cookies is a straightforward endeavor that can easily be split into manageable steps. First, you’ll want to gather your ingredients to ensure a smooth baking experience. The process begins with creaming butter and sugar for a fluffy base, followed by a simple mix of dry ingredients, and then adding in the vibrant fruits and nuts for flavor. Ready to dive in? Here’s a clear overview of the required steps.
What you’ll need
Gather these items to create your delightful cookies:
- 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
Note: You can swap in your favorite nuts or use dried fruits if you prefer!
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- Cream together the softened butter and brown sugar in a mixing bowl until the mixture is light and fluffy.
- Beat in the egg, milk, and vanilla extract until everything is fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
- Gradually add the dry mixture to the wet ingredients and stir just until combined to avoid over-mixing.
- Fold in the chopped candied fruits, raisins, and nuts until they’re evenly distributed throughout the dough, generating a colorful and flavorful mixture.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart (this minimizes sticking).
- Bake for 10-12 minutes or until the edges are lightly golden brown.
- Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
Old Fashioned Fruitcake Cookies can be enjoyed straight from the oven, still warm, but they also shine alongside a cup of hot tea or coffee. For a delightful presentation, try serving them on a festive platter with a sprinkle of powdered sugar on top or pair them with a side of whipped cream. They make for an afternoon treat or can be the perfect dessert at holiday gatherings, bringing a touch of nostalgia and warmth to your table.
Storage and reheating tips
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, these cookies freeze beautifully! Just make sure to place them in an airtight container or freezer bag, and they can last up to three months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight or at room temperature for a few hours.
Helpful cooking tips
- Make sure your butter is at room temperature for easier creaming with the sugar.
- If you want to enhance the flavors even more, consider toasting the nuts before adding them to the dough for an extra crunch.
- If you’re a fan of spices, feel free to experiment by adding a pinch of allspice or ginger to your mix for a unique twist.
Creative twists
Want to give your cookies a new twist? Try substituting the chopped nuts with chocolate chips for a sweeter treat. You can also play with the variety of fruits by adding dried cranberries or apricots for added texture and flavor. If you’re looking for a lighter option, consider using whole wheat flour instead of all-purpose for a healthier version.
Common questions
- How long does it take to prepare? Prep time is around 15 minutes, with an additional 10-12 minutes for baking.
- Can I use different fruits? Absolutely! Feel free to replace candied fruit with your favorites, like chopped dates or dried figs.
- What’s the best way to store these cookies? Store in an airtight container at room temperature, or freeze for longer storage.
Feel free to whip up your very own batch of Old Fashioned Fruitcake Cookies and indulge in this lovely blend of nostalgic flavors!
Old Fashioned Fruitcake Cookies
Ingredients
Main Ingredients
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for a healthier version.
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon Can add a pinch of allspice or ginger for extra flavor.
- 1/4 tsp ground nutmeg
- 1 cup chopped candied fruits (e.g., cherries, pineapple) Swappable with your favorite dried fruits.
- 1/2 cup raisins or currants
- 1/2 cup chopped pecans or walnuts To enhance flavors, consider toasting the nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- Cream together the softened butter and brown sugar in a mixing bowl until the mixture is light and fluffy.
- Beat in the egg, milk, and vanilla extract until everything is fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
- Gradually add the dry mixture to the wet ingredients and stir just until combined to avoid over-mixing.
- Fold in the chopped candied fruits, raisins, and nuts until they’re evenly distributed throughout the 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 brown.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
