Fruitcake Cookies
32 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 12 min | 32 min |
Introduction
These fruitcake cookies pack all the cozy holiday flavors of classic fruitcake into soft, buttery little bites.
They are perfect for cookie swaps, gift tins, or a festive treat with your afternoon coffee.
Brown sugar, warm spice, candied fruit, and golden raisins give every cookie a chewy, bakery-style texture and rich flavor.
Ingredients (36 servings)
Ingredients
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How to Make Fruitcake Cookies
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Prep your pans and ingredients
Preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
Chop any large pieces of candied fruit or golden raisins so everything is about the size of a pea.
If your candied fruit feels very sticky or wet, pat it dry lightly with paper towels.
-
Cream butter and sugar
In a large mixing bowl, beat the softened butter with the brown sugar until light, fluffy, and visibly lightened in color.
This usually takes about two to three minutes with a hand mixer on medium speed.
-
Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition so the batter looks smooth and creamy.
Mix in the vanilla extract until it disappears into the batter.
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Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if you are using it.
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Combine wet and dry
Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until no dry streaks remain.
Scrape the bowl and spatula so everything blends evenly without overworking the dough.
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Fold in fruit and chill dough
Use a spatula to fold in the candied fruit mix and golden raisins until they are evenly distributed.
Cover the bowl and chill the dough for at least thirty minutes so the cookies hold their shape.
-
Scoop the cookies
Use a small cookie scoop or heaping tablespoon to portion the dough into mounds about one and a half tablespoons each.
Space the mounds about two inches apart on the prepared baking sheets to allow for gentle spreading.
-
Bake until just set
Bake one sheet at a time for ten to twelve minutes, until the edges look set and lightly golden.
The centers should still look slightly soft, since they will firm up as the cookies cool.
-
Cool and store
Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack.
Cool completely, then store in an airtight container at room temperature for up to one week.
Substitutions
- Candied fruitcake mix -> chopped dried fruit blend
- Use an equal amount of dried cranberries, cherries, apricots, or pineapple for a less sweet, more tart cookie. The cookies keep their chewy texture, and the brighter fruit flavors feel fresher than traditional candied mix.
- Golden raisins -> chopped dates or regular raisins
- Swap in the same amount of chopped dates or regular raisins if you prefer deeper caramel notes. They bake up just as plump and soft, and the extra richness balances the sweetness of the candied fruit.
- All-purpose flour -> 1:1 gluten-free baking blend
- Use a cup-for-cup gluten-free baking flour blend if you need a gluten-free version for guests. The cookies may spread a little more, but chilling the dough helps maintain a nice rounded shape.
Tips
- Measure flour correctly
- Lightly spoon flour into your measuring cup, then level it with a knife instead of scooping from the bag. Too much flour makes these cookies dry and cakey instead of soft and tender.
- Bring ingredients to room temperature
- Soft butter and room-temperature eggs whip together more easily, trapping air and giving you lighter, thicker cookies.
- Chill for thicker cookies
- Do not skip the chill time if you like a bakery-style, thick cookie with a soft middle. Chilling firms the butter and lets the flour fully hydrate, which prevents excess spreading in the oven.
- Rotate pans for even baking
- If your oven has hot spots, rotate the baking sheet halfway through so every cookie browns evenly.
- Add a flavor soak for adults
- For a holiday party, soak the raisins in rum or brandy, then pat dry before folding into the dough. This adds a gentle warmth and depth that feels very old-fashioned and cozy.
Nutrition Facts *
| Energy | 107 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 5 | g |
| Carbohydrates | 14 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my fruitcake cookies spread too much?
- Warm dough and very soft butter usually cause cookies to spread into thin puddles. Chill the dough longer, and be sure your baking sheets are completely cool before scooping new batches.
- How can I tell when these cookies are done?
- Look for lightly golden edges and centers that still look slightly soft and pale. If the tops look dry and browned, they are probably overbaked and may taste dry.
- Can I add nuts to these fruitcake cookies?
- Yes, stir in up to one cup of chopped pecans or walnuts with the fruit. The nuts add crunch and a toasty flavor that balances the sweet candied pieces.
- Can I freeze the cookie dough or baked cookies?
- Scoop the dough onto a sheet, freeze solid, then store the balls in freezer bags for up to two months. Bake from frozen, adding one or two extra minutes as needed. Baked cookies also freeze well once completely cooled and packed airtight.
- How long will fruitcake cookies stay fresh?
- These cookies keep their flavor and texture for about a week at room temperature in an airtight tin. For longer storage, freeze them and thaw at room temperature when guests arrive.
Serving Suggestions
These fruitcake cookies bring all the nostalgic holiday flavors in a softer, friendlier package than traditional fruitcake.
Pair them with hot tea, coffee, or mulled wine, and try dipping half in white chocolate for parties.
You can also sandwich two cookies with orange marmalade for a pretty dessert plate.
More pairings:
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