Name: Old-Fashioned Fruitcake Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup unsalted butter (softened); 1 cup brown sugar (packed); 1 large egg; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; 1 tsp ground cinnamon; ½ tsp ground nutmeg; 1 cup chopped candied fruit (cherries, pineapple, or mixed fruit); ½ cup chopped walnuts or pecans; ½ cup raisins or currants; Optional: 1 tbsp rum or fruit juice for soaking dried fruit

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There’s nothing quite like the taste of tradition during the holidays, and these Old-Fashioned Fruitcake Cookies are proof that some classics never go out of style. Infused with the rich, spiced flavors of classic fruitcake and packed into soft, chewy cookies, this festive treat brings all the holiday magic in every bite. Whether you’re a longtime fruitcake fan or simply love a cozy, homemade cookie, this recipe is easy to make and perfect for gifting, gatherings, or enjoying with a warm drink by the fire.

What Are Old-Fashioned Fruitcake Cookies?

Old-Fashioned Fruitcake Cookies are a delicious twist on the traditional fruitcake, transformed into soft, bite-sized treats. Each cookie is loaded with colorful candied fruit, crunchy nuts, warm spices like cinnamon and nutmeg, and optionally a touch of rum for depth of flavor.

Unlike dense fruitcake slices, these cookies are tender, portable, and perfect for cookie swaps, dessert platters, or holiday tins.

Ingredients for Old-Fashioned Fruitcake Cookies

You’ll need a mix of pantry staples and holiday essentials to make these spiced cookies:

For the Cookie Dough:

1 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg

Fruit and Nut Mix-ins:

1 cup chopped candied fruit (cherries, pineapple, or mixed fruit)
½ cup chopped walnuts or pecans
½ cup raisins or currants
Optional: 1 tbsp rum or fruit juice for soaking dried fruit

How to Make Old-Fashioned Fruitcake Cookies

Prep the Fruit: (Optional) Soak chopped candied fruit and raisins in 1 tablespoon of rum or fruit juice for 30 minutes to enhance flavor.
Cream Butter and Sugar: In a large bowl, beat softened butter and brown sugar until light and fluffy. This step ensures a soft, tender cookie.
Add Wet Ingredients: Mix in the egg and vanilla extract until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Gradually add to the wet mixture, stirring just until combined.
Fold in Fruits and Nuts: Gently fold in the soaked fruits, raisins, and chopped nuts.
Scoop and Bake: Drop heaping tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, or until edges are lightly golden.
Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for the Best Old-Fashioned Fruitcake Cookies

Use fresh ingredients: Quality butter, flavorful spices, and fresh nuts make a big difference.
Chill the dough: If your dough is sticky, refrigerate for 15–30 minutes before baking.
Customize: Use different fruits or nuts to make the recipe your own.
Add a finishing touch: Dust with powdered sugar or drizzle with melted chocolate for an extra festive feel.

Why You’ll Love These Cookies

Classic holiday flavor: All the warmth and richness of fruitcake in a soft cookie form.
Perfect for sharing: Great for cookie exchanges, holiday parties, and homemade gifts.
Simple to make: No need for fruitcake molds or weeks of aging—just mix, bake, and enjoy.
Customizable: Easily adaptable with your favorite dried fruits, spices, or mix-ins.

Serving Ideas

Pair with spiced cider, hot cocoa, or a steaming cup of tea.
Serve on a festive platter with shortbread, gingerbread, or sugar cookies.
Add a scoop of vanilla ice cream or a dollop of whipped cream for a special dessert.
Package in decorative cookie tins or gift boxes for a heartwarming holiday present.

Storage and Make-Ahead Tips

Room Temperature:
Store cookies in an airtight container at room temp for up to 1 week.

Freeze the Dough:
Roll dough into balls and freeze on a tray. Once frozen, store in a zip-top bag. Bake from frozen, adding 1–2 minutes to the baking time.

Freeze Baked Cookies:
Freeze cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature or gently warm in the oven.

Avoid refrigeration:
It may dry them out—stick to room temp or the freezer for best results.

FAQs About Old-Fashioned Fruitcake Cookies

1. Can I make these ahead of time?
Yes! Store at room temp for up to a week or freeze baked cookies/dough balls for up to 3 months.

2. Can I skip the rum?
Absolutely. Use fruit juice like orange or apple instead, or skip soaking altogether.

3. Can I switch the fruits or nuts?
Yes! Try dried cranberries, chopped dates, figs, almonds, or macadamias for a custom version.

4. My dough is sticky. What should I do?
Chill it for 30 minutes or use lightly floured hands or a cookie scoop to make portioning easier.

5. Do these taste like fruitcake?
They offer the rich, spiced flavor of fruitcake without the dense texture. Even fruitcake skeptics love them!

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Conclusion

Old-Fashioned Fruitcake Cookies bring all the charm of a classic holiday dessert—without the heaviness of traditional fruitcake. Soft, flavorful, and filled with festive mix-ins, they’re perfect for cozy gatherings, edible gifts, or just enjoying a quiet moment with something sweet.