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Old-Fashioned Fruitcake Cookies

Delightful fruitcake cookies that blend nostalgia with fruity flavors, perfect for holiday gatherings and gift-giving.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure the butter is softened, not melted.
  • 1/2 cup packed brown sugar
  • 1 large egg Can be substituted with a flax egg for a vegan option.
  • 2 tablespoons milk Can be substituted with almond or soy milk for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Sifted for tenderness.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Mix-Ins
  • 1 cup chopped candied fruits (such as cherries and pineapple) You can also use dried fruits like cranberries or apricots.
  • 1/2 cup raisins or currants
  • 1/2 cup chopped pecans or walnuts Toasting the nuts enhances their flavor.

Method
 

Baking
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together butter and brown sugar until light and fluffy.
  3. Add the egg, milk, and vanilla extract; mix until fully combined.
  4. In a separate bowl, sift together flour, baking soda, cinnamon, and nutmeg.
  5. Gradually add the dry mixture to the wet ingredients, beating on low speed until just combined.
  6. Fold in the chopped candied fruits, raisins, and nuts.
  7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing 2 inches apart.
  8. Bake for 12-15 minutes until the edges are golden brown.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months.