If you’re looking for a sweet treat that brings all the festive flavors of traditional fruitcake but in a delightful cookie form, you’ve just found the treasure: the Best Ever Fruitcake Cookies Recipe. These cookies combine that rich mix of candied fruit, crunchy nuts, and buttery dough with a soft, chewy texture that’s impossible to resist. Perfect for holiday gatherings, cozy nights in, or whenever you crave something truly special, this recipe will quickly become your go-to for delivering all the warmth and joy of fruitcake in each perfect bite.
Ingredients You’ll Need
Simple, straightforward ingredients come together to create these irresistible cookies. Each one plays a crucial role, from the creamy butter that adds richness, to the candied fruit and nuts that bring bursts of flavor and texture.
- Unsalted butter, 1 cup: Softened for easy creaming, it provides the base richness and tender crumb.
- Granulated sugar, 1 cup: Sweetens the dough while helping to create that cookie’s characteristic chewiness.
- Large eggs, 2: Bind everything together and add moisture for a perfect consistency.
- Vanilla extract, 1 teaspoon: Adds fragrant warmth and depth to balance the fruity notes.
- All-purpose flour, 2 cups: Provides structure, making sure your cookies hold their shape without getting tough.
- Baking soda, 1 teaspoon: Leavens slightly, giving a subtle lift and a lovely crumb.
- Salt, 1/2 teaspoon: Enhances all the flavors, making each bite truly pop.
- Mixed candied fruit, 2 cups: The star ingredient for that authentic fruitcake flair and bursts of sweetness.
- Chopped pecans or walnuts, 1 cup: Adds satisfying crunch and a toasty earthy note that complements the fruit beautifully.
How to Make Best Ever Fruitcake Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by heating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This ensures even baking and makes cleanup a breeze.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter together with granulated sugar until the mixture becomes light, fluffy, and pale in color. This creaming process is crucial for the perfect cookie texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then mix in the vanilla extract for that inviting aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This step ensures even distribution of the leavening agent and seasoning throughout the dough.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredient mixture to the creamed wet ingredients, stirring gently until just combined. Overmixing here could lead to denser cookies, so keep it light.
Step 6: Fold in Fruit and Nuts
Gently incorporate the mixed candied fruit and chopped nuts into your dough, ensuring every cookie will be packed with those delightful bursts of flavor and crunch.
Step 7: Portion the Dough
Drop tablespoon-sized portions of dough onto your prepared baking sheets, making sure to leave about 2 inches between each cookie to allow them room to spread.
Step 8: Bake to Perfection
Bake your cookies in the preheated oven for 10 to 12 minutes. Keep an eye on them, looking for the edges to turn a beautiful light golden brown.
Step 9: Cool Before Enjoying
Once baked, allow the cookies to rest on the baking sheets for a few minutes. This helps them firm up so they transfer easily to a wire rack where they can cool completely without losing their perfect texture.
How to Serve Best Ever Fruitcake Cookies Recipe
Garnishes
For a festive touch, sprinkle a light dusting of powdered sugar just before serving or gently press a few whole nuts or small candied cherries onto the tops of warm cookies. This adds visual appeal and an extra pop of flavor.
Side Dishes
These cookies pair wonderfully with a cup of hot tea, robust coffee, or even a glass of mulled wine. Their fruity richness complements warm beverages perfectly, making snack time cozy and indulgent.
Creative Ways to Present
Arrange your Best Ever Fruitcake Cookies Recipe on a decorative platter with sprigs of fresh rosemary or holly for a seasonal vibe. You can also sandwich them with a thin layer of cream cheese frosting for a festive twist everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover fruitcake cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week, making them a perfect make-ahead treat.
Freezing
If you want to enjoy these cookies later, freeze them in a single layer on a baking sheet before transferring to a sealed freezer bag. Frozen cookies maintain their flavor and texture for up to three months.
Reheating
To bring frozen or day-old cookies back to life, warm them in a preheated oven at 300°F (150°C) for about 5 minutes. This softens them up and revives that just-baked aroma we all love.
FAQs
Can I substitute the candied fruit with fresh fruit?
Fresh fruit contains more moisture and will change the texture of the cookies, potentially making them soggy. For the authentic Best Ever Fruitcake Cookies Recipe, candied fruit works best to get that signature sweet, chewy bite.
What nuts work best in this recipe?
Pecans and walnuts are traditional favorites because they add great crunch and earthy flavor. However, feel free to experiment with almonds or hazelnuts if you want a different twist.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend designed for cookies. Just be sure it contains xanthan gum or another binder to mimic the structure flour provides.
How long do these cookies last?
At room temperature in an airtight container, they stay delicious for about a week. Properly frozen, you can extend their shelf life up to three months without losing flavor or texture.
Can I add spices to enhance the flavor?
Absolutely! Adding a teaspoon of cinnamon or a pinch of ground cloves can deepen the warm flavors, giving your Best Ever Fruitcake Cookies Recipe an extra festive touch.
Final Thoughts
I genuinely hope you give this Best Ever Fruitcake Cookies Recipe a try because it’s truly one of those comforting delights you’ll want to keep coming back to. Whether for holidays, gifting, or just a cozy treat with a cup of tea, these cookies bring that perfect balance of sweet, nutty, and fruity goodness that feels like a warm hug in every bite. Happy baking and even happier tasting!
Print
Best Ever Fruitcake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Delight in these Best Ever Fruitcake Cookies, a festive twist on the traditional holiday treat featuring a tender, buttery cookie base loaded with mixed candied fruit and crunchy nuts. Perfectly spiced and chewy, these cookies bring the flavors of a classic fruitcake in an easy-to-make cookie form, ideal for holiday gatherings or anytime you crave a sweet, fruity baked good.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins
- 2 cups mixed candied fruit
- 1 cup chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer or by hand until the mixture is light and fluffy, which helps create a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, followed by the vanilla extract for flavor, ensuring a smooth and homogeneous batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed butter mixture, mixing thoroughly but not overworking the dough to maintain a tender texture.
- Fold in Fruit and Nuts: Gently fold in the mixed candied fruit and chopped pecans or walnuts until they are evenly distributed throughout the dough for bursts of sweetness and crunch.
- Shape Cookies: Drop tablespoonfuls of dough onto the prepared baking sheets, spacing each about 2 inches apart to give them room to spread while baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn a light golden brown, signaling that they’re perfectly cooked but still soft inside.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to set their shape, then transfer them to wire racks to cool completely before serving or storing.
Notes
- For a nut-free version, omit the pecans or walnuts and substitute with additional candied fruit or seeds.
- Store cookies in an airtight container at room temperature for up to one week; they also freeze well for longer storage.
- To enhance flavor, soak the candied fruit in a tablespoon of warm rum or orange juice for 30 minutes prior to incorporating into the dough.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Ensure butter is softened, not melted, for optimal texture in the dough.
