If you’ve ever wished fruitcake could be transformed into a fun, chewy, and utterly delicious cookie, then you’re in for a treat with the Best Ever Fruitcake Cookies Recipe. This delightful twist takes the beloved holiday classic and reimagines it into a crowd-pleasing cookie packed with vibrant candied fruit, crunchy nuts, and a buttery base that melts in your mouth. Whether you’re baking for a holiday party or simply craving something sweet and nostalgic, these cookies bring all the festive flavors in a perfectly portable package.
Ingredients You’ll Need
The magic of the Best Ever Fruitcake Cookies Recipe lies in its straightforward ingredients, each one playing a crucial role in creating the perfect texture and rich flavor. From the creamy butter that gives tenderness, to the crunchy nuts and colorful candied fruit that add character, these ingredients are simple yet essential for bringing the cookie to life.
- 1 cup unsalted butter, softened: Provides a rich, creamy base that keeps cookies moist and tender.
- 1 cup granulated sugar: Sweetens the dough and helps create that perfect golden edge.
- 2 large eggs: Bind all ingredients together while adding moisture and structure.
- 1 teaspoon vanilla extract: Enhances flavors with a warm, inviting aroma.
- 2 cups all-purpose flour: The foundation giving the cookies their sturdy yet chewy texture.
- 1 teaspoon baking soda: Helps the cookies rise just enough for a soft bite.
- 1/2 teaspoon salt: Balances sweetness and deepens overall flavor.
- 2 cups mixed candied fruit: Bursts of fruity sweetness and color that are the star of this recipe.
- 1 cup chopped pecans or walnuts: Adds a delightful crunch and earthy richness.
How to Make Best Ever Fruitcake Cookies Recipe
Step 1: Prepare Your Tools and Oven
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure an even bake. This initial setup will save you time and hassle later on.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light, fluffy, and pale. This step is crucial for creating that melt-in-your-mouth texture and ensuring your cookies aren’t dense.
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 stir in the vanilla extract for that classic, comforting fragrance that ties the dough together beautifully.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these dry ingredients thoroughly prevents clumps and ensures even distribution throughout your dough.
Step 5: Bring the Dough Together
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can toughen the cookies, so stop once you no longer see flour sticking around.
Step 6: Fold in the Fruits and Nuts
Gently fold in the mixed candied fruit and chopped nuts. This step infuses the dough with that iconic fruitcake character and adds texture and bursts of color in every bite.
Step 7: Portion and Bake
Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in your preheated oven for 10-12 minutes, or until the edges turn a lovely golden brown—this signals that perfect bite.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. This cooling time helps them set so you get the ideal chewy center with slightly crisp edges every time.
How to Serve Best Ever Fruitcake Cookies Recipe
Garnishes
If you want to add a little extra flair, try dusting your Best Ever Fruitcake Cookies Recipe with a light sprinkle of powdered sugar or dip the bottoms in melted white chocolate for a festive touch that looks as good as it tastes.
Side Dishes
These cookies pair beautifully with a cup of hot tea, a mug of coffee, or even a gentle glass of spiced cider. Their cozy flavors shine all the more when enjoyed alongside warm beverages or a simple bowl of whipped cream for dipping.
Creative Ways to Present
For holiday gatherings, arrange your fruitcake cookies in a festive tin layered with parchment paper and decorated with sprigs of rosemary or holly. You could also package them individually in pretty cellophane bags tied with ribbons—great for sharing the joy with friends and family.
Make Ahead and Storage
Storing Leftovers
Store your leftover Best Ever Fruitcake Cookies Recipe in an airtight container at room temperature, where they will stay fresh and chewy for up to a week. Keeping air out is key to preserving that perfect texture.
Freezing
If you want to keep your cookies longer, place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. Frozen fruitcake cookies can last up to three months without losing their charm.
Reheating
To revive the cookies after freezing, let them thaw at room temperature. For that just-baked warmth, pop them in a preheated oven at 300°F (150°C) for about 5 minutes—just enough to bring back their soft, buttery goodness.
FAQs
Can I use different types of nuts in this recipe?
Absolutely! While pecans and walnuts are classic, feel free to experiment with almonds, hazelnuts, or even pistachios depending on your taste and what you have on hand. Just be sure to chop them so they blend well into the cookie dough.
Is it necessary to use candied fruit?
Candied fruit is what gives this recipe its signature burst of fruity sweetness and color, so we recommend it. That said, dried fruit like raisins or chopped dried apricots can work in a pinch, though the flavor and texture will be slightly different.
Can I make these cookies gluten-free?
Yes, substituting all-purpose flour with a gluten-free flour blend designed for baking should do the trick. Just make sure your blend includes a binding agent like xanthan gum to maintain texture.
How long do these cookies keep their freshness?
Stored properly in an airtight container at room temperature, these delightful cookies remain fresh and chewy for about one week. Beyond that, freezing is your best bet.
Can I double the recipe for a bigger batch?
Definitely! This recipe scales up well if you want to bake more at once. Just be mindful of your oven space and baking sheets to ensure even cooking—bake in batches if needed.
Final Thoughts
There’s something incredibly joyful about turning traditional fruitcake into the Best Ever Fruitcake Cookies Recipe—it brings familiar festive flavors into a form that’s easy to share and enjoy. I strongly encourage you to give this recipe a try; whether it becomes a holiday staple or a year-round favorite, these cookies promise smiles and sweet memories with every bite.
Print
Best Ever Fruitcake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Best Ever Fruitcake Cookies combine the rich flavors of traditional fruitcake with the delightful texture of a cookie. Loaded with mixed candied fruits and nuts, these soft and chewy cookies are perfect for holiday celebrations or any time you crave a sweet, festive treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 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 the cookies from sticking and to 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 until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract to enhance the flavor of the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt evenly distributing the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the creamed butter and sugar mixture. Mix until all the flour is absorbed and the dough is smooth without overmixing.
- Fold in Add-ins: Gently fold in the mixed candied fruit and chopped pecans or walnuts to evenly distribute them throughout the dough, adding texture and flavor.
- Shape Cookies: Drop tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn a light golden brown, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set, then transfer them to wire racks to cool completely, ensuring they maintain their shape and crispness on the edges.
Notes
- For a richer flavor, use toasted nuts instead of raw.
- Chilling the dough for 30 minutes before baking helps prevent spreading.
- Store cookies in an airtight container to keep them fresh for up to one week.
- You can substitute mixed nuts or dried fruits based on your preference.
