As the seasons change and the air grows crisp, there’s something comforting about the aromas of baking wafting through the kitchen. Fruitcake cookies bring warmth to every gathering, with their rich textures and vibrant bursts of flavor. These little gems deliver a perfect balance of chewy and slightly crunchy, with hints of cinnamon and the sweetness of candied fruits that evoke seasonal nostalgia. I couldn’t resist sharing this gem of a recipe, one that quickly became a favorite for cozy gatherings and holiday celebrations.
Why You’ll Love This Recipe
These fruitcake cookies are more than just a holiday treat; they embody the spirit of togetherness. Their delightful combination of flavors ensures that each bite is a new adventure. Plus, they’re easy to make, allowing you to whip up a batch whenever you crave something warm and sweet. Whether shared with friends or savored solo with a hot cup of tea, these cookies are sure to lift your spirits.
Ingredients Needed For Fruitcake Cookies
- 2 1/4 cups all-purpose flour: Essential for the cookie structure, make sure to spoon it into your measuring cup for accuracy.
- 1 teaspoon baking soda: This helps the cookies rise, creating a light, fluffy texture.
- 3/4 teaspoon salt: A pinch of salt enhances sweetness and balances the flavors.
- 1 cup unsalted butter, softened: Bringing this to room temperature is crucial for creaming with the sugars.
- 1 cup granulated sugar: Adds sweetness and helps create that lovely crisp edge.
- 1/2 cup packed light brown sugar: This gives a deeper flavor and a hint of moisture.
- 2 large eggs: They bind the ingredients together while adding richness.
- 1 teaspoon vanilla extract: Pure vanilla extract enhances the overall flavor; it’s worth using the real deal!
- 1/2 cup chopped dates, pitted: Adds natural sweetness and a soft chew.
- 1 cup chopped red candied cherries: These bring a pop of color and a sweet cherry flavor.
- 1 cup chopped green candied cherries: Their slightly tart profile complements the sweeter ingredients.
- 1 cup chopped candied pineapple: This adds a tropical twist and an extra sweetness.
- 3/4 cup chopped pecans: Offers a rich, nutty flavor and crunch.
- 1/2 cup chopped walnuts: Adds another dimension of nuttiness and a bit of crunch.
How to Make Fruitcake Cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt until well combined.
- In a medium bowl, beat the butter and sugars on medium speed until smooth and fluffy, about 2 minutes.
- Scrape down the bowl and beat in the eggs and vanilla until everything is well mixed.
- Gradually add the flour mixture, mixing on low speed until combined. Scrape down the bowl as needed.
- Mix in the dates, cherries, pineapple, and nuts until everything is fully combined.
- Scoop the dough onto the prepared baking sheets, placing them about 2 inches apart.
- Bake until golden brown and slightly shiny in the center, about 8 to 10 minutes.
- Let cool slightly before transferring to a wire rack to cool completely. Store in an airtight container for up to one week.
How to Serve Fruitcake Cookies
These cookies can be enjoyed on their own or paired with a warm beverage. Consider serving them at holiday parties on a festive platter, or gift them in decorative boxes to share the joy with loved ones. A touch of icing or a sprinkle of powdered sugar on top can add an extra flair!
How to Store Fruitcake Cookies
Keep your cookies fresh by storing them in an airtight container at room temperature for up to one week. If you want to keep them longer, consider freezing them. Just make sure they’re in a freezer-safe container or wrapping to maintain their quality.
Tips to Make Fruitcake Cookies
- Chop your fruits and nuts finely to ensure they’re evenly distributed throughout the dough for balanced flavor in every bite.
- Do not overmix the dough once you add the flour mixture. This helps to keep the cookies tender and not tough.
- Experiment with different nuts or dried fruits depending on your preference. Almonds or dried cranberries can be great substitutes!
Variations and Substitutions
- Gluten-Free Flour: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
- Dried Fruits: Feel free to replace the candied fruits with dried fruits like apricots or raisins for a more natural sweetness and chewiness.
- Spices: Add a touch of cinnamon or nutmeg for a warming spiced flavor profile.
Frequently Asked Questions
Can I use fresh fruits instead of candied fruits in fruitcake cookies?
While fresh fruits can impart great flavor, they may add too much moisture to the cookies. Stick to candied fruits for the right texture and sweetness.
How do I know when the cookies are done baking?
Look for a golden-brown edge and a slightly shiny center. They will continue to cook slightly as they cool, so take them out when they just start to brown.
Can I freeze the cookie dough?
Yes! You can freeze the cookie dough before baking. Just scoop the dough onto a sheet, freeze until solid, and then transfer to a freezer-safe container. When ready to bake, thaw and bake as directed, adding a minute or two to the baking time.
What can I pair with fruitcake cookies?
These cookies are lovely with a warm cup of tea or coffee. They also pair well with a scoop of vanilla ice cream for a cozy dessert.
How long do fruitcake cookies last?
Stored in an airtight container, they can last up to a week at room temperature. For longer storage, consider freezing them for up to three months.
Fruitcake Cookies
Ingredients
For the Cookie Base
- 2 1/4 cups all-purpose flour Spoon into measuring cup for accuracy.
- 1 teaspoon baking soda Helps cookies rise.
- 3/4 teaspoon salt Enhances sweetness.
- 1 cup unsalted butter, softened Bring to room temperature for creaming.
- 1 cup granulated sugar Adds sweetness and helps create crisp edges.
- 1/2 cup packed light brown sugar Provides deeper flavor.
- 2 large eggs Bind ingredients and add richness.
- 1 teaspoon vanilla extract Using pure extract is recommended.
For the Add-ins
- 1/2 cup chopped dates, pitted Adds natural sweetness.
- 1 cup chopped red candied cherries Adds color and sweetness.
- 1 cup chopped green candied cherries Provides slightly tart flavor.
- 1 cup chopped candied pineapple Adds tropical twist.
- 3/4 cup chopped pecans Offers rich, nutty flavor.
- 1/2 cup chopped walnuts Adds crunch.
Instructions
Preparation
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt until well combined.
- In a medium bowl, beat the butter and sugars on medium speed until smooth and fluffy, about 2 minutes.
- Scrape down the bowl and beat in the eggs and vanilla until everything is well mixed.
- Gradually add the flour mixture, mixing on low speed until combined. Scrape down the bowl as needed.
- Mix in the dates, cherries, pineapple, and nuts until fully combined.
Baking
- Scoop the dough onto the prepared baking sheets, placing them about 2 inches apart.
- Bake until golden brown and slightly shiny in the center, about 8 to 10 minutes.
- Let cool slightly before transferring to a wire rack to cool completely.
