Soft, warmly spiced cookies filled with candied fruit, raisins, dates, and crunchy nuts—a colorful treat for holiday cookie trays!
Prep Time: 20 minutes | Bake Time: 10–12 minutes per batch | Yield: About 4 dozen tablespoon-sized cookies
If you love the flavors of a traditional holiday fruitcake but prefer the texture of a soft, chewy cookie, these Old-Fashioned Fruitcake Cookies are the perfect treat. They are warmly spiced with cinnamon, cloves, and nutmeg, and packed with colorful candied cherries, pineapple, golden raisins, dates, and crunchy pecans. They are a beautiful, festive addition to any holiday cookie tray and make a wonderful homemade gift.
These cookies are incredibly moist and flavorful, with a soft, cake-like crumb. The combination of the sweet, chewy dried fruits and the crunchy nuts creates a wonderful texture that is both nostalgic and completely irresistible.
Why This Recipe Works
The magic of these cookies lies in the balance of flavors and textures. The batter is a classic, buttery cookie dough, spiced with a warm blend of cinnamon, cloves, and nutmeg. The real star of the show is the mix-ins. The candied fruit and raisins add a sweet, fruity chew, while the dates provide a deep, caramel-like richness. The chopped pecans or walnuts add a necessary crunch that balances the softness of the dough and the fruit. Baking them just until the edges are golden ensures the centers stay soft and moist.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped pecans or walnuts
- 1 cup chopped candied cherries
- 1 cup chopped candied pineapple
- 1/2 cup golden raisins
- 1/2 cup chopped dates
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat butter and sugar until fluffy. Beat in eggs one at a time.
- In another bowl, whisk together flour, baking soda, spices, and salt.
- Gradually mix the dry ingredients into the butter mixture just until combined.
- Fold in the nuts, candied fruit, raisins, and dates.
- Drop rounded tablespoons of dough onto the sheets, leaving 2 inches between cookies.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are set but soft.
- Cool on the sheets for 5 minutes, then transfer to a wire rack.
Tips for the Best Results
Chop the fruit and nuts evenly. Bite-sized pieces distribute more evenly through the dough and make the cookies easier to shape. If the candied fruit is very sticky, lightly grease your knife or kitchen shears before chopping.
Don’t overmix the dough. Stop mixing as soon as the flour is incorporated. Overworking the dough develops gluten, which can make the cookies tough instead of soft.
Use a cookie scoop for even sizes. A tablespoon-sized cookie scoop makes quick, consistent work of portioning and ensures all the cookies bake at the same rate.
Watch the bake time. Ovens vary, so start checking at the 10-minute mark. You want the edges lightly golden and the centers set but still soft. Overbaking will dry out the fruit and make the cookies crumbly.
Let them cool on the pan. The 5 minutes of cooling time on the baking sheet allows the cookies to firm up gently before you transfer them to a rack.
Storage and Serving
Store the cookies in an airtight container at room temperature for up to a week. They also freeze beautifully—layer them between sheets of parchment paper in a freezer-safe container and freeze for up to 3 months. Serve them on holiday cookie platters, pack them in tins for gifts, or enjoy them with a cup of hot tea or coffee.
Soft, spiced, and packed with festive fruit and nuts, these Old-Fashioned Fruitcake Cookies are a wonderful recipe that brings a touch of nostalgia to any holiday table.