These Old-Fashioned Fruitcake Cookies are the perfect treat for the holiday season! Packed with colorful candied cherries, sweet pineapple, and rich pecans, these cookies combine all the best flavors of a fruitcake in a portable, bite-sized treat. They’re an excellent addition to any holiday cookie tray, and the best part is that they’re easy to make and sure to delight everyone who tries them.
Why You’ll Love These Fruitcake Cookies
This recipe is a twist on the classic fruitcake, turning it into bite-sized cookies that are soft, chewy, and full of delicious fruit and nut goodness. With just a few basic ingredients and a quick baking time, you’ll have a festive treat in no time. The vibrant mix of candied fruits and nuts makes them not only a treat for your taste buds but also a feast for the eyes!
You can make these cookies well in advance, and they store beautifully, making them ideal for holiday gift-giving. They’ll be the star of any cookie exchange, so gather your ingredients and get baking!
Ingredients for Old-Fashioned Fruitcake Cookies
- Candied cherries (1 cup), coarsely chopped
- Candied pineapple (1 cup), coarsely chopped
- Raisins or chopped dates (3/4 cup)
- Chopped pecans (3/4 cup)
- Unsalted butter (1/2 cup), softened
- Granulated sugar (1 cup)
- 1 large egg
- Buttermilk (1/4 cup)
- Vanilla extract (1/2 tsp)
- Almond extract (1/2 tsp)
- All-purpose flour (1 & 3/4 cups), divided
- Baking soda (1/2 tsp)
- Salt (1/2 tsp)
How to Make Old-Fashioned Fruitcake Cookies
Prepare the Fruit and Nuts: Start by combining the chopped candied cherries, pineapple, raisins or dates, and chopped pecans in a bowl. Sprinkle with 1/4 cup of the flour and toss everything together to coat. This step helps keep the fruit and nuts from sinking to the bottom of the cookies as they bake. Set the mixture aside.
Make the Cookie Dough: In a large bowl, cream together the softened butter and sugar using an electric mixer. Beat the mixture for about 2 to 3 minutes until it becomes light and fluffy. Add in the egg, buttermilk, vanilla extract, and almond extract. Beat again on medium speed until the mixture is smooth and well combined.
Combine Wet and Dry Ingredients: Gently stir in the fruit and nut mixture, followed by the remaining flour, baking soda, and salt. Mix until everything is just combined, being careful not to overwork the dough.
Shape the Cookies: Using a spoon, drop about one tablespoon of dough onto a baking sheet, spacing the dough 2 inches apart. This will allow enough room for the cookies to spread as they bake.
Bake the Cookies: Preheat your oven to 350℉ (175℃). Bake the cookies for 10 to 12 minutes, or until the edges are set and the centers look firm. The cookies should have a golden brown color around the edges.
Cool and Serve: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. This helps them hold their shape while they cool down.
Tips and Notes for Perfect Fruitcake Cookies
- Candied Fruit: You can use a mix of red and green candied cherries for a festive touch. Avoid using fruitcake mixes, as they often contain overpowering lemon peel and citron, which can affect the flavor.
- Under-baking: These cookies don’t work well if under-baked. They’re best when fully baked, as they tend to be too gooey if underdone. Be sure to let them bake until they’re fully set.
- Storage: These cookies keep well, making them great for holiday gifting. Store them in an airtight container at room temperature for up to a week.
Frequently Asked Questions about Old-Fashioned Fruitcake Cookies
1. Can I use dried fruit instead of candied fruit? While the recipe calls for candied cherries and pineapple for their sweetness and moisture, you can substitute dried fruit. However, keep in mind that dried fruit may result in a slightly less moist cookie and won’t offer the same chewy texture. If using dried fruit, try adding a bit of extra buttermilk to compensate for the lack of moisture.
2. Can I freeze these fruitcake cookies? Yes! These cookies freeze wonderfully. After baking and cooling, place them in an airtight container or a freezer bag and store them in the freezer for up to three months. To thaw, simply leave them at room temperature for a couple of hours, or warm them up slightly in the oven.
3. Can I substitute other nuts for pecans? Absolutely! If you prefer another type of nut, walnuts, almonds, or hazelnuts would all work well in this recipe. Just chop them up to a similar size as the pecans for an even texture.
4. What can I use if I don’t have buttermilk? If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/4 cup of milk. Let it sit for 5 minutes before using. This will give you the acidity that buttermilk provides in the recipe.
5. Can I make these cookies ahead of time? Yes, these cookies can be made ahead! In fact, they often taste even better after a day or two. You can bake them in advance and store them in an airtight container, or freeze them for longer storage.
6. How can I prevent my cookies from spreading too much? To prevent excessive spreading, be sure to chill the dough before baking. After shaping the dough into cookie mounds, place the cookie sheets in the refrigerator for about 15-20 minutes before baking.
7. Can I make this recipe gluten-free? Yes, you can try making these cookies gluten-free by using a 1:1 gluten-free all-purpose flour blend. Make sure the flour blend includes xanthan gum or another binding agent to help hold the cookies together. The texture may vary slightly, but they should still taste delicious!
8. What if I don’t have almond extract? If you don’t have almond extract, you can either leave it out or substitute it with an additional 1/2 teaspoon of vanilla extract. This will still give the cookies great flavor, though the almond flavor will be missed.
9. Can I adjust the sweetness of these cookies? Yes, you can reduce the amount of sugar slightly if you prefer a less sweet cookie. However, the balance of sweetness is essential for the best flavor, so don’t cut too much sugar out.
10. Why are my fruitcake cookies too gooey? If your cookies are too gooey, it’s likely they were under-baked. Make sure to bake them until the edges are set and the centers look firm, even if they still appear soft. They will firm up as they cool.
These Old-Fashioned Fruitcake Cookies will fill your kitchen with the cozy smells of the season and add a deliciously sweet touch to your holiday celebrations! Enjoy!
Old-Fashioned Fruitcake Cookies
Ingredients
- 1 cup candied cherries coarsely chopped
- 1 cup candied pineapple coarsely chopped
- 3/4 cup raisins or chopped dates
- 3/4 cup chopped pecans
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1/4 cup buttermilk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 & 3/4 cups all-purpose flour divided
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Combine the chopped candied cherries, pineapple, raisins or dates, and pecans in a bowl. Sprinkle with 1/4 cup of the flour and mix to coat the fruit and nuts. Set aside.
- Cream together the butter and sugar using an electric mixer for about 2-3 minutes until fluffy. Add the egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until smooth and creamy.
- Gently stir in the fruit mixture, the remaining flour, baking soda, and salt by hand until well combined.
- Drop about one tablespoon of dough 2 inches apart onto cookie sheets. Bake at 350℉ for 10-12 minutes, until the edges and centers look fully set.
- Let the cookies cool on the baking sheet for 2 minutes before transferring them to cooling racks to cool completely.
Notes
- For the candied cherries, you can use red, green, or a mix of both. We recommend using a combination of both colors.
- Avoid using fruitcake mix as a substitute for candied cherries and pineapple, as it contains lemon peel and citron, which can overpower the flavor of the cookies.
- If you prefer under-baked cookies, keep in mind that these cookies don’t work well with under-baking, as they will become too gooey.
