Jolly Holiday Fruitcake Cookies Recipe: Sweet & Chewy Fun

Sweet aromas of spices and candied fruits dance through the kitchen when baking these delightful fruitcake cookies during holiday gatherings.

These scrumptious treats blend traditional fruitcake flavors with a chewy cookie texture that melts in your mouth.

Each bite packs a rich combination of dried fruits, nuts, and warm spices that captures the essence of classic holiday baking.

The cookies carry a delicate balance between dense, moist crumbs and crisp edges that make them irresistible.

Generations of bakers have perfected this recipe, passing down secrets of creating the perfect holiday cookie.

These festive morsels bring warmth and cheer to any celebration, promising to delight everyone at the table.

Prepare to indulge in a nostalgic cookie experience that connects you with cherished holiday memories.

Present Fruitcake Cookies on Any Dessert Table

• Holiday Cookie Platter: Create a festive display with these fruitcake cookies alongside classic sugar cookies and gingerbread treats for a stunning seasonal dessert presentation.
• Afternoon Tea Companion: Pair these rich, chewy cookies with a hot cup of Earl Grey or spiced chai tea for a delightful mid-afternoon indulgence that warms the soul.
• Gift-Worthy Treat: Package the cookies in clear cellophane bags tied with festive ribbons, making them a perfect homemade gift for friends, neighbors, or holiday gatherings.
• Ice Cream Sandwich Twist: Sandwich a scoop of vanilla or rum raisin ice cream between two cooled fruitcake cookies for an unexpected and decadent dessert experience.

Storing Fruitcake Cookies to Keep Them Soft

• Store cookies in an airtight container between parchment paper layers to maintain softness and prevent sticking. Keep refrigerated for up to 7 days, ensuring maximum flavor retention and texture preservation.
• Leave cookies at room temperature in sealed container for 3-4 days. Shield from direct sunlight and humidity to maintain crisp edges and chewy center. Place small piece of bread inside container to help retain moisture.
• Wrap individual cookies in plastic wrap, then place in freezer-safe ziplock bag. Freeze up to 3 months for long-term enjoyment. Thaw at room temperature for 30 minutes before serving to restore original texture and taste.
• Prepare cookie dough balls ahead of time and refrigerate for 24 hours before baking. This technique enhances flavor development and allows convenient batch preparation. Cover dough tightly with plastic wrap to prevent drying out.

FAQs

• Are these fruitcake cookies healthier than traditional fruitcake?

While not a health food, these cookies have more balanced ingredients compared to dense fruitcake. They contain less sugar and are portioned into smaller servings, making them a lighter alternative.

• Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to help maintain the cookie’s texture.

• What fruits work best in these cookies?

Traditional candied fruits like cherries and citron are classic. However, you can also use dried cranberries, chopped apricots, or a mix of dried fruits for different flavor profiles.

• Why do my cookies spread too much during baking?

This might happen if the butter is too soft or warm. Chill the dough for 30 minutes before baking to help prevent excessive spreading and maintain the cookie’s shape.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Calories: 210 kcal

Servings: 25

Fruitcake Cookie Ingredient List

• Butter: Creamy foundation that adds rich, smooth texture and helps bind ingredients together, choose high-quality unsalted butter for best flavor.
• Brown Sugar: Provides deep caramel notes and moisture, look for fresh, soft sugar without hard clumps.
• Granulated Sugar: Adds sweetness and helps create crisp cookie edges, select fine-grain sugar for smooth mixing.
• Eggs: Provide structure and help bind the dough, use fresh room-temperature eggs for better incorporation.
• Vanilla Extract: Enhances overall flavor complexity, opt for pure vanilla extract for most authentic taste.

• All-Purpose Flour: Creates cookie structure and texture, sift to remove any lumps for smoother dough.
• Baking Soda: Helps cookies rise and spread, ensure it's fresh and not expired for optimal leavening.
• Cinnamon: Adds warm, comforting spice that complements fruit flavors, use freshly ground for more intense aroma.
• Nutmeg: Contributes subtle, earthy warmth to the cookie's flavor profile, grate whole nutmeg for maximum freshness.
• Salt: Balances sweetness and enhances overall flavor, use fine sea salt for even distribution.

• Candied Fruits: Adds vibrant color and sweet-tangy burst, choose high-quality, colorful fruit mix for visual appeal.
• Nuts: Provides crunch and nutty depth, toast beforehand to intensify flavor and aroma.
• Raisins: Introduces natural sweetness and chewy texture, select plump, moist raisins or substitute with dried cranberries.

Equipment for Perfect Chewy Fruitcake Cookies

• stand mixer or hand mixer: essential for creaming butter and sugar smoothly and incorporating ingredients evenly.
• large mixing bowl: needed for combining wet ingredients and mixing dough.
• separate mixing bowl: used for whisking dry ingredients before combining with wet mixture.
• measuring cups and spoons: crucial for accurate ingredient proportions.
• baking sheets: required for baking cookies with even spacing.
• parchment paper: prevents cookies from sticking and ensures easy removal.
• wire cooling rack: helps cookies cool evenly and prevents soggy bottoms.
• wooden spoon or spatula: useful for folding in fruits and nuts.
• cookie scoop or tablespoon: helps create uniform cookie sizes.

How to Prepare Fruitcake Cookies at Home

• Fire Up The Oven

Crank that oven to a toasty 350F and grab two baking sheets lined with parchment paper. Get ready for some serious cookie!

• Whip Creamy Base

Grab your mixer and blend butter with brown and white sugars until they transform into a cloud-like, fluffy wonder. Keep beating until it looks dreamy and light.

• Wake Up The Wet Ingredients

Drop in eggs one at a time, giving each a chance to blend smoothly. Splash in vanilla and mix until everything looks perfectly harmonious.

• Dance With Dry Ingredients

In a separate bowl, whisper together flour, baking soda, cinnamon, nutmeg, and salt. These quiet ingredients are about to become something spectacular.

• Create Cookie Symphony

Gently marry wet and dry ingredients, stirring just until they become friends. Fold in candied fruits, nuts, and raisins, making sure every morsel gets a chance to shine.

• Shape And Bake Deliciousness

Scoop dough into adorable little balls, placing them with love on your prepared sheets. Give each cookie some breathing room. Slide into the oven and bake until golden edges emerge, about 12-14 minutes.

• Cool And Savor

Let cookies rest on baking sheets for a quick five-minute breather before moving them to a cooling rack. Now dive in and enjoy your homemade treasure!

Ways to Customize Your Fruitcake Cookie Dough

• Strategic tips to elevate your fruitcake cookies to perfection.
• Ensure butter, eggs, and other ingredients are at room temperature for smoother mixing and better cookie texture.
• Experiment with different dried fruits like apricots, cherries, or dates to create unique flavor profiles and personalize your cookies.
• Cookie dough can be prepared in advance and refrigerated for up to 3 days or frozen for 2 weeks, perfect for planned baking sessions.
• Swap regular flour with a gluten-free blend and add 1/2 teaspoon xanthan gum to maintain cookie structure and achieve similar chewy consistency.
• Store cookies in an airtight container at room temperature for 5-7 days, separating layers with parchment paper to prevent sticking and maintain freshness.

Festive Chewy Fruitcake Cookies Recipe

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4.6 from 29 reviews

• Total Time: 29 minutes
• Yield: 25 1x

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Description

Perfect fruitcake cookies bring festive cheer with rich Mediterranean flavors. Holiday bakers can savor these traditional spiced treats that blend classic ingredients into delightful compact bites.

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Ingredients

Scale 1x2x3x

• 2 ¼ cups (280 g) all-purpose flour
• 1 cup (230 g) unsalted butter, softened
• 1 cup (200 g) brown sugar, packed
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 ½ cups (240 g) mixed candied fruits (cherries, pineapple, etc.), chopped
• 1 cup (120 g) chopped nuts (pecans, walnuts, or a mix)
• ½ cup (80 g) raisins or dried cranberries
• 2 tsps vanilla extract
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt

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Instructions

1. Oven Preparation: Preheat oven to 350F (175C) and line baking sheets with parchment paper, creating an ideal surface for cookie placement.
2. Butter Fusion: Cream butter with brown and granulated sugars until light and fluffy, developing a rich, smooth base that provides structural integrity to the cookies.
3. Egg and Flavor Integration: Whisk eggs into the butter mixture one at a time, blending thoroughly, then infuse with vanilla extract to elevate the aromatic profile.
4. Dry Ingredient Symphony: Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl, whisking to distribute spices evenly and create a harmonious dry blend.
5. Final Mixture: Gently fold dry ingredients into wet mixture, incorporating candied fruits, chopped nuts, and raisins until just combined, preserving the delicate cookie texture.
6. Cookie Formation and Baking: Scoop rounded portions onto prepared sheets, spacing to allow spreading, then bake for 12-14 minutes until edges turn golden brown while centers remain soft and chewy.
7. Cooling Protocol: Allow cookies to rest on baking sheets for five minutes to stabilize, then transfer to a wire rack for complete cooling, ensuring perfect texture and easy handling.

Notes

• Prevent Overworking Dough: Mix ingredients just until combined to keep cookies tender and avoid tough, dense texture.
• Optimize Fruit Distribution: Lightly coat candied fruits and nuts in flour before folding to prevent sinking and ensure even spread throughout the cookie.
• Control Moisture Balance: Pat dried fruits like raisins with paper towel to remove excess moisture, preventing soggy cookie centers.
• Temperature Precision: Allow butter and eggs to reach room temperature for smoother blending and consistent cookie texture.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 210
• Sugar: 12 g
• Sodium: 80 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 40 mg