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–+ servings

Old Fashioned Fruitcake Cookies

Delicious old fashioned fruitcake cookies with nuts and dried fruits.
A nostalgic take on classic fruitcake condensed into a quick and shareable cookie form, featuring warm spices, chewy fruits, and crunchy nuts.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Serving Size 24 cookies

Ingredients

Cookie Ingredients

  • 1/2 cup unsalted butter, softened (room temperature) Salted can be used; reduce added salt elsewhere if you do.
  • 1/2 cup packed brown sugar
  • 1 large egg Use room temperature for better emulsion.
  • 2 tbsp milk (dairy or unsweetened non-dairy) Almond or oat milk works fine for a dairy-free version.
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup chopped candied fruits (cherries, pineapple, or mixed peel) If unavailable, soak raisins for 10 minutes in hot water or rum for chewiness.
  • 1/2 cup raisins or currants
  • 1/2 cup chopped pecans or walnuts Omit for nut-free cookies or swap for sunflower seeds for crunch.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a large bowl, cream together the butter and brown sugar until light and fluffy using a hand or stand mixer for 2–3 minutes.
  • Beat in the egg, milk, and vanilla extract until smooth and combined.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
  • Gradually add the dry mixture to the wet ingredients, stirring just until combined. Don’t overmix.
  • Fold in the chopped candied fruits, raisins or currants, and nuts until evenly distributed.
  • Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.

Baking

  • Bake for 10–12 minutes, or until the cookie edges are lightly golden and the centers are set.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Cookies store well in an airtight container at room temperature for up to 5 days. Refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat in a 300°F oven for 5 minutes or microwave for a few seconds if needed.