If you are searching for a delightful treat that combines tender, buttery cookie goodness with festive bursts of sweet candied fruit and crunchy nuts, look no further than the Best Ever Fruitcake Cookies Recipe. This wonderful twist on traditional fruitcake brings all those rich holiday flavors into perfectly bite-sized cookies that are as charming as they are delicious. Whether you’re baking for the holidays or craving a nostalgic, fruity cookie anytime, these treats will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to achieve the perfect balance of texture and flavor. Each one plays its part in making these cookies tender yet sturdy enough to hold all the fruity goodness.
- Unsalted butter: Provides richness and a tender crumb, softened for easy creaming.
- Granulated sugar: Adds sweetness and helps to create a light, fluffy cookie base.
- Large eggs: Tenderize and bind ingredients, giving the dough structure.
- Vanilla extract: Enhances the overall flavor with warm, sweet notes.
- All-purpose flour: The foundation that holds everything together, contributing to the cookie’s texture.
- Baking soda: A gentle leavening agent that ensures just enough rise without too much spread.
- Salt: Balances sweetness and deepens the overall flavor.
- Mixed candied fruit: Bursts of colorful sweetness that make these cookies festive and fun.
- Chopped pecans or walnuts: Add satisfying crunch and a toasty nutty undertone.
How to Make Best Ever Fruitcake Cookies Recipe
Step 1: Preheat and Prepare
Begin by setting your oven to 350°F (175°C), and prepare your baking sheets with parchment paper. This simple step ensures your cookies bake evenly and can be removed easily without sticking.
Step 2: Cream Butter and Sugar
Using a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This process incorporates air that helps give your cookies a lovely tender texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next, then stir in the vanilla extract. This adds moisture, flavor, and helps bind your dough beautifully.
Step 4: Mix Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking soda, and salt. Whisking these together distributes the leavening agent evenly, which is crucial for consistent baking.
Step 5: Combine Wet and Dry
Gradually add the dry ingredient mixture to your creamed butter and sugar, mixing until just combined. Overmixing can lead to tough cookies, so a gentle hand here preserves tenderness.
Step 6: Fold in Fruit and Nuts
Gently fold in the mixed candied fruit and chopped nuts until evenly distributed throughout the dough. This step is where the signature bursts of flavor and texture come alive.
Step 7: Scoop and Bake
Drop tablespoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes or until the edges turn a light golden brown.
Step 8: Cool Completely
Let the cookies rest on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This cooling period helps them set perfectly without breaking apart.
How to Serve Best Ever Fruitcake Cookies Recipe
Garnishes
To elevate your Best Ever Fruitcake Cookies Recipe, try dusting them lightly with powdered sugar for a festive look, or drizzle a bit of melted white chocolate on top. Both options add visual appeal and a touch of sweetness that complements the fruit and nut flavors.
Side Dishes
These cookies pair perfectly with a warm cup of tea or coffee, making them a charming snack or dessert. For holiday gatherings, serve alongside spiced cider or mulled wine to continue the cozy, festive vibe.
Creative Ways to Present
Arrange your cookies in a decorative tin layered with parchment paper for gift-giving, or serve them on a rustic wooden tray with fresh cranberries and sprigs of rosemary to bring a seasonal touch. You could also sandwich two cookies together with cream cheese frosting for an irresistible treat.
Make Ahead and Storage
Storing Leftovers
Store your fruitcake cookies in an airtight container at room temperature for up to one week. Keeping the cookies sealed tight preserves their moisture and ensures each bite remains soft and flavorful.
Freezing
If you want to keep these cookies longer, freeze them in a zip-top bag or airtight container. Lay parchment paper between layers to prevent them from sticking. They freeze beautifully for up to three months without losing any of their charm.
Reheating
When you’re ready to enjoy frozen cookies, let them thaw at room temperature. If you prefer them warm, pop them in a 300°F oven for just a few minutes to bring back that freshly baked aroma and soft texture.
FAQs
Can I substitute the nuts in this recipe?
Absolutely! You can swap pecans or walnuts for almonds, macadamia nuts, or even leave them out if you have nut allergies. Just be sure to keep the quantity the same to maintain the texture balance.
Is it possible to use fresh fruit instead of candied fruit?
This recipe works best with candied fruit because it holds up well during baking and adds that traditional fruitcake sweetness. Fresh fruit has too much moisture and may alter the texture drastically.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Chilling helps the flavors meld and can make the dough easier to handle when scooping.
How do I prevent the cookies from spreading too much?
Be sure not to over-cream the butter and sugar, and chill the dough slightly before baking if you notice excessive spreading. Also, maintain proper spacing on the baking sheet.
Are these cookies suitable for gift-giving?
Definitely! The Best Ever Fruitcake Cookies Recipe makes an excellent homemade gift, especially when packaged in pretty tins or wrapped with festive ribbons.
Final Thoughts
Giving these Best Ever Fruitcake Cookies Recipe a try is like inviting a little holiday magic into your kitchen all year round. With their perfect balance of fruity sweetness, nutty crunch, and buttery goodness, these cookies are sure to earn a permanent spot in your recipe collection. So go ahead and bake a batch — your family, friends, and taste buds will thank you!
Print
Best Ever Fruitcake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Best Ever Fruitcake Cookies combine the rich flavors of traditional fruitcake in a soft, chewy cookie form. Loaded with mixed candied fruits and nuts, they offer a delightful holiday treat that’s easy to make and perfect for sharing.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups mixed candied fruit
- 1 cup chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then mix in the vanilla extract for enhanced flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the creamed butter mixture, mixing until just combined to avoid overworking the dough.
- Fold in Fruits and Nuts: Gently fold in the mixed candied fruits and chopped pecans or walnuts until they are evenly distributed throughout the dough.
- Form Cookies: Drop tablespoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden brown, signaling they are done.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, ensuring they set properly and do not break.
Notes
- You can substitute pecans with walnuts or any preferred nut.
- For extra flavor, soak the candied fruit in rum or orange juice overnight.
- Make sure not to overbake to keep cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
