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Take the timeless holiday fruitcake and turn it into handy, bite-sized treats with this classic cookie version. They pack all those beloved seasonal tastes in a grab-and-go format. They're great for holiday presents or enjoying with your afternoon cup of tea, striking just the right balance between fruit sweetness and cozy spices.
I've been using these cookies as my holiday secret for ages now. When my grandma couldn't handle making her yearly fruitcake anymore, I came up with these cookies as a sentimental substitute that made her get all emotional.
Ingredients
- Unsalted butter: Brought to room temp so it mixes well and creates the best cookie texture
- Brown sugar: Firmly pressed down for extra moisture and rich flavor
- Large egg: Holds everything together and gives structure
- Milk: Makes the dough softer and more tender
- Vanilla extract: Adds a sweet fragrant touch
- All purpose flour: Forms a reliable foundation for the cookies
- Baking soda: Helps them rise without getting too puffy
- Ground cinnamon: Brings that cozy seasonal feeling
- Ground nutmeg: Adds those unique zesty notes
- Candied fruits: Give bright pops of color and chewy bits
- Raisins or currants: Supply natural sweetness and juiciness
- Chopped nuts: Add a satisfying crunch
Step-by-Step Instructions
- Preheat the Oven:
- Turn your oven to 350°F and put parchment on your baking trays. The paper stops sticking and makes cleanup a breeze. Wait until your oven's fully heated before you start baking so your cookies turn out right.
- Mix Wet Ingredients:
- In a big bowl, beat the room temp butter and brown sugar for at least 3 minutes till it's airy and pale. It should get lighter and fluffier. Add the egg and mix till it's all combined, then pour in milk and vanilla, stirring until everything's smooth and blended.
- Combine Dry Ingredients:
- In another bowl, stir together flour, baking soda, cinnamon, and nutmeg. This spreads the rising agent and spices evenly. Add this to your wet mixture in three stages, stirring gently after each one just until you can't see dry flour anymore. Don't mix too much or you'll end up with tough cookies.
- Fold in Fruits and Nuts:
- Using a spatula, gently mix in the candied fruits, raisins, and nuts. Don't rush this part - you want to keep the ingredients intact while making sure they're spread throughout the dough. Take your time to create cookies with evenly mixed goodies.
- Shape and Bake:
- Drop spoonfuls of dough onto your lined baking sheets. Leave about 2 inches between them so they can spread a bit. Bake for 10 to 12 minutes until the edges look golden but the middles still seem soft. They'll firm up as they cool down.
- Cool and Serve:
- Let the cookies sit on the hot tray for 5 minutes to set up before moving them to a cooling rack. This keeps them from breaking and lets the flavors come together. Once they're totally cool, put them in a sealed container.
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I honestly love the candied cherries most in this recipe. Their vibrant color and sweetness always remind me of holidays at my grandparents' when everyone would gather to help make fruitcake. These cookies bring back those same memories but don't take nearly as long.
Customizing Your Fruitcake Cookies
Go ahead and switch things up based on what you like or have in your pantry. Try using dried cranberries, apricots, or dates instead of some candied fruit. Want to add some kick? Soak your dried fruits in rum or brandy overnight before mixing them in. You can also play around with different spices like ground cloves, allspice, or cardamom.
Storage Tips
Just like traditional fruitcake, these cookies actually taste better with time. Keep them in a sealed container at room temp for up to a week. If you want to store them longer, stack them with parchment paper between layers in a sealed tin. Many people actually like to let these cookies sit for a few days before eating them, since the flavors mix together and deepen.
Gifting Ideas
These cookies make awesome holiday presents. Put them in pretty tins with colorful tissue paper or stack them in clear bags tied with ribbons. Add a note telling the story behind the cookies for a personal touch. Want to make them extra special? Drizzle cooled cookies with a simple mix of powdered sugar and orange juice before wrapping them up.
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These cookies blend old-time holiday memories with quick modern baking. Get all those seasonal flavors without the usual fuss.
Frequently Asked Questions
- → Can I swap fresh fruits for candied ones?
Candied fruits work best because they’re sweet and chewy. Fresh fruits might make the dough too wet and change the texture.
- → What nuts work best in the dough?
Pecans and walnuts are great choices, but you can try almonds, hazelnuts, or a mix for a fun twist.
- → Can I prep these cookies early?
Definitely! Store baked cookies in an airtight container for a week, or freeze the dough for up to 3 months. The flavors get even better over time.
- → How do I make my cookies soft?
Don’t overbake! Take them out when the edges turn golden, even if the middle looks a bit soft. They’ll firm up as they cool.
- → Can I skip the raisins or currants?
Sure, you can leave them out or swap them for dried cranberries, dates, or even more candied fruits for variety.