Introduction
Get ready to bake a batch of pure holiday joy! These Chewy Old-Fashioned Fruit Cake Cookies are a delightful twist on a classic, capturing all the festive flavors without the fuss of a traditional fruit cake. They’re soft, chewy, and loaded with vibrant candied fruits and crunchy pecans. Simple to make and incredibly delicious, these fruit cake cookies will quickly become a cherished part of your holiday baking tradition.
Why You’ll Love These Fruit Cake Cookies
- Perfect for Holiday Baking: These cookies bring a festive spirit to any occasion, making them ideal for gatherings or a cozy night in.
- Easy, Straightforward Recipe: You don’t need to be an expert baker to create these delicious fruit cake cookies. The steps are clear and simple.
- Delicious, Nostalgic Flavors: Every bite offers a comforting taste of candied fruits and warm spices, reminiscent of grandma’s kitchen.
- Great for Gifting: Wrap them up as thoughtful homemade presents. Friends and family will adore these unique cookie treats.
- No Actual Fruit Cake Required: Enjoy the beloved flavors without the dense texture of a traditional fruit cake. These cookies are wonderfully chewy and light!
Chewy Old‑Fashioned Fruit Cake Cookies
Ingredients
Equipment
Method
- Preheat the oven to 300°F (150°C). Line a cookie sheet with a silicone mat or parchment paper.
- In a mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy.
- Add the egg, vanilla extract, almond extract, and lemon extract. Mix until combined.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the diced candied pineapple, red cherries, green cherries, and pecans.
- Drop the cookie dough by heaping tablespoons onto the prepared baking sheet, spacing 3–4 inches apart.
- Bake for 20–25 minutes, until the edges are just golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ingredients
Crafting these festive cookies begins with a few pantry staples and colorful candied fruits. Each ingredient plays a crucial role in creating the perfect texture and flavor for your chewy fruit cake cookies. Gather everything before you start for a smooth baking process.
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon lemon extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup diced candied pineapple
- 1 cup diced candied red cherries
- 1 cup diced candied green cherries
- 1 cup coarsely chopped pecans
Notes & Substitutions
Ensure your butter is truly at room temperature; it creams much better, creating a smoother dough. For alternative flours, a 1:1 gluten-free baking blend can often work, though results may vary. Feel free to use a mix of your favorite candied fruits, such as citron, orange peel, or dates, adjusting quantities as desired. If pecans aren’t your preference, walnuts or almonds are excellent nut alternatives. You can also experiment with extracts; try orange or rum extract for a different flavor profile.
Equipment
Having the right tools makes baking these holiday treats a breeze. You likely have most of these items already in your kitchen.
- Large mixing bowls
- Electric mixer (stand or handheld)
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone mats
- Wire cooling rack
Instructions
Baking these delightful fruit cake cookies is a straightforward process that even beginner bakers will master. Follow these steps for perfectly chewy results every time.
First, preheat your oven to 300°F (150°C). Line a cookie sheet with a silicone mat or parchment paper, then set it aside. This prepares your baking surface for easy release.
Next, in a large mixing bowl, use an electric mixer to cream the softened butter and sugar together. Beat them until the mixture becomes light and fluffy, usually for 2-3 minutes. This step incorporates air, making your cookies tender.
Add the large egg, vanilla extract, almond extract, and lemon extract to the creamed mixture. Mix until everything is well combined and smooth. Be sure to scrape down the sides of the bowl with your rubber spatula to ensure even mixing.
In a separate medium-sized bowl, whisk together the all-purpose flour, salt, and baking soda. This ensures the leavening agents and salt are evenly distributed throughout the dry ingredients.
Gradually add the flour mixture to the wet butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough. Overmixing can develop the gluten too much, leading to tough cookies.
Finally, gently fold in the diced candied pineapple, diced candied red cherries, diced candied green cherries, and coarsely chopped pecans with your rubber spatula. Distribute the fruits and nuts evenly throughout the dough.
Drop the dough by heaping tablespoons onto your prepared cookie sheet, spacing them about 3 to 4 inches apart. This allows the cookies to spread without touching each other during baking.
Bake the fruit cake cookies for 20 to 25 minutes, or until their edges are just golden brown. The centers might still look slightly soft, which is perfect for a chewy cookie.
Allow the cookies to cool for about 5 minutes on the baking sheet before carefully transferring them to a wire rack. Let them cool completely on the rack to achieve their final texture.
Pro Tips & Troubleshooting
To ensure perfect fruit cake cookies, avoid over-mixing your dough once the flour is added; over-mixing can lead to a tougher texture. Always measure your flour correctly, using the spoon-and-level method, rather than scooping directly from the bag. Ensure all ingredients, especially butter and egg, are at room temperature for a smooth, emulsified dough. Avoid over-baking the cookies; they should be just golden at the edges to stay chewy. For even baking, rotate your cookie sheet halfway through the bake time. If your dough seems crumbly, try adding a tiny bit more butter, a teaspoon at a time, until it comes together.
Serving, Storage, and Variations
These delightful fruit cake cookies are wonderful served warm straight from the oven or at room temperature. They pair beautifully with a hot cup of coffee, a soothing mug of tea, or a glass of cold milk. To store, place cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer freshness, refrigerate them for up to a week. You can also freeze baked cookies by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature.
To vary your cookies, try adding different dried fruits like dried cranberries, raisins, or chopped figs. Enhance the flavor with warming spices such as 1/2 teaspoon of ground cinnamon or a pinch of nutmeg. For an extra touch, drizzle a simple glaze made from powdered sugar and a splash of milk or lemon juice over the cooled cookies. For a decadent twist, fold in a handful of white chocolate chips or dark chocolate chunks with the fruit and nuts.
Nutrition Information
Please note that the following nutrition information is an estimate based on the ingredients and serving size provided. Actual values may vary depending on specific brands, preparation methods, and any substitutions made. These fruit cake cookies are a treat, best enjoyed in moderation.
| Nutrient | Amount (per cookie, estimated) |
|---|---|
| Calories | 100-120 kcal |
| Total Fat | 5-7 g |
| Saturated Fat | 2-3 g |
| Cholesterol | 10-15 mg |
| Sodium | 40-50 mg |
| Total Carbohydrates | 15-20 g |
| Sugars | 10-15 g |
| Protein | 1-2 g |
To modify the nutritional content, you can reduce the amount of sugar slightly, or use unsweetened dried fruits instead of candied ones. Adding more nuts can boost healthy fats and fiber.
FAQ
Can I use fresh fruit in these cookies?
It’s best to stick with candied or dried fruits for these fruit cake cookies. Fresh fruit contains too much moisture, which can alter the cookie’s texture and baking time significantly.
How far in advance can I make these cookies?
You can bake these cookies up to a week in advance and store them properly. They also freeze wonderfully for several months, making them perfect for holiday prep.
Are these like traditional fruitcake?
While they share similar ingredients, these cookies are much lighter and chewier than a dense traditional fruitcake. They capture the flavors without the heavy texture.
Can I omit the nuts?
Absolutely! If you have a nut allergy or simply prefer not to use them, you can omit the pecans entirely. You can also substitute with extra candied fruit if you like.
Why are my cookies hard?
Hard cookies often result from over-baking or over-mixing the dough. Ensure you bake them until just golden at the edges and mix the flour only until combined.
Can I freeze the dough?
Yes, you can freeze the dough! Scoop it onto a parchment-lined sheet, freeze until solid, then transfer the dough balls to a freezer-safe bag for up to a month. Bake from frozen, adding a few extra minutes to the bake time.
Conclusion
These Chewy Old-Fashioned Fruit Cake Cookies are truly a holiday marvel, bringing a burst of festive flavor and vibrant color to any celebration. Simple to prepare and bursting with delicious candied fruits and crunchy nuts, they offer a delightful twist on a classic. We encourage you to whip up a batch and experience the warmth and nostalgia they bring. These easy-to-make cookies are perfect for sharing, gifting, or simply enjoying with a warm drink by the fire. Happy baking!
Fruitcake has a rich history that can be traced back to ancient Roman times, as noted by culinary historians, where early versions were made with barley, pomegranate seeds, nuts, and raisins, evolving over centuries into the festive dessert we know today. Learn more about the fascinating history of fruitcake.
