Fruitcake Cookies Recipe

Introduction

These Fruitcake Cookies bring all the festive flavors of traditional fruitcake into a soft, chewy cookie form. Perfect for holiday gatherings or a sweet treat any time of year, they combine warm spices with colorful fruit pieces for a delightful bite.

Ingredients

• 1 ⅓ cups all-purpose flour
• ½ cup unsalted butter (1 stick), room temperature
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 ½ cups chopped fruitcake mix (Note 1)

Instructions

1. Step 1: In a small mixing bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg. Set this mixture aside.
2. Step 2: Preheat the oven to 350°F (175°C). Spray a cookie sheet with non-stick baking spray and set it aside.
3. Step 3: In a large mixing bowl, use a hand mixer to cream together the brown sugar, granulated sugar, and butter until well combined, about 1 to 2 minutes.
4. Step 4: Add the flour mixture, egg, and vanilla extract to the sugar and butter mixture. Mix until the dough is blended well, about 1 minute.
5. Step 5: Gently fold the chopped fruitcake mix into the dough until evenly distributed.
6. Step 6: Use a 1-inch cookie scooper to form dough balls. Place them about 2 inches apart on the prepared cookie sheet.
7. Step 7: Bake the cookies for 10 to 12 minutes, or until they are golden brown on the edges.
8. Step 8: Allow the cookies to cool slightly on the sheet before transferring them to a cooling rack. Serve once cooled.

Tips & Variations

• For a softer cookie, slightly underbake by a minute or two and let them finish setting on the baking sheet.
• Try substituting the fruitcake mix with a medley of chopped dried fruits and nuts if you prefer a homemade touch.
• Add a pinch of cloves or allspice to enhance the warm spice flavor even more.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze baked cookies for up to three months. Reheat frozen cookies gently in the oven at 300°F for 5-7 minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought fruitcake mix or should I make my own?

Both options work well. Store-bought fruitcake mix is convenient and flavorful, but making your own allows you to customize the fruit and nut blend to your taste.

What can I substitute for unsalted butter in this recipe?

You can use salted butter by reducing or omitting added salt in the recipe. Alternatively, margarine or a mix of butter and oil can work, but texture and flavor may vary slightly.

Fruitcake Cookies Recipe

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★★★★★

4.8 from 70 reviews

• Author: Rafael
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

These Fruitcake Cookies combine the festive flavors of traditional fruitcake into soft, chewy cookies perfect for holiday celebrations or any time you want a sweet, spiced treat. Filled with chopped fruitcake mix and flavored with cinnamon and nutmeg, these cookies are easy to make and bring a taste of the season to your cookie jar.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ⅓ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg

Wet Ingredients

• ½ cup unsalted butter (1 stick), room temperature
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract

Add-ins

• 1 ½ cups chopped fruitcake mix

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Instructions

1. Prepare Dry Ingredients: In a small mixing bowl, stir together the all-purpose flour, salt, baking soda, ground cinnamon, and ground nutmeg. Set this dry mixture aside for later use.
2. Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Spray a cookie sheet with non-stick baking spray and set aside to prevent sticking.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer to combine the unsalted butter, light brown sugar, and granulated sugar. Mix until well blended and creamy, which should take about 1-2 minutes.
4. Add Remaining Ingredients: Add the dry flour mixture from step 1, the egg, and vanilla extract to the creamed butter and sugar mixture. Mix on medium speed until everything is fully incorporated, about 1 minute.
5. Fold in Fruitcake Mix: Gently fold the chopped fruitcake mix into the cookie dough until evenly distributed.
6. Scoop Dough: Use a 1-inch cookie scooper to form dough balls about 1 inch in diameter. Place them on the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown and cookies are set.
8. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, these delicious fruitcake cookies are ready to serve and enjoy with your favorite holiday beverage or as a sweet snack anytime.

Notes

• Note 1: The fruitcake mix typically contains chopped candied fruits and nuts. You can find pre-made fruitcake mix at most grocery stores or specialty baking shops.
• Ensure your butter is at room temperature for easy creaming.
• For softer cookies, do not overbake; remove as soon as edges turn golden.
• Store cookies in an airtight container at room temperature for up to one week.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: fruitcake cookies, holiday cookies, Christmas cookies, spiced cookies, fruitcake mix, cinnamon cookies, nutmeg cookies