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–+ servings
Old Fashioned Fruitcake Cookies

Old Fashioned Fruitcake Cookies

Delight in these Old Fashioned Fruitcake Cookies, offering festive flavors of cinnamon, nutmeg, and candied fruit.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: SWEET TREATS
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup unsalted butter at room temperature
  • ¾ cup brown sugar packed
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
For the Mix-ins
  • 1 cup mixed candied fruit
  • 1 cup raisins or chopped dates
  • 1 cup walnuts or pecans

Equipment

  • Oven
  • baking sheets
  • Parchment Paper
  • mixing bowls
  • whisk
  • electric mixer
  • cookie scoop

Method
 

How to Make Old Fashioned Fruitcake Cookies
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
  2. Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl until well-combined.
  3. Cream the unsalted butter with both sugars in a large bowl until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs and vanilla extract one at a time, mixing thoroughly after each addition.
  5. Gradually mix in the dry ingredients until just combined; do not over-mix.
  6. Fold in the mixed candied fruit, raisins (or dates), and walnuts (or pecans) gently.
  7. Scoop the dough onto your prepared baking sheets, spacing them evenly.
  8. Bake for 12–15 minutes until set and lightly golden on the edges; centers should remain soft.
  9. Optional: Dust with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 70mgPotassium: 50mgSugar: 10gVitamin A: 50IUCalcium: 10mgIron: 0.5mg

Notes

Ensure butter is at room temperature for easier creaming. Do not over-mix the dough after adding dry ingredients. Use a cookie scoop for uniform cookies. Check them at the lower end of baking time for softer cookies.

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