If you’re a believer that the holidays deserve both tradition and a sprinkle of nostalgia, Old Fashioned Fruitcake Cookies are about to become your new favorite treat. These cookies channel everything you love about classic fruitcake—warm spices, jewel-toned candied fruits, and the heartwarming richness of brandy or orange juice—yet pack it all into a tender, hand-held morsel. Each bite bursts with flavor, crunchy pecans, and a soft chewiness that’ll have you reaching for a second (or third!). They’re a crowd-pleaser at any gathering, perfect for gift boxes or midnight snacking, and—trust me—everyone will ask for the recipe.
Ingredients You’ll Need
The beauty of Old Fashioned Fruitcake Cookies is in the medley of simple, everyday ingredients that come together in magical harmony. Every component brings a unique color, aroma, or texture to the finished cookies, making each one special and festive.
- Unsalted butter: Start with softened butter for the richest, creamiest base and a tender crumb.
- Brown sugar: Packed brown sugar adds moisture and delightful caramel notes to every bite.
- Large eggs: These bind your dough and help create that soft, cake-like texture.
- Molasses: This old-fashioned ingredient deepens the flavor, infusing warm, earthy sweetness reminiscent of the best holiday bakes.
- All-purpose flour: The backbone of the cookie structure—measured just right for a perfect balance between cakey and chewy.
- Baking soda & baking powder: A dynamic duo for just the right lift and spread, ensuring your cookies don’t flatten out too much.
- Cinnamon, nutmeg, and cloves: The spice trio that wraps every cookie in cozy, aromatic flavor.
- Salt: A pinch makes all the other flavors pop and keeps things from getting too sweet.
- Pecans: Chopped pecans deliver essential crunch and that unmistakable nutty finish.
- Candied cherries: Halved for pretty pops of color and bursts of sweetness in every cookie.
- Candied pineapple: Chopped for a tropical sparkle that complements the cherries and adds chewy texture.
- Raisins or currants: These little gems bring chewiness and natural sweetness.
- Brandy or orange juice: Choose your favorite for soaking the fruit and adding a layer of flavor—brandy is for grown-ups, orange juice keeps things family-friendly!
How to Make Old Fashioned Fruitcake Cookies
Step 1: Prep Your Oven and Pans
Heat your oven to 325°F (165°C) and grab a couple of baking sheets. Line them with parchment paper to guarantee your cookies come off easily and don’t over-brown on the bottoms. This simple step is key to even baking and perfect, tender treats.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer (or some good old-fashioned elbow grease) to cream your softened butter and brown sugar together until the mixture looks fluffy and light, like soft coffee ice cream. This is the secret to gorgeous texture—it helps the cookies puff up and stay moist.
Step 3: Add Eggs and Molasses
One egg at a time, mix them into your creamed butter and sugar, letting each one fully combine before adding the next. Then pour in that dark, sticky molasses and blend well. The dough should darken and smell beautifully spicy.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This ensures those spices will be evenly distributed and no one gets a surprise heap of cloves in their cookie!
Step 5: Combine Wet and Dry Mixtures
Now, gradually add the dry ingredients to your wet mixture, mixing slowly until just combined. Don’t overwork the dough—stop as soon as you don’t see dry flour. This keeps your Old Fashioned Fruitcake Cookies soft and tender.
Step 6: Fold in Fruits, Nuts, and Brandy
Using a sturdy spatula or wooden spoon, stir in the pecans, candied cherries, candied pineapple, raisins or currants, and brandy (or orange juice). The dough will be thick and studded with color—this is where the festive magic happens!
Step 7: Scoop and Space
Drop the dough by heaping tablespoons onto your prepared baking sheets, spacing the mounds about two inches apart. The cookies don’t spread much but giving them room ensures even baking and pretty edges.
Step 8: Bake to Perfection
Bake for 12 to 15 minutes, keeping an eye out for lightly golden edges. The centers should look just set. Let them cool on the baking sheet for a few minutes before transferring to wire racks so they firm up just right.
How to Serve Old Fashioned Fruitcake Cookies
Garnishes
You can make Old Fashioned Fruitcake Cookies extra special by brushing them lightly with a little more brandy or orange juice after baking for added richness and shine. A dusting of powdered sugar or a drizzle of simple glaze is also a lovely touch for holiday platters.
Side Dishes
These spiced cookies pair perfectly with tea, coffee, or a tall glass of milk. On a dessert tray, they shine next to shortbread, gingerbread men, or spiced nuts—making for a beautiful array of holiday treats. They’re also delicious with a scoop of vanilla ice cream for a cozy, grown-up dessert.
Creative Ways to Present
Pack your Old Fashioned Fruitcake Cookies into festive tins for holiday gifts, or stack and tie them up in clear cellophane with a sprig of holly. For a party, display them on a cake stand with fresh cherries and candied fruit scattered around for color and flair.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature—these beauties stay moist and flavorful for up to two weeks, and their flavor actually deepens over time, just like a traditional fruitcake.
Freezing
If you want your treats to last longer, freeze Old Fashioned Fruitcake Cookies in single layers (separated by parchment) inside a freezer-safe container or zip-top bag. They’ll keep for up to three months, ready whenever you need a sweet holiday bite.
Reheating
To revive that fresh-baked taste, let frozen cookies thaw at room temperature, then warm them gently in a low oven (about 275°F) for a few minutes. They’ll come out soft and aromatic, as if you just pulled them from the oven.
FAQs
Can I substitute other nuts or dried fruits?
Absolutely! Walnuts, almonds, or even pistachios work well, and you can try dried apricots or cranberries in place of raisins or currants. The beauty of Old Fashioned Fruitcake Cookies is their adaptability—mix and match your favorites!
Can I make these cookies alcohol-free?
Yes, simply swap the brandy for orange juice, apple cider, or even a splash of strong brewed tea. They’ll still be packed with flavor and holiday spirit, no spirits required.
Do these cookies really taste better over time?
They do! Letting Old Fashioned Fruitcake Cookies sit for a couple of days allows all the spices and fruit flavors to mingle and intensify, making each bite even more irresistible.
Are they suitable for mailing as gifts?
Definitely—these sturdy cookies travel beautifully. Just be sure they’re completely cooled and packed snugly in an airtight tin or box, layered with parchment or waxed paper to cushion them.
How can I make the cookies look extra festive?
Try topping each cookie mound with a bit of extra candied cherry or a pecan half before baking for a pop of color. A simple glaze zig-zagged across makes them even more eye-catching for the holidays.
Final Thoughts
If you crave a treat that tastes like tradition but delivers the fun and ease of homemade cookies, you’ll absolutely love Old Fashioned Fruitcake Cookies. Gather your favorite people, pour some cocoa or coffee, and let these cookies make your celebrations extra memorable this season. Give them a try—you might just start a new holiday baking tradition!
Print
Old Fashioned Fruitcake Cookies Recipe
- Total Time: 35 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Old Fashioned Fruitcake Cookies are a delightful twist on the classic fruitcake, packed with pecans, cherries, pineapple, and raisins. Perfect for holiday gatherings or as a special treat any time of year.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1/4 cup molasses
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
Mix-Ins:
- 1 cup chopped pecans
- 1 cup candied cherries, halved
- 1 cup candied pineapple, chopped
- 1 cup raisins or currants
- 1/4 cup brandy or orange juice
Instructions
- Preheat Oven: Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
- Mix Dough: Cream butter and brown sugar in a large bowl, then beat in eggs and molasses. In a separate bowl, whisk flour, baking soda, baking powder, spices, and salt. Gradually combine wet and dry mixtures.
- Add Mix-Ins: Stir in pecans, cherries, pineapple, raisins, and brandy.
- Bake: Drop dough onto baking sheets and bake for 12-15 minutes until lightly golden.
- Cool: Cool on baking sheets before transferring to wire racks.
Notes
- Flavor improves over time; store in an airtight container for up to 2 weeks.
- For extra richness, brush with brandy after baking.
- Great for gifting when wrapped in festive tins.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Holiday Cookies
- Method: Baking
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
