These Old-Fashioned Fruitcake Cookies taste like the holidays in every bite. Buttery, chewy centers, crisp edges, warm spices, and jewel-like candied fruit make them a nostalgic favorite that never goes out of style.
Why You’ll Love This Old-Fashioned Fruitcake Cookies
- Chewy, tender texture with ribbons of fruit and toasted nuts.
- Warmly spiced and not overly sweet, so the fruit shines.
- Make-ahead friendly for stress-free holiday baking.
- Simple pantry ingredients with easy substitutions.
- Freezer-friendly dough and baked cookies.
Old-Fashioned Fruitcake Cookies Ingredients & Substitutions
Makes about 36 cookies.
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tbsp molasses (adds moisture and depth; maple works)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional but classic)
- 2 1/2 cups (300 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tbsp finely grated orange zest
- 2 cups (300 g) mixed candied fruit, chopped small (cherries, pineapple, citron)
- 3/4 cup (110 g) raisins or chopped dates
- 1 1/4 cups (140 g) toasted pecans or walnuts, chopped
- 1/4 cup dark rum or brandy for soaking fruit, or use orange juice
Optional Rum-Orange Glaze:
- 1 cup (120 g) powdered sugar
- 1–2 tbsp dark rum or milk
- 1–2 tsp fresh orange juice
- Pinch of salt
Easy swaps: use gluten-free 1:1 baking flour, skip nuts or swap with extra fruit, trade rum for apple cider or orange juice, and use dried cranberries for a tart pop.
Step-by-Step Instructions to Make Old-Fashioned Fruitcake Cookies
1. Soak and Prepare the Fruit
In a bowl, combine candied fruit and raisins with rum or orange juice. Let stand 20–30 minutes, then drain well and pat dry. Chop fruit to small, pea-size bits for even distribution.
2. Prep the Pans and Oven
Heat oven to 350°F (175°C). Line 2 baking sheets with parchment. Toast nuts on a dry pan for 5–7 minutes until fragrant, then chop and cool.
3. Cream Butter and Sugars
Beat softened butter, brown sugar, and granulated sugar on medium until light and fluffy, 2–3 minutes. Proper creaming builds structure for a chewy center and crisp edges.
4. Add Eggs, Extracts, Molasses, and Zest
Beat in eggs one at a time, scraping the bowl. Mix in vanilla, almond extract, molasses, and orange zest until smooth.
5. Whisk Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
6. Combine the Dough
On low speed, add dry ingredients to the butter mixture just until a few flour streaks remain. Fold in soaked fruit and toasted nuts. The dough will be thick.
7. Chill the Dough
Cover and chill 30–60 minutes to hydrate flour and minimize spreading. If you have time, 2 hours is even better.
8. Scoop and Bake
Scoop 1 1/2 tbsp mounds (about 35–40 g) and space 2 inches apart. Bake 9–12 minutes, until edges are set and lightly golden and centers look slightly soft. Let rest 5 minutes on the sheet, then move to a rack.
9. Optional Glaze
Whisk powdered sugar, a pinch of salt, and enough rum and orange juice to create a thick drizzle. Spoon or pipe over cooled cookies and let set.
Tips for Success
- Weigh your flour for best texture. Too much flour makes dry cookies.
- Chop fruit very small so every bite is balanced and cookies bake evenly.
- Use fully softened butter for proper creaming and lift.
- Chill the dough. It concentrates flavor and prevents overspreading.
- Bake until just set. Residual heat finishes the centers so they stay chewy.
- Use light-colored baking sheets to avoid over-browning.
Variations of Old-Fashioned Fruitcake Cookies
- Tropical Twist: swap in candied pineapple, mango, and coconut flakes.
- Chocolate Rum: fold in 1/2 cup mini chocolate chips and skip the glaze.
- Gingerbread Spice: add 1 extra tbsp molasses and a pinch more ginger.
- Nut-Free: replace nuts with more fruit or pumpkin seeds.
- Gluten-Free: use a 1:1 gluten-free baking flour with xanthan gum.
Serving Suggestions: What to Pair with Old-Fashioned Fruitcake Cookies
- Hot tea, mulled cider, or strong coffee to balance the sweetness.
- A small scoop of vanilla or rum raisin ice cream for dessert plates.
- Cheese board pairing with aged cheddar or creamy Brie.
- After-dinner digestifs like amaretto or a splash of tawny port.
Storage & Reheating Instructions
- Room Temperature: Store airtight at cool room temp up to 5 days with parchment between layers.
- Freeze Baked Cookies: Freeze up to 2 months. Thaw at room temp, then refresh 5 minutes at 300°F if you like.
- Freeze Dough: Scoop portions onto a tray, freeze solid, then bag for up to 3 months. Bake from frozen, adding 1–2 minutes.
- Glaze Timing: If freezing, glaze after thawing so it sets glossy.
Memories Made Around the Table
My grandmother kept a tin of these by the back door, and every neighbor who popped in left with a cookie and a smile. The ruby cherries and little flecks of orange always felt like confetti, no matter how chilly the day was.
FAQs
Can I skip the alcohol?
Yes. Use orange juice or apple cider to soak the fruit and add a drop or two of rum extract if you want that classic note.
Why did my cookies spread too much?
The dough may have been too warm, or your butter was overly soft. Chill the dough, use cool pans, and measure flour accurately.
How far in advance can I make the dough?
Up to 48 hours in the fridge. Scoop before chilling for easier handling, or freeze scoops and bake straight from frozen.
Can I reduce the sugar?
You can reduce by about 10–20 percent without major texture loss. Any more and the cookies can turn dry and dense.
What size should I chop the fruit?
Pea-size pieces are ideal. Larger chunks can cause uneven baking and make the cookies crumble.
Final Thoughts
These Old-Fashioned Fruitcake Cookies deliver all the cozy, spiced fruitcake charm in a tender, easy cookie. Bake a batch, share generously, and keep a little stash for late-night nibbling.
Old-Fashioned Fruitcake Cookies (Chewy, Festive Treat)
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper
- 2 Mixing Bowl
- 1 hand mixer or stand mixer
- 1 Wire cooling rack
- 1 Measuring cups and spoons
- 1 Microplane or zester
- 1 Cookie scoop about 1 1/2 tbsp capacity
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.75 cup light brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp molasses adds moisture and depth; maple works
- 1 tsp vanilla extract
- 0.5 tsp almond extract optional but classic
- 2.5 cup all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 1 tbsp orange zest finely grated
- 2 cup mixed candied fruit chopped small (cherries, pineapple, citron)
- 0.75 cup raisins or chopped dates
- 1.25 cup pecans or walnuts toasted, chopped
- 0.25 cup dark rum or brandy for soaking fruit; or use orange juice
Optional Rum-Orange Glaze
- 1 cup powdered sugar
- 1 –2 tbsp dark rum or milk
- 1 –2 tsp fresh orange juice
- Pinch of salt
Instructions
Cookies
- In a bowl, combine candied fruit and raisins with rum or orange juice. Let stand 20–30 minutes, then drain well and pat dry. Chop fruit to small, pea-size bits for even distribution.
- Heat oven to 350°F (175°C). Line 2 baking sheets with parchment. Toast nuts on a dry pan for 5–7 minutes until fragrant, then chop and cool.
- Beat softened butter, brown sugar, and granulated sugar on medium until light and fluffy, 2–3 minutes.
- Beat in eggs one at a time, scraping the bowl. Mix in vanilla, almond extract, molasses, and orange zest until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- On low speed, add dry ingredients to the butter mixture just until a few flour streaks remain. Fold in soaked fruit and toasted nuts. The dough will be thick.
- Cover and chill 30–60 minutes to hydrate flour and minimize spreading. If you have time, 2 hours is even better.
- Scoop 1 1/2 tbsp mounds (about 35–40 g) and space 2 inches apart. Bake 9–12 minutes, until edges are set and lightly golden and centers look slightly soft. Let rest 5 minutes on the sheet, then move to a rack.
Optional Glaze
- Whisk powdered sugar, a pinch of salt, and enough rum and orange juice to create a thick drizzle. Spoon or pipe over cooled cookies and let set.