Fruitcake Cookies

Fruitcake Cookies are a delightful holiday treat that brings all the rich flavors of a traditional fruitcake into a chewy, bite-sized cookie form. With a medley of chopped dates, mixed candied fruit, and crunchy walnuts, these cookies are packed with flavor and texture. The combination of warm spices like cinnamon and nutmeg adds a comforting, festive aroma to the kitchen while baking. These cookies are the perfect way to enjoy the classic fruitcake flavors without the long baking time and effort typically associated with a full fruitcake. Whether you’re looking for a quick and easy holiday cookie to share with family and friends or just a fun twist on a traditional treat, Fruitcake Cookies are sure to become a favorite. They’re perfect for cookie exchanges, holiday parties, or as a sweet snack alongside a cup of tea. Best of all, they’re simple to make with basic ingredients you likely already have in your pantry, making them a go-to cookie for the holiday season.

Why You’ll Love This Recipe

Fruitcake Cookies are a nostalgic treat that captures the essence of holiday baking in every bite. Unlike traditional fruitcakes, which can be dense and heavy, these cookies are light, chewy, and packed with flavor. The combination of dried dates, candied fruit, and nuts provides a perfect balance of sweetness and crunch. The warm spices—cinnamon and nutmeg—add a cozy, festive touch that will fill your home with holiday cheer. These cookies are versatile enough to be enjoyed as a snack, served at gatherings, or given as a thoughtful homemade gift. They are also incredibly easy to make, requiring just a few simple steps and minimal prep time. With each bite, you’ll be transported to the heart of the holiday season, making these Fruitcake Cookies a perfect addition to your festive baking repertoire.

Ingredients

• Chopped dates
• Mixed candied fruit
• Walnuts
• Butter
• Brown sugar
• Eggs
• All-purpose flour
• Baking soda
• Ground nutmeg
• Ground cinnamon
• Salt

Variations

• Add-Ins: Feel free to swap out walnuts for other nuts, such as pecans or almonds, for a different flavor and texture.
• Dried Fruit: Experiment with dried cherries, cranberries, or apricots in place of the candied fruit for a slightly tangier flavor.
• Spice Adjustments: Increase the amount of cinnamon or nutmeg to suit your taste. A touch of allspice or cloves can also add depth to the flavor.
• Vegan Version: Replace the butter with a plant-based butter alternative and the eggs with flax eggs or an egg replacer to make these cookies vegan-friendly.

How to Make the Recipe

Step 1: Prepare the Fruit and Nuts

In a large bowl, combine the chopped dates, mixed candied fruit, and walnuts. Set aside.

Step 2: Cream the Butter and Sugar

In a separate bowl, cream together the softened butter and packed brown sugar until light and fluffy. This will help the cookies achieve a tender texture.

Step 3: Beat in the Eggs

Add the eggs to the creamed butter and sugar mixture, one at a time, beating well after each addition until fully incorporated.

Step 4: Combine the Dry Ingredients

In another bowl, combine the flour, baking soda, ground nutmeg, ground cinnamon, and salt. Gradually stir the dry ingredients into the wet mixture, mixing until just combined.

Step 5: Stir in the Fruit and Nut Mixture

Fold the chopped dates, candied fruit, and walnuts into the dough, ensuring the fruit and nuts are evenly distributed throughout.

Step 6: Shape the Cookies

Drop rounded teaspoonfuls of the dough onto an ungreased baking sheet. Leave about 2 inches between each cookie to allow room for spreading as they bake.

Step 7: Bake

Bake the cookies in a preheated 350°F (175°C) oven for 10-12 minutes, or until they are golden around the edges. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Making the Recipe

• Chop the Fruit and Nuts Evenly: For even distribution in the cookies, chop the dates, candied fruit, and walnuts into similar-sized pieces.
• Room Temperature Butter: Make sure the butter is softened to room temperature for easy creaming with the brown sugar.
• Watch the Baking Time: Keep a close eye on the cookies while they bake, as they can go from golden to overdone quickly. They should still be soft when you remove them from the oven.
• Do Not Overmix the Dough: Overmixing can lead to tough cookies. Once the flour is incorporated, stop mixing.

How to Serve

Fruitcake Cookies are perfect on their own, but they can also be served with a hot beverage like tea, coffee, or hot chocolate. These cookies make great holiday gifts when wrapped in festive packaging, or you can set them out for a cookie exchange. They are also a delicious treat to enjoy during holiday gatherings or as an after-dinner snack.

Make Ahead and Storage

Storing Leftovers

Store your Fruitcake Cookies in an airtight container at room temperature for up to one week. They will stay soft and chewy, making them a perfect grab-and-go snack.

Freezing

If you’d like to make these cookies ahead of time, they freeze beautifully. Place the baked cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag and store for up to 2 months. When ready to enjoy, thaw at room temperature for a few hours.

Reheating

If you’d like your cookies to be warm, simply pop them in the microwave for 10-15 seconds, or warm them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Can I use a different type of dried fruit in this recipe?

Yes, you can substitute dried cherries, cranberries, or apricots for the mixed candied fruit. Just chop them into smaller pieces for even distribution.

2. Can I use salted butter instead of unsalted?

While unsalted butter is recommended for better control of the salt level, you can use salted butter if that’s what you have. Just reduce the added salt in the recipe.

3. Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just scoop and bake the cookies when you’re ready.

4. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly fine for creaming the butter and sugar, and beating the eggs into the mixture.

5. Can I use a different nut in this recipe?

Pecans, almonds, or hazelnuts can all be used as substitutes for walnuts. Just be sure to chop them into small, even pieces.

6. How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Make sure the baking soda and spices are also gluten-free.

7. Can I make these cookies without eggs?

Yes, you can use an egg substitute such as flax eggs or chia eggs to make the cookies egg-free.

8. Can I add more spices to these cookies?

Absolutely! Feel free to adjust the amount of cinnamon, nutmeg, or even add ground ginger to enhance the spice flavor to your liking.

9. How do I know when the cookies are done baking?

The cookies are done when the edges are golden brown and the centers are set but soft to the touch. If they look too wet, give them a few more minutes.

10. Can I make these cookies larger or smaller?

Yes, you can adjust the size of the cookies. Just keep in mind that larger cookies may need more time to bake, and smaller ones may bake faster.

Conclusion

Fruitcake Cookies bring all the festive flavors of traditional fruitcake into a more manageable, bite-sized form. With dates, candied fruit, walnuts, and warm spices, they’re a perfect treat for holiday gatherings or any time you want a comforting, sweet snack. Easy to make and full of flavor, these cookies are a delightful twist on a classic holiday dessert. Whether you enjoy them with a hot beverage, give them as gifts, or serve them at your next party, Fruitcake Cookies are sure to bring a touch of holiday joy to your home.

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