Fruitcake Cookies Recipe (A Holiday Classic Treat)

Have you ever heard of fruitcake cookies? Baking this Christmas dessert as cookies rather than a cake allows for a shorter baking time and prevents the heavy texture that Southern fruitcake is regrettably known for. 

While you can certainly make these easy fruitcake cookies with candied fruit and nuts, our home is brimming with freeze dried fruits from the height of their seasons. I love the idea of combining those fresh, bright flavors with the right amount of spice and a hint of rum for our holiday baking.

Why I Love Fruitcake Cookies

When it comes to homemade Christmas gifts from my kitchen, recipes in a jar, like DIY cookie mix, easy brownie mix and cobbler in a jar, or candies like these chocolate-covered coconut truffles are always a hit.

I love hosting big gatherings with loved ones, where traditional desserts like Nantucket cranberry pie or from-scratch pumpkin pie are often requested. But you know what no one ever requests? Fruitcake.

These days, fruitcake is quite notorious in many homes with as much reputation as a doorstop as a dessert. However, when it comes to traditional holiday foods, fruitcake has quite a noble history. 

The first “fruitcakes’’ were really more like what we call energy bars, combining dried fruit, grains, honey, and wine into a nutrient-dense snack to maintain energy during battle. Created to last for many weeks, months, or even years, fruitcakes were designed with longevity in mind. 

The combination of sugar, low moisture, and high-proof alcohol staved off bacterial growth and enabled the cakes to take on a lifespan of their own. In fact, the oldest known fruitcake that currently exists was baked in 1878! We don’t recommend trying that one. 

However, the combination of dried fruit, grains, and alcohol as a cookie instead of a cake is a game-changer for this classic confection. Fruitcake cookies are now a holiday tradition for our family, and once you try them this holiday season, they will be a tradition for you, too.

Why Fruitcake Was Outlawed

While fruitcake has a noble history, it also has a notorious one, including a time when it was banned. This was due to early Christmas food laws that aimed to control festive foods.

In Medieval England, fruitcake was a luxury with spices and dried fruits. But during hard times, laws were made to limit such rich ingredients, making fruitcake a rare and forbidden treat.

Other parts of Europe also had laws controlling luxury foods like fruitcakes, which had a historical impact on how society and the economy affected holiday foods.

Despite being banned, fruitcake’s mystery and exclusivity grew. Its absence made it even more desirable when it returned. The bans influenced fruitcake’s evolution, leading to new forms. As laws relaxed, traditional fruitcake made a comeback. Today, we enjoy its many reinventions, like fruitcake cookies.

Tips for Perfect Fruitcake Cookies

Getting the perfect fruitcake cookie takes a few key steps. Here are some top baking tips to help you make perfect cookies every time.

Tip	Result
Cream Butter and Sugars	Use a mixer fitted with the paddle attachment for a light and airy texture.
Balance of Ingredients	Ensure even distribution of fruits, nuts, and spices, mimicking a traditional fruitcake.
Soak Dried Fruits	Enhances flavor and moisture content.
Baking	Use an oven thermometer to maintain the correct temperature, and be mindful of consistent baking time for best results.

In the Homestead Kitchen

These fruitcake cookies were featured in issue No.16 of In the Homestead Kitchen Magazine. If you are looking for a homesteading resource that can provide answers, guidance, encouragement, tips and tricks, or advice, this magazine was designed just for you. 

As new homesteaders, it took us a lot of trial and error to overcome feelings of inadequacy. Now, we have made it our mission to share our journey and knowledge with others to help them bypass some of those growing pains.

With In the Homestead Kitchen Digital Magazine, you will be put on the fast track to homesteading with confidence as we share how to overcome the big obstacles along with the little things that can make a huge impact on your success. 

Our next goal? To give you the comfort and warmth of home in the palm of your hand. The response has been so huge that now, In the Homestead Kitchen has gone to print, so subscribe today and start enjoying your magazine in the comfort of your own home!

How to Make Fruitcake Cookies

Supplies Needed

• Bowls – You will need separate bowls to mix your wet and dry ingredients (flour, baking soda, and salt) and to rehydrate your freeze dried fruit.
• Colander – If you use freeze dried fruit, you will need a colander to drain the excess liquid after rehydrating.
• Measuring Utensils – Standard measuring cups and spoons are a must for proper quantities.
• Silicone Spatula – A wooden spoon also works, but I love these silicone spatulas to minimize waste when scraping the bowl.
• Mixer – You can use a hand mixer or a stand mixer fitted with the paddle attachment.
• Baking Sheet – This recipe yields two dozen fruitcake cookies that can be baked on two standard baking sheets at once or one baking sheet in shifts.
• Parchment Paper – For a more sustainable option, use reusable silicone baking mats.
• Cookie Scoop – A cookie scoop is great for keeping the cookies uniform in size, but if all you have on hand is a spoon, that works, too.

Ingredients Needed

• 1⁄2 Cup Brown Sugar – We purchase our brown sugar in bulk from Azure Standard. Homesteading Hack: If you’re a first-time Azure Standard customer, use coupon code “HOMESTEADINGFAMILY15” at checkout for 15% off your order of $100 or more!
• 4 Tbsp Butter – Learn how to make homemade butter here.
• 1 Small Egg – Farm fresh eggs are always our favorite, but during this time of year, we often use water-glassed eggs and our recipe turns out perfect.
• 3⁄4 Cups All-Purpose Flour – While we love baking bread or biscuits with freshly milled flour, all-purpose flour is best for this recipe.
• 1⁄4 tsp Salt – We love using Redmond Real Salt. It’s the only salt we buy for both our family and our animals. Homesteading Hack: Using that link for Redmond Salt will automatically give you 15% off your order!
• 1⁄4 tsp Baking Soda – Did you know baking soda has endless applications beyond recipes? Check out these genius uses for baking soda!
• 1⁄2 tsp Cinnamon – Adds that familiar holiday flavor and scent to your fruitcake cookies.
• 1⁄8 tsp Nutmeg – Nutmeg offers a more subtle flavor than cinnamon. I like using fresh grated nutmeg when I have it, but ground nutmeg works, too.
• 1⁄8 tsp Allspice – If you don’t have Allspice on hand, you can substitute ground cloves. 
• 1⁄2 tsp Vanilla Extract – Vanilla bean paste can also be used.
• 1 Tbsp Buttermilk – If you don’t have buttermilk on hand, yogurt can be substituted.
• 1 Tbsp Rum – Rum or brandy are popular alcohol choices, but if you prefer not to use alcohol, orange juice is a fine substitute.
• 1⁄2 Cup Chopped Pecans – Walnuts can be substituted for pecans.
• 1⁄2 Cup Chopped Dates – You can use any type of date, such as Medjool, Deglet Noor, etc.
• 1⁄4 Cup Freeze Dried Sweet Cherries – You can also use candied cherries, which is traditionally used in fruitcake.
• 1⁄4 Cup Other Freeze Dried Fruit of Choice – You can use freeze dried berries, pineapple, plums, etc. If you don’t have freeze dried fruit, dehydrated or candied fruit can be substituted.

Step-by-Step Directions

1. 20 minutes before you begin baking, combine the freeze dried fruit with warm water and set it aside to rehydrate. Once the fruit is rehydrated, strain it in a colander and allow the excess liquid to drain while you make the dough.
2. Preheat oven to 325°F. Line baking sheets with parchment paper or a silicone baking mat. 
3. Using a hand mixer or stand mixer, cream together the butter and sugar in a large bowl until light and fluffy (about 4 minutes).
4. Add the egg and mix again until well combined.
5. In a different bowl, whisk together the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, and allspice or cloves).
6. Add half of the dry ingredients to the butter and sugar mixture. Combine until incorporated.
7. Mix in buttermilk, rum, and vanilla flavoring until distributed evenly.
8. Add remaining dry ingredients and mix until smooth.
9. Using a flexible spatula, fold the fruit and nuts into the cookie dough to distribute evenly.
10. Using a tablespoon or small cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
11. Bake for 12-15 minutes, until lightly golden brown.
12. Allow cookies to cool on the baking sheet for 3 minutes, then move to a rack to cool completely.

Making Ahead and Storing Fruitcake Cookies

These fruitcake cookies can be made the day before your holiday meal and will keep perfectly well. Simply store them in an airtight container at room temperature.

Alternatively, you can make them weeks or months ahead and freeze them until you need them. 

• To freeze uncooked cookie dough, drop the cookies onto the cookie sheet in the desired size, then freeze them. Once completely frozen, move the unbaked cookies to an airtight container in layers separated by parchment paper. 
• To bake frozen cookies, allow the dough to thaw at room temperature for half an hour, then bake as directed. 
• To freeze baked cookies, put them in airtight containers with layers separated by parchment paper, then freeze them for up to 2 months. Frozen cookies taste best when thawed for at least 20 minutes before eating.

Did you try this recipe? If so, please leave a star rating in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!

Other Posts You May Enjoy

• DIY Cookie Mix (In a Jar)
• Quick & Easy Brownie Mix (For Fudgy & Gooey Brownies)
• Chocolate Covered Coconut Truffles
• Nantucket Cranberry Pie Recipe
• Homemade Pumpkin Pie Recipe – From Scratch
• Enjoying Stress-Free Holidays
• Homemade Christmas Gifts Guide