Fruitcake Cookies | Easy Old-Fashioned Christmas Recipe
These easy fruitcake cookies put a lighter, simpler spin on an old-fashioned Christmas classic. Filled with cherries, dates, pecans, warm holiday spices, and a hint of rum or orange juice, they're tender, fruity, and perfect for Christmas cookie trays, homemade gifts, or making ahead for the freezer. Save this recipe for your holiday baking!
¼cupfreeze dried fruitpineapple, plums, berries, etc.
Instructions
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.
Preheat oven to 325°F. Line baking sheets with parchment paper or a silicone baking mat.
Using a hand mixer or stand mixer, cream together the butter and sugar in a large bowl until light and fluffy (about 4 minutes).
Add the egg and mix again until well combined.
In a different bowl, whisk together the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, and allspice or cloves).
Add half of the dry ingredients to the butter and sugar mixture. Combine until incorporated.
Mix in buttermilk, rum, and vanilla flavoring until distributed evenly.
Add remaining dry ingredients and mix until smooth.
Using a flexible spatula, fold the fruit and nuts into the cookie dough to distribute evenly.
Using a tablespoon or small cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, until lightly golden brown.
Allow cookies to cool on the baking sheet for 3 minutes, then move to a rack to cool completely.
Notes
Tips for Perfect Fruitcake Cookies:Here’s what I’ve learned after making these for years (and yes, learning the hard way once or twice):
Cream the Butter and Sugar Well – This gives you that soft, chewy texture.
Soak the Fruit – It keeps your cookies moist and flavorful.
Don’t Overbake – They should be just golden on the edges, not brown all over.
Use an Oven Thermometer – Especially if you’re baking multiple trays. Consistency matters.
How to Serve and Share:I love, love, love packaging these cookies as gifts. Stack them in Mason jars, tie a little ribbon around the lid, and add a homemade label. They also make the sweetest addition to your cookie platters or dessert tables alongside other holiday favorites like:
Make Ahead and Freezing Instructions:These cookies are make-ahead friendly! Bake them the day before your holiday gathering, or freeze the dough for later.To freeze dough: scoop cookies onto a tray, freeze until solid, then transfer to a container with parchment between layers. Thaw 30 minutes before baking.To freeze baked cookies: store in airtight containers for up to 2 months. Let them thaw about 20 minutes before serving.They’re just as good as the day you baked them, I promise.
