Fruitcake Cookies Recipe

Introduction

These Fruitcake Cookies offer a delightful twist on the traditional holiday fruitcake, transforming it into a soft, spiced cookie that’s perfect for sharing. Packed with chopped fruitcake mix and warm spices, they bring festive flavors to every bite.

Ingredients

• 1 ⅓ cups all-purpose flour
• ½ cup unsalted butter (1 stick), room temperature
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 ½ cups chopped fruitcake mix (Note 1)

Instructions

1. Step 1: In a small mixing bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg. Set aside.
2. Step 2: Preheat the oven to 350°F. Spray a cookie sheet with non-stick baking spray and set aside.
3. Step 3: In a large mixing bowl, use a hand mixer to cream the brown sugar, granulated sugar, and butter until well combined, about 1 to 2 minutes.
4. Step 4: Add the flour mixture, egg, and vanilla to the sugar and butter mixture. Mix until blended well, about 1 minute.
5. Step 5: Gently fold the chopped fruitcake mix into the dough until evenly distributed.
6. Step 6: Using a 1-inch cookie scooper, portion out dough balls and place them on the prepared cookie sheet, spacing them about 2 inches apart.
7. Step 7: Bake in the preheated oven for 10 to 12 minutes, or until the cookies turn golden brown.
8. Step 8: Remove the cookies from the oven and let them cool slightly on the cookie sheet before transferring them to a cooling rack.
9. Step 9: Serve once cooled and enjoy your festive fruitcake cookies.

Tips & Variations

• Substitute the fruitcake mix with chopped dried fruits and nuts if you want a homemade touch.
• For a softer cookie, slightly underbake by a minute or two.
• Add a handful of chopped walnuts or pecans for extra crunch.
• Use pure vanilla extract for the best flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, let thaw at room temperature or warm briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dried fruit instead of fruitcake mix?

Yes, you can substitute the fruitcake mix with a combination of your favorite chopped dried fruits and nuts to customize the flavor.

How do I prevent my cookies from spreading too much?

Make sure the butter is at room temperature but not too soft, and chill the dough briefly before baking if you find your cookies spreading too much.

Fruitcake Cookies Recipe

---

★★★★★

4.6 from 169 reviews

• Author: Hugo
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

Pin Recipe

Print Recipe

Description

These Fruitcake Cookies combine the classic flavors of fruitcake into a soft, chewy cookie that’s perfect for holiday celebrations or any time you want a festive treat. Featuring warm spices like cinnamon and nutmeg, and loaded with chopped fruitcake mix for an irresistible burst of dried fruits and nuts, these cookies are easy to make and bake to golden perfection.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ⅓ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg

Wet Ingredients

• ½ cup unsalted butter (1 stick), room temperature
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract

Add-ins

• 1 ½ cups chopped fruitcake mix

---

Instructions

1. Prepare Dry Ingredients: In a small mixing bowl, stir together the all-purpose flour, salt, baking soda, ground cinnamon, and ground nutmeg. Set this mixture aside for later use.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Spray a cookie sheet with non-stick baking spray to prevent sticking, and set it aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer to blend the unsalted butter, light brown sugar, and granulated sugar together until the mixture is smooth and well combined, about 1 to 2 minutes.
4. Add Remaining Wet and Dry Ingredients: To the creamed butter and sugar mixture, add the prepared dry ingredient mix, the egg, and vanilla extract. Mix together using your hand mixer until just combined, about 1 minute.
5. Fold in Fruitcake Mix: Gently fold the chopped fruitcake mix into the cookie dough, ensuring an even distribution without overmixing.
6. Scoop Dough: Using a 1-inch cookie scooper, portion out dough balls approximately 1 inch in diameter. Place them on the prepared cookie sheet, keeping about 2 inches between each ball to allow for spreading.
7. Bake: Bake the cookies in the preheated oven for about 10 to 12 minutes, or until the edges turn golden brown.
8. Cool: Once baked, allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a cooling rack to cool completely.
9. Serve: After cooling, the cookies are ready to be enjoyed. Serve them as a delightful festive snack or dessert.

Notes

• Fruitcake mix typically contains chopped dried fruits and nuts; if unavailable, use a combination of chopped dried cherries, raisins, candied orange peel, and chopped nuts.
• Ensure butter is softened to room temperature for smooth creaming with sugars.
• Do not overmix once the dry ingredients are added to avoid tough cookies.
• Cookies can be stored in an airtight container for up to one week.
• For extra flavor, consider chilling the dough for 30 minutes before baking.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: fruitcake cookies, holiday cookies, spiced cookies, fruitcake mix cookies, festive cookies, easy cookie recipe