A refined twist on a classic, Best Ever Fruitcake Cookies balance chewy, buttery cookie dough with jewel-like candied fruit and toasted nuts. The aroma of warm spice and citrus lifts the senses; the texture is tender, studded with caramelized fruit and a gentle crunch. For a breakfast pastry companion, try our best cinnamon rolls ever for a contrasting sweet morning spread.
Why Make This Recipe
- Effortless Yet Elegant: Simple mixing and scoop-and-bake technique produce bakery-worthy cookies.
- Minimal Ingredients: Pantry-friendly staples with one showpiece element — the preserved fruit.
- Impressive Flavor: Warm spices, orange zest, and rum- or juice-soaked fruit create a layered taste.
What lifts these above ordinary fruit cookies is the deliberate soaking of fruit for depth, a tender brown-butter hint if desired, and a short bake that preserves chew while toasting the nuts.
Ingredients
Base
- 1 cup (227 g) unsalted butter, room temperature (or brown butter for extra depth)
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, optional pinch cloves
Fruit & Nuts (soak if using spirits)
- 1 cup mixed candied citrus peel and glacé fruit, roughly chopped
- 3/4 cup raisins or currants, soaked in 3–4 tbsp rum or orange juice for 30 minutes, drained
- 3/4 cup toasted pecans or walnuts, coarsely chopped
Sauce / Glaze
- 1/2 cup apricot jam, warmed and strained (for a shiny glaze)
- 1 tbsp rum or water to thin
Topping
- Turbinado or coarse sugar for sprinkling (optional)
- Extra chopped nuts for garnish
Precision notes: use room temperature butter and eggs for even creaming; finely grate orange zest for bright flavor; toast nuts until fragrant and slightly darker in color.
How to Make Best Ever Fruitcake Cookies
- Prep and soak: Combine mixed candied fruit and raisins in a small bowl with 3–4 tablespoons rum or orange juice. Let sit 30 minutes to plump and deepen flavor, then drain. (Tip: reserve a tablespoon of soaking liquid for the glaze.)
- Mini-tip: Soaked fruit should glisten, not be soggy.
- Cream butter and sugars: In a stand mixer or large bowl, beat room-temperature butter with brown and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, then vanilla; stop when mixture is pale and slightly aerated.
- Sensory cue: The mixture will smell sweet and slightly caramelized from the brown sugar.
- Combine dry ingredients: Whisk flour, baking powder, salt, and spices in a bowl. Gradually add to the creamed mixture on low speed until just combined; do not overmix.
- Mini-tip: Overmixing tightens gluten and yields dense cookies.
- Fold in fruit and nuts: Gently fold drained fruit and toasted nuts into the dough until evenly distributed. The dough should hold its shape and feel slightly tacky.
- Sensory cue: You’ll see bright jewel tones of citrus peel against the golden dough.
- Portion and chill briefly: Using a 1½-tablespoon scoop, portion dough onto a parchment-lined baking sheet, spacing 2 inches apart. Chill the trays 10–15 minutes to prevent excessive spreading.
- Mini-tip: A quick chill firms the butter and helps retain chew.
- Bake: Preheat oven to 350°F (180°C). Bake one sheet at a time for 10–12 minutes, until edges are set and centers still look soft. Rotate the pan halfway for even coloring.
- Sensory cue: Cookies will release a warm aroma of spice; edges should be lightly golden.
- Glaze and finish: While cookies are warm, brush with warmed apricot jam thinned with reserved soaking liquid or water for a glossy finish. Sprinkle coarse sugar or extra nuts if desired. Transfer to a rack to cool completely.
- Mini-tip: Glazing while warm seals in vibrancy and adds a subtle sheen.
How to Serve Best Ever Fruitcake Cookies
Serve on a slate or porcelain platter with space between each cookie to showcase the candied fruit. For an elevated pairing, offer a small carafe of spiced tea or a fortified wine and a bowl of lightly whipped mascarpone. Stack two cookies and place a smear of mascarpone between them for a refined sandwich presentation.
How to Store Best Ever Fruitcake Cookies
Allow cookies to cool fully before storing to avoid steam-softening. Layer in an airtight container between sheets of parchment to protect texture. At room temperature, they keep 4–5 days; refrigeration extends to 10 days but can slightly firm the crumb—bring to room temperature before serving. For longer storage, freeze unglazed cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months; thaw at room temperature and re-glaze if desired.
Tips to Make Best Ever Fruitcake Cookies
- Soak for flavor: Soaking dried fruit in rum or orange juice overnight yields deeper flavor; drain well to avoid excess moisture.
- Use toasted nuts: Toast nuts until aromatic to amplify crunch and color.
- Brown butter option: Swap regular butter for browned butter for a nutty, caramel note—cool slightly before creaming.
- Chill portioned dough: Brief chilling prevents overspread and preserves a tender, chewy center.
- Gentle fold: Preserve the dough’s lightness by folding fruit and nuts in by hand rather than beating.
Variation (if any)
- Chocolate & Citrus: Add 1/2 cup dark chocolate chunks and extra orange zest for a bittersweet contrast.
- Festive Spice: Swap half the cinnamon for ground cardamom and add 1/4 cup chopped candied ginger.
- Gluten-free: Use a 1:1 gluten-free flour blend and add a tablespoon of xanthan gum if the blend lacks it.
- Presentation upgrade: Pipe a thin ribbon of crème fraîche or lemon curd across each cookie for a modern look.
FAQs
Can I use fresh fruit instead of candied fruit?
Fresh fruit contains too much moisture for these cookies. If using fresh fruit, cook it down into a thick compote, cool completely, and fold sparingly to avoid a wet dough.
How long do these cookies keep their texture?
Stored properly in an airtight container at room temperature, they remain tender and chewy for 4–5 days. Freezing preserves texture for up to 3 months.
Can I omit the alcohol when soaking fruit?
Yes. Use orange juice, apple juice, or a strong tea for soaking to achieve depth of flavor without alcohol.
Is it better to use brown butter?
Brown butter adds a toasty, caramelized complexity. If you choose it, cool it to room temperature before creaming with sugar to avoid melting the butter.
Conclusion
These Best Ever Fruitcake Cookies combine simple technique with refined ingredients for an elegant cookie that reads festive and modern. They reward a little patience — especially when the fruit is thoughtfully soaked and the nuts toasted — resulting in a balanced bite of chew, crunch, and warm spice. For further inspiration and the original roots of this idea, explore Best Ever Fruitcake Cookies – Noshing With The Nolands. Share your plating ideas and adjustments in the comments or on social, and consider: How would you make this dish your own?
Print
Best Ever Fruitcake Cookies
- Total Time: 45
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A refined twist on a classic, Best Ever Fruitcake Cookies feature chewy cookie dough with candied fruit and toasted nuts, delivering impressive flavor and texture.
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of cloves
- 1 cup mixed candied citrus peel and glacé fruit, roughly chopped
- 3/4 cup raisins or currants, soaked in 3–4 tbsp rum or orange juice for 30 minutes, drained
- 3/4 cup toasted pecans or walnuts, coarsely chopped
- 1/2 cup apricot jam, warmed and strained
- 1 tbsp rum or water to thin
- Turbinado or coarse sugar for sprinkling (optional)
- Extra chopped nuts for garnish
Instructions
- Combine mixed candied fruit and raisins in a small bowl with rum or orange juice. Let sit for 30 minutes, then drain.
- Cream room-temperature butter with brown and granulated sugar until light and fluffy. Add eggs and vanilla; mix until pale and slightly aerated.
- Whisk flour, baking powder, salt, and spices in a bowl. Gradually add to the creamed mixture until just combined.
- Gently fold in drained fruit and toasted nuts until evenly distributed.
- Using a 1½-tablespoon scoop, portion dough onto a parchment-lined baking sheet, spacing 2 inches apart. Chill for 10–15 minutes.
- Preheat oven to 350°F (180°C). Bake for 10–12 minutes, until edges are set and centers look soft.
- Brush warm cookies with warmed apricot jam thinned with reserved soaking liquid for a glossy finish. Sprinkle with coarse sugar or extra nuts if desired.
- Transfer cookies to a rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for 4–5 days or refrigerate for up to 10 days.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg