Pin Spiced Holiday Fruitcake Cookies fill your kitchen with the warm aroma of cinnamon and nutmeg while bits of chewy dried fruit and toasty nuts promise each bite is a little pocket of festive joy. These cookies are my tried-and-true answer to classic fruitcake that is actually soft and crowd-pleasing perfect for sharing at holiday parties or packaging in tins for gifts.
My family loves the subtle hint of rum and the burst of orange from the candied peel. After making these as a homemade gift for neighbors one year they quickly became a December must-bake and disappeared before other cookies even left the tray.
Ingredients
- Dried cherries: add a sweet tart flavor and their chewy texture is unmistakable look for plump unsweetened varieties for best results
- Golden raisins: lend color and gentle sweetness always pick moist raisins that give a little when squeezed
- Dried apricots: chopped into small pieces bring a lovely tang and sunny hue Turkish apricots tend to be softer and more flavorful
- Candied orange peel: offers classic holiday aroma and a sweet citrus punch choose translucent pieces with little bitterness
- Walnuts: give hearty crunch and earthiness fresh nuts should smell sweet and never rancid or oily
- Pecans: layer in a mild buttery texture look for halves or pieces that are pale not dark or shriveled
- Unsalted butter: provides richness and regulates salt in the recipe European-style is especially creamy
- Light brown sugar: boosts moisture and a caramelly undertone use freshly packed for deeper flavor
- Granulated sugar: helps create crisp edges and lift in the cookies fine baking sugar creams beautifully with butter
- Eggs: act as the binder and add tenderness room temperature eggs incorporate best
- Dark rum or orange juice: delivers warmth or brightness in the background aim for a real extract of either flavor
- Vanilla extract: rounds all flavors together pure vanilla always wins over imitation
- All-purpose flour: yields structure sift it first if your bag has been sitting for a while
- Baking powder: lightens the crumb check freshness by ensuring it fizzes in water
- Baking soda: enhances browning verify it is dry and lump-free before using
- Salt: balances sweetness opt for fine sea salt for even flavor distribution
- Ground cinnamon: is the key spice freshly ground keeps the flavor bold
- Ground nutmeg: layers in a warming fragrance if possible grate whole nutmeg for best aroma
- Ground cloves: add a slightly peppery holiday intrigue a little goes a long way
- Ground allspice: deepens spice complexity always check for freshness before adding to your mix
Instructions
- Preheat and Line Pans:
- Set your oven to 350 degrees Fahrenheit ensuring accurate temperature preheating is important for even baking. Line two baking sheets with parchment paper to prevent sticking and promote even browning
- Combine Dried Fruits:
- In a medium bowl toss together the cherries golden raisins chopped apricots and candied orange peel. Mixing them now lets the fruit distribute evenly later and prevents clumping in the dough
- Cream Butter and Sugars:
- In a large bowl using an electric or stand mixer beat the unsalted butter light brown sugar and granulated sugar until the mixture is fluffy pale and creamy. This step should take about three minutes and creates a tender base for the cookies
- Add Eggs and Flavorings:
- Crack in the eggs one at a time beating thoroughly after each addition to fully emulsify. Pour in the dark rum or orange juice along with vanilla extract then beat again to ensure these liquids blend smoothly with the butter and sugar
- Whisk Dry Ingredients:
- In a separate bowl sift or whisk together the all-purpose flour baking powder baking soda salt cinnamon nutmeg cloves and allspice. Whisking ensures all rising agents and spices are distributed for even flavor in every cookie
- Combine Wet and Dry Bowls:
- Add the dry mixture to the butter-egg mixture in two or three parts mixing gently after each addition. Stir only until the last streaks of flour disappear so you do not toughen the dough
- Fold in Fruits and Nuts:
- Gently fold in the combined dried fruit mixture chopped walnuts and chopped pecans. Be sure to scrape the bowl and rotate your spatula so all fruits and nuts are fully incorporated throughout the dough
- Portion and Arrange:
- Scoop out rounded tablespoons of dough and drop them onto the prepared baking sheets spacing about two inches apart. Use a cookie scoop if you have one to keep the cookies uniform
- Bake to Perfection:
- Transfer sheets to the center racks and bake for eleven to thirteen minutes. Look for set edges and slightly soft centers to maintain chewiness. Rotate pans halfway if your oven has hot spots
- Cool and Finish:
- Let the baked cookies cool on the sheets for five minutes. This resting time helps them set and makes them easier to lift. Then transfer to a wire rack to cool completely so they firm up and flavor deepens
Pin The candied orange peel is always my favorite ingredient it perfumes the whole kitchen and reminds me of my grandmother who made her own every holiday season. Making these cookies together has become a beloved family tradition and we always sneak a few bites of the warm cookies right off the rack.
Smart Storage Tips
Place completely cooled cookies in an airtight tin or container. Keep them at room temperature for up to seven days and you will notice the flavors deepen even more by the third day. If stacking layer parchment paper between rows so they stay soft and do not stick.
Ingredient Swaps and Substitutions
If cherries are hard to find dried cranberries make a great substitute with a similar tartness. Almonds or hazelnuts can stand in for pecans or walnuts. If you want to keep the cookies alcohol free use only fresh orange juice. Any combination of soft dried fruit like figs or dates can keep that chewy bite.
Serving Suggestions
Pile these festive cookies on a pretty plate for cookie exchanges or tuck them alongside mugs of hot cider at a holiday open house. Tie up a stack in parchment and string for gift giving. For extra fun try drizzling the tops lightly with a citrus glaze made from orange juice and powdered sugar.
Fruitcake in Cookie Form
Fruitcake is often given a bad rap but in cookie form it takes on a whole new life. These cookies are tender rather than dense and the blend of spices and fruits delivers concentrated holiday flavor. The history of fruit-laden treats during the winter holidays goes back hundreds of years as a way to showcase preserved harvests during cold months.
Seasonal Adaptations
If making these in early winter when citrus is at its peak swap in chopped fresh zest for some of the candied peel. Dried apples or pears are wonderful autumn additions in place of some apricots or raisins. In the spring through summer use all dried berries for a different fruity twist.
Success Stories
A friend once brought these to a holiday cookie swap and everyone asked for the recipe before the night ended. We now make big batches together as part of our annual holiday prep marathon and they consistently get top marks from both kids and adults. Last year I sent a tin to my distant aunt who wrote back asking for a double batch the next year.
Freezer Meal Conversion
To freeze the cookies simply portion the dough onto a tray and freeze until firm then store the dough balls in a freezer bag. When ready to bake there is no need to thaw, just add an extra minute or two to the baking time. Baked cookies can also be frozen tightly wrapped.
Pin Serve these cookies up warm and enjoy the simple festive comfort they bring. Even skeptics of fruitcake will reach for seconds, and their scent will linger long after the tray is empty.
Recipe Q&A
- → Can other dried fruits be used?
Yes, you can substitute with dried cranberries, currants, or figs to suit personal preferences.
- → Should the dried fruits be soaked beforehand?
Soaking the dried fruits in rum or juice for 30 minutes boosts flavor and adds extra moisture.
- → What nuts work best in these cookies?
Walnuts and pecans add great texture and flavor, but almonds or hazelnuts are excellent alternatives.
- → How long do these cookies stay fresh?
Store them in an airtight container for up to a week; flavors will deepen over time.
- → Can the spices be adjusted?
Absolutely—try more cinnamon for warmth or add ginger for extra zing to personalize the flavor.
- → Are these cookies suitable for vegetarian diets?
Yes, they contain no meat or gelatin ingredients and are suitable for vegetarians.