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Grandma's Old-Fashioned Fruitcake Cookies

If you love fruitcake but want it in a more portable form, these cookies are about to become your new holiday favorite! They have all the wonderful spices and candied fruit of traditional fruitcake, but in a soft, chewy cookie that's perfect for cookie exchanges or afternoon tea. Plus, they actually get better after a day or two in an airtight container!
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 48 servings
Ingredients Method

Ingredients
  

  • ½ cup unsalted butter softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup chopped candied cherries
  • 1 cup chopped candied pineapple
  • 1 cup golden raisins
  • 1 cup chopped pecans

Method
 

  1. Preheat oven to 375°F and line baking sheets with parchment paper.
  2. In a large bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes.
  3. Beat in eggs one at a time, then stir in milk.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Fold in candied cherries, candied pineapple, raisins, and pecans until evenly distributed.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 10-12 minutes, or until edges are lightly golden and centers are set.
  9. Cool on baking sheet for 5 minutes before transferring to a wire rack.
  10. Store in an airtight container for up to 2 weeks, or freeze for up to 3 months.