Fruitcake Christmas Cookies

There’s something wonderfully nostalgic about fruitcake, isn’t there? It evokes memories of Christmases past, warming kitchens, and the comforting aroma of spices mingling in the air. But let’s be honest, a whole fruitcake can be a bit…much. That’s where these Fruitcake Christmas Cookies come in. They capture all the glorious flavours of a traditional fruitcake in a perfectly portioned, delightfully chewy cookie. I’ve been tweaking this recipe for years, after one too many slices of dry, heavy fruitcake at Christmas gatherings. This version, trust me, is a game-changer. Even my two, often picky, little ones adore them! You’ll end up with a batch of festive cookies that are surprisingly easy to make, bursting with flavour, and perfect for sharing (or not!

Why This Recipe Works

As a busy mum, I need recipes that are both delicious and practical. These Fruitcake Christmas Cookies tick all the boxes. After 8+ years of experience in my own kitchen, I’ve learned what makes a recipe truly work for a family.

• Straightforward Method: No complicated techniques or fancy equipment needed. Just simple baking that even the kids can help with.
• Child-Approved: Even the fruitcake sceptics in your family (and you know who they are!) will be won over by these cookies. The texture and sweetness are a hit with little ones.
• Freezer-Friendly: These cookies freeze beautifully, so you can make a big batch ahead of time and have them ready for impromptu festive gatherings or a sneaky treat with a cuppa.

Ingredients

• 225g unsalted butter, softened
• 150g light brown sugar, packed
• 75g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 300g plain flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of ground cloves
• 225g mixed dried fruit (raisins, sultanas, currants, candied peel)
• 50g glace cherries, quartered
• 50g mixed nuts, chopped (walnuts, almonds, pecans)
• 2 tbsp dark rum or orange juice (optional)

Ingredient Notes

Mixed Dried Fruit: This is the heart of the fruitcake flavour. A good quality mix with a variety of fruits is essential. You can find great mixes in most UK supermarkets. Soaking the fruit in rum or orange juice beforehand really plumps them up and adds a depth of flavour, but it’s entirely optional.

Glace Cherries: These add a lovely sweetness and festive touch. If you’re not a fan, you can substitute them with more dried fruit or even some chopped cranberries.

Mixed Nuts: I use a mix of walnuts, almonds, and pecans, but you can use whatever nuts you have on hand. Make sure they’re chopped into small pieces so they distribute evenly throughout the cookies.

Dark Rum: If you’re not keen on alcohol or are baking with children, orange juice works perfectly well as a substitute. It adds a lovely citrus note that complements the spices.

Step-by-Step Instructions

Step 1: Preheat your oven to 180°C (160°C fan/Gas Mark 4) and line two baking trays with baking parchment. This will prevent the cookies from sticking and makes for easy clean-up. My kids love helping with this part – even if they do sometimes try to eat the parchment!

Step 2: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. This is where an electric mixer comes in handy, but you can also do it by hand with a bit of elbow grease. You want the mixture to be pale and smooth.

Step 3: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. If the mixture looks a bit curdled, don’t worry, it will come together when you add the flour.

Step 4: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves. This ensures that the spices and baking powder are evenly distributed throughout the batter.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. You want a soft, slightly sticky dough.

Step 6: Stir in the mixed dried fruit, glace cherries, and chopped nuts. If you’re using rum or orange juice, drizzle it over the fruit mixture before adding it to the dough. This helps to plump up the fruit and infuse it with flavour. Ensure that everything is evenly distributed throughout the dough.

Step 7: Drop rounded tablespoons of dough onto the prepared baking trays, leaving some space between each cookie. They will spread slightly as they bake.

Step 8: Bake for 12-15 minutes, or until the edges are golden brown and the centres are set. Keep a close eye on them, as they can burn easily. The cookies should be slightly soft to the touch when you take them out of the oven. They will firm up as they cool.

Step 9: Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking to the trays and allows them to cool evenly.

My Kitchen Tips & Tricks

• Soak the Fruit: For the best flavour and texture, soak the mixed dried fruit in dark rum or orange juice for at least an hour, or even overnight. This plumps up the fruit and adds a lovely depth of flavour.
• Don’t Overmix: Overmixing the dough will result in tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
• Chill the Dough: If you find that the dough is too sticky to handle, chill it in the fridge for 30 minutes before scooping it onto the baking trays. This will make it easier to work with.
• Kid-Friendly Adjustment: My little ones aren’t always keen on the texture of candied peel, so I sometimes chop it very finely or even leave it out altogether.
• Make-Ahead Tip: The dough can be made ahead of time and stored in the fridge for up to 2 days. Just bring it to room temperature before baking.
• Freezing for Later: These cookies freeze brilliantly! Once cooled, store them in an airtight container in the freezer for up to 3 months.
• Budget-Conscious Baking: Dried fruit can be expensive, so look for deals in your local supermarket or buy in bulk. You can also use cheaper alternatives, such as dried cranberries or apricots, to keep costs down.

Storage & Meal Prep

These Fruitcake Christmas Cookies are best stored in an airtight container at room temperature. They will stay fresh for up to 5 days. If you want to keep them for longer, you can freeze them for up to 3 months. Simply thaw them at room temperature before serving.

For meal prep, you can make the dough ahead of time and store it in the fridge for up to 2 days. You can also bake the cookies ahead of time and freeze them for later. This is a great way to get ahead of the game during the busy holiday season.

Substitutions & Variations

These cookies are easily adaptable to suit different dietary needs and preferences.

• Gluten-Free: Use a gluten-free flour blend in place of the plain flour. I’ve had success with a blend of rice flour, tapioca starch, and potato starch. You may need to add a little extra liquid to the dough to compensate for the lack of gluten.
• Dairy-Free: Use a dairy-free butter alternative in place of the butter. Coconut oil also works well, but it will give the cookies a slightly coconutty flavour.
• Vegetarian/Vegan: This recipe is already vegetarian. To make it vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg). Let the mixture sit for 5 minutes to thicken before adding it to the dough.
• Seasonal Variations: In the summer, try adding some chopped fresh berries to the dough. In the autumn, you could add some chopped apples or pears.
• Nut-Free: Simply omit the nuts or substitute them with seeds, such as sunflower seeds or pumpkin seeds.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare the dough, wrap it tightly in cling film, and refrigerate. Bring it to room temperature for about 30 minutes before scooping and baking, and you’ll save yourself precious morning time.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centres are set. They should be slightly soft to the touch when you take them out of the oven, as they will firm up as they cool.

Can I substitute any of the ingredients?

Yes, you can substitute the mixed dried fruit with other dried fruits of your choice, such as cranberries or apricots. You can also substitute the nuts with seeds or omit them altogether. If you don’t have vanilla extract, you can use almond extract or leave it out entirely. As detailed above, you can also make this recipe gluten-free, dairy-free, or vegan with some simple swaps.

How do I store the leftover cookies?

Store the leftover cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. You can also freeze them for up to 3 months.

Do children typically enjoy these cookies?

My two certainly do! The sweetness of the dried fruit and glace cherries, combined with the warm spices, makes them a real treat. Of course, every child is different, but I’ve found that most kids are won over by these cookies, even if they’re not normally fans of fruitcake.

Can I scale this recipe for a larger or smaller family?

Yes, you can easily scale this recipe up or down to suit your needs. Simply double or halve the ingredients accordingly. Keep in mind that baking times may vary slightly depending on the size of your batch.

Serving Suggestions

These Fruitcake Christmas Cookies are delicious on their own, but they also pair well with a cup of tea or coffee. They make a lovely addition to a festive dessert platter or a homemade gift for friends and neighbours. You can also crumble them over ice cream or yogurt for a quick and easy dessert. My family loves to enjoy them with a glass of warm milk before bedtime on Christmas Eve

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