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Old Fashioned Fruitcake Cookies: A Vintage Treat Worth Loving Again
Few desserts spark as much debate as fruitcake. Some people adore it, others politely avoid it—but Old Fashioned Fruitcake Cookies? Those are almost universally loved. These cookies take everything comforting about traditional fruitcake and transform it into a soft, chewy, warmly spiced cookie that feels approachable, nostalgic, and genuinely delicious.
This recipe is inspired by classic American holiday baking, when recipes were passed down on handwritten cards and desserts were meant to last, travel well, and bring people together. Fruitcake cookies were often baked weeks before Christmas, stored in tins, and shared with neighbors, guests, and family members stopping by for coffee. They were practical, festive, and deeply comforting.
Unlike dense fruitcake loaves, these cookies are lighter, softer, and easier to love. The dough is gently spiced with cinnamon, nutmeg, and cloves, sweetened with brown sugar, and filled with colorful candied fruit, raisins, and nuts. A simple vanilla filling turns them into sandwich cookies, making them feel extra special without being fussy.
Whether you’re baking for the holidays, building a vintage cookie platter, or just craving something cozy and old-school, this fruitcake cookie recipe delivers flavor, texture, and nostalgia in every bite.
Why You’ll Love These Old Fashioned Fruitcake Cookies
- They taste like classic fruitcake—but better
- Soft, chewy texture instead of heavy and dense
- Perfect for holidays, gifting, or cookie tins
- Easy to make with simple pantry ingredients
- Full of warm spices and colorful fruit
- Even fruitcake skeptics enjoy them
These cookies are proof that traditional recipes don’t need to disappear—they just need a little love and a modern touch.
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves (optional but recommended)
- 0.5 cup unsalted butter, softened
- 0.75 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 0.75 cup apple cider
- 1 to 1½ cups mixed candied fruit (cherries, citron, orange peel)
- 0.5 cup raisins or currants
- 0.5 cup chopped walnuts or pecans
Filling
- 0.5 cup unsalted butter, softened
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp cream or milk
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with apple cider. Mix just until a soft batter forms.
- Fold in the candied fruit, raisins, and nuts by hand until evenly distributed.
- Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart. Lightly flatten each mound.
- Bake for 12–15 minutes, or until cookies are set and lightly golden around the edges.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the filling by beating butter, powdered sugar, and vanilla until smooth. Add cream one tablespoon at a time until spreadable.
- Spread filling onto the flat side of one cookie and sandwich with another.
- Serve immediately or store in an airtight container.
Tips for Perfect Fruitcake Cookies
- Chop fruit finely so it distributes evenly through the dough
- Don’t overbake—these cookies should stay soft
- Let them rest: flavors deepen after a day
- Use parchment paper to prevent sticking and over-browning
- Adjust spice levels to your taste
Variations You’ll Love
No-Candied-Fruit Version
Use dried cranberries, chopped dates, and apricots instead.
Rum or Brandy Flavor
Replace 2 tablespoons of apple cider with rum or brandy for a classic twist.
Glazed Instead of Filled
Skip the filling and drizzle with a simple powdered sugar glaze.
Nut-Free Option
Omit nuts and add extra dried fruit.
Serving Suggestions
- Pair with coffee or hot tea
- Add to holiday cookie platters
- Wrap individually for edible gifts
- Serve after a festive dinner
- Enjoy as a cozy winter snack
A Little Cultural Context
Fruitcake cookies became popular in mid-20th-century America as a practical holiday dessert. They kept well, traveled easily, and used preserved fruits that were available year-round. Baking them was less about perfection and more about tradition, generosity, and comfort—values that still resonate today.
Final Thoughts
These Old Fashioned Fruitcake Cookies bring back the best parts of traditional baking—warm spices, simple ingredients, and a sense of home. Even if you think you don’t like fruitcake, these cookies might change your mind. They’re nostalgic without being old-fashioned in a bad way, festive without being overwhelming, and comforting in the most timeless sense.
Old Fashioned Fruitcake Cookies
Soft, spiced vintage-style cookies filled with candied fruit and nuts, inspired by classic fruitcake flavors.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
- Gradually mix in dry ingredients, alternating with apple cider, until a soft batter forms.
- Drop batter onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
- Bake 12–15 minutes until set and lightly golden. Cool completely on wire racks.
- Beat softened butter with powdered sugar and vanilla. Add cream to reach desired filling consistency.
- Sandwich cookies with filling, serve immediately or store in airtight container.
Notes
Cookies taste even better the next day as flavors deepen.
