“Grandma’s” Fruitcake Cookies (An Easy Holiday Classic!)

Are you searching for that perfect, nostalgic holiday cookie? The kind of soulful, “from-scratch” treat that tastes just like the ones grandma used to make—impossibly moist, perfectly spiced, and absolutely loaded with a bounty of jewel-toned fruits and crunchy nuts? This incredible, “Grandma’s” Classic Fruitcake Cookie is that perfect, timeless tradition. We’re talking a rich, buttery, and unbelievably tender spice cookie, packed to the brim with candied pineapple, red and green cherries, chewy dates, and a shocking (in a good way!) 7 cups of nuts.

This isn’t just another cookie recipe; it’s a guide to mastering a legendary, multi-generational secret. Forget the dry, hard fruitcakes of the past; this is the cookie that will make a believer out of everyone. We’ll show you the simple but crucial “old-world” secrets to a flawless, foolproof, and unbelievably moist and flavorful cookie that is perfect for holiday parties, cookie exchanges, and festive gift-giving.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate “Loaded” Holiday Cookie

What makes this “Grandma’s” Fruitcake Cookie so spectacularly delicious is its incredible, rich flavor and its wonderfully moist, tender, and “chunky” texture. This recipe is a masterpiece of classic, old-fashioned baking. The “cookie” itself is a rich, tender, and moist brown sugar spice cookie, which gets its complex, festive flavor from a splash of cream sherry. The star of the show, however, is the “bountiful harvest” of add-ins: this cookie is absolutely packed with candied pineapple, red and green cherries, dates, raisins, and a full 7 cups of chopped nuts. The low-and-slow bake is the secret that perfectly cooks the dense cookie without burning the fruit, resulting in a wonderfully moist and chewy bite, every single time.

Metric	Time / Level
Total Time	1 hour 30 minutes
Active Prep Time	40 minutes (all that chopping!)
Difficulty Level	Easy
Servings	About 7-8 dozen cookies

The Baker’s Pantry: The Essential Ingredients

This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.

• The Cookie Dough (The “Moist-Maker” Secret!):
  • Brown Sugar & Butter: The classic, “creamed” foundation of softened butter and packed brown sugar is the key to a cookie that is both rich, chewy, and has a deep, molasses-like flavor.
  • Cream Sherry: This is the “Grandma’s secret” that provides a unique, rich, and festive flavor! The touch of sherry (a sweet, fortified wine) adds a deep, complex, and aromatic note that is the signature of a truly “old-fashioned” holiday bake.
• The “Bountiful Harvest” (The Stars of the Show!):
  • Candied Fruit & Nuts: This is the heart and soul of the cookie! A whopping 7 cups of nuts (pecans or walnuts are classic) and over 3 pounds of candied and dried fruit make this less of a cookie with add-ins, and more of a delicious, fruity, nutty cluster held together by a tender cookie “glue.”

The Baker’s Masterclass: The Secrets to a Perfect Fruitcake Cookie

This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.

1. The “Creaming Method” is KEY!: The number one, non-negotiable secret to a cookie that is tender and cake-like (not tough) is to cream your room temperature butter and sugar for a full 5 minutes. This is the crucial step that whips air into the batter, which is the key to a light, non-dense texture that can support all that fruit and nuts.
2. The “Alternate” Flour/Milk Method: This is a classic, professional baker’s trick for a tender, fine crumb. By adding your dry ingredients (flour) in batches, alternating with your wet ingredient (milk), you are gently hydrating the flour without overdeveloping the gluten. This is the secret to a tender, “cake-like” cookie.
3. The “Low and Slow” Bake: The secret to a cookie that is packed this full of fruit and nuts is to bake it in a very low, 300°F oven. A hotter oven would burn the sugary fruit on the outside long before the dense, wet center had a chance to cook through. This gentle, low-and-slow bake is the key that perfectly cooks the cookie, making it moist and chewy, not burnt and raw.

Step-by-Step to the Best “Grandma’s” Fruitcake Cookies

This elegant, festive dessert is a joy to prepare.

Part 1: The Art of the Rich & Spiced Batter

Step 1: First, preheat your oven to a low 300°F ($150^{\circ}C$). Generously grease several baking sheets.

Step 2: In a large bowl, sift together your 3 cups of all-purpose flour, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of baking soda. Set this aside.

Step 3: In a separate, large bowl (or the bowl of a stand mixer), beat your 1 cup of room temperature butter and 1 cup of packed brown sugar together on a medium-high speed for about 5 minutes, until the mixture is very light and fluffy.

Step 4: Add your 3 eggs, one at a time, making sure to beat well after each addition.

Step 5 (The “Alternate” Method!): With your mixer on a low speed, add your flour mixture in batches, alternating with your 1/2 cup of milk, beginning and ending with the flour mixture. Mix only until the ingredients are just combined.

Step 6: Beat in your 2 tablespoons of cream sherry.

Part 2: The “Bountiful Harvest” Fold-in

Step 1 (The Fun Part!): To your large bowl of soft batter, add your 7 cups of chopped nuts, 1 pound of chopped candied pineapple, 1 pound of chopped candied cherries, 2 cups of chopped dates, and 2 cups of chopped raisins.

Step 2: Use a large, sturdy spoon or your hands to stir and fold everything together until all the fruit and nuts are thoroughly mixed into the batter.

Part 3: The “Drop-and-Bake” to Perfection

Step 1: Drop spoonfuls of your thick, chunky dough about 2 inches apart onto your prepared baking sheets.

Step 2: Bake for 20 to 30 minutes. You will know they are perfectly done when the cookies are set and the bottoms are just very lightly browned.

Let the cookies cool on the pan for a few minutes before you transfer them to a wire rack to cool completely.

Print

What to Serve With Your Fruitcake Cookies

These beautiful and nostalgic cookies are a fantastic and essential part of any holiday celebration.

• The Perfect Pairing: They are absolutely perfect served on a holiday cookie platter alongside other classics like shortbread, gingerbread, and “Grandma’s Snowball Cookies.”
• A Cozy Treat: They are the perfect, decadent bite to enjoy with a cup of hot coffee, a cup of tea, or a festive glass of sherry or port.

For more recipe follow my pinterest account

Storage and Make-Ahead Tips

These are the ultimate make-ahead holiday cookie!

• Make-Ahead: This is a perfect make-ahead dish! In fact, the flavor of a fruitcake cookie is famously better on the second or third day (or even a week later!). You can bake these cookies up to 2-3 weeks in advance.
• Storage: Store the finished, completely cooled cookies in an airtight container at room temperature, with sheets of wax paper between the layers, for up to 1 month.
• Freezing: These cookies freeze beautifully! You can freeze the unbaked dough balls or the fully baked cookies for up to 3 months.

Frequently Asked questions (FAQs)