The classic fruitcake is a holiday staple that originated in Great Britain. The cake is typically dense in texture and packed with dried fruit and is sometimes soaked in brandy, depending on the specific baker and family tradition. I took the most important elements, dried fruit and spices, to turn this celebrated treat into cookie form. You have the option to mix and match the dried fruit for this recipe based on what you like and what's available. Simply finely chop the fruit with a very sharp knife, or process everything in a food processor for ease. For added texture, you can leave a handful of the fruit roughly chopped with a few big bits throughout the cookies. The dark brown sugar gives the cookies added moisture and also darkens the color, to look more like fruitcake. The spice blend of cinnamon, nutmeg, and cloves rounds out the sweetness from the fruit for a warm and earthy bite.
Note: The cookie dough keeps well in the freezer for up to 2 months. —Briana Riddock
finely chopped dried fruit (a combination of your choice of: raisins, golden raisins, cherries, figs, apricots, dates)
In This Recipe
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Use a stand mixer fitted with the paddle attachment to cream the butter until fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, add the sugars, and cream together. Mix until well combined. Add the egg and vanilla extract and mix until combined. With the mixer on the lowest speed, add the flour mixture. Scrape down the sides of the bowl again, then add the dried fruit.
Line 2 sheet pans with parchment. Scoop the cookie dough with a medium cookie scoop, about 2 tablespoons in volume, and place on the sheet pans about 2 inches apart (about 12 cookies per pan). Chill the cookies in the refrigerator for at least 30 minutes and up to overnight.
Heat the oven to 350°F. Bake for 12 to 15 minutes. Halfway through baking, if the cookies have not flattened out, give them a gentle pat with your fingers.
Bake in batches or reserve the extra cookie dough for later. The dough, scooped and frozen, keeps well for up to 2 months. To bake frozen dough, don’t bother to thaw it first—just add an extra minute or two to the baking time.