My Grandma’s Fruitcake Cookies

Grandma’s Fruitcake Cookies: A Heartwarming Holiday Tradition

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As the holiday season approaches, it’s time to dust off those cherished family recipes that have been passed down through generations. One such recipe that holds a special place in many hearts is Grandma’s Fruitcake Cookies. These delightful treats are bursting with the flavors of candied fruits, nuts, and warming spices, making them the perfect accompaniment to a cozy winter’s evening. Join us as we explore the magic of Grandma’s Fruitcake Cookies, from the ingredients to the baking process, and discover why they’re a timeless holiday favorite.

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  • 1 lb Candied cherries, red and green
  • 1 lb Candied pineapple
  • 2 cups Dates, pitted
  • 2 cups Raisins
  • 3 Eggs
  • 3 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 7 cups Mixed nuts
  • 1 cup Butter
  • 1/2 cup Milk
  • 2 tbsp Vanilla-flavored cream sherry


  1. Preheat your oven to 325°F (165°C) and prepare baking sheets with parchment paper.
  2. In a large bowl, combine the candied cherries, candied pineapple, dates, and raisins. Set aside.
  3. In another bowl, beat the eggs until light and fluffy.
  4. In a separate bowl, sift together the flour, baking soda, and cinnamon.
  5. In a saucepan, melt the butter over low heat. Stir in the brown sugar until dissolved.
  6. Add the melted butter mixture to the beaten eggs, along with the milk and vanilla-flavored cream sherry. Mix well.
  7. Gradually add the flour mixture to the wet ingredients, stirring until fully incorporated.
  8. Fold in the mixed nuts and the fruit mixture until evenly distributed throughout the dough.
  9. Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown around the edges.
  11. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Cook Notes and Variations:

  • For a richer flavor, you can soak the dried fruits in the vanilla-flavored cream sherry overnight before adding them to the dough.
  • Feel free to mix and match your favorite nuts, such as pecans, walnuts, almonds, and hazelnuts.
  • If you prefer a softer texture, reduce the baking time slightly and remove the cookies from the oven when they are just set but still slightly soft in the center.
  • For a festive touch, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk, or dip them in melted chocolate and sprinkle with chopped nuts.

Keto Version: To make a keto-friendly version of Grandma’s Fruitcake Cookies, you can substitute almond flour or coconut flour for the all-purpose flour and use a low-carb sweetener such as erythritol or stevia in place of the brown sugar. Additionally, use unsweetened dried fruits and omit the cream sherry to reduce the carbohydrate content further. Be sure to adjust the quantities accordingly to achieve the desired texture and sweetness.

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Grandma’s Fruitcake Cookies are more than just a holiday treat; they’re a cherished tradition that brings families together year after year. With their irresistible combination of flavors and textures, these cookies are sure to evoke fond memories and create new ones with each delicious bite. Whether enjoyed with a cup of hot cocoa by the fire or shared with loved ones as a thoughtful gift, Grandma’s Fruitcake Cookies are a delightful reminder of the joy and warmth of the holiday season


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