1. Prepare the Dough

Start by preheating your oven to 350°F (175°C). While the oven heats up, grease a baking sheet or line it with parchment paper to avoid sticking.

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is crucial to getting that soft texture we all love in cookies. Add in the eggs one at a time, making sure to beat well after each addition. This helps to create a smoother dough and binds the ingredients together.

2. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. These spices add that warm, comforting flavor we associate with fruitcake. Slowly add the dry mixture to the butter and egg mixture, stirring until the dough forms. Be careful not to overmix—just stir until everything is combined.

3. Fold in the Fruit and Nuts

Now comes the fun part! Gently fold in the chopped pecans (or walnuts), candied cherries, pineapple, raisins, and dates. This step ensures that the fruity goodness is evenly distributed throughout the dough. Make sure the pieces of fruit and nuts are not too large so they bake evenly.

4. Bake the Cookies

Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges of the cookies are golden brown. Remember, you don’t want to overbake these cookies—they should remain soft in the center while slightly crisp on the edges.

5. Cool and Serve

After removing the cookies from the oven, allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once they’ve cooled completely, they’re ready to enjoy! These old-fashioned fruitcake cookies taste even better the next day, once the flavors have had time to meld.