Fruitcake Cookie Recipe – Easy and Festively Fun

Fruitcake may be a holiday classic, but let’s be honest—not everyone loves the dense, boozy bricks passed around each December. That’s why these Easy Christmas Fruitcake Cookies are the perfect festive alternative. They pack all the nostalgic flavors of fruitcake—candied cherries, raisins, warm spices, and nuts—into soft, chewy cookies that are a total crowd-pleaser. These little gems are easy to bake, make great edible gifts, and keep beautifully for weeks.

Whether you’re hosting a cookie swap, prepping for Santa, or just craving something cozy with your tea, these cookies bring old-fashioned charm with modern-day ease.

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A Bite-Sized Twist on a Classic Holiday Treat

Fruitcake dates back to Roman times, when preserved fruit and nuts were baked into energy-rich loaves. Over the centuries, fruitcake became synonymous with Christmas, particularly in British and American traditions. But its modern reputation? Polarizing.

That’s where fruitcake cookies shine. They transform the flavors of classic holiday fruitcake into buttery, tender cookies. There’s no need to soak fruit in rum for days or struggle through a dense slice. These cookies are portable, poppable, and pair beautifully with everything from eggnog to espresso.

And yes—they’re still packed with colorful candied fruit, crunchy pecans or walnuts, and the warm aroma of cinnamon and nutmeg. You’ll win over even the most skeptical fruitcake critics.

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Ingredient Spotlight: What Makes These Cookies So Festive?

Let’s take a closer look at the key ingredients that bring these cookies to life.

1. Butter

Unsalted butter forms the base of the cookie dough, giving it a rich, tender texture. Be sure it’s softened for easy creaming.

2. Brown Sugar

Light brown sugar adds sweetness and a touch of molasses, complementing the dried fruits and spices.

3. Eggs

Eggs bind the dough and help it rise slightly. They also add moisture, ensuring the cookies stay soft.

4. All-Purpose Flour

This standard flour provides structure. No need for anything fancy—just make sure to measure it correctly to avoid a dry dough.

5. Baking Soda + Salt

These balance the sweetness and ensure even spreading and lift during baking.

6. Cinnamon and Nutmeg

Warm spices are essential for that traditional holiday aroma and flavor.

7. Candied Fruit

Red and green candied cherries, pineapple, and citron offer vibrant color and chewy sweetness. Use a mix for best results.

8. Raisins

Golden or regular raisins add chewy texture and natural sweetness. Soak them in warm water or orange juice for 10 minutes for extra plumpness.

9. Nuts

Chopped pecans or walnuts bring crunch and richness. Toasting them first deepens their flavor.

10. Vanilla Extract

Adds a mellow, fragrant base note that ties the whole recipe together.

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Step-by-Step Instructions for Perfect Fruitcake Cookies

Step 1: Prep Your Ingredients

• Soften your butter to room temperature.

• Chop candied fruits into small, even pieces.

• Optional but recommended: soak raisins in warm water or juice, then drain well.

• Toast the nuts lightly in a dry skillet or oven, then cool and chop.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This process takes about 2–3 minutes with a hand mixer and helps the cookies rise properly.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, then add the vanilla. Scrape down the sides of the bowl to make sure everything is incorporated.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry mix to the wet mixture, stirring until just combined.

Step 5: Fold in the Fruit and Nuts

Gently stir in the chopped candied fruit, raisins, and nuts until evenly distributed. The dough will be thick and chunky—that’s exactly what you want.

Step 6: Chill the Dough

Chilling helps the flavors meld and prevents the cookies from spreading too much. Cover the dough and refrigerate for at least 1 hour (or overnight for deeper flavor).

Step 7: Scoop and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into heaping tablespoon-sized balls and space them about 2 inches apart.

Bake for 10–12 minutes or until the edges are golden but the centers are still soft. They’ll firm up as they cool.

Step 8: Cool and Store

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once fully cool, store them in an airtight container. These cookies actually taste better after a day or two as the flavors deepen.

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Tips, Substitutions, and Variations

Pro Tips for Success

• Don’t skip chilling the dough—it makes shaping easier and improves flavor.

• Weigh your ingredients if possible for consistency.

• Use an ice cream scoop for evenly sized cookies.

Ingredient Swaps

• Gluten-free? Use a 1:1 gluten-free flour blend.

• No nuts? Skip them entirely or replace with sunflower seeds.

• Dairy-free? Use a vegan butter alternative.

Flavor Variations

• Add a splash of rum or brandy to the dough for a boozy fruitcake twist.

• Stir in orange zest or a few drops of almond extract for a more complex flavor.

• Replace raisins with dried cranberries or chopped dates for variety.

Cultural Variations

• In Germany, candied citrus peel and rum-soaked raisins give a stollen-like flavor.

• In the Caribbean, fruitcake cookies may include browning (caramelized sugar) and a strong hit of rum.

• Italian-inspired versions might include anise and chopped figs.

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Serving Ideas & Festive Occasions

These fruitcake cookies are as versatile as they are delicious.

When to Serve

• Holiday Cookie Swaps: Their colorful bits and nostalgic flavor make them stand out on any cookie tray.

• Gift Boxes: Wrap them in parchment and tuck into holiday tins.

• Tea Time or Coffee Breaks: They pair beautifully with hot beverages.

• Christmas Morning: Serve alongside breakfast spreads or tuck into stockings.

Storage

• Keep in an airtight container at room temperature for up to 10 days.

• Freeze for up to 3 months—just thaw at room temperature before serving.

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Nutritional & Health Notes

While these cookies are definitely a treat, they do offer a few wholesome elements.

• Nuts contribute protein, healthy fats, and minerals like magnesium and zinc.

• Dried fruits are rich in antioxidants and natural sugars.

• Spices like cinnamon and nutmeg may have anti-inflammatory properties.

However, the cookies are still high in sugar and butter, so enjoy in moderation. Each cookie is around 120–140 calories depending on size and mix-ins.

For a slightly lighter version:

• Cut back the sugar by 1/4 cup.

• Use whole wheat pastry flour for extra fiber.

• Swap half the butter for unsweetened applesauce.

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Frequently Asked Questions

1. Can I make fruitcake cookies ahead of time?

Absolutely. These cookies actually taste better after a day or two as the flavors have time to meld. You can make the dough up to 3 days in advance and bake when ready. They also freeze well for up to 3 months.

2. How do I prevent fruitcake cookies from spreading too much?

Chilling the dough is key. You should also use parchment-lined baking sheets and avoid over-creaming the butter and sugar, which can add too much air.

3. Can I use a store-bought fruitcake mix?

Yes. If you find pre-mixed fruitcake blends at the store (usually near the holiday baking aisle), you can use 2 cups in place of individual candied fruits and raisins.

4. What’s the best nut to use in fruitcake cookies?

Pecans and walnuts are both classic choices. Pecans offer a slightly sweeter, softer texture, while walnuts have a more pronounced flavor. Toasting either one before adding enhances their nuttiness.

5. Do these cookies need to be refrigerated?

No, they store well at room temperature in an airtight container. However, if your home is very warm, refrigerating them can extend their shelf life.

6. Can I make them gluten-free or vegan?

Yes. For gluten-free, use a 1:1 GF flour blend. For vegan, substitute plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water).

7. Why are my fruitcake cookies dry or crumbly?

This could be from overbaking or too much flour. Spoon and level your flour into the measuring cup rather than scooping, and pull the cookies out when just golden around the edges—they’ll continue to firm up as they cool.

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