Easy Fruitcake Cookies Recipe for Christmas

Sweet Fruitcake Cookies take the traditional holiday fruitcake and turn it into a buttery, bite-sized cookie that’s festive, chewy, and so much easier to love. Packed with colorful candied fruits, toasted nuts, warm spices, and a hint of vanilla, these cookies have all the nostalgic charm of classic fruitcake — minus the density and divisiveness.

These cookies are perfect for Christmas cookie trays, winter potlucks, or cozy weekend baking. Their jewel-toned fruit pieces and spiced aroma make them as beautiful as they are delicious. Unlike traditional fruitcake, these cookies are soft, buttery, and far more approachable — a crowd-pleaser even for fruitcake skeptics.

They keep well, travel beautifully, and get better as they sit, making them ideal for gifting or prepping ahead.

Ingredients Overview

Each ingredient brings texture, color, and seasonal flavor to these cheerful cookies. Here’s a look at what you’ll need.

Base Cookie Dough

• All-purpose flour: The structural foundation for the cookie — use the spoon-and-level method for accurate measurement.

• Unsalted butter: Room temperature butter gives the cookies richness and softness. Always choose real butter for the best flavor.

• Brown sugar: Adds moisture and a warm, caramel-like note that complements the spices.

• Granulated sugar: Balances the molasses-like flavor of brown sugar and helps create a crisp edge.

• Eggs: Bind the dough and provide chewiness.

• Vanilla extract: Adds a warm, floral undertone that enhances both the dough and the fruit.

• Baking soda: Provides gentle lift for a soft texture.

• Salt: Balances sweetness and sharpens flavors.

• Warm spices: A blend of cinnamon, nutmeg, and cloves gives these cookies their holiday aroma.

Mix-Ins

• Candied cherries: Bright, sweet, and slightly chewy — they add holiday color and classic fruitcake flavor.

• Candied pineapple: Tropical and tangy — balances the richness of the dough.

• Golden raisins or currants: For depth and texture — optional but traditional.

• Toasted pecans or walnuts: Add crunch and a nutty contrast to the soft dough.

• Optional bourbon or rum: A splash in the fruit soak adds warmth and depth (especially nice for gifting or adult-friendly versions).

Customization Tip: Choose fruit colors that complement each other — reds, greens, golds — for a festive look.

Step-by-Step Instructions

These cookies are easy to make and come together in under an hour — no chilling required unless you prefer a thicker cookie.

1. Preheat & Prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Optional: Soak dried fruit (if using raisins or currants) in 2 tablespoons of rum or bourbon for 15–30 minutes, then drain.

2. Cream Butter and Sugars

In a large mixing bowl, beat:

• ¾ cup (1½ sticks) unsalted butter, softened

• ½ cup brown sugar

• ⅓ cup granulated sugar

Beat until light and fluffy, about 2–3 minutes.

3. Add Eggs and Vanilla

Add:

• 2 large eggs

• 1½ teaspoons vanilla extract

Beat well, scraping down the bowl as needed.

4. Add Dry Ingredients

In a separate bowl, whisk together:

• 2¼ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• Pinch of ground cloves (optional)

Gradually add the dry ingredients to the wet mixture and mix until just combined.

5. Fold in Fruits and Nuts

Stir in:

• ½ cup chopped candied cherries

• ½ cup chopped candied pineapple

• ⅓ cup golden raisins or currants (optional)

• ½ cup chopped toasted pecans or walnuts

Mix until the fruits and nuts are evenly distributed throughout the dough.

6. Scoop and Bake

Using a medium cookie scoop or tablespoon, portion the dough onto the lined baking sheets, spacing 2 inches apart.

Bake for 10–12 minutes, or until the edges are golden and the centers look just set.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

7. Cool and Store

Once fully cooled, store the cookies in an airtight container. The flavor improves after a day or two, as the fruit melds into the dough.

Tips, Variations & Substitutions

Baking Tips

• Toast the nuts for 5–7 minutes in a 350°F oven for deeper flavor.

• Dice candied fruit small enough to distribute evenly through the dough.

• For a neater look, press a few extra fruit pieces on top of each cookie before baking.

Variations

• Chocolate Chip Twist: Add mini semi-sweet chips along with the fruit for a sweet contrast.

• Spiced Glaze: Drizzle cooled cookies with a simple glaze made from powdered sugar, milk, and a pinch of cinnamon.

• Coconut Crunch: Stir in ¼ cup of shredded coconut for texture and subtle sweetness.

Substitutions

• Gluten-Free: Use a 1:1 gluten-free baking flour.

• Nut-Free: Omit nuts or substitute with sunflower seeds for crunch.

• Egg-Free: Replace eggs with a commercial egg replacer or flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

Serving Ideas & Occasions

These cookies are festive enough for special occasions but easy enough to make anytime you’re craving something sweet and nostalgic.

• Holiday cookie trays: Their colorful bits and spiced aroma make them a standout.

• Gift tins: They stay soft for days and pack well.

• Tea-time snacks: Pair beautifully with spiced teas or mulled cider.

• Bake sales and cookie swaps: A unique and underrated classic.

Serve with hot coffee, spiced chai, or a splash of eggnog for the full holiday vibe.

Nutritional & Health Notes

Fruitcake cookies are a treat, but they offer more than just sugar:

• Dried fruits provide fiber and natural sweetness.

• Nuts add healthy fats and protein.

• Spices offer antioxidant benefits and warmth without added calories.

For lighter versions:

• Use less sugar or substitute part with a granulated alternative.

• Swap half the flour with whole wheat pastry flour.

• Use unsweetened dried fruit instead of fully candied versions.

Portion-controlled and rich in flavor, these cookies satisfy with just one or two.

FAQs

Q1: Can I make these cookies ahead of time?

A1: Yes — in fact, they taste better a day or two after baking as the flavors meld. Store in an airtight container for up to 5 days.

Q2: Can I freeze the cookie dough?

A2: Absolutely. Scoop dough onto a tray, freeze until firm, then transfer to a bag. Bake from frozen, adding 1–2 extra minutes.

Q3: Are these cookies overly sweet?

A3: They’re sweet, but balanced by the spices, nuts, and tartness of the fruit. Use unsweetened dried fruit if you prefer less sweetness.

Q4: Can I use store-bought fruitcake mix?

A4: Yes, but chop large pieces finer for better distribution in the dough. Avoid overly syrupy mixes.

Q5: How do I keep the cookies soft?

A5: Store them with a slice of bread or apple in the container to help maintain moisture.

Q6: Can I glaze these cookies?

A6: Yes! A powdered sugar glaze or rum-spiked icing adds a beautiful finish and extra flavor.

Q7: What if I don’t like candied fruit?

A7: Use chopped dried apricots, cranberries, or cherries instead. You’ll still get color and texture without the candy-like sweetness.

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