Fruitcake Cookies Recipe with Pecans and Candied Fruit

Sweet Fruitcake Cookies take everything nostalgic and festive about traditional fruitcake and transform it into soft, chewy, utterly snackable bites. Packed with candied fruit, crunchy nuts, and warm spices, these cookies are a joyful twist on a holiday classic—without the heaviness that often turns people away from fruitcake.

These cookies are buttery and slightly crisp on the edges with a soft, tender center that’s loaded with flavor and texture. Each bite bursts with bits of chewy candied cherries, golden raisins, and toasted pecans. The dough is rich and warmly spiced, echoing classic fruitcake notes, but with the ease and approachability of a cookie.

Whether you love fruitcake or just enjoy a colorful, festive cookie for the holidays, Sweet Fruitcake Cookies offer the perfect balance of sweet, nutty, and spiced. They’re simple to make, easy to store, and look beautiful on a cookie tray.

---

Ingredients Overview

Every component in these cookies plays a key role in delivering that fruitcake-inspired flavor while keeping the texture soft and cookie-like.

Butter
Unsalted butter is the base of the dough, providing richness and a tender crumb. Always use room temperature butter for proper creaming with the sugar.

Brown Sugar
Light brown sugar adds a soft texture and caramel flavor that complements the fruit and nuts. It also keeps the cookies moist longer.

Egg
A single egg binds the ingredients and adds richness. Make sure it’s at room temperature for best incorporation.

Vanilla Extract
A splash of vanilla gives the cookies warmth and depth and enhances the sweetness of the fruit.

All-Purpose Flour
Standard flour provides structure. Don’t overmix once the flour is added—this helps keep the cookies soft and chewy.

Baking Soda & Salt
Baking soda gives a slight rise and helps the cookies spread just enough. Salt balances the sweetness and brings out the flavors.

Cinnamon & Nutmeg
Warm spices give these cookies a cozy, festive feel reminiscent of classic fruitcake. Ground cloves or allspice can be added for extra spice if desired.

Candied Fruit
This is the heart of the cookie. Use a mix of chopped red and green candied cherries, pineapple, or citrus peel. Golden raisins or chopped dried apricots are great additions. About 1 cup total is ideal.

Chopped Nuts
Toasted pecans or walnuts add crunch and balance the sweetness. You can omit them for a nut-free version, but they add great texture.

Optional Add-ins
Mini chocolate chips, shredded coconut, or a splash of rum extract can give these cookies an extra twist.

---

Step-by-Step Instructions

1. Preheat and prepare pans:
Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

2. Cream the butter and sugar:
In a large mixing bowl, beat ½ cup (1 stick) of unsalted butter and ¾ cup packed light brown sugar until light and fluffy—about 2–3 minutes. Use a hand or stand mixer on medium speed.

3. Add egg and vanilla:
Beat in 1 large egg and 1 teaspoon of vanilla extract until smooth and creamy. Scrape down the sides of the bowl as needed.

4. Mix dry ingredients:
In a separate bowl, whisk together 1½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg.

5. Combine wet and dry:
Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.

6. Fold in fruit and nuts:
Gently fold in 1 cup of mixed chopped candied fruit and ½ cup chopped toasted pecans or walnuts. Mix just enough to distribute evenly.

7. Scoop and shape:
Use a tablespoon or small cookie scoop to portion dough onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with your fingers or the back of a spoon.

8. Bake:
Bake for 10–12 minutes or until the edges are lightly golden and the centers are set. Avoid overbaking—they should be soft in the middle.

9. Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

---

Tips, Variations & Substitutions

Tips:

• Chop candied fruit into small, uniform pieces for even distribution and better texture.

• Lightly toast nuts before adding for extra flavor.

• Flatten the cookies slightly before baking to help them spread evenly.

Variations:

• Add ¼ teaspoon of rum or almond extract for a deeper fruitcake flavor.

• Stir in ¼ cup of mini chocolate chips for a chocolatey surprise.

• Use dried cranberries, chopped dates, or figs as part of the fruit mix.

Substitutions:

• Use gluten-free all-purpose flour for a gluten-free option.

• Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for an egg-free version.

• Omit nuts for allergy-friendly baking.

---

Serving Ideas & Occasions

Sweet Fruitcake Cookies are a festive addition to any cookie exchange, holiday platter, or afternoon tea. Their jewel-toned bits of fruit and cozy spices make them a colorful standout alongside sugar cookies and gingerbread.

Serve them with mulled wine, spiced cider, or a hot cup of tea. They’re also great with coffee as a morning treat during the holidays.

These cookies pack well and make lovely gifts—just stack them in a holiday tin or wrap in parchment for a homemade touch.

They’re especially fun for baking with kids, as the bright fruits and soft dough are easy to handle and decorate.

---

Nutritional & Health Notes

While Sweet Fruitcake Cookies are definitely a treat, they’re made with real ingredients and no preservatives, making them a better option than store-bought fruitcake or overly processed cookies.

Candied fruit does add sugar, but using dried fruits like golden raisins or unsweetened cranberries can reduce the sugar content. Nuts add heart-healthy fats and protein, while spices like cinnamon and nutmeg bring natural warmth and depth.

Each cookie is rich in flavor, so a little goes a long way—perfect for mindful indulging during the holiday season.

---

FAQs

Can I make the dough ahead of time?
Yes, the dough can be made up to 48 hours ahead and stored in the fridge. Let it sit at room temperature for 15–20 minutes before scooping, as it will firm up when chilled.

Do these freeze well?
Absolutely. Baked cookies freeze well for up to 2 months. Let them cool completely, then freeze in a single layer before storing in a sealed bag or container.

Can I use fresh fruit instead of candied?
Fresh fruit has too much moisture and won’t hold up well in these cookies. Dried fruits like apricots, raisins, or cranberries are better substitutes.

What kind of candied fruit should I use?
Use what you enjoy! Red and green cherries, candied pineapple, citrus peel, or a pre-mixed holiday fruit blend all work well. Just be sure to chop them into small pieces.

Do these cookies spread a lot?
They spread slightly. Flattening the dough helps shape them, but the chunks of fruit and nuts help maintain a compact, rustic look.

Can I skip the nuts?
Yes. Simply leave them out or replace them with extra fruit or mini chocolate chips if preferred.

How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. They stay soft and flavorful, and the spices deepen over time.

Print