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Fruitcake Cookie Recipe – Easy and Festively Fun

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These Easy Christmas Fruitcake Cookies transform the classic holiday fruitcake into buttery, chewy cookies packed with candied fruit, raisins, nuts, and warm spices. A festive favorite that’s simple, colorful, and perfect for gifting or snacking.

Ingredients

Scale

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 cup light brown sugar, packed

  • 2 large eggs

  • 1 tsp vanilla extract

  • 2 1/4 cups all-purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1 cup candied cherries (red and green), chopped

  • 1/2 cup candied pineapple or citron, chopped

  • 3/4 cup raisins (golden or regular), soaked and drained

  • 1 cup chopped pecans or walnuts, toasted if desired

Instructions

  • In a large bowl, cream butter and brown sugar until light and fluffy.

  • Add eggs one at a time, beating well after each addition. Stir in vanilla.

  • In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

  • Gradually mix dry ingredients into wet ingredients until combined.

  • Fold in candied fruit, raisins, and nuts.

  • Chill dough for at least 1 hour.

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

  • Scoop tablespoon-sized balls of dough and place on sheets, 2 inches apart.

  • Bake 10–12 minutes until golden around the edges.

  • Cool 5 minutes on the pan, then transfer to a wire rack.

Notes

  • Dough can be made up to 3 days ahead.

  • Cookies improve in flavor after a day.

  • Add orange zest or a splash of rum for extra holiday flavor.

  • Store in an airtight container for 7–10 days, or freeze up to 3 months.

Find it online: https://thefoodaunt.com/fruitcake-cookie-recipe-easy-and-festively-fun/