Soft Fruitcake Cookies – Christmas Cookie Tray Favorite

Fruitcake may be a holiday classic, but Fruitcake Cookies are the fun, bite-sized twist that brings all the nostalgia without the heaviness. These Easy Christmas Fruitcake Cookies are soft, chewy, and packed with festive flavor — bursting with candied cherries, raisins, chopped nuts, warm spices, and a hint of molasses or brown sugar.

Unlike traditional fruitcake, these cookies are simple to make, don’t require aging, and have just the right balance of sweetness and spice. Perfect for cookie exchanges, holiday parties, or gifting in pretty tins, they’re an ideal treat for anyone who secretly (or not-so-secretly) loves fruitcake.

Even skeptics will be won over by these buttery, golden cookies with colorful bits of fruit and warm, cozy aroma.

Ingredients Overview

These cookies come together with everyday baking ingredients and a few classic fruitcake mix-ins. Here’s a breakdown of what you’ll need:

• All-Purpose Flour: The structural base of the dough.

• Baking Soda & Salt: Essential for spread and flavor balance.

• Unsalted Butter: Provides richness and that signature cookie chew. Use softened, room-temp butter for easy creaming.

• Brown Sugar: Adds moisture and a hint of molasses flavor.

• Granulated Sugar: Helps with spreading and gives a light crisp edge.

• Eggs: Bind the dough and help with structure.

• Vanilla Extract: Enhances all the sweet and spicy flavors.

• Cinnamon & Nutmeg: Add warmth and a festive aroma.

• Candied Cherries: Classic red and green cherries give that iconic fruitcake look and flavor. Chop into smaller pieces for even distribution.

• Raisins or Currants: Add chewy sweetness.

• Chopped Pecans or Walnuts: Provide crunch and earthiness.

• Optional: Rum or Orange Zest: For added holiday flavor depth.

Ingredient Tips:

• Soak the raisins in warm rum or orange juice for 10 minutes before adding to the dough for extra plumpness and flavor.

• Use pre-chopped fruitcake mix if you want a shortcut (often found in the baking aisle during the holidays).

• Swap walnuts for almonds or hazelnuts if preferred.

Step-by-Step Instructions

1. Preheat and Prep

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

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Cream Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). This creates a tender, chewy cookie.

4. Add Eggs and Vanilla

Beat in the eggs, one at a time, followed by the vanilla extract (and orange zest or a splash of rum, if using).

5. Combine Dry with Wet

Add the dry ingredients to the wet mixture gradually, mixing just until combined. Do not overmix.

6. Fold in Fruit and Nuts

Gently stir in the chopped candied cherries, raisins, and pecans until evenly distributed throughout the dough.

7. Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spaced about 2 inches apart.

Bake for 10–12 minutes, or until the edges are golden and the centers are just set. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Tips, Variations & Substitutions

• Make Ahead: Dough can be chilled for 24 hours or frozen in scooped portions for up to 2 months.

• Add White Chocolate Chips: For a sweet contrast to the tart fruit.

• Spiced Version: Add a pinch of ground cloves or allspice for extra holiday spice.

• No Nuts? Simply omit or replace with sunflower seeds or coconut flakes.

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

Serving Ideas & Occasions

These festive cookies are ideal for:

• Christmas cookie trays

• Gifting in holiday tins or boxes

• Potlucks and office parties

• Santa’s cookie plate

• Cozy afternoon snacks with tea or coffee

Pair them with:

• Hot cocoa with cinnamon

• Eggnog

• Mulled wine or cider

They also freeze well, so you can make a batch early in the season and enjoy them all month long.

Nutritional & Health Notes

These are traditional holiday cookies, so they’re on the indulgent side — but they’re worth every bite!

• Calories: ~150–170 per cookie

• Sugar: From both fruit and added sugar

• Fat: From butter and nuts

• Fiber: 1–2g from raisins and nuts

• Protein: 2–3g per cookie

Healthier Tips:

• Use whole wheat pastry flour for extra fiber

• Reduce sugar by ¼ cup without losing texture

• Add chia seeds or flaxseed meal for a nutrient boost

FAQs

Q1: Can I use fruitcake mix instead of separate fruit?

Yes! Pre-mixed fruitcake blends (sold in tubs or bags) are great and save prep time. Just be sure to chop any large pieces for better texture.

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Q2: Can I freeze these cookies?

Absolutely. Freeze baked cookies in airtight containers with parchment between layers. Or freeze unbaked dough balls and bake straight from frozen (add 1–2 minutes to bake time).

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Q3: Why did my cookies spread too much?

Make sure the butter wasn’t too soft or melted. Chilling the dough for 30 minutes can help prevent spreading.

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Q4: Can I make these cookies without eggs?

Yes! Use egg replacers like flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or a commercial egg substitute. The texture will be slightly softer.

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Q5: Do these cookies taste like fruitcake?

They capture the flavors of fruitcake — chewy fruit, warm spice, and rich sweetness — without the dense or overly boozy texture. Even fruitcake skeptics love them!

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Q6: How long do they keep?

Stored in an airtight container, they’ll stay soft and chewy for 4–5 days at room temperature. They also freeze beautifully for longer storage.

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Q7: Can I add booze to the recipe?

Yes! A tablespoon of dark rum or brandy adds great holiday flavor. You can also soak the fruit in liquor before adding to the dough for a more subtle infusion.

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