Fruitcake Cookies Recipe

Fruitcake Cookies are my go-to treat when I want something nostalgic, cheerful, and absolutely loaded with color and flavor! Picture a classic fruitcake, but make it bite-sized, pillow-soft, and perfect for sharing. Packed with sweet candied cherries, pineapple, crunchy pecans, and a hint of cinnamon and nutmeg, these cookies bring the festive spirit of holiday baking into every buttery, chewy bite. Whether you’re filling your Christmas cookie tins or just craving a cozy winter snack, these delightful morsels are guaranteed to brighten the season.

Ingredients You’ll Need

The beauty of Fruitcake Cookies is how their simple ingredients come together to create something truly special. Every component adds a burst of flavor, color, or texture, making these cookies an irresistible holiday must-have.

• Unsalted butter: Softened butter is the secret to a chewy texture and rich, buttery flavor in every cookie.
• Brown sugar: Adds a lovely molasses depth and keeps the cookies delightfully moist.
• Eggs: Provide structure and extra richness, helping everything hold together beautifully.
• All-purpose flour: The sturdy base that supports all those wonderful mix-ins without making things too heavy.
• Baking soda: Gives the cookies just the right amount of lift for a tender crumb.
• Salt: Enhances the sweetness and balances all the flavors.
• Ground cinnamon: Infuses the dough with warm, gently spiced notes—think cozy holidays!
• Ground nutmeg: Adds a subtle, sweet earthiness that makes the fruit flavors pop.
• Pecans: Give a wonderful crunch and a toasty, nutty depth of flavor.
• Red candied cherries: Bring a pop of festive color and a potion of sweetness in every bite.
• Green candied cherries: For even more color and visual pizzazz—these truly make the cookies sparkle!
• Candied pineapple: Little bits of tropical, tangy-sweetness that liven up each mouthful.
• Orange juice: Adds brightness and keeps the cookies extra moist—don’t skip it!

How to Make Fruitcake Cookies

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 300°F (150°C) and lining your baking sheets with parchment paper. This ensures your cookies won’t stick and gives you beautifully even baking every time. While the oven warms up, you can get your ingredients ready for quick assembly.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is fluffy and light in color. This step is key for those soft, tender Fruitcake Cookies, as it incorporates air and sets the stage for a melt-in-your-mouth texture.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each. This gradual approach helps maintain that airy, creamy texture and ensures your cookie dough is perfectly mixed. You’ll notice the dough taking on a beautiful sheen here!

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and nutmeg. Mixing your dry ingredients first helps distribute the spices evenly, so every cookie gets just the right amount of warmth and aroma.

Step 5: Bring the Dough Together

Gradually add the dry mixture to the wet ingredients, mixing until you have a smooth, cohesive dough. Don’t overmix! Just blend until everything is incorporated so your cookies stay tender, not tough.

Step 6: Add Fruits and Nuts

Fold in the chopped pecans, red and green candied cherries, candied pineapple, and finally the orange juice. A gentle touch here helps keep those jewel-bright fruits in big, flavorful bites throughout each Fruitcake Cookie. The dough will be colorful and festive—almost too pretty to eat!

Step 7: Shape and Bake

Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Pop them in the oven and bake for 18 to 20 minutes, until they’re lightly golden at the edges and just set in the centers.

Step 8: Cool and Enjoy

Allow the Fruitcake Cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack. This short wait keeps them from breaking apart and gives you that picture-perfect cookie appearance once fully cooled.

How to Serve Fruitcake Cookies

Garnishes

Dress up your Fruitcake Cookies with a light dusting of powdered sugar for an elegant, wintry look. For extra sparkle, you can add a few extra chopped candied fruits or pecans right before serving—a little extra color goes a long way on a holiday dessert table!

Side Dishes

These cookies are fantastic alongside a mug of hot tea, spicy chai, mulled cider, or creamy eggnog. If you’re putting together a cookie spread, pair them with buttery shortbread or rich chocolate cookies for a gorgeous flavor contrast.

Creative Ways to Present

Arrange Fruitcake Cookies in a festive tin, stack them in clear cellophane bags tied with a ribbon for gifting, or layer them on a pretty holiday platter. For an extra-special touch, tuck a cinnamon stick or a sprig of rosemary in the tin—your friends and family will love the thoughtful presentation!

Make Ahead and Storage

Storing Leftovers

Store any leftover Fruitcake Cookies in an airtight container at room temperature. They’ll stay perfectly chewy and flavorful for up to 5 days—a quick treat when you need a little bite of holiday cheer.

Freezing

Fruitcake Cookies freeze beautifully! Let them cool completely, then place them in a single layer in a freezer-safe bag or container. They’ll stay fresh for up to three months and are perfect for prepping ahead of the holiday rush.

Reheating

If you’d like to warm up your cookies, pop them in a 300°F oven for 3 to 4 minutes. This revives the soft center and wafts out all those wonderful holiday aromas—almost as good as freshly baked!

FAQs

Can I make Fruitcake Cookies nut-free?

Absolutely! You can skip the pecans entirely, or swap them for toasted pumpkin or sunflower seeds for a satisfying crunch without nuts.

Can I use dried fruits instead of candied fruit?

Yes, you can experiment with dried cranberries, apricots, or golden raisins. Just be sure to chop them and soak in a little extra orange juice so they’re plump and soft in the cookies.

How can I make these cookies gluten-free?

Simply swap the all-purpose flour for your favorite gluten-free blend. Check that your baking soda is gluten-free as well for best results; the cookies should still bake up beautifully.

What’s the best way to prevent cookies from spreading too much?

Chilling the dough for about 30 minutes before baking helps control spreading, especially if your kitchen is warm. You’ll get thicker, chewier Fruitcake Cookies with this little trick!

Are Fruitcake Cookies good for gifting?

They’re perfect for gifting! These cookies stay moist and delicious for days, travel well in tins or bags, and their bright colors make them a cheery addition to any cookie exchange.

Final Thoughts

If you’re ready to add something festive, fun, and full of holiday flavor to your baking lineup, Fruitcake Cookies are a must-try. Every bite is a joyful blend of chewy, fruity, and buttery goodness that’s just waiting to become a new tradition. Give them a whirl this season—your friends and family are in for a delicious surprise!

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