If you’ve spent years avoiding traditional holiday fruitcake, these Fruitcake Cookies are here to change your mind. Think of them as the ultimate “holiday gem” cookie—a rich, spiced, and buttery dough packed with a vibrant mosaic of candied fruits and crunchy nuts. Unlike the heavy loaves of the past, these cookies are light, chewy, and perfectly portioned. They capture all the nostalgic flavors of the season—cinnamon, nutmeg, and honeyed fruit—in a format that is as beautiful on a cookie platter as it is delicious with a cup of tea.
Why This Recipe Works
- Bite-Sized Balance: By converting a dense cake into a cookie, you get a higher ratio of crispy edges and chewy centers, which balances the sweetness of the candied fruit.
- The “Soak” Method: We recommend a quick toss of the dried fruits in a splash of juice or brandy before mixing. This ensures the fruit stays plump and juicy during the bake instead of turning into “tough bits.”
- Toasted Nut Texture: Toasting the pecans or walnuts before adding them to the dough provides a savory, smoky contrast to the sweet glazed cherries and pineapple.
- Warm Spice Profile: A blend of warm spices and a touch of molasses or dark brown sugar gives these cookies an “aged” flavor depth without the weeks of waiting.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 12–15 Minutes
- Total Time: ~40 Minutes
- Yield: 24–30 Cookies
- Difficulty: Easy
Ingredients
- The Base:
- 1 cup Unsalted Butter, softened
- 1 cup Light Brown Sugar, packed
- 1 Large Egg
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Cinnamon
- ½ tsp Ground Ginger
- ½ tsp Baking Soda
- ½ tsp Salt
- The “Gems”:
- 1 ½ cups Mixed Candied Fruit (Cherries, Pineapple, Citron)
- 1 cup Chopped Toasted Pecans or Walnuts
- ½ cup Golden Raisins
Instructions
- Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream: In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg and vanilla, mixing until well combined.
- Whisk Dry: In a separate bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the butter mixture until a thick dough forms.
- Fold: Gently fold in the candied fruit, nuts, and raisins. The dough will be very thick and heavily studded with fruit—this is exactly what you want!
- Bake: Drop rounded tablespoons of dough onto the sheets. Bake for 12–15 minutes until the edges are golden brown but the centers are still slightly soft.
- Cool: Let the cookies rest on the pan for 5 minutes before transferring to a wire rack.
Conclusion
These Fruitcake Cookies are a brilliant way to keep holiday traditions alive while catering to modern tastes. They are colorful, festive, and incredibly hearty. Because they are packed with fruit and nuts, they also have excellent staying power, making them the perfect candidate for holiday cookie swaps or mailing to loved ones across the country.
(FAQ)
Q: Can I use different fruits?
A: Absolutely! You can customize the mix with dried cranberries, chopped dates, or even dried apricots. As long as you keep the total volume of fruit the same, the recipe will work perfectly.
Q: How long do these stay fresh?
A: These are some of the longest-lasting cookies! Thanks to the moisture in the candied fruit, they stay soft and chewy for up to a week in an airtight container at room temperature.
Q: Can I add alcohol?
A: For a more traditional “boozy” fruitcake flavor, soak your raisins in 2 tablespoons of rum or brandy for 30 minutes before adding them to the dough.
