Fruitcake Cookies – sweetydreamz

Fruitcake Cookies take all the classic holiday flavors of traditional fruitcake and transform them into soft, buttery cookies that are easy to make and easy to love. Studded with colorful candied fruits, warm spices, and crunchy nuts, these cookies deliver festive flavor in a much more approachable form. The result is a tender cookie with a rich, nostalgic taste and a perfect balance of sweetness and texture.

Why You’ll Love This Recipe

Classic Flavor, Modern Format – All the charm of fruitcake without the density or long aging time.
Soft and Buttery Texture – Creamed butter and eggs create tender, melt-in-your-mouth cookies.
Festive and Colorful – Bright candied fruits make these cookies visually perfect for holidays.
Easy to Make Ahead – Flavors deepen over time, making them ideal for advance baking.
Customizable Mix-Ins – Swap fruits or nuts to suit your preferences.
Great for Gifting – Sturdy cookies that store and travel well.

Ingredients You’ll Need

Dry Ingredients

2 cups all-purpose flour – Provides structure and body to the cookies.
½ teaspoon baking soda – Helps the cookies rise slightly and stay tender.
½ teaspoon salt – Balances sweetness and enhances overall flavor.
¼ teaspoon ground cinnamon – Adds gentle warmth and spice.
¼ teaspoon ground nutmeg – Contributes classic holiday aroma and depth.

Wet Ingredients

¾ cup unsalted butter, softened – Creates richness and a soft crumb when properly creamed.
1 cup granulated sugar – Sweetens and helps produce lightly crisp edges.
2 large eggs – Bind the dough and add moisture.
1 teaspoon vanilla extract – Rounds out flavors with subtle sweetness.

Mix-Ins

1 cup mixed candied fruits (red and green cherries) – Provide sweetness, chew, and festive color.
½ cup golden raisins – Add natural sweetness and moisture.
½ cup chopped walnuts or pecans – Introduce crunch and nutty contrast.

Step-by-Step Instructions

Preheat and Prepare
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.

Mix Dry Ingredients
Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl until evenly combined.

Cream Butter and Sugar
Beat softened butter and sugar on medium speed for 3–4 minutes until light, fluffy, and pale in color.

Add Eggs and Vanilla
Mix in eggs one at a time, fully incorporating each before adding the next, then blend in vanilla extract.

Combine Wet and Dry
Gradually add dry ingredients to the butter mixture on low speed, mixing just until no dry flour remains.

Fold in Fruits and Nuts
Gently fold candied fruits, raisins, and nuts into the dough, distributing evenly without overmixing.

Portion the Dough
Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.

Bake
Bake for 12–15 minutes until edges are lightly golden and centers remain slightly soft.

Cool Properly
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Notes & Tips

Proper Butter Temperature – Butter should be soft but not greasy to trap air during creaming.
Prevent Sinking Fruit – Toss candied fruit and raisins in a tablespoon of flour before folding in.
Uniform Size – Use a cookie scoop for even baking and consistent appearance.
Flavor Development – Cookies taste even better after 24 hours as flavors meld.
Texture Control – Underbake slightly for softer cookies or bake longer for crisp edges.
Avoid Overmixing – Overworked dough can lead to dense cookies.

Nutritional Information

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24 cookies
Calories: Approximately 170–190 per cookie (estimated)

Perfect Pairings

Hot coffee or espresso
Black tea or spiced chai
Vanilla ice cream for dessert plates
Warm mulled cider during the holidays

Ideal Occasions

Holiday cookie exchanges
Festive dessert platters
Homemade edible gifts
Afternoon tea or coffee breaks

Storage & Serving Tips

Store in an airtight container at room temperature for up to 7 days.
Freeze baked cookies for up to 2 months; thaw at room temperature.
Layer with parchment paper to prevent sticking.
Serve at room temperature for best texture and flavor.

Creative Variations to Try

Add orange zest for a citrus-forward holiday note.
Substitute dried cranberries or apricots for raisins.
Use almonds or pistachios instead of walnuts.
Drizzle cooled cookies with white chocolate for a festive finish.

Troubleshooting Common Issues

Cookies too dense – Butter may not have been creamed long enough.
Excess spreading – Butter was too warm; chill dough for 15 minutes before baking.
Dry cookies – Overbaked or too much flour; measure flour carefully.
Uneven baking – Rotate pans halfway through baking.

Why This Recipe Works

Creaming butter and sugar incorporates air, creating a tender cookie structure, while eggs provide moisture and binding. The balance of spices enhances the sweetness of the candied fruit without overpowering it, and nuts add textural contrast. Baking just until the edges set ensures a soft center that firms as it cools. At roughly 180 calories per cookie, these treats are indulgent yet perfectly portioned.

Final Thoughts

Fruitcake Cookies are the perfect compromise for anyone who loves the flavors of fruitcake but prefers a lighter, more approachable dessert. They’re festive, easy to prepare, and ideal for sharing. For a lighter option, reduce sugar slightly or swap some candied fruit for dried fruit with no added sugar—either way, these cookies are sure to become a seasonal favorite.