Delicious Fruitcake Cookies Recipe : A Soft and Chewy Holiday Favorite

Fruitcake Cookies are a festive twist on the classic holiday fruitcake—only lighter, softer, and far more snackable. Perfect for gift boxes, Christmas dessert trays, or cozy baking afternoons, these cookies offer all the nostalgic charm of traditional fruitcake without being dense or overpowering. Packed with colorful candied fruit, chopped nuts, and warm spices, each bite delivers holiday flavor in a compact, chewy form.

If you’re someone who finds traditional fruitcake too heavy, this recipe is your ideal alternative. These cookies are soft, buttery, and full of chewy fruit and crunchy nuts. Plus, they’re easy to make and freezer-friendly, making them a top contender for Christmas cooking, cookie exchanges, or winter weekend baking.

Perfect for pairing with warm seasonal drinks like spiced cider or served alongside your favorite Christmas snacks, this recipe will be your go-to all December long.

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Why You’ll Love This Fruit Cake Cookies Recipe

Fruitcake Cookies combine tradition with modern baking convenience. They’re simple to mix, bake beautifully, and bring a festive look and flavor to any dessert table. Unlike the heavier cake version, these cookies are light on the palate but rich in taste, filled with chopped candied fruit, pecans or walnuts, and a touch of cinnamon and nutmeg.

The dough is easy to work with, and each cookie comes out slightly golden with a chewy center. They make an excellent choice for a holiday dessert platter, whether you’re entertaining or assembling edible gifts.

They also hold their shape and texture well, making them perfect for mailing or stacking in cookie boxes. Bonus: the flavor improves as they sit, just like traditional fruitcake.

Ingredients You’ll Need (With Measurements)

1 cup (226g) unsalted butter, softened
1 cup (200g) light brown sugar, packed
3 large eggs
3½ cups (420g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
2 cups (250g) chopped candied fruit (fruitcake mix)
1 cup (130g) chopped dates or raisins
1 cup (120g) chopped pecans or walnuts
½ teaspoon vanilla extract (optional)
Powdered sugar or glaze for topping (optional)

These ingredients blend the best elements of a traditional fruitcake into a convenient cookie dough.

Kitchen Equipment You’ll Need

To make these cookies, you’ll need:

Mixing bowls
Stand or hand mixer
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper or silicone baking mats
Cooling rack
Cookie scoop or tablespoon

These are basic tools most home bakers have on hand, so you won’t need anything fancy to make this classic holiday cookie.

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How to Make Fruitcake Cookies (Step-by-Step)

Start by preheating your oven to 300°F (150°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.

In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. This should take about 2 to 3 minutes with a hand or stand mixer. Beat in the eggs one at a time, mixing well after each addition. Add the optional vanilla extract if using.

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Slowly add this dry mixture into the wet ingredients, mixing until just combined.

Fold in the candied fruit, chopped dates or raisins, and your choice of nuts. Stir gently to distribute everything evenly throughout the dough.

Use a cookie scoop or tablespoon to drop dough balls onto your prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 20 to 25 minutes or until the edges are golden and the centers look set. Let the cookies rest on the tray for 5 minutes before transferring to a wire rack to cool completely.

If desired, dust with powdered sugar or drizzle a simple icing on top once cooled.

Tips for the Best Fruitcake Cookies

Use high-quality candied fruit for the best flavor and texture. Naturally colored options without artificial dyes offer a more appealing look and taste. Toast your nuts lightly before adding them to the dough for added richness.

Let the dough chill for 30 minutes if it feels sticky—especially helpful if you’re shaping cookies ahead of time.

Don’t overbake. These cookies are meant to be soft in the center, and they’ll continue to firm up slightly after being removed from the oven.

You can enhance flavor by adding a teaspoon of orange zest or a few drops of almond extract. For a more decorative finish, top with a slice of red or green candied cherry.

Looking for something sweet to pair with these cookies? Try a cozy mug of pumpkin spice cold brew or a refreshing glass of lavender lemonade.

Common Mistakes to Avoid

Avoid overmixing the dough once the flour is added. This can lead to tough cookies. Be sure to measure your flour using the spoon-and-level method for accuracy—too much flour will dry out the cookies.

Don’t bake on a bare sheet pan without parchment or a silicone mat. This helps prevent burning or uneven baking.

Watch your baking time closely. If the edges are too brown, the cookies may be dry.

Skip using wet or overly sugary candied fruit. Some varieties are too moist and can throw off the texture of the cookie.

How to Store and Freeze

Once the cookies have cooled completely, store them in an airtight container at room temperature for up to five days. They stay soft and flavorful and actually taste better the second day.

To freeze, arrange the cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to three months. Thaw at room temperature and dust with powdered sugar before serving if desired.

You can also freeze the dough itself. Just shape the dough into balls, freeze on a tray, and store in a zip-top bag. Bake directly from frozen, adding a couple of minutes to the bake time.

Want more holiday freezer-friendly ideas? Check out these make-ahead breakfast bowls for stress-free meal prep this season.

Serving and Presentation Ideas

These cookies look beautiful on a festive platter surrounded by other holiday treats like mini pumpkin pie cups, cranberry orange biscotti, or pumpkin cheesecake truffles.

Wrap a dozen in a decorative bag tied with ribbon for a thoughtful edible gift. Or place them in a cookie tin layered with wax paper for neighbors, coworkers, or teachers.

For a cozy holiday brunch, serve them alongside pumpkin cinnamon rolls and hot drinks. They also make a great addition to a larger Christmas snack board filled with sweet and savory treats.

Pairing Ideas for Holiday Cookie Platters

Pair Fruitcake Cookies with warm drinks like chai tea, spiced cider, or hot cocoa. They’re also lovely with lighter desserts like apple crisp with oatmeal or citrus-forward treats.

For savory pairings, serve them after snacks like cheese-stuffed mini peppers or crack breakfast casserole. The contrast between savory and sweet is perfect for large gatherings.

Recipe Variations to Try

Swap the candied fruit mix for a blend of dried cranberries, golden raisins, and chopped apricots for a more modern take. Add white chocolate chips for a creamy twist. For a nut-free version, leave out the nuts and add extra fruit or even mini chocolate chips.

Looking for a vegan option? Use vegan butter and substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). You can also check out this reader favorite vegan quinoa patties recipe for more plant-based inspiration.

To turn these into crinkle cookies, roll the dough balls in powdered sugar before baking for a festive look.

For a cake-like texture, reduce the flour by ¼ cup and add an extra egg to create a softer, airier cookie. That’s how you turn a traditional cookie into something that leans closer to cake light while keeping the structure of a drop cookie.

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Frequently Asked Questions

Can I make these cookies ahead of time? Yes. The dough can be refrigerated for up to 48 hours or frozen for longer. Baked cookies stay fresh for several days.

Are these cookies crunchy or soft? They’re soft and chewy, with a crisp edge if baked a minute or two longer.

Can I use different types of fruit? Absolutely. Feel free to use dried cherries, apricots, pineapple, or even figs. Just make sure all fruit is chopped to similar sizes for even baking.

Can I make a cookie cake from this recipe? Yes. Spread the dough into a parchment-lined 9-inch round cake pan and bake at 325°F for 25–30 minutes, checking for doneness with a toothpick.

Are these like crinkle cookies? Not exactly, but if you roll the dough in powdered sugar before baking, they can resemble crinkle cookies in both texture and appearance.

Final Thoughts and Call to Action

These soft and chewy Fruitcake Cookies capture the spirit of the holidays in a bite-sized treat. With rich spices, colorful candied fruit, and a buttery base, they’re festive enough for any cookie exchange yet simple enough for casual baking days. They also make a great homemade gift or freezer-friendly option for busy holiday weeks.

For more festive favorites, check out pumpkin cheesecake cookies, rice krispie treat ghosts, or our ever-popular cheesecake-stuffed chocolate chip cookies. And don’t forget to subscribe to the blog for fresh recipes delivered straight to your inbox.

Share this recipe with your friends and family or pin it to your holiday baking board. Let this be the year you turn fruitcake into something everyone will love.

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