Welcome to a holiday baking favorite that promises all the festive cheer without the fuss! These delicious Fruitcake Cookies transform a classic dessert into a delightful, bite-sized treat. Forget any past misconceptions about fruitcake; this recipe is easy, incredibly flavorful, and perfect for sharing with friends and family.
Originating in ancient Egypt, the rich history of fruitcake shows its evolution from a practical food to a holiday staple. Learn more about the fascinating journey of fruitcake through the centuries.
Table of Contents
Why You’ll Love These Fruitcake Cookies
You’re going to adore these cookies for so many reasons! They capture the essence of a traditional fruitcake in a wonderfully approachable format.
- Enjoy the rich taste of tradition, but in a light and chewy cookie, not a dense loaf.
- Each bite is soft, chewy, and bursting with colorful, sweet candied fruit and crunchy pecans.
- This recipe uses simple ingredients and offers straightforward steps, perfect for beginners.
- They are ideal for cookie swaps, holiday gifting, or simply enjoying with a warm cup of tea.
- These festive treats bring pure holiday cheer in every single bite, making them a family favorite.
Ingredients
To bake your delightful Fruitcake Cookies, gather these fresh ingredients. We prioritize quality for the best flavor!
Wet Ingredients:
- 1/2 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon lemon extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Candied Fruits:
- 1 cup diced candied pineapple
- 1 cup diced candied red cherries
- 1 cup diced candied green cherries
Nuts:
- 1 cup coarsely chopped pecans
Notes & Substitutions
Selecting quality ingredients truly elevates these cookies. For the best flavor, prioritize fresh, vibrant candied fruit. Look for brands known for their plump, moist fruit. You can find mixed candied fruit blends, or buy individual types like pineapple, cherries, and citrus peels. If you prefer, substitute with dried fruits such as cranberries, raisins, or chopped apricots; just rehydrate them slightly by soaking in warm water or juice for 15 minutes, then draining well. For nuts, walnuts or almonds make excellent alternatives to pecans. Enhance the holiday spice profile by adding 1/2 teaspoon of cinnamon and a pinch of nutmeg or ground cloves to the dry ingredients. For an adult twist, a tablespoon of bourbon, rum, or brandy can be added with the wet ingredients.
Instructions
Creating these delicious Fruitcake Cookies is a breeze with our simple, step-by-step guide.
- Prepare your oven and baking sheets. Preheat your oven to 300°F (150°C). Line a large cookie sheet with a silicone mat or parchment paper. Set it aside for later use.
- Cream butter and sugar. In a large mixing bowl, use your electric mixer to cream the room temperature butter and sugar together. Beat them until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
- Add wet ingredients. Next, crack in the large egg. Pour in the vanilla extract, almond extract, and lemon extract. Mix everything well until fully combined and smooth. Scrape down the sides of the bowl as needed.
- Combine dry ingredients. In a separate medium-sized bowl, whisk together the all-purpose flour, salt, and baking soda. Ensure they are evenly distributed.
- Mix wet and dry. Gradually add the dry flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in fruit and nuts. Using a rubber spatula, gently fold in the diced candied pineapple, red cherries, green cherries, and chopped pecans until they are evenly distributed throughout the dough.
- Scoop and bake. Drop the cookie dough by heaping tablespoons onto your prepared baking sheet. Space the dough balls about 3 to 4 inches apart to allow for spreading.
- Bake until golden. Bake for 20 to 25 minutes, or until the edges are just golden brown. The centers should still look slightly soft.
- Cool properly. Allow the cookies to cool for about 5 minutes on the baking sheet before carefully transferring them to a wire rack to cool completely.
Pro Tips for Perfect Fruitcake Cookies
Achieve bakery-worthy results every time with these helpful hints for your fruitcake cookie recipe.
- Always use room temperature butter and egg. This ensures a smooth, emulsified dough that bakes evenly. Serious Eats explains how room temperature ingredients improve cookie texture and consistency.
- Measure flour accurately by spooning it into the measuring cup and leveling it off. Avoid scooping directly from the bag.
- To prevent candied fruit from sticking to your knife, toss it lightly with a tablespoon of flour before chopping.
- Avoid overmixing the dough once you add the flour. Overmixing develops gluten, leading to tough cookies.
- If your dough feels too sticky, chill it for 30 minutes. This helps prevent excessive spreading during baking.
- Don’t overbake these fruitcake cookies; they should be slightly soft in the center when removed from the oven.
- For an extra touch, drizzle cooled cookies with a simple glaze made from powdered sugar and a splash of milk or citrus juice.
Serving, Storing & Freezing
These delightful Fruitcake Cookies are versatile! Serve them warm from the oven or at room temperature alongside a cup of coffee or hot cocoa.
For storage, place cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer freshness, refrigerate them in an airtight container for up to a week. They can also be frozen: wrap individual baked cookies tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature. You can even freeze the cookie dough! Scoop dough balls onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
Variations
Get creative with your fruitcake cookie recipe!
- Fold in white chocolate chips or dried cranberries for added sweetness and texture.
- Try different extracts like rum extract or orange extract for unique flavor profiles.
- Experiment with other nuts such as pistachios, or include sunflower or pumpkin seeds.
- Top your cooled cookies with a vibrant citrus zest glaze for a bright finish.
Nutrition Information
Please note, the following nutrition information is an estimate based on the ingredients and serving size of these delicious fruitcake cookies. Actual values may vary depending on specific brands and preparation methods. This recipe yields approximately 36 cookies.
| Nutrient | Amount |
|---|---|
| Calories | 98 kcal |
| Carbohydrates | 15 g |
| Protein | 1 g |
| Fat | 4 g |
Frequently Asked Questions (FAQ)
What kind of candied fruit is best for Fruitcake Cookies?
Choose moist, colorful candied fruit. Mixed blends are convenient, or pick individual diced pineapple, cherries, and citrus peel for specific flavors.
How do I chop sticky candied fruit easily?
Toss sticky candied fruit with a spoonful of flour before chopping. This simple trick prevents it from clumping on your knife.
Can I use dried fruit instead of candied fruit?
Absolutely! Rehydrate dried fruits like cranberries or raisins in warm water or juice for 15 minutes, then drain well before adding them to the dough.
Conclusion
You’ve discovered a wonderfully easy and delicious way to enjoy classic holiday flavors with these incredible Fruitcake Cookies. They offer all the festive cheer in a convenient, soft, and chewy bite, making them perfect for any baker, from beginner to expert. Don’t let old fruitcake notions stop you from trying this delightful twist. Make these festive cookies a new tradition in your home and share the joy!
Festive Fruitcake Cookies: A Delicious Twist on a Holiday Classic
Equipment
- Oven
- Cookie sheet
- Silicone mat or parchment paper
- Mixer
- Large bowl
- Medium bowl
- whisk
- wire rack
Ingredients
Cookies
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon lemon extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup candied pineapple diced
- 1 cup candied red cherries diced
- 1 cup candied green cherries diced
- 1 cup pecans coarsely chopped
Instructions
Instructions
- Preheat oven to 300°F and prepare a cookie sheet with a silicone mat or parchment paper.
- Cream room temperature butter and sugar until fluffy, then mix in the egg and all three extracts.
- In a separate bowl, whisk together flour, salt, and baking soda, then gradually combine with the wet ingredients before folding in the candied fruit and pecans.
- Drop dough onto the cookie sheet, spacing 3-4 inches apart, and bake for 20-25 minutes until golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
