Fruitcake Cookies

Fruitcake Cookies take all the best parts of fruitcake and make it even more appealing in cookie form. These soft, chewy, and thick holiday cookies are golden brown with crisp edges and loaded with colorful candied fruit and flavor.

Add these fruitcake cookies to your holiday baking list to round out your cookie lineup and satisfy guests young and old! They’re quick and easy to make with a handful of baking staples in under 25 minutes (with no chilling required!). Plus, make ahead and freezer-friendly too!

Why You'll Love these Fruitcake Cookies

• They’re perfect for Christmas. Fruitcake and Christmas go hand in hand. Loaded with candied red and green cherries and yellow candied pineapple that makes a festive array of colors that your eyes will feast on before your tongue even gets a taste. Serve these anytime this holiday season and watch your friends and families’ faces light up!
• They’re made with real fruit. Though most of the fruit in this recipe is candied (with the exception of the raisins), the raisins, pineapple, and cherries called for here are real fruits that are dried, not substitutes or synthetics.
• A classic soft and chewy texture. These cookies are tall, thick, and chewy — no thin, crisp, and brittle cookies here! They are similar in texture to our Soft and Chewy White Chocolate Cranberry Cookies. So satisfying!
• Quick and easy to make. Fruitcake cookies are easy to prepare in about 10 minutes before popping into the oven for 15 minutes to bake. They are perfect for a last minute sugar fix!
• Get the best of both desserts. When you make these fruitcake cookies, you essentially get 2 desserts in one. Enjoy the classic taste of fruitcake with the texture and portability of a cookie. It’s seriously the best!

Ingredient Notes

To make these easy and festive Fruitcake Cookies, you will need the following ingredients (full measurements in recipe card below):

• all-purpose flour - if you or someone in your family has a sensitivity to gluten, use a measure-for-measure gluten free flour instead.
• baking soda - 3 teaspoons of baking powder can be used in place of every one teaspoon in the recipe, but the texture of the cookies may change slightly.
• dark brown sugar - use light brown sugar or white sugar and molasses if you need to find a replacement for dark brown sugar.
• granulated sugar - you can use virtually any kind of sugar or sugar substitute here, like coconut sugar, date sugar, erythritol, stevia, or monk fruit, but beware that your selection may slightly alter the flavor of the cookies.
• butter - use your favorite plant-based butter to make this recipe dairy-free.
• egg and egg yolk - use an egg yolk separator to easily remove the yolk from the whites if you need to.
• vanilla extract - vanilla bean paste can be used in place of extract at a 1:1 ratio for richer flavor.
• red candied cherries - these can be found in the baking aisle or seasonal aisle of your local grocery store this time of year, or you’re welcome to use homemade candied cherries instead.
• green candied cherries - the same goes for the green ones — store bought and homemade are equally as useful in this recipe.
• candied pineapple - candied pineapple should be found near the candied cherries in the baking section or seasonal section or in the dry fruits and nuts section.
• raisins - you can also try using chopped dried dates or figs if you prefer.
• walnuts - use chopped pecans, pistachios, or omit nuts altogether to suit your tastes.
• salt

Baking Tools Needed

You will also need the following baking tools and equipment:

• measuring cups and spoons
• mixing bowls
• hand mixer or stand mixer
• cookie scoop
• half sheet baking pan and silicone baking mat (or parchment paper)
• wire cooling rack

How to Make the Best Fruitcake Cookies

1. Combine dry ingredients. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.

2. Combine sugars with butter. In the bowl of a stand mixer with paddle attachment fitted (or in a large mixing bowl with a hand mixer), combine brown sugar, granulated sugar, and melted butter together and beat until well mixed, about 1 minute.
3. Add wet ingredients. Add egg, egg yolk, and vanilla, and mix for 1 more minute. Scrape down the sides, then mix again until combined.

4. Add dry ingredients. With the mixer running on low, add the dry ingredients and mix until just incorporated.

5. Fold in mix ins. Fold in candied cherries, candied pineapple, raisins, and walnuts.

6. Scoop cookies. Use a medium cookie scoop to scoop out 2 tablespoons of dough. Use your hands to roll into balls. Place each cookie ball 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.

7. Bake. Bake in a 325F preheated oven for 15 minutes, rotating the tray about halfway through cook time. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool for about 5 minutes further. 

How to Serve

Serve these Fruitcake Cookies with other traditional Christmas treats. What’s more festive than fruitcake? Fruitcake cookies served with an assortment of classic holiday cookies:

• Gingerbread Cookies
• Chocolate Crinkle Cookies
• Pinwheel Cookies
• Lemon Drop Cookies
• Peanut Butter Blossoms
• Gingersnaps

Storing and Freezing Instructions

How to Store

Store leftover fruitcake cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to one month, but they may lose some of their chewiness.

How to Freeze

Fruitcake cookies also freeze well. Let them cool completely first, then store in an airtight container or freezer bag for up to 3 months.

How to Freeze Cookie Dough

To freeze fruitcake cookie dough before baking, scoop out the cookie balls and place them on a parchment paper lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight. Then, bake according to recipe instructions. You may need to add a couple minutes to the cook time if the cookie dough is not at room temperature before baking.

More Cookie Recipes

• 50 Best Cookie Recipes
• White Chocolate Cranberry Cookies
• Italian Christmas Cookies
• Red Velvet Crinkle Cookies
• Eggnog Cookies
• Coconut Macaroons

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