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Fruitcake Cookies take all the best parts of fruitcake and turn it into cookie form. They’re soft, chewy, and thick holiday cookies with crisp edges. |

Fruitcake Cookies

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5 from 1 review

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 25 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian


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. 


  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup dark brown sugarpacked
  • ½ cup granulated sugar
  • ¾ cup unsalted buttermelted and cooled
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 cup red candied cherriescoarsely chopped
  • 1/2 cup green candied cherries, coarsely chopped
  • 1 cup candied pineapple, coarsely chopped
  • 1 cup raisins
  • 1 cup walnuts, coarsely chopped


  1. Preheat oven to 325 F.
  2. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
  3. 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.
  4. Add egg, egg yolk, and vanilla, and mix for 1 more minute. Scrape down the sides, then mix again until combined.
  5. With the mixer running on low, add the dry ingredients and mix until just incorporated.
  6. Fold in candied cherries, candied pineapple, raisins, and walnuts.
  7. 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.
  8. Bake for 15 minutes, rotating the tray about halfway through cook time.
  9. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool for about 5 minutes further. 


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.

Freezing 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.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Bake
  • Cuisine: American