Description

These Deliciously Easy Christmas Fruitcake Cookies capture the classic holiday flavors of traditional fruitcake in a chewy, festive cookie. Made with candied fruit, nuts, raisins, and warm spices like cinnamon and nutmeg, these cookies are perfect for holiday cookie trays, gift exchanges, or make-ahead baking. They offer a nostalgic taste with a simple preparation that even novice bakers can enjoy.

Ingredients

Wet Ingredients

1 cup (226 g) butter, softened
1 cup (200 g) brown sugar, packed
2 large eggs
1 tsp vanilla extract

Dry Ingredients

2 cups (250 g) all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

Mix-Ins

2 cups mixed candied fruit (e.g., red & green cherries)
1 cup chopped pecans or walnuts
1 cup raisins (or golden raisins)
Optional: 1/2 cup shredded coconut

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
Cream Butter and Sugar: In a large bowl, beat the softened butter with the brown sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes using an electric mixer.
Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each one is fully incorporated before adding the next. Then mix in the vanilla extract until the batter is smooth and combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients. Mix just until all the flour mixture is incorporated to avoid overmixing, which can make the cookies tough.
Fold in Candied Fruit and Nuts: Gently fold in the mixed candied fruit, raisins, chopped pecans or walnuts, and shredded coconut if using, ensuring even distribution throughout the dough.
Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look just set.
Cool the Cookies: Let the cookies rest on the baking sheet for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely before serving or storing.

Notes

Chop candied fruit and nuts evenly for uniform baking and texture.
Do not overbake; the centers should look just set to keep cookies chewy.
Optional: Soak raisins briefly in warm water or orange juice to plump them before adding.
If dough is sticky, chill it for 20–30 minutes before scooping to make handling easier.
Store baked cookies airtight at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze for up to 3 months.
You can also freeze scooped dough and bake directly from frozen, adding 2–3 minutes to baking time.
Variations include nut-free versions, adding chocolate chips, using tropical dried fruits like pineapple and macadamias, or substituting gluten-free flour blend 1:1.
Add extra spice with ginger or allspice for a different twist.
For presentation, dust cookies with powdered sugar, drizzle with white chocolate, or package in festive tins or bags with ribbons for gifting.
Avoid common mistakes such as skipping parchment paper, overloading with fruit, overmixing the dough, or baking too long which affects texture.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American