Fruitcake Cookies, an easy Holiday cookie recipe that are quick to prepare and bake. They are a fabulous drop cookie that has the festive flavors from citrus, cherries, and pineapple. Serve them up with all of your favorite Holiday Sweets and Treats.
Fruitcake Cookies
Fruitcake is one of those Holiday cakes that are a tradition for many families. Converting the idea into cookies was fun and these are alcohol free so the entire family can enjoy them. The cookies have a mild spice from the cinnamon and nutmeg which blends very well with the candied fruit.
These are easy treats to prepare because the dough doesn’t need to be refrigerated before baking. Just mix, drop, and bake, easy and delicious.
Ingredients
Step by Step Instructions
1. In a bowl, mix together the flour, salt, baking soda, cinnamon, nutmeg.
2. In a larger bowl, first mix together the brown sugar, white sugar, and butter using a mixer.
3. The ingredients will be well incorporated.
4. Blend in the egg and vanilla into the butter/sugar mixture for about 30 seconds, to mix ingredients.
5. Mix in the flour and spice mixture until ingredients are combined, about another 30 seconds.
6. Once incorporated, fold in the fruitcake mix.
7. With the oven pre-heated at 350 degrees, drop each cookie into about 1-inch balls using a small cookie scooper on a greased cookie sheet. 
8. Bake in the oven for about 10-12 minutes until golden brown.
9. Once the time is done, allow the cookies to cool a tad before transferring to a cooling rack.
10. Enjoy them with hot cocoa, egg nog, or all by themselves!
Expert Tips
- Be sure to have the unsalted butter and egg at room temperature so it blends easily.
- Don’t over bake the cookies. They will golden brown when baked through.
- Let the cookies cool on a cooling rack.
Storage Tips
Once baked, the fruitcake cookies can keep in a container on the counter for 3-4 days. You can freeze the baked cookies for 2-3 months in a freezer safe bag. Uncooked cookie dough, (not formed into cookies) can be wrapped well with plastic wrap and placed in a freezer safe bag for 2 months. Defrost overnight in the fridge, continue with Step 7 in the recipe.
Some other Holiday and Christmas cookies:
- Italian Rainbow Cookies, these cookies have become a favorite of mine.
- Double Chocolate Peppermint Cookies, so decadent and so delish.
- Pecan Sandies, classic and a family favorite.
- Crispy Gingersnap Cookies, another tasty classic.
- Peanut Butter Blossom Cookies, a fun cookie loaded with peanut butter flavor.
- Classic Shortbread Cookies, from What a Girl Eats are just delicious.
- Christmas Pinwheel Cookies, from Little Sunny Kitchen are super festive.
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Fruitcake Cookies Recipe
Equipment Needed:
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Ingredients
- 1 ⅓ cups all-purpose flour
- ½ cup unsalted butter (1 stick), room temperature
- ½ cup light brown sugar
- ½ cup granulated white sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups chopped fruitcake mix Note 1
Instructions
- In a bowl, mix together the flour, salt, baking soda, cinnamon, nutmeg, set aside.
- In a larger bowl using a hand mixer, mix together the brown sugar, white sugar, and butter until well combined, about 1-2 minutes.
- Once the sugar mixture is well blended, add in the seasoned flour mixture, egg, and vanilla together until blended well, about 1 minute.
- Fold the fruitcake mix into the dough.
- With the oven pre-heated at 350 degrees, drop each cookie into about 1-inch balls using a small cookie scooper on a greased cookie sheet.
- Bake in the oven for about 10-12 minutes until golden brown.
- Once the time is done, allow the cookies to cool a tad before transferring to a cooling rack.
- Serve with hot cocoa, egg nog, or a festive Holiday dessert tray.
Notes
Nutrition
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