Fruitcake Cookies is an easy Holiday cookie recipe that is quick to prepare and bake. They are fabulous drop cookie that has festive flavors from citrus, candied cherries, and pineapple.
❤️ Why you'll love this recipe
- Fruitcake is a Christmas tradition for many families. Converting the idea into fruit-filled cookies was fun and these are alcohol-free so the entire family can enjoy them.
- Going to a cookie exchange, these candied fruit cookies travel well and are perfect for Holiday celebrations.
- These cookies do not taste like a traditional fruitcake. They are chewy and have a nice warm flavor from the spices that pair well with the dried fruit.
- 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.
- All-Purpose Flour is the base of the cookie.
- Unsalted Butter, we use unsalted butter to control the salt intake.
- Light brown sugar, adds a warm molasses flavor.
- White sugar, adds additional sweetness to the cookies
- Coarsely chopped fruitcake mix is the classic mix for these cookies.
- Vanilla Extract, is another level of flavor that compliments the sugars.
- Egg is a binder for the cookie.
- Ground cinnamon, nutmeg, and salt add warm flavors.
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This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: To mix the dry ingredients, in a small mixing bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg.
Step 2: In a large mixing using an electric hand mixer with beaters attached or the bowl of a stand mixer, using the paddle attachment, cream together the brown sugar, white sugar, and butter until well blended.
Step 3: This will take about 2-3 minutes. The ingredients will be well incorporated.
Step 4: Add in and blend the egg and vanilla into the butter/sugar mixture for about 30 seconds, to mix all ingredients.
Step 5: Mix in the dry ingredient mixture until ingredients are combined, about another 30 seconds.
Step 6: Once incorporated, fold in the fruitcake mix.
Step 7: With the oven pre-heated at 350°F (177°C), form each cookie into about 1-inch balls using a small cookie scooper on a greased cookie sheet.
Step 8: Bake in the preheated oven for about 10-12 minutes until golden brown.
Step 9: Once the time is done, allow the cookies to cool a bit before transferring them to a cooling rack.
Step 10: Enjoy them with hot cocoa, egg nog, or all by themselves!
Once baked, the fruitcake cookies can keep in an airtight covered container on the counter for 3-4 days.
You can freeze the baked cookies for 2-3 months in a freezer-safe bag.
The best way to freeze baked cookies is to place them on a large baking tray in the freezer for about 35-40 minutes so they become solid. Then the cookies can be placed in a freezer safe bag. They will not stick together because the cookies were pre-frozen.
Defrost by removing them from the freezer and placing them in the refrigerator overnight to defrost.
Uncooked cookie dough, (not formed into cookies) can be wrapped well with plastic wrap and placed in a freezer-safe bag for 2 months. I form the dough into a log to freeze for later.
Defrost overnight in the fridge and continue with Step 7 in the recipe.
Expert Tip: Be sure to have the unsalted butter and egg at room temperature so it blends easily.
- Don't overbake the cookies. They will golden brown when baked through.
- Let the cookies cool on a cooling rack.
Frequently Asked Questions
Absolutely. You can add a Tablespoon of either Bourbon, Whiskey, Brandy, or Cognac to the dough in Step 3 in the recipe instructions below.
Yes, use 1 to 1 Gluten-free flour in lieu of all-purpose flour.
The mix usually contains chopped candied green cherries and candied red cherries, candied pineapple. The fruit mixture can be found in any grocery store in the baking section.
Serve these cookies on your dessert table. Milk is always a go-to choice to serve with cookies. Some other drinks to add to the dessert table could be a copycat Caramel Macchiato! A fantastic cold drink loved by all.
Instant Pot Hot Chocolate is always requested!
For the over 21 crowds, my Dad's famous Irish Coffee is always a hit.
Looking for something hot and soothing, try our Hot Toddy!
Serve them up with all of your favorite Holiday Sweets and Treats.
- Italian Rainbow Cookies, these cookies have become a favorite of mine.
- Double Chocolate Peppermint Cookies, so decadent and so delish.
- Pecan Sandies a classic cookie recipe and a family favorite.
- Crispy Gingersnap Cookies, another tasty classic.
- Peanut Butter Blossom Cookies, is a fun cookie loaded with peanut butter flavor.
- Neiman Marcus Cookies are another winner loaded with flavor.
- Looking for a super easy cookie recipe, try our Cake Mix Crinkle Cookies, yum!
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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Fruitcake Cookies Recipe
- As an Amazon Associate I earn from qualifying purchases
- 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 large egg
- 2 teaspoons pure 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
- In a small mixing bowl, stir together the flour, salt, baking soda, cinnamon, nutmeg, set aside.
- Preheat the oven to 350°F. Spray a cookie sheet with non-stick baking spray, set aside.
- In a large mixing 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 flour mixture, egg, and vanilla. Mix together until blended well, about 1 minute.
- Gently fold the fruitcake mix into the dough.
- Use a 1-inch cookie scooper to make 1-inch dough balls and place them on the greased cookie sheet. Keep the dough about 2 inches apart.
- Bake in the oven for about 10-12 minutes until golden brown.
- Once the time is done, allow the cookies to cool a bit before transferring to a cooling rack.
- Ready to serve.
I was very pleased with how the cookies turned out! One tip I learned was that if you scoop and freeze the raw cookie dough, let it thaw on the counter for an hour before baking in the oven. Hoping to make these again next year! 🙂
That is a great tip, thank you. Glad you love the cookies
Just finished them. They are so good
This recipe is definitely a keeper
That is fabulous Terry, thank you for coming back and letting me know you enjoyed the recipe.