Easy Fruitcake Christmas Cookies

Y’all, there’s something about the holidays that just makes me want to bake. The smell of cinnamon and spices drifting through the house, the happy chaos of my kiddos decorating (or, let’s be honest, eating) sprinkles it’s pure Texas Christmas magic. This year, I decided to tackle a recipe that’s always seemed a little intimidating: fruitcake. But instead of a whole cake, I turned it into adorable, bite-sized Fruitcake Christmas Cookies. I’ve made these little gems three times in my kitchen this month alone, tweaking the recipe until it was just right. Trust me, even if you think you don’t like fruitcake, these cookies will surprise you! They are a festive addition to any Christmas cookie platter. This recipe will give you cookies that are chewy, packed with flavor, and so easy that even the busiest mama can whip them up.

Why This Recipe Works

As a busy mom, I’m all about recipes that are both delicious and practical. These fruitcake cookies deliver on both fronts! They’re:

• Quick to Make: From start to finish, you’re looking at under an hour, perfect for those moments when you need a last-minute treat.
• Kid-Friendly: My kids, bless their hearts, are picky eaters, but they gobble these up! The sweetness and the fun colors of the candied fruit make them irresistible.
• Make-Ahead Friendly: You can easily make the dough a day or two in advance, or even freeze it for longer storage. This is a lifesaver during the crazy holiday season.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup mixed candied fruit, chopped
• 1 cup raisins
• 1/2 cup chopped pecans or walnuts

Ingredient Notes

Candied Fruit: This is what gives the cookies their signature fruitcake flavor and look. You can find mixed candied fruit at most grocery stores, especially around the holidays. Feel free to use your favorite combination of fruits. I always pick out the cherries because my kids love them.

Spices: Don’t skip the spices! They add warmth and depth of flavor that’s essential for a good fruitcake cookie. If you don’t have all the individual spices, you can use 1 1/2 teaspoons of pumpkin pie spice instead.

Nuts: Pecans and walnuts are classic in fruitcake, but you can use other nuts like almonds or hazelnuts if you prefer. Just make sure to chop them finely.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugars.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step it’s important for creating a tender cookie.

Step 2: Add the Eggs and Vanilla.

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined. I like to scrape down the sides of the bowl to ensure even mixing.

Step 3: Combine the Dry Ingredients.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures that the spices are evenly distributed throughout the dough.

Step 4: Gradually Add the Dry Ingredients to the Wet Ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.

Step 5: Stir in the Candied Fruit, Raisins, and Nuts.

Fold in the chopped candied fruit, raisins, and nuts until evenly distributed throughout the dough. This is where the cookies start to look like little jewels!

Step 6: Chill the Dough.

Cover the dough and chill in the refrigerator for at least 30 minutes. This helps to prevent the cookies from spreading too much during baking. Honestly, I’ve skipped this step in a pinch, but the cookies definitely hold their shape better if you chill the dough.

Step 7: Preheat the Oven and Prepare the Baking Sheets.

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This makes for easy cleanup and prevents the cookies from sticking.

Step 8: Drop by Rounded Tablespoons onto the Baking Sheets.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. This gives them enough room to spread without running into each other.

Step 9: Bake.

Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers will still be slightly soft. Remember that ovens vary, so keep an eye on them!

Step 10: Cool and Enjoy!

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. These cookies are delicious warm or at room temperature. Store them in an airtight container for up to a week.

Expert Tips from My Kitchen

• Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake them just until the edges are golden brown and the centers are still slightly soft. They’ll continue to set up as they cool.
• Chop the Candied Fruit Finely: Large pieces of candied fruit can make the cookies difficult to eat. Chop them into small, bite-sized pieces for the best texture.
• Toast the Nuts: Toasting the nuts before adding them to the dough enhances their flavor. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown. Let them cool before chopping.
• Kid-Friendly Adjustment: For extra kid appeal, dip the cooled cookies in melted chocolate and sprinkle with chopped nuts or sprinkles. My kids absolutely love this!
• Make-Ahead Tip: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Let it soften slightly before scooping and baking. You can also freeze the dough for up to 2 months. Thaw it in the refrigerator overnight before baking.
• Reheating Tip: To freshen up day-old cookies, warm them in a 300°F (150°C) oven for a few minutes.

Storage & Meal Prep

These Fruitcake Christmas Cookies store beautifully. Once cooled, place them in an airtight container. They’ll stay fresh at room temperature for up to a week. You can also freeze them for up to 2 months. To freeze, arrange the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. This prevents them from sticking together.
For meal prep, make the dough ahead of time. Store it in the refrigerator for up to 2 days, or freeze for longer storage.

Substitutions & Variations

Gluten-Free: I haven’t personally tested a gluten-free version of this recipe, but you could try substituting a gluten-free all-purpose flour blend for the regular flour. Look for one that contains xanthan gum for best results.

Dairy-Free: Substitute dairy-free butter for the regular butter. Make sure to choose one that’s solid at room temperature for the best texture.

Nut-Free: Omit the nuts altogether or substitute with sunflower seeds or pumpkin seeds.

Flavor Twist: Add a tablespoon of rum or brandy to the dough for a boozy twist. This adds a lovely warmth and depth of flavor.

Frequently Asked Questions

Can I use different types of candied fruit?

Absolutely! Feel free to use your favorite combination of candied fruits. Glacé cherries, pineapple, and citrus peels all work well.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden brown and the centers are still slightly soft. They’ll continue to set up as they cool.

Can I make these cookies without nuts?

Yes, you can definitely omit the nuts. The cookies will still be delicious!

Can I freeze the baked cookies?

Yes, you can freeze the baked cookies for up to 2 months. Make sure to store them in an airtight container to prevent freezer burn.

Are these cookies kid-friendly?

Yes, my kids love these cookies! The sweetness and the fun colors of the candied fruit make them irresistible. But always supervise your children while they are eating to avoid choking hazards, especially with nuts and dried fruits.

What is the best way to store these cookies?

Store the cooled cookies in an airtight container at room temperature for up to a week.

Serving Suggestions

These Fruitcake Christmas Cookies are delicious on their own, but they also make a wonderful addition to a Christmas cookie platter. Serve them with a glass of milk, hot cocoa, or a cup of coffee. For a festive presentation, dust them with powdered sugar or drizzle them with melted chocolate.

Y’all, I hope you give these Fruitcake Christmas Cookies a try this holiday season. They are the perfect way to add a touch of Texas warmth and holiday cheer to your home. I promise, even the fruitcake skeptics in your family will be converted! If you try this recipe, be sure to leave a comment and let me know how they turned out. And don’t forget to check out my other family-favorite recipes at FamiliesRecipes.com. Happy baking, y’all!

Print