Christmas Fruitcake Cookies

The first time I ever tasted a Christmas fruitcake cookie, I was at my Aunt Carol’s house in Lubbock. I remember the spicy, sweet aroma filling her cozy kitchen, a warm contrast to the chilly December air outside. She always made a batch every year, and they were as much a part of Christmas as the twinkling lights on the tree. Now, I’ve made these Christmas fruitcake cookies myself a dozen times in my own kitchen, and my kids gobble them up faster than I can bake them! This recipe brings that same warm, nostalgic feeling to your home, even if you’re short on time. Get ready to learn how to bake up a little Texas Christmas magic!

Why This Recipe Works

As a busy mom of two here in Texas, I know that time is precious, especially during the holidays. That’s why I love this Christmas fruitcake cookie recipe – it’s a delicious shortcut to enjoying the classic flavors of fruitcake without spending hours in the kitchen.

• Quick & Easy: These cookies come together much faster than a traditional fruitcake.
• Kid-Friendly: Even picky eaters enjoy the sweet, chewy texture and colorful candied fruit.
• Freezer-Friendly: Perfect for making ahead and enjoying throughout the holiday season.

I’ve tweaked and perfected this recipe over the years, so you can trust that it will turn out perfectly every time! No dry, crumbly cookies here – just moist, flavorful bites of holiday cheer.

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 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup mixed candied fruit, chopped
• 1 cup chopped pecans or walnuts

Ingredient Notes

Butter: Using softened butter is crucial for achieving a light and airy texture. If you forget to take it out of the fridge, you can soften it quickly by microwaving it in 10-second intervals, checking it each time.

Candied Fruit: The quality of your candied fruit will significantly impact the flavor of your cookies. Look for a brand with a good mix of colors and flavors. You can usually find it in the baking aisle, especially around the holidays. If you prefer, dried cranberries or raisins can be substituted for a portion of the candied fruit.

Nuts: Pecans are a Texas staple, but walnuts work just as well. Toasting the nuts before adding them to the dough will enhance their flavor, for a nuttier, richer cookie.

Step-by-Step Instructions

Ready to get baking? Follow these simple steps to create your own batch of delicious Christmas fruitcake cookies:

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. The mixture should be pale and almost doubled in volume.

Step 2: Add eggs and vanilla.

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The batter should be smooth and creamy.

Step 3: Combine dry ingredients.

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

Step 4: Gradually add dry ingredients to 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 lead to tough cookies. I learned after my third batch that the gentler you are, the softer the cookie!

Step 5: Stir in candied fruit and nuts.

Fold in the chopped candied fruit and nuts until evenly distributed throughout the dough. This is where the cookies get their signature Christmas flavor and texture. The dough will be thick and studded with colorful pieces.

Step 6: Chill the dough.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This allows the flavors to meld together and prevents the cookies from spreading too thin during baking.

Step 7: Preheat oven and prepare baking sheets.

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup a breeze.

Step 8: Drop dough onto baking sheets.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. They will spread slightly during baking. I use a cookie scoop to ensure they are all the same size.

Step 9: Bake the cookies.

Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers may still appear slightly soft, but they will firm up as they cool. Keep a close eye on them, as ovens can vary.

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. Once cool, they are ready to enjoy! [IMAGE SUGGESTION: Close-up of cookie texture, showing candied fruit and nuts | Alt: ‘Chewy texture of Christmas fruitcake cookie with candied fruit and nuts’]

Expert Tips from My Kitchen

After making these cookies dozens of times, here’s what I’ve learned:

• Don’t overbake: Overbaked cookies will be dry and crumbly. Err on the side of underbaking for a softer, chewier texture.
• Chill the dough: This is a crucial step for preventing the cookies from spreading too thin. Don’t skip it!
• Use high-quality ingredients: The better the ingredients, the better the cookies will taste. This is especially true for the candied fruit.
• Toast the nuts: Toasting the nuts before adding them to the dough enhances their flavor and adds a nice crunch.
• Add a glaze: For an extra touch of sweetness, drizzle the cooled cookies with a simple powdered sugar glaze.
• Kid-friendly modification: If your kids aren’t fans of candied fruit, you can substitute it with dried cranberries or raisins.
• Time-saving hack: Make the dough ahead of time and store it in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Storage & Meal Prep

These cookies are perfect for making ahead and enjoying throughout the holiday season.

Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.

Freezing: For longer storage, you can freeze the cookies for up to 2 months. Thaw them at room temperature before serving.

Make-ahead options: The dough can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Simply thaw the dough before baking.

Batch cooking: This recipe is easy to double or triple, making it perfect for holiday parties or gift-giving.

Substitutions & Variations

Want to put your own spin on these Christmas fruitcake cookies? Here are a few ideas:

• Gluten-free: Substitute the all-purpose flour with a gluten-free blend. I recommend using a blend that contains xanthan gum for the best texture.
• Dairy-free: Use a dairy-free butter substitute.
• Spice it up: Add a pinch of ground ginger or cardamom to the dough for a warmer, spicier flavor.
• Chocolate chips: Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
• Citrus zest: Add the zest of one orange or lemon to the dough for a bright, citrusy flavor.

I haven’t tried a sugar-free substitution yet, but readers have told me that using a granulated sugar substitute like erythritol or stevia works well.

Frequently Asked Questions

Q: Can I make this ahead?

A: Absolutely! The dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze the dough for up to 2 months. Just thaw it in the refrigerator overnight before baking. This is a lifesaver during the busy holiday season!

Q: How do I know when it’s done?

A: The cookies are done when the edges are lightly golden brown and the centers are set but still slightly soft. They will continue to firm up as they cool. Keep a close eye on them, as ovens can vary.

Q: What can I substitute for candied fruit?

A: If you’re not a fan of candied fruit, you can substitute it with dried cranberries, raisins, or chopped dates. Just make sure to chop them into small pieces so they distribute evenly throughout the dough.

Q: How do I store leftovers?

A: Store the cooled cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. They also freeze well for up to 2 months. I often sneak a frozen cookie straight from the freezer – don’t tell the kids!

Q: Is this kid-friendly?

A: Yes, this recipe is definitely kid-friendly! Even picky eaters enjoy the sweet, chewy texture and colorful candied fruit. You can also let your kids help with measuring ingredients and mixing the dough. It’s a fun and festive activity for the whole family.

Q: Can I use salted butter instead of unsalted?

A: You can, but I recommend reducing the amount of salt in the recipe to 1/8 teaspoon to avoid overly salty cookies. Unsalted butter gives you more control over the final flavor.

Q: My cookies spread too thin. What did I do wrong?

A: The most common reason for cookies spreading too thin is that the dough wasn’t chilled long enough. Make sure to chill the dough for at least 30 minutes, or even longer if you have time. Also, make sure your oven is properly preheated.

Serving Suggestions

These Christmas fruitcake cookies are delicious on their own, but here are a few ideas for serving them:

• Serve them with a glass of milk or hot cocoa for a cozy holiday treat.
• Package them in festive tins for a homemade gift.
• Add them to a holiday dessert platter.

For presentation, arrange the cookies on a pretty plate and dust them with powdered sugar. A sprig of fresh rosemary or a few cranberries adds a festive touch! I usually allow for 2 to 3 cookies per person.

These Christmas fruitcake cookies are a perfect way to bring a little Texas warmth and holiday cheer to your home. They’re easy to make, kid-friendly, and freezer-friendly – perfect for busy families like mine. The flavors of cinnamon, nutmeg, and candied fruit create a nostalgic taste of Christmas that everyone will love. Don’t forget to make [INTERNAL LINK: Classic Texas Pecan Pie] for your holiday get-together.

From my kitchen to yours, happy baking! Let me know how it turns out in the comments below! And be sure to sign up for my newsletter at FamiliesRecipes.com for more delicious recipes and family-friendly tips. You can also find me on Instagram and Facebook @FamiliesRecipes. Merry Christmas, y’all!

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