If you’re searching for a treat that wraps up the warmth of the holidays in every bite, these Best Ever Fruitcake Cookies are calling your name! Packed with jewel-toned candied fruit, toasty pecans, and an irresistible, buttery brown sugar dough, these cookies deliver festive joy with each mouthful. They’re a sweet nod to classic fruitcake, but with a delightfully soft texture that’s anything but stodgy. Whether you’re planning a cookie exchange, baking with family, or just craving an old-fashioned homemade dessert, these Best Ever Fruitcake Cookies sprinkle nostalgia and cheer into any occasion.
Ingredients You’ll Need
The magic of these cookies comes from a handful of simple but quality ingredients. Each one brings its own special flair, from the rich sweetness of brown sugar to the colorful pop of candied fruit—trust me, every component counts for flavor and texture!
- Unsalted butter (1 cup, softened): Lends richness and creates a tender, melt-in-your-mouth cookie base.
- Brown sugar (1 cup, light or dark): Adds deep, caramel flavor and moistness for that classic cookie chew.
- Large eggs (2): Hold everything together while giving the cookies a lift and satisfying bite.
- Vanilla extract (1 teaspoon): Enhances the overall flavor, tying all those fruity, nutty, and spiced notes together.
- All-purpose flour (2 cups): The trusty backbone that forms the perfect structure for our chunky add-ins.
- Baking soda (1 teaspoon): Ensures your cookies rise just right and stay light.
- Salt (½ teaspoon): Balances the sweetness and intensifies all the other flavors.
- Ground cinnamon (1 teaspoon): Brings a warm, bakery-worthy spice that pairs beautifully with fruit and nuts.
- Ground nutmeg (¼ teaspoon): Just a hint makes a world of difference, adding depth and aromatic coziness.
- Mixed candied fruit (1 ½ cups): The star of the show, these goodies look like edible jewels and spark each bite with festive color.
- Chopped pecans or walnuts (1 cup): Gives a satisfying crunch and toasty flavor in every bite.
- Golden raisins or chopped dates (½ cup): Adds pockets of sweet, sticky chew that make the cookies extra special.
How to Make Best Ever Fruitcake Cookies
Step 1: Prep Your Baking Sheets
Kick things off by preheating your oven to 350°F (175°C) for the perfect golden bake. Line your baking sheets with parchment paper—not only does this keep cookies from sticking, it also helps them bake evenly. Getting this set up first means you can move effortlessly from mixing to baking without a hitch.
Step 2: Cream the Butter and Sugar
In a big bowl, beat the softened unsalted butter with brown sugar until the mixture is fluffy and much lighter in color. This step isn’t just about blending—proper creaming creates air pockets for a tender, bakery-style texture. Add the eggs one at a time, mixing well, and stir in the vanilla extract for a sweet, aromatic foundation.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and nutmeg. Don’t skip the whisking! It evenly distributes the spices and leavening so every bite of your Best Ever Fruitcake Cookies tastes just right.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the creamed mixture. Stir until just combined—overmixing can toughen your cookies, so stop as soon as you don’t see dry streaks of flour. At this stage, your dough will already smell like the holidays.
Step 5: Fold in Fruits and Nuts
Time for the magic: Dump in your candied fruit, chopped pecans or walnuts, and golden raisins or dates. Fold gently until the colorful treasures are well dispersed. Each spoonful of dough should look like an edible stained glass window!
Step 6: Portion and Bake
Using a tablespoon, drop generous mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for a modest spread. Pop them into the preheated oven for 10–12 minutes, just until the edges are golden and the centers look set. Let the cookies cool on the sheet for 5 minutes before gently transferring them to a wire rack to cool completely. Get ready for your kitchen to smell nothing short of amazing.
How to Serve Best Ever Fruitcake Cookies
Garnishes
Dress up your Best Ever Fruitcake Cookies with a dainty dusting of powdered sugar or a playful drizzle of white chocolate. For extra holiday charm, nestle a halved candied cherry on top of each cookie before baking, or sprinkle finely chopped toasted nuts after baking for a bakery-style flourish.
Side Dishes
A mug of spiced tea, bold coffee, or a glass of cold milk transform these cookies into a heartwarming snack or dessert platter centerpiece. If you’re serving for a party, pair them with crisp butter cookies or citrusy shortbread to create a sweet spread that showcases a range of flavors and textures.
Creative Ways to Present
Stack cookies in glass jars tied with festive ribbons for an adorable homemade gift, or layer them on a cake stand for a showstopping holiday table. Serving a crowd? Slide them into party favor bags with little recipe cards so everyone goes home with a taste of your Best Ever Fruitcake Cookies magic!
Make Ahead and Storage
Storing Leftovers
Keep your Best Ever Fruitcake Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll hold their irresistible flavor and chewy texture for up to 5 days. Tuck in a slice of bread to help maintain moisture, especially if your kitchen is on the dry side.
Freezing
These cookies are perfect for freezing, making them a stress-free treat for busy seasons. After baking and cooling, arrange the cookies in single layers (with parchment between) in a freezer-safe container. Pop them in the freezer for up to 2 months—and when those cookie cravings hit, you’ll be ready!
Reheating
Warm up your frozen or day-old Best Ever Fruitcake Cookies in a low oven (about 275°F) for a few minutes until just heated through. This revives their soft texture and brings out the cozy aroma, just like freshly baked.
FAQs
Can I use different dried fruits or nuts?
Absolutely! Swap the candied fruit for any mix you love—think dried cherries, cranberries, or apricots—and use favorite nuts like almonds or hazelnuts for a personal twist. The key is to keep the ratios similar so your cookie dough holds together beautifully.
How can I make these cookies more festive?
Try soaking the raisins or dates in spiced rum or orange juice before folding them into the dough. Not only does this elevate the flavor, it adds an unmistakable holiday spirit to each bite of your Best Ever Fruitcake Cookies.
Are the cookies chewy or crunchy?
They bake up soft and a little cakey, with pops of chewy fruit and a gentle crunch from the nuts. If you like a crispier edge, simply add an extra minute or two to the bake time.
Can I halve or double the recipe?
Definitely! Halve all the ingredients for a smaller batch, or double them if you want a big tin of cookies for sharing (or sneaking one with every cup of coffee). The cookies freeze well, so go ahead and make extra.
Do the cookies taste better the next day?
Yes! Like a traditional fruitcake, the flavors just get richer and more blended overnight. Store your Best Ever Fruitcake Cookies airtight, and you’ll find they’re even more magical the next day.
Final Thoughts
If you’re longing for a cookie that combines tradition, festive flavor, and irresistible texture, don’t wait to try these Best Ever Fruitcake Cookies. Whether you’re baking a batch for loved ones or simply treating yourself, these cookies are sure to spread joy and become a beloved part of your holiday traditions!
Print
Best Ever Fruitcake Cookies Recipe
- Total Time: 32 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Fruitcake Cookies are a delightful twist on the classic holiday fruitcake, packed with candied fruit, nuts, and warm spices. They are perfect for Christmas baking or any time you want a sweet treat with a festive flair.
Ingredients
Main Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (light or dark)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Mix-ins:
- 1 ½ cups mixed candied fruit
- 1 cup chopped pecans or walnuts
- ½ cup golden raisins or chopped dates
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in Mix-Ins: Fold in the candied fruit, nuts, and raisins (or dates), mixing until evenly distributed.
- Bake: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden and the centers are just set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger holiday flavor, soak the dried fruit in rum or orange juice before baking and drain well.
- These cookies store well and taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
