Fruitcake Cookies
These Fruitcake Cookies are a holiday staple in our house. It’s a tried-and-true Christmas cookie recipe passed down from my grandmother to me. They’re so easy to make using mainly pantry ingredients and full of nostalgic flavors.
These Fruitcake Cookies are one of our family’s favorite holiday cookie recipes. We’ve been making them for decades since they were passed down from my grandma. They are a soft and chewy cookie (studded with candied fruits) similar to the classic fruitcake but so much better in my opinion!
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With a simple cookie base using a handful of pantry ingredients, we stir in candied cherries, pineapple, and pecans for the best bite. It’s one of those cookies that’s fun for the whole family, and kids love them too! If you are in need of more Christmas cookie recipes, our viral Graham Cracker Toffee and Ritz Cracker Cookies are two other great options.
Table of Contents
Why You’ll Love this Recipe
- No fancy equipment. All you need is a hand mixer and a couple of bowls, even a beginner baker can master these with ease.
- So much better than actual fruitcake. We know fruitcake can be either something you love to eat or don’t care for. But these cookies are too delicious, they take the best parts of fruitcake and turn them into a chewy and tasty treat.
- Perfect for gifting in a holiday cookie box. They add such nice variety to all of the Christmas cookies on your table. They are definitely one of our family’s favorites!
Ingredients
Scroll down to the end of this post for specific ingredient amounts in the recipe card.
- All-purpose flour: Provides the structure to the cookies.
- Salt: Always add a pinch of salt to brighten all of the flavors!
- Baking soda: Leavening agent that makes them tender and chewy.
- Unsalted butter: The fat that is the base to making these fruitcake cookies extra delicious.
- Light brown sugar: Sweetens the cookie perfectly with light molasses and caramel flavors and also gives it a chew.
- Eggs: Binds the cookie dough together.
- Whole buttermilk: Our secret ingredient, it adds a little bit of tang that brings out the sweetness in the dried fruit.
- Candied red cherries: Sweet chewy, cherry flavor that’s signature in fruitcake.
- Candied green cherries: We also love the green cherries for their festive color and classic flavor.
- Candied pineapple: Adds bright tropical flavor.
- Chopped pecans: Nutty and rich with a great crunch in these cookies.
- Dates: My grandma’s secret ingredient that I always love to add for their caramel-like flavor.
Tools You’ll Need
- 12″x17″ Sheet Pan
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Liquid Measuring Cups
- Measuring Cups and Spoons
- Spatula
- Cookie Scoop (2 Tablespoon) (optional)
- Paring Knife
- Cutting Board
how to Make Fruitcake Cookies
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, sift or whisk together flour, salt, and baking soda.
- In small amounts, alternate adding the dry ingredients and buttermilk to the butter mixture. Add vanilla. Mix just until combined.
- Fold in the cherries, pineapple, dates, and pecans.
- Cover the bowl and chill the dough in the refrigerator for 1 hour.
- Preheat oven to 350°F. Lightly grease baking sheets or line with parchment paper.
- Drop dough 1-2 tablespoons each onto the cookie sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until cookies are set and lightly golden around the edges.
- Transfer and cool on a wire rack. Store in an airtight container.
Expert Tips
- To easily chop the candied fruit, lightly grease your knife with cooking spray. This will help it not to stick! You can also place it all in the food processor and pulse until it’s chopped for ease.
- Make sure you butter is softened before you combine the dough. This will ensure that all of the ingredients are combined perfectly and evenly.
- Don’t over-bake the cookies. This will make them tough and crunchy and these fruitcake cookies are best when they’re chewy!
- Use a cookie scoop to make the cookies the same size. This allows for even baking so that you don’t risk over cooking!
- If you can’t find the candied fruit easily, it’s super simple to order online right to your door.
Storage
Store any leftovers in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 2 months. Be sure to thaw the cookies on the counter until they are easy to eat again!
FAQs
Fruitcake originated in the Roman times as a mix of barley mash with dried fruits. These cookies are a modern-day take on the classic holiday dessert.
You can add all different dried fruits, nuts, even liqueurs in many of the classic fruitcake recipes. With the cookies, you can easily also change the dried nuts and fruit to your liking.
Yes, you can mix up the dough and keep it in fridge until you are ready to scoop and bake.
More Holiday Cookie Recipes
- Microwave Peanut Brittle
- Peanut Butter Cup Cookies
- Saltine Cracker Toffee
- Raspberry Thumbprint Cookies
Fruitcake Cookies
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 2 large eggs lightly beaten
- 2/3 cup whole buttermilk
- 1 teaspoon vanilla extract
- 1 cup candied red cherries diced
- 1 cup candied green cherries diced
- 1 cup candied pineapple diced
- 1 cup chopped pecans
- 2 cups dates chopped
Instructions
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, sift or whisk together flour, salt, and baking soda.
- In small amounts, alternate adding the dry ingredients and buttermilk to the butter mixture. Add vanilla. Mix just until combined.
- Fold in the cherries, pineapple, dates, and pecans.
- Cover the bowl and chill the dough in the refrigerator for 1 hour.
- Preheat oven to 350°F. Lightly grease baking sheets or line with parchment paper.
- Drop dough 1-2 tablespoons each onto the cookie sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until cookies are set and lightly golden around the edges.
- Transfer and cool on a wire rack. Store in an airtight container.
Notes
- To easily chop the candied fruit, lightly grease your knife with cooking spray. This will help it not to stick! You can also place it all in the food processor and pulse until it’s chopped for ease.
- Make sure you butter is softened before you combine the dough. This will ensure that all of the ingredients are combined perfectly and evenly.
- Don’t over-bake the cookies. This will make them tough and crunchy and these fruitcake cookies are best when they’re chewy!
- Use a cookie scoop to make the cookies the same size. This allows for even baking so that you don’t risk over cooking!
- If you can’t find the candied fruit easily, it’s super simple to order online right to your door!
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
These cookies reminded me of my grandmother’s fruit bread at Christmas time. Funny thing, when I went to print the recipe it didn’t include the 1 tsp of vanilla. Thought that was strange. Thankfully when I went back to the online recipe there it was. I look forward to sharing these with family/friends in the coming weeks.
Awwww!! That makes my heart so happy to hear!! Thank you SO much!!!🥰 Yes, the vanilla was missing at first, but I added it once someone brought it to my attention. I love that they made you think of your grandmother. Hope you have a Merry Christmas!