Pin it
Christmas Fruitcake Cookies pack everything you love about classic fruitcake into a bite sized treat with a tender crumb and bursts of candied fruit in every bite. Every December my kitchen fills with the sweet scent of these cookies baking. They bring a dash of nostalgia and cheer that brightens even the chilliest days.
I first baked these during a holiday cookie swap after a neighbor reminisced about fruitcake bringing her family together. Since then these colorful cookies have become a must on our December table.
Ingredients
- Chopped candied red cherries: These give the cookies their chewy texture and bright red color. Opt for plump whole cherries and chop them roughly for best results.
- Chopped candied green cherries: These add vibrant green color and fruity flavor. Look for glossy pieces that are not too dry.
- Chopped candied pineapple: Sweet tropical flavor that balances the richness. Buy golden pieces for extra flavor.
- Chopped pecans: Toasted lightly for best aroma and crunch. Choose halves or large pieces for maximum texture in every bite.
- Unsalted butter: Ensures a rich but not salty dough. Use butter at room temperature for easier creaming.
- Granulated sugar: Sweetens and helps create crisp edges. Go for standard white sugar for a classic result.
- Large egg: Binds the dough and contributes to tenderness. Use the freshest eggs available.
- Vanilla extract: Rounds out the flavors and adds warmth. Use pure vanilla for the richest taste.
- Almond extract: Brings a subtle marzipan essence. Use sparingly as it is quite strong.
- Lemon extract: Adds a fresh citrusy lift to balance the sweetness. Only a touch needed for brightness.
- All purpose flour: The backbone of chewy cookies. Go for unbleached flour.
- Salt: Deepens sweet notes and enhances all flavors. Use fine sea salt.
- Baking soda: Ensures proper spread and rise. Use fresh baking soda and check the date.
Instructions
- Prepare the Oven and Cookie Sheet:
- Set your oven to 300 degrees Fahrenheit which lets the cookies bake slowly and stay soft in the middle. Line your cookie sheet with parchment paper or a silicone baking mat so the cookies will release easily after baking. Set this aside once ready so it is within easy reach.
- Cream Butter and Sugar:
- Place the butter and sugar in a large mixing bowl. Using an electric mixer beat together on medium speed until the mixture is fluffy and much lighter in color. This process takes three to five minutes and is key to creating that melt in your mouth cookie texture. Once the mixture is well creamed add in the egg vanilla extract almond extract and lemon extract. Continue beating until the mixture is silky and completely combined.
- Mix Dry Ingredients:
- In a separate bowl whisk together the flour salt and baking soda thoroughly to distribute the baking soda evenly. Carefully sprinkle this dry mix into the butter mixture adding in two or three additions. Mix gently after each addition until all the flour is combined but stop as soon as you see no more white streaks. Over mixing at this step will make the cookies tough.
- Fold in Candied Fruit and Pecans:
- Add all the chopped candied red cherries green cherries pineapple and pecans to the soft dough. With a sturdy spatula or wooden spoon fold and stir until the fruit and nuts are spread evenly throughout the batter. Be gentle to keep the fruit whole and the dough tender.
- Shape and Bake:
- Scoop heaping tablespoons full of dough onto your prepared baking sheet leaving three to four inches between each cookie for even browning. If you want more uniform cookies lightly shape them with moist hands. Place the baking sheet in the center of your oven and bake for twenty to twenty five minutes. Check for golden edges which means they are ready. Every oven is a bit different so start checking at twenty minutes to avoid over baking.
- Cool and Store:
- Let the cookies cool directly on the baking sheet for about five minutes so they settle and firm up. Then transfer gently to a wire rack to cool completely. Once fully cooled keep the cookies in an airtight container on the counter for up to five days. If storing longer tuck them into the fridge or even freeze them tightly wrapped for special treats later.
Candied cherries are my favorite ingredient here. Every year as I dice them I remember my grandmother sneaking a few pieces before baking. She believed a taste test was essential to any good batch of cookies.
Storage Tips
Store cooled cookies in a tightly sealed tin to keep them fresh and chewy for several days at room temperature. If you want to keep them longer a single layer in a ziptop freezer bag works perfectly in your freezer. To serve from frozen leave cookies on the counter for an hour or so and they will taste just as good as the day they were baked.
Ingredient Substitutions
Dried cranberries or golden raisins can stand in for part of the candied fruit. Walnuts or hazelnuts work nicely in place of pecans for a different flavor. Orange extract can swap in for lemon if you want a deeper citrus note.
Serving Suggestions
A platter of these cookies looks extra festive on a dessert table. Tuck two or three into clear cellophane bags and tie with ribbon for homemade gifts. Warm them gently in a low oven to serve with holiday tea for a special treat.
Cultural or Historical Context
Fruitcake has long been a symbol of holiday generosity and abundance bringing together preserved fruits and nuts once reserved for special occasions. These cookies offer a lighter playful spin on an old fashioned tradition. They are especially popular in American and British December baking.
Seasonal Adaptations
Experiment with dried apricots or figs chopped small for extra autumn flavor. Add a half teaspoon of warm spices like cinnamon or nutmeg to give a cozier feel. Try chopped pistachios or macadamias for a greener spring version.
Success Stories
Year after year friends and neighbors ask for this recipe. One December a neighbor’s child who claimed to dislike fruitcake devoured a whole plate and now helps me bake them every season. They never last long in my cookie jar.
Freezer Meal Conversion
Freeze cookie dough portions on a parchment lined tray then transfer to freezer bags. Once you are ready to bake no need to thaw just add two to three extra minutes to the baking time. You can enjoy fresh fruitcake cookies straight from the freezer.
These cookies fill your home with holiday cheer and make everyone smile. Whether you enjoy them with hot chocolate or sneak a midnight treat from the tin they are a sweet way to celebrate the season.
Recipe FAQs
- → What type of candied fruit works best?
Chopped candied red and green cherries and pineapple offer both color and classic Christmas flavor.
- → How do I prevent cookies from spreading too much?
Chill the dough briefly before baking or space cookies well apart to maintain distinct shapes.
- → Can I substitute nuts or leave them out?
Yes, pecans can be substituted with walnuts or omitted if desired. The cookies still hold together well.
- → How should I store leftover cookies?
Keep cooled cookies in an airtight container at room temperature for a few days, or refrigerate for longer storage.
- → Can these cookies be frozen?
Absolutely. Once fully cooled, wrap tightly and freeze for up to a few months. Thaw at room temperature as needed.