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Candied Fruit and Nut Fruitcake Cookies
Soft fruitcake cookies loaded with candied cherries, pineapple, raisins and crunchy pecans. Perfect make-ahead holiday dessert baked in one bowl.
Festive Fruitcake Cookies are bite-sized, holiday-inspired treats that translate the traditional flavors of fruitcake into an easy, portable cookie form. The dough combines all-purpose flour, butter, brown sugar, and eggs with a blend of warm spices such as cinnamon and nutmeg, then folds in an assortment of candied cherries, mixed citrus peel, dried cranberries or raisins, and chopped toasted nuts—often pecans or walnuts—for varied texture and color. A splash of dark rum or brandy is sometimes added to echo classic fruitcake notes, while a brief resting period allows the dried fruits to plump and the flavors to meld before baking. Typically prepared in late November and December, these cookies are popular for cookie exchanges, gift boxes, and holiday dessert platters, offering the recognizable richness of fruitcake without the lengthy aging process.
Candied Fruit and Nut Fruitcake Cookies
Unlike dense loaf-style fruitcake, these cookies bake in under 15 minutes and stay chewy for days, making them ideal for last-minute holiday prep. Their sturdy texture also survives shipping, so you can mail a batch to friends without worrying about crumbles en route.
Prep Time
75 minutes
75 minutes
Cook Time
14 minutes
14 minutes
Total Time
89 minutes
89 minutes
Ingredients
Butter, softened – 1 cup
- Packed brown sugar – 1 cup
- Large eggs – 3
- Pure vanilla extract – 1 teaspoon
- All-purpose flour – 1 ¾ cups
- Baking soda – 1 teaspoon
- Ground cinnamon – 1 teaspoon
- Salt – ½ teaspoon
- Chopped pecans – 1 cup
- Chopped walnuts – 1 cup
- Red candied cherries, halved or coarsely chopped – 1 cup
- Green candied cherries, halved or coarsely chopped – 1 cup
- Candied pineapple, diced – 1 cup
- Pitted dates, chopped – 1 cup
- Seedless raisins – 1 cup
- Optional additions that boost flavor and texture: dark rum or brandy for soaking fruit – 2–3 tbsp; grated orange zest – 1 tsp; flaked coconut – ½ cup
Method
Preheat the oven to 350 °F (175 °C)
- Line two baking sheets with parchment paper
- Stir chopped candied fruits, raisins, mixed nuts, and dark rum together in a medium bowl
- Let the fruit and nut mixture sit for about 30 minutes so the rum absorbs
- Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a separate bowl
- Beat softened butter and brown sugar in a large bowl until light and fluffy
- Add the first egg and beat until incorporated
- Add the second egg and beat again until smooth
- Stir in vanilla extract until blended
- Add the dry ingredients to the butter mixture and mix just until no streaks of flour remain
- Fold the soaked fruit and nut mixture into the dough until evenly distributed
- Cover the bowl with plastic wrap and chill the dough for at least 30 minutes
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart
- Bake the cookies until the edges turn golden, 12 to 14 minutes
- Leave the cookies on the baking sheet for 5 minutes to firm up
- Transfer the cookies to a wire rack to cool completely
- Store the cooled cookies in an airtight container so flavors can meld
Nutrition (whole recipe)
Calories
7150 kcal Protein
76 g Fat
339 g Carbs
1010 g Fiber
49 g Sugar
713 g
7150 kcal Protein
76 g Fat
339 g Carbs
1010 g Fiber
49 g Sugar
713 g
Notes
Toss the candied fruit and nuts with a spoonful of the measured flour before folding them in—this prevents them from sinking so each cookie bakes up evenly studded. For extra holiday flair, brush the cookies with a little warm dark rum as soon as they come out of the oven; it soaks in, adds shine, and deepens the classic fruitcake flavor.
why this recipe
Brimming with jewels of candied citrus, plump raisins, and toasted pecans, these fruitcake cookies capture all the nostalgia of a classic holiday loaf in a tender, bite-sized treat. A whisper of warm spice and a splash of brandy deepen the flavor, while a chewy interior wrapped in delicate, golden edges offers irresistible contrast. They bake up quickly, keep beautifully, and travel well, making them perfect for gifting or gracing a festive dessert tray—proof that a centuries-old tradition can feel fresh and exciting when reimagined in cookie form.
FAQs
FAQ acf
Frequently Asked Questions
Can I bake these fruitcake cookies in advance, and what’s the best way to store (or even freeze) them so they stay fresh for holiday gifting?
Yes—bake the cookies up to 1 week ahead, let them cool completely, then store them in an airtight tin or zip-top container at cool room temperature; their flavor actually improves after a day or two as the fruit melds with the spices. For longer storage, freeze the fully cooled cookies in single layers separated by parchment inside a heavy freezer bag or airtight box, press out excess air, and they’ll keep 2–3 months; thaw at room temperature (still wrapped) to prevent condensation and they’ll taste freshly baked.
How can I make these fruitcake cookies alcohol-free without sacrificing flavor?
Replace the rum/brandy with an equal amount of apple juice, orange juice, or strong brewed black tea—each hydrates and plumps the fruit while adding complementary flavor. For a deeper “aged” note, stir in ½ teaspoon of vanilla or rum extract (alcohol-free) plus a pinch of ground allspice along with the juice or tea. The cookies will retain their classic fruitcake taste and moisture without any alcohol.
Can I make these fruitcake cookies gluten-free?
Yes—swap the all-purpose flour for an equal weight (about 230 g) of a cup-for-cup gluten-free baking blend that already contains xanthan or guar gum. Chill the dough at least an hour so the gluten-free starches fully hydrate, then bake as directed; the cookies will spread a bit less but remain chewy and flavorful.