Fruitcake Cookies

If you love fruitcake, these delicious and festive fruitcake cookies are the perfect addition to your holiday baking lineup.

It’s that time of year when all the holiday baking gets underway in kitchens around the world. If you’re looking for a delicious and classic recipe to add to your cookie repertoire, look no further than these Fruitcake Cookies.

They combine all the traditional flavours of holiday fruitcake with the texture and form of a soft and chewy cookie – plus, they look beautiful on platters or trays at festive events.

The combination of sweet golden raisins, dark raisins, candied cherries, candied citrus peel, candied ginger and almond slivers give this updated version of an old favourite just the right amount of complexity. Get ready for rave reviews from family and friends!

Tips for the BEST Fruitcake Cookies

For the best cookies follow these helpful tips and tricks!

• Measure your ingredients carefully, especially when it comes to the flour. Be sure to scoop and level the flour without packing it down.
• Using high quality ingredients makes all the difference and will result in better tasting cookies. Don’t skimp out on the pure vanilla extract if you want the best possible flavour.
• Use a 2 tablespoon cookie scoop or even an ice cream scoop to portion out the dough evenly so that the cookies finish baking at the same time.
• Don’t over-bake the cookies. When done, the edges will be just golden, and the centres will still be quite pale and not quite set. The cookies will set completely as they cool off.

How to Store Fruitcake Cookies

These cookies are best stored in an airtight container at room temperature. They will stay fresh for up to 1 week.

To freeze these cookies, you will want to flash freeze them in a single layer on a parchment paper lined baking sheet once cooked. Then simply place them in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to enjoy, thaw the cookies at room temperature.

You can also freeze the dough prior to baking. The simplest method is to form the dough balls and place onto a parchment paper lined baking sheet and flash freeze for 30 minutes. Then place the frozen dough balls in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to bake, thaw the dough balls at room temperature before baking according to the recipe instructions.

About the Ingredients for Fruitcake Cookies

Flour – Make sure to measure using the scoop and level technique so that your cookies do not end up too dense. Measure as accurately as possible.

Baking Soda – Baking soda helps the cookies rise in the oven so they stay soft and chewy.

Baking Powder – Carefully measure the baking powder as using too much will result in a cakey texture instead of the soft and chewy texture we want.

Salt – Balances and enhances the flavours of the cookies, you can reduce if needed, but it will affect both the texture and flavour.

Spices – Cinnamon, clove, and nutmeg lightly spice the cookies. You can substitute with the same amount of pumpkin pie spice.

Butter – The butter should be softened, but not melted or too warm. If your butter is too warm your cookies will spread too much and flatten. You can use unsalted or salted butter. Whatever you have on hand. My mom liked to do half butter and half shortening, and her cookies were always amazing,

Sugar – A combination of white and dark brown sugar provide the right amount of sweetness and depth. I do not recommend altering the amount used or using all of one or another as that will definitely change the flavour, texture, and colour.

Vanilla – If you do not have pure vanilla extract, then artificial extract is ok to use.

Eggs – Make sure your eggs are room temperature.

Mix-ins – I used sultanas (golden raisins), dark raisins, glacé cherries (candied cherries), candied citrus peel, candied ginger, and slivered almonds. You can play with the specific mix-ins used but I would avoid increasing the amount used. Chopped dates, candied pineapple, dried apricots, walnuts, pecans, etc…

Looking for More Christmas Cookie Recipes?

Check out more of my favourite Christmas cookies!

Looking for the perfect recipe for snickerdoodles? These delicious, soft & chewy cinnamon cookies are perfect for holiday celebrations!

These delicious chocolate peppermint kiss cookies are a perfect addition to your holiday cookie tray. They are easy to make and festive!

These buttery, melt-in-your-mouth old-fashioned pecan crescents cookies are a family heirloom Christmas cookie recipe.

How to Make Fruitcake Cookies

Yields: 32 Cookies | Prep time: 15 Minutes | Cook time: 10 Minutes

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground clove
• ¼ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup dark brown sugar, packed
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature
• ½ cup sultanas (golden raisins)
• ½ cup dark raisins
• 1 cup glacé cherries (candied cherries), chopped
• 1/2 cup candied citrus peel, chopped
• ¼ cup candied ginger, chopped
• 1 cup almond slivers

Directions:

Preheat oven to 375 degrees Fahrenheit. Line three baking sheets with parchment paper, and set aside.

In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, clove, and nutmeg. Set aside. (Images 1 & 2)

Cream together butter and sugars until well combined. (Image 3)

Beat in eggs, one at a time, then add in vanilla until the mixture is light and fluffy, about 1 minute. (Image 4)

Slowly add the dry ingredients, and mix until just combined. (Images 5 & 6)

Mix together the raisins, cherries, citrus peel, ginger and almonds in a medium bowl. (Image 7) Reserve a half cup of the mixture and set aside.

Fold the fruit mixture into the dough, and stir well until evenly distributed. (Image 8)

Use a medium cookie scoop to scoop out 2 tablespoons of dough into balls, and place on your prepared baking sheets, about 2 inches apart. Press some of the reserved fruit mixture into the top of the dough balls. (Image 9)

Bake the cookies for 8-10 minutes, or until the edges are lightly browned. Cool on the baking sheet for 5 minutes, before transferring cookies to a wire rack to cool completely. (Image 10)