Fruitcake Christmas cookies take the festive tradition of holiday fruitcake and turn it into a treat everyone likes even better: cookies. These fruitcake cookies are loaded with candied fruits and toasted nuts, packing each bite with different flavors and textures. Best of all? These cookies can be made ahead—in fact, they taste best a few days after they’re first baked.
Easy to make and full of holiday cheer, these cookies will be the talk of any cookie swap. Whether you share them at a holiday party or enjoy them with tea, fruitcake Christmas cookies might be your new seasonal favorite.
Fruitcake Christmas Cookies Ingredients
- Butter: You’ll need butter to provide the fat for a tender texture. It also contributes richness and helps carry the flavors of the other ingredients throughout the dough.
- Brown sugar: Brown sugar is the sweetness in these cookies but also contributes to a chewy texture. Thanks to the molasses content in brown sugar, the cookies have notes of caramel.
- Egg: The egg acts as a binder, helping to hold the dough together and providing structure to the cookies. Make sure your eggs are at room temperature.
- Vanilla extract: A classic flavoring in many baked goods, vanilla extract adds a warm, sweet, and slightly floral flavor and aroma.
- All-purpose flour: Flour is the main structural component of the cookies, providing the gluten needed for a chewy and cohesive texture.
- Baking soda: This chemical leavening agent helps the cookies to rise and become light and fluffy. It also contributes to browning.
- Salt: These cookies aren’t salty, but a small amount of salt enhances the flavors of the other ingredients and helps to balance their sweetness.
- Dates: Super-sweet dates add natural sweetness and a chewy texture, complementing the cookies’ rich and fruity flavor. Don’t forget to remove the pits before chopping.
- Candied cherries: The festive red color and sweet flavor add a distinctive fruitcake-like appearance and taste.
- Candied pineapple: Like the dates and cherries, the pineapple makes these cookies taste like fruitcake. Tangy and tropical pineapple add complexity to the cookies.
- Hazelnuts: Toasted hazelnuts add a rich, nutty flavor and a crunchy texture, balancing the sweetness of the fruits. When you shop, look for skinned hazelnuts. That will save you some time when you’re ready to bake.
- Pecans: Buttery, slightly sweet pecans lend flavor and a crunchy texture to complement the other nuts and fruits.
- Walnuts: With their slightly bitter edge and crumbly crunch, walnuts balance the sweetness, enhance texture and add variety to the nut mix.
Directions
Step 1: Prepare the baking sheets
Preheat your oven to 325°F. Lightly coat two baking sheets with non-stick spray or line them with parchment paper or a silicone baking mat to prevent the cookies from sticking.
Step 2: Cream the butter and sugar
In a large bowl, cream the butter and brown sugar until light and fluffy. Don’t rush this step; it incorporates air into the dough, ensuring a light and tender cookie. Beat in the egg and vanilla extract until the mixture is combined.
Step 3: Prepare the dry ingredients and bake
In a separate medium bowl, whisk together the all-purpose flour, baking soda and salt and gradually beat it into the creamed mixture. Stir in the remaining dry ingredients, then drop tablespoonfuls of dough onto greased baking sheets, spacing them about 2 inches apart. Bake until the cookies are golden brown, about 15 minutes. Once done, remove the cookies from the oven, cool and store the cooled cookies in an airtight container.
Editor’s Tip: Be careful to avoid over-mixing so your cookies don’t get tough.
Fruitcake Christmas Cookie Variations
- Chocolate-Dipped Fruitcake Cookies: Dip half of each cookie in tempered chocolate for an extra special treat. You could use white, milk or dark chocolate, but a dark or semi-sweet chocolate would best complement the sweetness of the fruit.
- Spiced Fruitcake Cookies: Add a teaspoon of warm spices such as cinnamon, nutmeg or ginger to the dry ingredients for a spicier flavor profile. Add the zest of an orange or lemon into the cookie dough for a bright and zesty flavor that compliments the sweetness of the candied fruits and warmth of the spices.
- Spiked Fruitcake Cookies: The day before you plan to bake these cookies, soak the candied fruits in rum or another flavorful spirit overnight before adding them to the dough for a boozy kick. These cookies aren’t for kids.
How to Store Fruitcake Christmas Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to three days.
Can you freeze fruitcake Christmas cookies?
Yes, you can freeze fruitcake Christmas cookies. Arrange the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to three months. Thaw at room temperature before serving.
Can you make the fruitcake cookie dough ahead of time?
Yes, you can make these ahead of time. Prepare the dough and chill it in the refrigerator for up to 48 hours before baking.
Fruitcake Christmas Cookies Tips
- Chill the dough: After mixing in the dry ingredients and before adding the mix-ins, consider chilling the dough in the refrigerator for 30 minutes. This will make it easier to handle and shape. It will also help prevent the cookies from spreading too much during baking.
- Ensure even baking: Rotate your baking sheets halfway through the baking time. This ensures the cookies bake evenly. If baking multiple batches, make sure the baking sheets are cool before placing more dough on them.
- Start with quality ingredients: Use fresh, high-quality nuts and fruits. Toast raw hazelnuts yourself for the best flavor. Also, check the best-buy date on your baking soda and flour to ensure the best texture and rise in your cookies.
Can I substitute different nuts or fruits in this recipe?
Yes, you can easily substitute different nuts or fruits in this recipe. Feel free to use your favorite dried fruits like cranberries, apricots or raisins instead of the candied fruits. You can swap out the hazelnuts, pecans and walnuts for almonds, macadamia nuts or cashews, depending on your preference.
Can I make this recipe without a stand mixer?
Yes. If you don’t have a stand mixer you can use a hand mixer. Just make sure to cream the butter and sugar thoroughly until light and fluffy and then mix in the egg and vanilla. Be patient and take your time to ensure everything is well combined.
