Fruitcake cookies are a tasty bite of crunchy pecans and sweet, dried fruit. On your plate in just 20 minutes this fruitcake cookie recipe makes for an easy, last-minute dessert or colorful food gift.
Fruitcake cookies are known for their chewy texture and colorful appearance. However, these cookies come out with a sweet, buttery base as well.
Basically, they take your favorite Holiday cake and turn it into a two-bite dessert.
You’ll find that they’re lightly spiced with bourbon for warmth, and you only need to drop them on the baking sheet when making them (no pressing, no fussing!).
They’re an easy, classic cookie recipe that’s a staple around the Holidays.
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❍ Before You Begin:
These fruitcake cookies use candied cherries and pineapples. Opt for both red and green candied cherries so that you get maximum color.
The cookies will come out super soft from the oven. Though they can be eaten right away, if you let them cool, you’ll have that classic chewy, soft texture.
⭐ Why You’ll Love this Recipe ⭐
Easy to make – This cookie recipe is made in just 20 minutes and there’s no pressing or shaping required.
Minimal ingredients – You only need eight ingredients to make fruitcake cookies and most of them are easy pantry staples.
Classic flavor – The cookies have all the traditional Holiday flavor that warms you up with a hint of indulgence.
Makes a great gift – You can whip up these cookies for yourself or package them and gift them to friends.
🧾 Ingredients Needed
Candied fruit – a classic fruitcake has both red and green candied cherries and this recipe also uses candied pineapple for flavor. Make sure to get the candied version and not just dried fruit.
Pecans – offer a rich flavor that pairs well with candied fruit. Chop them well so that there’s a bit of crunch in every bite.
Flour – sift the flour so that no clumps remain, and the cookies bake evenly/
Butter, eggs, and sugar – your baking staples! Make sure that the eggs and butter are at room temperature before mixing them and that the butter is soft.
Bourbon – the perfect hint of spice for a traditional flavor.
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
Candied fruit – if you can’t find candied cherries and pineapple exactly, you can opt for a candied fruit mix. Likewise, any candied fruit will work so mix and match different colors for different occasions.
Nuts – though pecans give the best flavor, hazelnuts are a great alternative. In fact, you can make use of any nuts you have on hand.
Spices – the fruitcake cookies are delicious but adding in more cinnamon or nutmeg can bring out new flavors.
🥣 How to Make
STEP 1: In a large bowl coat the fruit and pecans with ½ cup of flour.
STEP 2: Cream the butter and sugar until fluffy.
STEP 3: Add the egg, remaining flour, and bourbon to the creamed butter and mix well.
STEP 4: Pour the batter over the fruit and nuts and mix until they’re all coated.
STEP 5: Portion the batter by using a cookie scoop to drop the cookies onto a parchment paper-lined pan.
STEP 6: Bake the cookies for 15 minutes at 350F.
⭐ Pro Tips ⭐
Make sure not to overbake your cookies. You want them to come out soft. Keep an eye on them after 10 minutes. You want crispy edges but it’s okay if the centers are a bit soft.
Keep the cookies very small when portioning (think bite-sized). This will ensure that each cookie has a crunchy texture.
Store the cookies on the counter in an airtight container if you know you’ll be eating them within three days. If not, store them in the fridge for up to a week.
More Christmas Cookie Recipes
If you tried this Fruitcake Cookie recipe or any other recipe on my site, please please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing about your results and thoughts!
📖 Recipe
Fruitcake Cookies
Ingredients
- 1 pound candied cherries quartered (red and green)
- 1 pound candied pineapple cut into small pieces
- 8 cups pecans coarsely chopped
- 1 ½ cup flour divided
- 2 sticks butter softened
- 5 large eggs
- 1 cup sugar
- ¼ cup bourbon
Instructions
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper and spray lightly with nonstick cooking spray.
- Using a very large mixing bowl coat the fruits and pecans with ½ cup flour.
- Cream the butter and sugar until fluffy.
- To the butter, add the eggs, flour, and bourbon. Mix until well blended.
- Pour the batter over the fruit/pecans mixture and mix together until all fruits and pecans are well coated with batter.
- Portion the batter using a small cookie scoop or drop the dough onto the cookie sheet using two teaspoons.
- Bake for 15 minutes.
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