Fruitcake Cookies – Old Fashioned & Irresistibly Delicious

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The smell of butter and candied fruit always takes me straight to December. I remember standing on a chair in my grandmother’s kitchen, pressing cookie dough into perfect little mounds while she hummed along to Bing Crosby. These fruitcake cookies feel just like that—warm, nostalgic, and full of Christmas cheer in every bite.

Why You’ll Love These Fruitcake Cookies

These old fashioned fruitcake cookies turn a classic holiday cake into sweet, bite-sized joy. They’re quick to make, packed with festive flavor, and perfect for gifting or snacking beside the tree. Each cookie bursts with buttery richness, jeweled bits of candied fruit, and a toasty crunch from pecans.

You can prepare the dough ahead of time and bake whenever your kitchen needs a cozy, holiday smell. And the best part? No long soaking or complicated steps. Just mix, bake, and share the joy.

Key Ingredients for the Best Flavor

Candied Fruit

Good fruit makes all the difference. Choose bright, fresh-looking candied cherries and pineapple. They should feel slightly sticky, not dry or hard. For quality and vibrant color, I recommend using premium brands or reliable online sources like Nuts.com.

When you bite into a cookie, you’ll taste the soft, jewel-like fruit balanced by buttery dough and toasted nuts. It’s worth the little extra care.

Nuts

Pecans bring warmth and a gentle crunch to these fruitcake cookies. You can also try walnuts for a bolder flavor or even chopped almonds for a lighter bite. Toast the nuts for a few minutes before adding them to deepen the aroma and create that irresistible nutty finish.

Flavor Boosters

Vanilla gives depth, almond adds a lovely sweetness, and lemon brings brightness that cuts through the richness. Together, these extracts make the cookies taste balanced, festive, and far from heavy. They turn a simple recipe into something memorable.

Tips for Working with Candied Fruit

Candied fruit can be sticky and tricky to chop. Lightly coat your knife with sugar or a bit of nonstick spray before slicing. It helps the fruit stay cleanly diced instead of clumping together.

If you’re feeling creative, you can swap some fruit for raisins, dates, or even dried cranberries. Add a touch of rum extract for that grown-up holiday twist. These cookies welcome small tweaks while keeping their old-fashioned soul.

Pro Tips for Perfect Fruitcake Cookies

Chill the dough for 30 minutes before baking if you want thicker, rounder cookies. It helps reduce spreading and keeps each one beautifully shaped.

Once baked, let the cookies cool for five minutes before transferring to a wire rack. They’ll set nicely and develop that lovely, chewy edge.

You can store them in an airtight container for several days or freeze them for up to three months. I often make a double batch in early December, freeze half, and bake the rest fresh for Christmas week. It’s a small joy that saves time later.

Old fashioned fruitcake cookies on patterned plate with candied cherries and pecans

More Such Recipes

If you love Christmas baking, you’ll enjoy these too:

FAQ About Fruitcake Cookies

What country is fruitcake from?

Fruitcake originated in ancient Rome but became especially beloved in Europe. Over time, different countries created their own versions, from dense British loaves to light Caribbean rum cakes.

What is the world’s most loved cookie?

Chocolate chip cookies hold that title for many people. Their mix of crispy edges, soft centers, and melty chocolate wins hearts everywhere.

What exactly is fruit cake?

Fruit cake is a dense, sweet dessert made with dried or candied fruits, nuts, and often a touch of liquor. It’s known for its long shelf life and rich, festive taste.

Is fruitcake a healthy snack?

Fruitcake cookies contain real fruit and nuts, but they’re also rich in butter and sugar. So, they’re best enjoyed as a holiday treat rather than a health snack.

Old fashioned fruitcake cookies cooling on wire rack with cherries and pecans

Final Thoughts

These old fashioned fruitcake cookies bring back that comforting mix of sweetness, spice, and tradition. They taste like the season itself—warm, colorful, and full of joy.

Bake a batch, share them with friends, and let the scent of butter and fruit fill your kitchen this Christmas. And if you’d like to see more recipe inspiration, follow along on Pinterest or Facebook.

Old Fashioned Fruitcake Cookies Recipe (Recipe Card)

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Old fashioned fruitcake cookies with candied cherries and pecans on cooling rack

Fruitcake Cookies – Old Fashioned & Irresistibly Delicious


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  • Author: kai
  • Total Time: 40 minutes
  • Yield: About 48 cookies 1x
  • Diet: Vegetarian

Description

Fruitcake Cookies that taste like classic holiday fruitcake in buttery, chewy, pecan studded bites. Simple mixing, low heat baking, and freezer friendly dough for easy Christmas cookie trays.


Ingredients

Scale

1/2 cup unsalted butter, room temperature

3/4 cup sugar

1 large egg

1 tsp vanilla extract

1/2 tsp almond extract

1/4 tsp lemon extract

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 cup diced candied pineapple

1 cup diced candied red cherries

1 cup diced candied green cherries

1 cup coarsely chopped pecans


Instructions

1. Preheat oven to 300°F. Line cookie sheet with parchment or a silicone mat.

2. Cream butter and sugar until light and fluffy. Add egg, vanilla, almond, and lemon extracts. Mix until smooth.

3. Whisk flour, salt, and baking soda in a bowl. Gradually mix into butter mixture until just combined.

4. Fold in candied fruit and pecans until evenly dispersed.

5. Drop heaping tablespoons of dough onto the sheet, spacing 3 to 4 inches apart. Chill 30 minutes for less spread if desired.

6. Bake 20 to 25 minutes until edges look lightly golden. Centers will still look soft.

7. Cool 5 minutes on the pan, then transfer to a wire rack. Store airtight or freeze for longer keeping.

Notes

Chill dough 30 minutes before baking for thicker cookies.

Swap in raisins, dates, dried cranberries, or a little rum extract for variety.

Choose quality candied fruit for best flavor and color.

Lightly coat your knife with nonstick spray or sugar to chop sticky fruit cleanly.

Freeze scooped dough on a tray, then bag the frozen portions for easy baking later.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Easy & Decadent Christmas Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 98
  • Sugar: 9
  • Sodium: 40
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 15
  • Fiber: 1
  • Protein: 1
  • Cholesterol: 9

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