Christmas Fruitcake Cookies Recipe – Easy Homemade Holiday Treat Packed With Candied Fruit

Let me paint you a picture—imagine the sweet, heady aroma of cinnamon, nutmeg, and citrus wafting through your kitchen, mingling with the buttery richness of freshly baked cookies loaded with jewel-toned candied fruit and toasted pecans. It’s the kind of scent that instantly wraps you in warmth and nostalgia, even if there’s frost on the windows. The first time I ever made these Christmas Fruitcake Cookies, my kitchen felt like the heart of the holidays—festive, inviting, and just a little bit magical.

Honestly, I stumbled upon this recipe during a snowy December weekend years ago, when I was knee-high to a grasshopper and determined to impress my grandma. She was famous for her old-school fruitcake, but let’s face it, not everyone’s a fan of the classic loaf. I wanted something easier, something even the kids would love. The moment I pulled my first tray of fruitcake cookies out of the oven, I paused—just to breathe in that sweet, spicy scent. That was the moment I knew I’d found something truly special.

Family reactions? Well, my crew couldn’t stop sneaking cookies off the cooling rack (and I can’t really blame them). My husband said they tasted like Christmas morning, and even my picky niece was hooked. These cookies are dangerously easy to share at potlucks, perfect for gift tins, and—if I’m being honest—totally irresistible with coffee late at night. I wish I’d discovered this recipe years ago because now it’s a staple for family gatherings, cookie swaps, and as a sweet little homemade gift. It feels like a warm hug and, you know what, you’re going to want to bookmark this one. I’ve tested it more times than I can count (in the name of research, of course) and it never fails to bring smiles.

Why You’ll Love This Christmas Fruitcake Cookies Recipe

Let’s get real—holiday baking should be joyful, not stressful. After years in the kitchen and countless holiday cookie swaps, I can promise these Christmas Fruitcake Cookies are a total crowd-pleaser. They’re my go-to for the season, and here’s why:

• Quick & Easy: These cookies come together in under 40 minutes, start to finish. No need to soak fruit for days or deal with complicated steps. Perfect for last-minute holiday baking or when you need a sweet treat in a hurry.
• Simple Ingredients: If you’ve got flour, sugar, butter, and eggs, you’re halfway there. The rest is just candied fruit and pecans—no fancy grocery trips required.
• Perfect for Every Occasion: These cookies shine at Christmas parties, potlucks, and even as a cozy dessert for a quiet night in. They’re the kind of treat that brightens up your Pinterest cookie board (seriously, they’re gorgeous).
• Crowd-Pleaser: Kids love the chewy, buttery texture and pops of sweet fruit. Grown-ups get the nostalgia factor, plus that satisfying crunch from the pecans.
• Unbelievably Delicious: The flavor is a perfect balance—spiced, nutty, and just sweet enough. Not too heavy, not too cloying. It’s fruitcake reinvented in cookie form.

What sets this recipe apart? Well, I use a blend of candied cherries, pineapple, and citrus peel for a rainbow of color and taste—no single flavor overpowers the others. Toasting the pecans before adding them brings out an extra layer of nutty warmth. And, unlike some fruitcake cookies, these are soft and buttery, never dry or crumbly. I’ve tested different ratios, tweaked the spice blend, and even swapped in gluten-free flour (it works!). This is the recipe I wish everyone had for holiday baking—easy, foolproof, and always festive.

But the real reason you’ll love these Christmas Fruitcake Cookies? Because they’re more than just a treat—they’re little bites of holiday comfort. I’ve watched friends close their eyes after the first bite, savoring the magic. These cookies turn an ordinary December day into something memorable. Whether you’re impressing guests or just treating yourself, this recipe brings the spirit of Christmas right to your kitchen.

What Ingredients You Will Need

This Christmas Fruitcake Cookies recipe uses simple, wholesome ingredients that come together for bold flavor and a satisfyingly chewy texture. Most of these items are pantry staples, and the only thing you might need to grab is a tub of candied fruit. Here’s everything you’ll need:

• For the Cookie Dough:
  • 2 cups (250g) all-purpose flour (or gluten-free 1:1 baking flour for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (170g) unsalted butter, softened (use vegan butter if needed)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
• For the Fruit & Nuts:
  • 1 1/2 cups (200g) chopped candied fruit mix (cherries, pineapple, citrus peel—look for a colorful blend)
  • 1/2 cup (75g) golden raisins (optional, but adds natural sweetness)
  • 1 cup (110g) pecans, toasted and chopped (walnuts work too; toast for deeper flavor)
• Optional Extras:
  • 1/4 cup (30g) shredded coconut (for extra chewiness)
  • 1 tablespoon orange zest (brightens the flavor, especially if using citrus peel)
  • 1/4 cup (40g) mini chocolate chips (if you like a chocolate twist)

For best results, I recommend using a quality candied fruit blend like Paradise or Sunripe—some brands can be overly sweet or sticky. If you’re shopping during the holidays, fresh candied fruit is usually easy to find, but in a pinch, dried fruit works as a substitute (just chop it small and soak in a splash of orange juice for 10 minutes). Pecans really shine when toasted lightly in a skillet for a few minutes—trust me, it makes a difference!

Feel free to get creative: swap pecans for walnuts or almonds, use dried cranberries instead of raisins, or go dairy-free with a plant-based butter. These cookies are forgiving and flexible, so you can make them work for your pantry and preferences.

Equipment Needed

You don’t need fancy tools to make these Christmas Fruitcake Cookies—just a few kitchen basics:

• Mixing Bowls: One large and one medium bowl for wet and dry ingredients.
• Electric Mixer: Hand mixer or stand mixer makes creaming butter easy, but good old elbow grease works too.
• Baking Sheets: Standard rimmed sheets lined with parchment paper (less sticking, easier cleanup).
• Wire Cooling Rack: For cooling cookies evenly.
• Spatula and Wooden Spoon: For folding in fruit and nuts.
• Cookie Scoop or Tablespoon: Helps portion dough for uniform cookies.
• Small Skillet: For toasting pecans (optional, but worth it).

If you don’t have a cookie scoop, a regular tablespoon works fine—just keep the dough mounds similar in size for even baking. I’ve made these in rental kitchens with just a whisk and a bowl, and they turned out great. For those with limited space, silicone baking mats are a budget-friendly alternative to parchment paper and last for years. A quick tip: wipe your mixer paddles with a little oil before creaming sticky fruit into the dough (it helps everything glide).

Preparation Method

1. Prep the Oven & Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup—trust me, candied fruit can get sticky.
2. Toast the Pecans: In a small skillet over medium heat, toast chopped pecans for 3–5 minutes, stirring often, until fragrant. Set aside to cool. This step brings out their nutty flavor (don’t skip it!).
3. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups (250g) flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg. The spice blend adds classic holiday warmth.
4. Cream Butter & Sugar: In a large bowl, use a mixer to beat 3/4 cup (170g) softened butter and 1 cup (200g) sugar until light and fluffy—about 2–3 minutes. If mixing by hand, give it some muscle until pale and creamy.
5. Add Eggs & Vanilla: Beat in 2 large eggs, one at a time, scraping down the sides as needed. Stir in 1 tsp vanilla extract. The mixture should be smooth and glossy.
6. Combine Wet & Dry: Gradually add the dry ingredients to the wet, mixing just until no streaks remain. Overmixing can make cookies tough, so stop once everything’s combined.
7. Fold in Fruit & Nuts: Gently fold in 1 1/2 cups (200g) candied fruit, 1/2 cup (75g) golden raisins, and 1 cup (110g) toasted pecans. Add coconut, orange zest, or chocolate chips if using. The dough will be thick and colorful.
8. Shape Cookies: Use a cookie scoop or tablespoon to portion dough into 1.5-inch (4cm) balls. Arrange 2 inches apart on prepared sheets. If the dough feels sticky, chill for 10 minutes—it helps prevent spreading.
9. Bake: Place sheets in the oven and bake for 12–15 minutes, until edges are golden and centers look just set. Don’t wait for browning across the top—these stay pale but firm up while cooling.
10. Cool: Let cookies rest on the baking sheets for 5 minutes (they’ll be soft), then transfer to wire racks to cool completely. Sneak a taste—warm fruitcake cookies are unreal!

Troubleshooting Tips: If cookies spread too much, your butter may have been too soft—chill dough for 20 minutes before baking. If fruit sinks to the bottom, toss it with a tablespoon of flour before mixing in. For a crisper edge, bake an extra 2 minutes; for chewy centers, pull them out when they look slightly underdone.

Personal tip: I always make a double batch and freeze half of the dough. You can bake straight from frozen—just add 1–2 minutes to the baking time. It’s a lifesaver during busy holiday weeks!

Cooking Tips & Techniques

After years of making these Christmas Fruitcake Cookies (and a few hilarious fails), here are my best tips for foolproof results:

• Cream Butter Thoroughly: Don’t rush this step! Properly creamed butter and sugar make for light, tender cookies. If you skimp, cookies can turn out dense.
• Balance the Fruit: Too much candied fruit can weigh down the dough and make cookies sticky. Stick to the recommended amount for the perfect bite.
• Toast the Nuts: Toasting pecans before mixing in adds deep flavor and keeps them crisp. Just don’t walk away—a burnt nut ruins the batch (been there, done that).
• Chill the Dough: If your kitchen is warm or the dough feels soft, a quick chill helps the cookies hold their shape. Even 15 minutes in the fridge makes a difference.
• Portion Consistently: Use a cookie scoop or measure dough to keep sizes uniform. This keeps baking times consistent and makes your cookie tray look Pinterest-perfect.
• Don’t Overbake: Fruitcake cookies are best when just set. If you wait for deep browning, they’ll be dry. Trust your nose—the scent of spices and fruit means they’re ready.
• Multi-tasking: Toast nuts while prepping other ingredients to save time. Lay out the fruit and nuts so you’re not scrambling mid-recipe.

I once forgot to toast the pecans and, let me tell you, the difference is huge. The flavor was flat, and the cookies missed that satisfying crunch. Another time, I used too much fruit—my cookies were gooey and hard to handle. Lesson learned: sometimes, less is more! Stick to the ratios and you’ll get perfect results every time.

Variations & Adaptations

One of the best things about these Christmas Fruitcake Cookies is how easy they are to make your own. Here are some tried-and-true twists:

• Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking blend (like Bob’s Red Mill). The cookies stay just as soft and chewy.
• Dairy-Free: Use plant-based butter and skip the eggs (replace with flaxseed “egg”—1 tbsp ground flaxseed + 3 tbsp water, mixed and left to rest for 5 minutes).
• Chocolate Lovers: Fold in 1/4 cup mini chocolate chips and drizzle the cooled cookies with melted dark chocolate. It’s a holiday twist everyone loves.
• Seasonal Fruit: In summer, swap candied fruit for dried cherries, apricots, or blueberries. Add a sprinkle of lemon zest for zing.
• Nut-Free Option: Omit pecans and double the fruit. You can also use sunflower seeds or pumpkin seeds for crunch without allergens.

I once tried adding a splash of rum extract for an extra festive kick—my uncle declared it tasted just like his favorite fruitcake (minus the heavy booze). For a more tart flavor, swap out raisins for chopped dried cranberries. And for those who love spice, a pinch of ground ginger adds a hint of warmth. Don’t be afraid to experiment; this dough is forgiving, and every batch brings something new to the holiday table.

Serving & Storage Suggestions

These Christmas Fruitcake Cookies are best served at room temperature, where their flavors and texture shine. Pile them high on a festive plate, sprinkle with a dusting of powdered sugar, and watch them disappear!

For a pretty holiday presentation, arrange cookies in gift boxes with parchment paper or tuck them into mason jars tied with ribbon—perfect for gifting or sending to neighbors. Pair with mugs of hot cocoa, spiced tea, or even mulled wine for a cozy treat.

To store, keep cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a zip-top bag for up to 2 months. Thaw at room temp before serving. If you want warm cookies, pop them in a 300°F (150°C) oven for 4–5 minutes; they’ll taste freshly baked! Over time, the flavors meld and deepen, so they’re even better after a day or two.

Nutritional Information & Benefits

Per Cookie (approx.)	Amount
Calories	120
Fat	6g
Carbs	15g
Protein	2g
Sugar	9g

Pecans add heart-healthy fats and a satisfying crunch, while candied fruit brings antioxidant-rich color (okay, and some sugar!). You can lower sugar by using dried fruit or cutting back slightly. Gluten-free and dairy-free options make these cookies accessible for most diets. Do note that candied fruit and nuts can be allergens for some folks; always check labels and adjust as needed.

From a wellness perspective, these cookies are a treat—best shared and savored. I like to think they offer a little bit of happiness, one bite at a time.

Conclusion

There’s a reason these Christmas Fruitcake Cookies have become a must-bake every holiday season in my house. They’re easy, packed with flavor, and bring a festive pop of color to any cookie tray. Whether you stick to the classic recipe or tweak it to suit your family, you’ll find yourself coming back to these again and again.

I love sharing these cookies with friends, neighbors, and anyone who needs a sweet pick-me-up. They’re more than just a cookie—they’re a little piece of holiday magic. If you try them, let me know in the comments—share your adaptations, swap-ins, or funny baking stories! Bookmark, pin, and pass this recipe along to anyone who needs a cozy homemade treat this Christmas.

Go ahead, bake a batch—your kitchen (and your heart) will thank you.

Frequently Asked Questions

Can I make Christmas Fruitcake Cookies ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 2 days, or freeze scooped balls for up to 2 months. Just bake straight from frozen—add a minute or two to the bake time.

Do these cookies taste like traditional fruitcake?

They have the same festive flavors—spiced, fruity, and nutty—but with a softer, buttery texture. Even folks who dislike fruitcake usually love these cookies!

Can I use different types of candied fruit?

Yes, mix and match as you like! Candied cherries, pineapple, and citrus peel work best, but dried cranberries or apricots are delicious too.

How do I keep my cookies from spreading too much?

If dough is too soft, chill it for 10–20 minutes before baking. Make sure you’re using softened—not melted—butter for best results.

Are these cookies suitable for gifting?

Definitely! They pack and ship well, especially if layered between sheets of parchment paper. They’re a festive addition to any holiday cookie tin.

Print