Easy Christmas Fruitcake Cookies Recipe delivers chewy, buttery cookies packed with candied cherries, citrus peel, toasty nuts, and warm cinnamon. It suits busy bakers, cookie swaps, and fruitcake skeptics, and the batch takes about 30 minutes start to finish. I once hid a tin behind the frozen peas so my family wouldn’t polish them off on day one.
Why Christmas Fruitcake Cookies Recipe Is Worth It
Easy Christmas Fruitcake Cookies Recipe gives you all the cozy fruitcake flavor without the brick vibe. The dough mixes fast, the cookies bake in minutes, and the edges stay golden while the centers stay soft. You get classic holiday cookie flavor with way less effort than a loaf.
These Christmas cookies travel well for gift boxes and parties. They freeze like champs, so you can stash a batch for the big week. Even fruitcake doubters ask for seconds.
Ingredients You Need
- Unsalted butter, room temp 1/2 cup (113 g)
- Light brown sugar 1/2 cup, packed
- Granulated sugar 1/3 cup
- Large egg 1
- Pure vanilla extract 1 1/2 teaspoons (Nielsen-Massey gives great flavor)
- Almond extract 1/4 teaspoon, optional but tasty
- Orange zest 1 teaspoon
- All-purpose flour 1 3/4 cups (about 210 g; King Arthur measures consistently)
- Baking powder 1/2 teaspoon
- Baking soda 1/4 teaspoon
- Fine sea salt 1/2 teaspoon
- Ground cinnamon 1/2 teaspoon
- Ground nutmeg 1/4 teaspoon
- Candied fruit mix, finely chopped 1 1/2 cups (look for Paradise Fruit; pat dry; pre-chopped mix saves time)
- Golden raisins or chopped dates 1/2 cup, optional
- Toasted pecans or walnuts, chopped 3/4 cup (buy pre-chopped to save time)
- Rum or bourbon 1 to 2 tablespoons to toss with fruit, optional; use orange juice for alcohol-free
- Milk 1 to 2 tablespoons only if dough seems dry
Substitutions and notes:
- Use a 1:1 gluten-free flour blend if needed; pick one with xanthan gum.
- Swap nuts with pistachios for extra holiday color.
- Use pumpkin pie spice in place of cinnamon and nutmeg for a shortcut.
Equipment:
- Mixing bowls, whisk, and rubber spatula
- Hand mixer or stand mixer
- Sheet pans lined with parchment or silicone mats
- 1 1/2-tablespoon cookie scoop
- Wire rack
- Small offset spatula for tidy edges (optional)
Pro Tips
- Pat the candied fruit very dry and toss it with a spoonful of the flour from the recipe so it distributes evenly.
- Chop fruit and nuts small, pea-size or smaller, so every bite tastes balanced and the cookies keep a neat shape.
- Pull the cookies when edges turn light golden and centers look slightly soft; carryover heat finishes the bake.
How to Make Easy Christmas Fruitcake Cookies
- Prep: 15 minutes
- Cook: 10 to 12 minutes per batch
- Total: about 30 minutes
- Heat the oven to 350°F (175°C). Line two sheet pans with parchment.
- Pat the candied fruit dry. Toss the fruit and raisins with 1 tablespoon of the measured flour and the orange zest; splash with rum or orange juice if using.
- Whisk the remaining flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Beat the butter, brown sugar, and granulated sugar until creamy and fluffy, about 2 minutes. Beat in the egg, vanilla, and almond extract.
- Add the dry ingredients and mix on low just until the dough comes together. If the dough feels dry, add milk 1 teaspoon at a time.
- Fold in the candied fruit mixture and nuts until evenly distributed. Chill the bowl for 10 to 15 minutes if the dough feels sticky.
- Scoop 1 1/2-tablespoon mounds onto the pans, spacing 2 inches apart. Gently press the tops to a 3/4-inch thickness for even baking.
- Bake one pan at a time for 9 to 12 minutes, until edges look set and lightly golden and centers look soft.
- Cool on the pan for 3 minutes, then move cookies to a rack to finish cooling. If edges spread unevenly, nudge them into circles with a spatula while warm.
Simple Variations
- Gluten-free: Use a 1:1 GF flour blend; add 1/4 teaspoon xanthan if the blend lacks it.
- Substitutions: Swap nuts with pistachios or almonds; trade raisins for chopped dried apricots or cranberries.
- Add-ins: Toss in 1/2 cup mini chocolate chips, shredded coconut, or chopped candied ginger.
Ways to Serve Easy Christmas Fruitcake Cookies
- Pair with hot coffee, black tea, or spiced chai.
- Crumble over vanilla ice cream with a drizzle of warm caramel.
- Sandwich two cookies with orange cream cheese frosting for a festive treat.
- Pack in tins with parchment layers for cookie exchanges and gifts.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months; thaw at room temp for 20 minutes, then warm at 300°F for 3 to 4 minutes. Freeze scooped dough balls on a tray, then bag them for up to 2 months; bake from frozen and add 1 to 2 minutes to the time. Keep a few in the back of the freezer if your housemates “sample” with enthusiasm.
Easy Christmas Fruitcake Cookies
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in eggs, one at a time, then add orange juice and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the mixed candied fruit, nuts, and raisins (if using).
- Drop heaping tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.