Fruitcake Cookies with Dried Fruit and Nuts Recipe

If you’re anything like me and have always been a fan of the rich, fruity, and nutty flavor of a classic holiday fruitcake — but don’t love the dense, hefty loaf — then you’re going to absolutely adore this Fruitcake Cookies with Dried Fruit and Nuts Recipe. These cookies capture all those wonderful festive vibes in a tender, chewy bite-sized treat that’s perfect for the holidays or whenever you want that sweet and nutty combo without the fuss. Stick around, and I’ll walk you through how to make these crowd-pleasers with tons of tips to nail it every single time!

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Ingredients You’ll Need

This Fruitcake Cookies with Dried Fruit and Nuts Recipe is built on classic cookie basics, with the star ingredients being your favorite dried fruits and a good mix of crunchy nuts. Using quality ingredients here makes a world of difference, especially the candied fruits for that authentic fruitcake flair.

• All-purpose flour: Provides structure and the perfect base for a tender but sturdy cookie.
• Baking soda: Helps the cookies rise just enough, giving them a nice texture.
• Salt: Enhances flavor and balances the sweetness.
• Unsalted butter: Using softened butter ensures smooth mixing and rich flavor.
• Granulated sugar: Adds sweetness and helps with a slight crispiness on the edges.
• Light brown sugar: Gives a deeper caramel flavor and keeps cookies moist.
• Eggs: Bind everything together for a perfect chew.
• Vanilla extract: Adds warmth and rounds out the flavors.
• Chopped dates (pitted): Natural sweetness and chewiness that pairs wonderfully with nuts.
• Chopped red and green candied cherries: These bring the classic fruitcake color and tanginess.
• Chopped candied pineapple: Adds a juicy sweetness that brightens the cookie.
• Chopped pecans: Crunch with a buttery flavor perfect for fruitcakes.
• Chopped walnuts: Earthy crunch that balances the sweetness of the dried fruit.

Variations

I’ve played around with this Fruitcake Cookies with Dried Fruit and Nuts Recipe quite a bit. It’s so easy to make it your own! Swap in different nuts or fruits, or even add a splash of rum extract if you want those traditional fruitcake notes without soaking fruit overnight.

• Nut swap: I like using toasted almonds or hazelnuts instead of walnuts or pecans sometimes — it adds a lovely flavor twist and extra crunch.
• Dried fruit mix: Feel free to add dried cranberries or chopped dried apricots; they bring a tartness that balances the sweet candied fruits beautifully.
• Gluten-free option: Use a 1:1 gluten-free baking flour blend to make these cookie-friendly for gluten-sensitive friends.
• Spiced version: Adding ½ teaspoon cinnamon and a pinch of nutmeg turns these into beautifully spiced holiday bites.

How to Make Fruitcake Cookies with Dried Fruit and Nuts Recipe

Step 1: Prep Your Oven and Dry Ingredients

First things first — preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps with both even baking and easy clean-up. In a small bowl, whisk together your flour, baking soda, and salt. I love this step because it ensures your leavening and seasoning are evenly distributed before adding wet ingredients.

Step 2: Cream Butter and Sugars Until Fluffy

In a larger mixing bowl (or a stand mixer fitted with a paddle attachment), beat the softened butter with both granulated and brown sugars on medium speed until the mixture is smooth and fluffy — this usually takes about 2 minutes. Don’t rush this part; that fluffy texture is what helps your cookies come out tender. Be sure to scrape down the sides so everything blends together perfectly.

Step 3: Add Eggs, Vanilla, then Dry Ingredients

Next, beat in the eggs one at a time along with the vanilla extract until well combined. Then, reduce your mixer speed to low and gradually add the flour mixture. Mix just until combined — overmixing can make cookies tough, so stop as soon as you don’t see flour anymore. Don’t forget to scrape down the bowl once midway to ensure everything’s evenly mixed!

Step 4: Fold in the Dried Fruit and Nuts

This is my favorite part: folding in the chopped dates, candied cherries (both red and green), pineapple, pecans, and walnuts. I like to do this by hand with a spatula to prevent breaking up the fruit too much and to keep those beautiful little bursts of color intact. This step is where the cookie truly starts to look like a bite-sized fruitcake!

Step 5: Scoop and Bake

Scoop out heaping tablespoons of the dough and place them on your lined baking sheets about 2 inches apart to allow for spreading. Bake one sheet at a time for the best results, 8 to 10 minutes, or until the edges turn golden while the centers remain slightly shiny. Resist the urge to overbake — these still-soft centers make the cookies perfectly chewy once cooled.

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely. This resting time helps them develop that lovely chewy texture and allows the flavors to meld. Store any leftovers in an airtight container at room temperature for up to one week, although mine rarely last that long!

How to Serve Fruitcake Cookies with Dried Fruit and Nuts Recipe

Garnishes

I love dusting these cookies lightly with powdered sugar or even a sprinkle of cinnamon sugar right after baking for that festive look. Sometimes I press a single pecan half on top before baking as a garnish—it makes them look even more inviting and adds extra crunch.

Side Dishes

Pair these cookies with a warm cup of spiced chai or a rich cup of coffee for the ultimate cozy combo. They also go surprisingly well with creamy brie or sharp cheddar cheese if you’re serving them at a holiday party — the sweet-savory balance is delightful!

Creative Ways to Present

For holiday gatherings, I like arranging these fruitcake cookies in a festive tin or stacking them on a pretty cake stand surrounded by holly leaves and berries. Wrapping a few in cellophane tied with ribbon makes a thoughtful homemade gift. You’ll find people especially appreciate the lovely nod to classic fruitcake without it being overwhelming.

Make Ahead and Storage

Storing Leftovers

I store my leftover Fruitcake Cookies with Dried Fruit and Nuts in airtight containers at room temperature, which keeps them fresh and chewy for about a week. If you enjoy them a bit softer, adding a slice of bread to the container can help keep moisture in.

Freezing

Freezing these cookies works like a charm! After they’ve cooled completely, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They keep well for up to 3 months. It’s a great way to prep for the holiday rush or store extras without waste.

Reheating

When I want to reheat, I pop a few cookies in a microwave-safe plate and warm them for 10 to 15 seconds. This revives their softness and brings out the buttery flavor beautifully. You can also warm them briefly in a low oven (about 300°F) for 5 minutes if you want a slightly crisp edge again.

FAQs

Final Thoughts

I absolutely love how this Fruitcake Cookies with Dried Fruit and Nuts Recipe brings all the festive fruitcake flavors to life in such a fun, easy-to-eat form. When I first tried making these, I was amazed at how my family went crazy for them — they disappeared quicker than traditional fruitcake ever did! These cookies are a fantastic way to keep holiday traditions alive, please a crowd, and enjoy a delicious, chewy treat that’s loaded with flavor. Trust me, once you try these, you’ll want to bake them every season — and maybe even sneak a few in during those quiet winter afternoons. Give this recipe a shot, and I can’t wait to hear what you think!

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