We used to make fruitcake cookies every Christmas when I was little. My mom has come to visit the last several years for Christmas, and we’ve made them again every time. They’re just so good! Don't let the "fruitcake" in the name scare you away if you aren't a fruitcake fan. The main similarity with actual fruitcake is the candied fruit and cinnamon. Looking for more cookie recipes? Check out my Cookie Collection.
Fruitcake Cookie Recipe Notes & Tips
Don't buy the pre-chopped mixed fruitcake fruit. The recipe calls for candied cherries and pineapple. I highly recommend buying the individual packages of each instead of getting the one with chopped mixed fruit. There is usually too much citron in the mixed container, and it will overpower the other flavors in the cookies. We made that mistake one year, and we won't do that again! If you want some citrus, add a small amount of citron or some orange zest.
Chop the fruit by hand. Definitely chop the fruit by hand even though it takes some time. I once tried to take a shortcut by pulsing it in a food processor, and it became a sticky glob and the cookies did not turn out nearly the same.
Make sure your baking soda is fresh. One year when I made these, they turned out completely flat. I'm fairly certain the baking soda was the culprit because I noticed other cookies doing the same thing shortly after. I replaced the baking soda and the problem stopped.
Fruitcake Cookies
Equipment
Ingredients
- 1 package chopped dates (8 oz package)
- 1 package candied pineapple (8 oz package)
- 1 package red candied cherries (8 oz package)
- 1 package green candied cherries (8 oz package)
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter room temperature
- 1½ cups sugar
- 2 eggs
- 1 cup chopped pecans optional
Instructions
- Preheat oven to 375°, or 350° if using convection.
- Chop the candied fruit into large pieces, approximately cutting the cherries into quarters. Set aside with the dates.
- Whisk together flour, baking soda, and cinnamon, and set aside. (If you're a nutmeg fan, you could also add a pinch or ¼ teaspoon or so of nutmeg here.)
- Cream the butter using a hand mixer or stand mixer. If you're using a stand mixer, use the flat beater. Gradually add sugar and beat well until it begins to get light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour mixture to the creamed butter and sugar. Make sure the flour from each addition is incorporated before adding the next.
- Stir in the candied fruit, dates, and nuts.
- Drop dough by the tablespoon (or use a cookie scoop) onto a greased cookie sheet (or cookie sheet covered in parchment paper or a silicone baking mat).
- Bake for about 12-15 minutes until lightly browned. Cool on a wire rack. Allow to cool completely before storing.
Notes
Nutrition information is an estimate for one serving.
