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4.9 from 51 votes

Fruitcake Cookies

Chock full of candied red and green cherries, pineapple, dates, and nuts, these Fruitcake Cookies are a delightful addition to any Christmas cookie platter and a nod to traditions of old! We enjoy both the glazed and unglazed versions of these chewy, tasty treats!

Prep Time
15 mins
Cook Time
15 mins
Servings: 36 cookies
Calories: 151 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookies
  • 1/2 cup salted butter softened
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 cups chopped walnuts and/or pecans (we like 1/2 and 1/2)
  • 1 cup candied cherries sliced in half (we did a mix of red and green)
  • 1 cup raisins
  • 1/2 cup dried pineapple chopped
  • 1/2 cup dates roughly chopped
Optional Glaze
  • 3/4 cup powdered sugar
  • 2-4 Tablespoons milk

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
  2. Beat butter and brown sugar in a large bowl for 1-2 minutes until creamy and light.
  3. Add eggs, milk, and vanilla. Beat again.
  4. Add flour, baking soda, cinnamon, and salt. Mix just until combined, scraping the bottom and sides of the bowl. The mixture will be very soft.
  5. Add chopped nuts, candied cherries, raisins, pineapple, and dates. Stir just until the fruit and nuts are evenly dispersed throughout the cookie dough.
  6. Use a small cookie scoop to drop mounds of the dough onto the prepared baking sheets, spacing them a couple inches apart.
  7. Bake for 12-15 minutes until golden brown and no longer glossy on top. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. To glaze the cookies, whisk together powdered sugar and enough milk to create a thin glaze that drizzles off the whisk and melts in on itself immediately. Dip the top of each cookie in the glaze, then return them to the wire rack to dry for 2-3 hours so the glaze can set up.

Notes

  • Optional: Add 1 Tablespoon bourbon, whisky, brandy, sherry, or rum along with the milk, if desired.
  • Substititions: If you don't like one or more of the fruits, feel free to leave them out and replace them with more of another type of fruit. Any mix of chopped, dried or candied fruit will work in this recipe. The candied cherries, dates, raisins, and pineapple are traditional for fruitcake, but dried apricots and mangoes would work just as well.
  • Storage: These cookies will keep well in an airtight container on the countertop for at least a week. The sugar in the candied fruit helps them last quite a while tasting fresh. If you glazed the cookies, I would recommend placing a piece of parchment paper or waxed paper between layers so the cookies don't stick.
  • Freezing: You can also freeze the cookies for 3 months. Just thaw on the counter for a couple hours before serving.

Nutrition Information

Calories 151kcal (8%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 16mg (5%) Sodium 58mg (2%) Potassium 93mg (3%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 98IU (2%) Vitamin C 1mg (1%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 151

% Daily Value*

Calories 151kcal 8%
Carbohydrates 21g 7%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 16mg 5%
Sodium 58mg 2%
Potassium 93mg 2%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 98IU 2%
Vitamin C 1mg 1%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.