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Fruitcake Cookies
5 from 22 votes

Fruitcake Cookies

Fruitcake Cookies blend soft, chewy texture with a mix of nuts, dried dates, and colorful candied fruit pieces within a lightly spiced dough. Baking them just until the edges begin to turn golden keeps the centers tender. Optional brandy or other spirits can be added for warmth and complexity. These cookies can be stored or frozen to maintain freshness and adapted by omitting nuts or adjusting fruit quantities.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 33 cookies
Calories: 1264 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup butter softened at room temperature, salted, 1 ½ sticks
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup pecans chopped
  • ½ cup walnuts chopped
  • ¼ cup dates chopped
  • ½ cup candied cherries red, chopped
  • ½ cup candied cherries green, chopped
  • ½ cup pineapple chopped, candied
  • brandy optional; 1-2 tablespoons; or bourbon, whiskey, or sherry

Instructions

    Cup of Yum
  1. Preheat oven to 375°F.
  2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
  3. Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy (about 3 minutes). Add egg and vanilla (and alcohol, if using); beat well. Gradually add the flour mixture just until combined, being careful not to over-mix. Gently fold in the nuts and fruit.
  4. Drop batter by heaping tablespoons onto cookie sheets that have been lined with parchment or silicone mats.
  5. Bake for 8-10 minutes, or just until slightly golden brown. You want them to still be soft when you pull them out of the oven. They will firm up as they cool, and this will keep them soft and chewy on the inside. Allow the cookies to cool on the cookie sheet for at least 1-2 minutes, and then transfer them to a wire rack to cool completely.

Notes

  • Bake cookies for 8-10 minutes until edges are slightly golden but centers remain soft; they will firm as they cool to maintain a chewy texture.
  • Adding 1/2 teaspoon ground cinnamon to dry ingredients adds warm spice.
  • Cookies keep well at room temperature for 3-4 days and freeze tightly wrapped for up to 3 months.
  • To omit nuts, replace them with an additional 1 cup of candied fruit.
  • Incorporate 1-2 tablespoons of brandy, rum, whiskey, or sherry with the egg and vanilla to add flavor depth.
  • Consider buying mixed candied fruit with chopped cherries and pineapple for convenience, requiring a total of 1 1/2 cups.

Nutrition Information

Serving 1cookie Calories 126.4kcal (6%) Carbohydrates 17.1g (6%) Protein 1.3g (3%) Fat 6.8g (10%) Saturated Fat 2.9g (15%) Polyunsaturated Fat 1.4g (8%) Monounsaturated Fat 2g (10%) Cholesterol 16.9mg (6%) Sodium 54.2mg (2%) Potassium 47.6mg (1%) Fiber 0.6g (2%) Sugar 9g (18%)

Nutrition Facts

Serving: 33 cookies

Amount Per Serving

Calories 1264

% Daily Value*

Serving 1cookie
Calories 126.4kcal 6%
Carbohydrates 17.1g 6%
Protein 1.3g 3%
Fat 6.8g 10%
Saturated Fat 2.9g 15%
Polyunsaturated Fat 1.4g 8%
Monounsaturated Fat 2g 10%
Cholesterol 16.9mg 6%
Sodium 54.2mg 2%
Potassium 47.6mg 1%
Fiber 0.6g 2%
Sugar 9g 18%

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