Name: Fruitcake Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup raisins; 1 cup candied cherries, red and green, coarsely chopped; 1 cup candied pineapple, coarsely chopped; 1 cup Brazil nuts, coarsely chopped; 1/2 cup golden Crisco shortening; 3/4 cup white sugar; 1 egg; 1 tsp vanilla extract; 1/2 tsp almond extract; 1 1/4 cups flour; 1/2 tsp baking soda; 1/2 tsp salt

Jump to Recipe· 4.8 from 8 reviews

If you’re on the hunt for a warm, nostalgic treat that feels like a hug for your taste buds, you’re going to adore this Fruitcake Cookies Recipe. These cookies pack all the festive charm of a traditional fruitcake but in a soft, chewy bite-sized form that makes snacking way easier (and way more fun!). Plus, they’re perfect for gifting, holiday parties, or whenever that craving for something sweet and fruity strikes. Stick with me here—I promise this recipe will quickly become a cozy favorite in your kitchen.

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Why This Recipe Works

Balanced Fruit and Nut Mix: The combination of raisins, cherries, pineapple, and Brazil nuts gives a perfect sweet and crunchy texture in every bite.
Shortening for Softness: Using golden Crisco keeps these cookies delightfully tender without being greasy.
Chilling Dough Controls Spread: Cold dough means cookies bake up thick and chewy, just how I like them.
Simple, Trusty Baking Method: No fancy techniques needed—just classic mixing and baking guarantees great results every time.

Fruitcake Cookies, festive fruitcake cookies, holiday cookies with dried fruit, chewy fruitcake bites, easy fruitcake cookie recipe - The image shows six round cookies on a baking tray lined with parchment paper. Each cookie has a rough texture and a creamy light brown base with visible mix-ins, including chunks of red candied fruit, dark raisins, and small green bits scattered throughout. The cookies have a slightly crisp and uneven surface with some browning on the edges. One cookie in the foreground has a bite taken out of it. The tray sits on a dark wooden surface with a white marble texture and a blue and white striped cloth partially visible in the upper left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Fruitcake Cookies Recipe lies in the blend of ingredients that create depth, texture, and just the right pop of holiday spirit. When shopping, try to find good-quality candied fruits and fresh nuts—you’ll feel the difference!

Fruitcake Cookies, festive fruitcake cookies, holiday cookies with dried fruit, chewy fruitcake bites, easy fruitcake cookie recipe - Flat lay of a small pile of plump golden raisins, a handful of coarsely chopped bright red and green candied cherries, a small mound of coarsely chopped golden candied pineapple, a cluster of coarsely chopped large Brazil nuts, a smooth pat of pale golden shortening, a neat heap of white granulated sugar, one whole uncracked brown egg with a clean shell, a small white ceramic bowl filled with clear vanilla extract, a small white ceramic bowl with almond extract, a small pile of white all-purpose flour, a small white ceramic bowl containing baking soda powder, and a small white ceramic bowl of fine salt, all arranged with perfect symmetry in a balanced layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Raisins: These add natural sweetness and a chewy burst that I love in each bite.
Candied cherries: The colorful reds and greens not only make the cookies festive but lend a tender, fruity contrast.
Candied pineapple: For that tropical tang that balances out the richness beautifully.
Brazil nuts: Their buttery crunch adds substance and a nutty depth.
Golden Crisco shortening: Keeps the cookies soft, making them less greasy than butter-heavy recipes.
White sugar: Gives just the right sweetness and helps the cookies brown evenly.
Egg: Binds everything nicely and helps the cookies hold their shape.
Vanilla and almond extracts: These two extracts marry perfectly, boosting the festive flavor profile.
Flour: Provides structure; I use all-purpose flour for consistency.
Baking soda: For lightness and a gentle lift.
Salt: Balances sweetness and elevates all the other flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Fruitcake Cookies Recipe is how easy it is to tweak for your own tastes. Want to switch up the nuts or add some spices? Go for it! These little cookies are super forgiving.

Variation: I’ve substituted pecans or walnuts when I’m out of Brazil nuts—they add a lovely earthy crunch too.
Spice it up: Adding a teaspoon of cinnamon or mixed spice gives it a warm holiday vibe that’s hard to resist.
Make it gluten-free: I’ve experimented with gluten-free flour blends with great success, just watch the texture—it might be a tad more crumbly.
Mini version: Drop smaller spoonfuls to make bite-sized versions perfect for parties or gifting.

Step-by-Step: How I Make Fruitcake Cookies Recipe

Step 1: Mix the Fruity Goodness

I start by combining the raisins, chopped candied cherries, pineapple, Brazil nuts, and half of the flour in a bowl. This helps coat the fruit and nuts with flour so they don’t all sink to the bottom once you mix the wet ingredients. It’s a little trick I learned after a few batches ended up too fruit-heavy at the bottom—this step really balances it all out.

Step 2: Cream the Shortening and Sugar

Next up, cream that golden Crisco shortening with the white sugar until it’s light and fluffy. This is where your cookies get their tender crumb, so don’t rush it. I use my electric mixer on medium speed for about 3 minutes—there’s a noticeable change as the mixture becomes creamy and whiter.

Step 3: The Flavor Boost

Now, add the egg, vanilla, and almond extracts to that fluffy mix. Beat it again to combine everything well. The almond extract in particular really amps up the classic fruitcake taste, so I don’t recommend skipping it.

Step 4: Bring It All Together

Stir in the fruit and nut mixture along with the remaining flour, baking soda, and salt. I like to use a sturdy spatula here and fold gently until everything is just combined. Overmixing can lead to tougher cookies, so take it easy.

Step 5: Scoop and Chill

Drop the dough onto parchment-lined or greased baking sheets using roughly a 1-inch scoop. Here’s a personal tip: chill the scooped dough on a cookie sheet for 10-15 minutes before baking—it keeps the cookies from spreading too thin and helps them stay chunky and soft inside.

Step 6: Bake to Perfection

Bake at 350°F (175°C) for about 10-12 minutes. You’ll know they’re done when the edges are set and lightly golden but the centers still look a bit soft. Let them cool completely on wire racks, because, trust me, these cookies set better when cooled and the flavors deepen.

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Tips from My Kitchen

Chilling Is Key: Don’t skip chilling the dough — it controls spread and builds that chewy texture I crave.
Quality Candied Fruits: Fresher, coarser chopped fruits have better flavor and look way prettier in these cookies.
Use a Good Scoop: A 1-inch cookie scoop keeps sizes consistent so baking times are predictable.
Don’t Overbake: Pull cookies from the oven when centers are slightly soft—they continue to cook on the rack for perfect chewiness.

How to Serve Fruitcake Cookies Recipe

Fruitcake Cookies, festive fruitcake cookies, holiday cookies with dried fruit, chewy fruitcake bites, easy fruitcake cookie recipe - A stack of four round cookies is shown, each cookie thick and textured with a golden-brown base mixed with white dough. The cookies have colorful bits of red, green, and brown scattered throughout, giving a festive look. The surface of the cookies shows rough, slightly cracked edges with the red pieces appearing shiny and slightly soft, while the green and brown parts add contrast and texture. The stack is placed on a dark wooden surface with a softly blurred background in warm tones. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to dust these with a light sprinkle of powdered sugar right before serving—it’s a simple touch that adds a bit of festive snowiness and sweetness. Sometimes, a drizzle of melted white chocolate feels like a dreamy upgrade for special occasions!

Side Dishes

These cookies are fantastic alongside a hot cup of coffee, black tea, or even mulled wine during the holidays. They also pair surprisingly well with creamy cheeses like mascarpone for a more indulgent dessert spread.

Creative Ways to Present

I’ve found arranging fruitcake cookies in a circular cookie tin lined with festive parchment paper makes a beautiful gift. For parties, try stacking them with little ribbons tied around mini stacks—it’s charming and makes guests smile.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover fruitcake cookies in an airtight container at room temperature, and they stay soft and flavorful for up to a week. If they start to firm up, a quick zap in the microwave for 10-15 seconds brings them right back to life.

Freezing

These cookies freeze beautifully for up to 3 months. I like to freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag. It prevents them from sticking together and makes it easy to pull out just a few at a time.

Reheating

To reheat, I take the cookies out of the freezer and let them thaw at room temp for 30 minutes, then warm them slightly in an oven preheated to 300°F for 5 minutes. This keeps them chewy and fresh, almost like fresh-baked.

FAQs

Can I use butter instead of shortening in this Fruitcake Cookies Recipe?

Yes, you can substitute butter, but it will change the texture slightly. Butter tends to make cookies spread more and results in a crisper edge, whereas shortening keeps them softer and chewier. If you use butter, chill the dough longer before baking to help with spread.
How do I prevent the fruit from sinking to the bottom of these cookies?

Coating the fruit and nuts with half of the flour before mixing into the batter is key—it helps hold them suspended evenly throughout the dough and prevents sinking during baking.
Can I make these cookies dairy-free?

Yes! This Fruitcake Cookies Recipe is already free from dairy since it uses shortening instead of butter. Just ensure your extracts and candied fruits don’t contain hidden dairy ingredients.
How long do these cookies keep fresh?

Stored properly in an airtight container, fruitcake cookies stay fresh for up to a week at room temperature. They also freeze well for longer storage, holding quality for up to three months.

Final Thoughts

This Fruitcake Cookies Recipe holds a special place in my heart because it captures all the cozy holiday vibes with none of the fuss of a heavy fruitcake. Whether you’re baking for your family, gifting friends, or just treating yourself, these cookies deliver that perfect chewy, fruity bite every time. Give them a try soon—you might just find yourself making them year-round like me!