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 all-purpose flour; 1/2 tsp. baking soda; 1/2 tsp. salt

Jump to Recipe· 4.8 from 5 reviews

If you’re like me and adore all things fruity and nostalgic, you’re going to absolutely love this Fruitcake Cookies Recipe. These cookies capture all the festive charm of a traditional fruitcake but with a soft, chewy texture that’s way easier to share and way more fun to eat. Seriously, once you bake a batch, you’ll never look at fruitcake the same way again — this cookie version is my go-to during the holidays, and I can’t wait to walk you through exactly how to make them right in your own kitchen.

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Why This Recipe Works

Balanced Fruit & Nut Mix: Combining raisins, candied cherries, pineapple, and Brazil nuts gives these cookies that perfect chewy yet crunchy holiday vibe.
Shortening for Soft Texture: Using golden Crisco helps keep cookies tender without making them greasy, which is key for a soft bite.
Cold Dough Controls Spread: Chilling the dough ensures they bake up thick and maintain a lovely shape.
Simple Ingredients, Big Flavor: No fancy steps here—but the mix of vanilla and almond extract adds just the right touch to brighten all the fruit flavors.

Fruitcake Cookies, holiday fruitcake cookies, fruity cookie recipes, chewy fruit cookies, festive cookie ideas - 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 is really in the ingredients pairing—they marry classic fruitcake flavors with a cookie base that holds everything together just right. When you shop, look for high-quality dried fruits and nuts to boost flavor and texture.

Fruitcake Cookies, holiday fruitcake cookies, fruity cookie recipes, chewy fruit cookies, festive cookie ideas - 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: Adds natural sweetness and chewiness—don’t skip them!
Candied cherries: I love how red and green cherries visually brighten the cookies and add bursts of fruity flavor.
Candied pineapple: Provides a tropical twist and lovely texture contrast.
Brazil nuts: These large nuts add crunch and a buttery richness that pairs so well with the fruit.
Golden Crisco shortening: Keeps cookies soft and tender, better than butter if you want a less greasy result.
White sugar: Balances the fruit’s tartness with sweetness.
Egg: Acts as a binder to hold everything together perfectly.
Vanilla & almond extract: These flavor extracts elevate the cookies, giving them a warm, cozy aroma.
Flour: The base of the cookie structure—be sure to measure it right for best texture.
Baking soda: Helps the cookies rise slightly and become light.
Salt: Amplifies all the sweet and nutty 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 the best things about this Fruitcake Cookies Recipe is how easy it is to make it your own. Whether you like more nuts, different fruits, or even want to sneak in some spices, there’s room to tweak without losing that classic fruitcake charm.

Swap the Nuts: I personally swapped Brazil nuts for pecans one year — it gave the cookies a slightly sweeter, earthy crunch I really enjoyed.
Add Spices: Try sprinkling in a teaspoon of cinnamon or mixed spice if you like a warmer, spicier twist.
Dietary Mods: To make these gluten-free, use a trusted gluten-free flour blend and keep everything else the same—the cookies still come out fantastic.
Extra Fruity: Feel free to add chopped dried apricots or cranberries for variety and color.

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

Step 1: Mix Your Fruit and Nuts First

Start by combining your raisins, chopped candied cherries, candied pineapple, and Brazil nuts with half of the flour. This little trick helps distribute the fruit and nuts evenly in the dough so they don’t all sink to the bottom when baking—a classic rookie mistake I’ve learned to avoid!

Step 2: Cream the Shortening and Sugar

Using an electric mixer, beat the golden Crisco shortening and white sugar until the mixture is light and creamy. This step is essential because it aerates the fat and sugar to give your cookies a tender crumb. Then, add the egg along with the vanilla and almond extracts, mixing until combined and smooth.

Step 3: Combine Everything Into Dough

Stir in the fruit and nut mixture, plus the remaining flour, baking soda, and salt. Mix until just combined—don’t overmix or the cookies could turn tough. I like to use a sturdy spoon here and fold gently.

Step 4: Chill Before Baking

This is a game-changer: chilling your dough or scooped cookie balls before baking keeps the cookies from spreading too thin. I usually pop the scooped dough on a lined tray into the fridge for 20–30 minutes. This little patience step means they bake up thick, chewy, and perfectly shaped.

Step 5: Bake & Cool

Drop dough by the tablespoon (or 1″ scoop) onto a parchment-lined baking sheet and bake at 350°F for 10–12 minutes. The edges will be set but the center still soft. Let the cookies cool completely on wire racks before you dig in—they firm up just right while staying moist inside.

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Tips from My Kitchen

Use Parchment Paper: It prevents sticking and makes cleanup a breeze—plus, your cookies come off effortlessly.
Don’t Overbake: Watch the cookies from minute 10 onward; slight softness in the center means they’ll be chewy once cooled.
Chop Your Fruit Evenly: This helps the cookies bake uniformly and keeps texture consistent in every bite.
Keep Dough Cold: Chilling isn’t a step to skip — it makes all the difference for perfectly shaped cookies.

How to Serve Fruitcake Cookies Recipe

Fruitcake Cookies, holiday fruitcake cookies, fruity cookie recipes, chewy fruit cookies, festive cookie ideas - 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 keep it simple here—a light sprinkle of powdered sugar just before serving adds a touch of festive charm and a subtle sweetness. I’ve even dusted them with a little cinnamon sugar once, which gave an unexpected cozy warmth I loved.

Side Dishes

If you’re enjoying these cookies during the holiday season (which I highly recommend), pairing them with a warm cup of spiced tea, eggnog, or even a robust coffee brings out their full flavor. They’re also delightful alongside a cheese board featuring sharp cheddar or creamy Brie for a sweet-savory snack plate.

Creative Ways to Present

I’ve gifted these cookies in festive tins, wrapped individually in parchment with a ribbon—that always scores smiles. For parties, try stacking them on a beautiful platter with fresh rosemary sprigs or holly to boost the holiday spirit and make the presentation pop.

Make Ahead and Storage

Storing Leftovers

These cookies keep beautifully at room temperature in an airtight container — usually for about a week, though they rarely last that long in my house! I recommend layering them between sheets of parchment paper to prevent sticking and maintain their shape.

Freezing

I freeze uneaten cookies often, wrapping them individually in plastic wrap and then placing them in a freezer-safe container. They freeze well for up to three months, and defrost quickly at room temperature, keeping their chewy texture intact.

Reheating

To refresh frozen cookies, I pop them in the microwave for 10–15 seconds or warm them briefly in a 300°F oven for about 5 minutes. This brings back that fresh-baked softness like they just came out of the oven.

FAQs

Can I substitute nuts or fruits in this Fruitcake Cookies Recipe?

Absolutely! This recipe is flexible. You can swap Brazil nuts for walnuts, pecans, or almonds depending on your preference. Similarly, dried apricots, cranberries, or even chopped dates can replace or be added to the fruit mix for different flavor twists.
How do I keep my fruitcake cookies from spreading too much?

Chilling the dough or scooped cookie balls before baking is key. It solidifies the fat and prevents the cookies from spreading out too thin, ensuring a thicker, chewier cookie every time.
Can these cookies be made ahead for holiday gifting?

Yes, they’re fantastic for gifting! Bake them ahead, cool thoroughly, then freeze or store in an airtight container for up to a week. For longer storage, freezing preserves freshness for months.
Will these cookies taste like traditional fruitcake?

They capture the fruity, nutty essence of fruitcake without the dense, heavy texture. If you love the flavors of fruitcake but want something easier to enjoy, this recipe hits that sweet spot.

Final Thoughts

This Fruitcake Cookies Recipe is one of those cozy kitchen treasures I always go back to year after year. It’s a wonderful blend of tradition and comfort, with just enough flexibility to make your own. Whether you bake it for family gatherings, holiday parties, or just because, these cookies bring a little slice of joy with every bite. I’m confident you’ll find as much delight in baking and sharing them as I do. So grab your mixing bowl and let’s get baking — you’re about to create some seriously memorable cookies!