Every holiday season, I find myself circling back to the classic flavors that just scream Christmas. For me, nothing does that quite like the jewel-toned combination of candied fruit and toasted nuts. But let’s be honest, traditional fruitcake can be a bit… divisive. That’s where these incredible Christmas Fruitcake Cookies come in. They take all the best parts of a classic fruitcake—the festive colors, the rich flavors, the satisfying chew—and pack them into a perfectly soft, buttery drop cookie. This is the recipe that converts the skeptics, I promise!
I’ve been making these for years, and they’ve become a staple on my holiday cookie tray. They are wonderfully simple to whip up, look absolutely stunning with zero extra decorating effort, and the aroma from the oven is pure holiday magic. Forget the dense, heavy bricks of fruitcake past; these cookies are soft, chewy, and completely irresistible. Let’s get baking!
Why These Cookies Are a Holiday Game-Changer
If you’re on the fence about anything “fruitcake,” I urge you to give these cookies a try. They are truly different. Unlike their dense loaf-shaped cousin, these cookies have a wonderfully soft and chewy texture that comes from a simple, buttery cookie dough base. They aren’t heavy at all; instead, they are light, flavorful, and incredibly festive.
What I love most is how they capture the spirit of the holidays in a single bite. The combination of sweet candied pineapple, vibrant red and green cherries, and crunchy pecans creates a cookie that looks like a little piece of stained glass. They are perfect for cookie exchanges because they are sturdy enough for travel and always stand out on a platter. They also make a fantastic homemade gift when packed into a festive tin. For me, they represent a modern, more approachable take on a nostalgic flavor, and that makes them a true game-changer for my holiday baking.
Gathering Your Festive Fruitcake Cookie Ingredients
The beauty of this recipe is its simplicity. Most of these ingredients are probably already in your pantry, especially around the holidays. Using good quality ingredients will really make a difference, so opt for real butter and pure extracts if you can. The trio of vanilla, almond, and lemon extracts is my secret weapon; together, they create a beautifully complex flavor that perfectly complements the fruit and nuts.
Here’s everything you’ll need to get started:
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon lemon extract
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup chopped candied pineapple
- 1 cup chopped candied red cherries
- 1 cup chopped candied green cherries
- 1 cup roughly chopped pecans
For your equipment, you won’t need anything too fancy: just a couple of mixing bowls, an electric mixer (a stand mixer or hand mixer works perfectly), your trusty measuring cups and spoons, a few baking sheets lined with parchment paper, and a wire rack for cooling.
Crafting Your Chewy Christmas Cookies, Step by Step
Now for the fun part! This dough comes together so quickly and easily. I’ll walk you through each step to make sure you get that perfect soft and chewy texture every single time.
Creating the Perfect Flavor-Packed Dough
The foundation of any great cookie is a well-made dough. We’re going to build layers of flavor right from the start. First things first, get your oven preheating to 300°F (150°C). This lower temperature is key; it allows the cookies to bake through evenly without the candied fruit on top burning. Go ahead and line your baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, you’ll start by creaming the softened butter and granulated sugar together. Using an electric mixer, beat them on medium speed for a couple of minutes until the mixture turns pale in color and looks light and fluffy. This step is so important because it whips air into the dough, which is essential for a soft texture.
- Next, crack in your egg and add the vanilla, almond, and lemon extracts. Mix everything together until it’s just combined. You’ll notice the aroma instantly—it smells like pure holiday cheer!
- In a separate, medium-sized bowl, whisk together your dry ingredients: the all-purpose flour, salt, and baking soda. Giving them a quick whisk first ensures that the salt and baking soda are evenly distributed, so you don’t get a salty bite in one cookie and none in another.
- Now, gradually add the dry ingredients to your wet ingredients. With the mixer on its lowest speed, mix until the flour is just incorporated. Be so careful not to overmix here! Overmixing develops the gluten in the flour, which will result in tough, dense cookies instead of soft, chewy ones. Stop as soon as you no longer see big streaks of dry flour.
- Finally, it’s time for the stars of the show. Using a spatula, gently fold in the chopped candied pineapple, red cherries, green cherries, and pecans. Keep folding until everything is evenly distributed. The dough will look so festive and colorful at this point!
Baking for That Soft, Golden-Brown Finish
With your beautiful, jewel-flecked dough ready, it’s time to get these cookies into the oven. The baking process is short and sweet, so keep a close eye on them!
- Drop rounded tablespoons of dough onto your prepared baking sheet. I like to use a medium cookie scoop (about 1.5 tablespoons) to keep them all uniform in size, which helps them bake evenly. Make sure to space them about 2 inches apart, as they will spread a little bit.
- Bake for 15-20 minutes. Every oven is a little different, so I recommend checking on them around the 15-minute mark. You’re looking for the edges to be set and just starting to turn a light golden brown. The centers might still look a tiny bit soft or underdone, and that’s exactly what you want for a chewy cookie.
- Once they’re done, pull the baking sheet out of the oven and let the cookies cool on the pan for 5 minutes. This is a crucial step! It allows them to set up just enough so they don’t fall apart when you move them. After 5 minutes, carefully transfer them to a wire rack to cool completely.
Avoid These Common Fruitcake Cookie Mistakes
Over the years, I’ve learned a few things that can make or break these cookies. Here are some common mistakes to watch out for to ensure perfect results:
- Overmixing the Dough: I know I mentioned it before, but it bears repeating! The number one cause of tough cookies is an over-worked dough. Mix the flour in on low speed and stop as soon as it’s combined. A gentle fold at the end is all you need.
- Using Cold or Melted Butter: Your butter must be softened to a proper room temperature. If it’s too cold, it won’t cream properly with the sugar to create those essential air pockets. If it’s melted or too soft, your cookies will spread into thin, greasy crisps.
- Crowding the Baking Sheet: It can be tempting to squeeze as many cookies as possible onto one sheet, but resist the urge! Giving them enough space (about 2 inches) allows air to circulate properly, ensuring they bake evenly instead of steaming into one another.
- Overbaking: The enemy of a chewy cookie is an extra minute or two in the oven. Remember to pull them out when the centers still look a little soft. They will continue to bake from the residual heat on the pan, resulting in that perfect soft-and-chewy texture once they cool.
Creative Variations for Your Holiday Cookie Tray
While I adore this recipe just as it is, it’s also a fantastic base for creativity. Feel free to play around and make it your own! Here are a few ideas that have worked beautifully for me:
- Add Holiday Spices: Whisk ½ teaspoon of cinnamon and a ¼ teaspoon of nutmeg or allspice into your dry ingredients for a warmer, spicier flavor profile.
- Swap the Fruits and Nuts: Don’t have pecans? Roughly chopped walnuts or even slivered almonds work great. You can also swap the candied fruit for other dried fruits like chopped apricots, dates, or festive red cranberries.
- Introduce Some Zest: Add a teaspoon of fresh orange or lemon zest to the butter and sugar mixture when you’re creaming it. It adds a wonderful brightness that cuts through the sweetness.
- A Simple Glaze: Once the cookies are completely cool, you can drizzle them with a simple glaze made from 1 cup of powdered sugar and 1-2 tablespoons of milk or orange juice. It adds an extra touch of sweetness and a beautiful finish.
- Dip in Chocolate: For a truly decadent treat, melt some white or dark chocolate and dip half of each cooled cookie. Let them set on parchment paper for an elegant and delicious upgrade.
Storing Your Cookies to Keep Them Fresh for Santa
These cookies have a great shelf life, which makes them perfect for making ahead during the busy holiday season. To keep them perfectly soft and chewy, store them in an airtight container at room temperature. They will stay fresh for up to a week. A little trick I learned from my grandmother is to place a slice of sandwich bread in the container with the cookies; the cookies will absorb moisture from the bread, helping them stay soft.
You can also freeze them for longer storage. To freeze baked cookies, let them cool completely, then place them in a single layer on a baking sheet and pop them in the freezer until solid. Once frozen, you can transfer them to a zip-top freezer bag. They’ll keep for up to 3 months. To freeze the dough, portion it into balls, freeze them solid on a baking sheet, and then store them in a freezer bag. You can bake them straight from frozen; just add 2-3 extra minutes to the baking time.
Your Fruitcake Cookie Conundrums, Solved
Here are answers to a few questions I often get about this recipe. I hope they help!
Can I make this dough ahead of time?
Absolutely! This is a great make-ahead dough. You can prepare the dough, cover it tightly with plastic wrap, and refrigerate it for up to 3 days before baking. The flavors will actually meld and deepen a bit overnight.
My cookies spread too much. What did I do wrong?
This is a common cookie conundrum! The most likely culprit is butter that was too soft or even slightly melted. Your butter should be at a cool room temperature—soft enough to indent with your finger but not greasy. If your kitchen is warm, or if you think your butter was too soft, I recommend chilling the portioned cookie dough on the baking sheet for 20-30 minutes in the refrigerator before baking. This will help them hold their shape.
I don’t have all the candied fruits. What can I use instead?
No problem! You can use any combination of candied or dried fruits that you like, as long as the total amount is about 3 cups. A mix of dried cranberries, chopped dried apricots, and dates is a delicious alternative. Just be aware that using all dried fruit will result in a slightly different, less “jewel-like” appearance and a chewier texture.
Christmas Fruitcake Cookies
Ingredients
Method
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy.
- Add the egg, vanilla extract, almond extract, and lemon extract. Mix until all ingredients are fully combined.
- In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Using a spatula, gently fold in the chopped candied pineapple, red cherries, green cherries, and pecans until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
