Fruitcake Cookies: the easy cookie recipe to enjoy the fruitcake flavors

Christmas in a small bite comes by way of these classic, sweet and festive fruitcake cookies. A common fruitcake is made with nuts, cherries, dates, and other chewy ingredients. These Christmas cookies also have such staples like candied fruit and Brazil nuts.

They’re nicely chewy and soft on the inside and crisp on the edges. A traditional foundation makes these Christmas cookies good for everyone in the family during the whole season.

While most old school fruitcakes contain rum or bourbon, these fruitcake cookies omit the alcohol. When adding ingredients similar to a fruitcake to soft, buttery cookies made with a base of sugar, egg, and vanilla and almond flavorings, the cookies get a modern touch while still utilizing those Christmas flavors.

What are Fruitcake Cookies?

Fruitcake cookies are classic Christmas cookies that are colorful and flavorful. They are packed with candied fruit and nuts, just like a classic fruitcake.

For your adult guests, you can add a spoonful of alcohol to the batter such as bourbon, rum or whiskey.

Chewy Fruitcake Cookie Ingredients

You need few pantry ingredients to make fruitcake cookies.

Candied fruit is the key component which remembers vintage recipes.

Nuts add just the right amount of crunchiness.

Flour, baking soda, sugar and egg are the main ingredients you need when making cookies.

How to make Fruitcake Cookies

To make the best fruitcake cookies, combine those same traditional ingredients in a candied fruit and nut combination for different tastes and textures that bring back that same Christmas nostalgia from fruitcake. The easy steps start by combining the fruits and nuts together plus a little bit of flour. Next, cream the shortening and sugar before adding an egg and the extracts.

Add the dry ingredients to the wet mixture and combine well. It’s simple to drop this batter by the spoonful onto a greased baking sheet or parchment paper. Watch while they bake for a dozen minutes until golden brown.

Tips for the Best Fruitcake Christmas Cookies

Use any nut or candied fruit that sounds good to you. Just be sure not to overload the nut among the rest of the ingredients.

You can leave nuts out if you don't like them.

These fruitcake cookies don’t contain alcohol like so many fruitcakes do. This way, everyone can enjoy without the addition of rum or bourbon.

You can toast your nuts in the oven before adding.

Don't overbake your fruitcake cookies otherwise they will be hard and crunchy instead of soft and chewy.

For a shortcut, use a yellow cake mix.

How to store fruitcake cookies

If they last long enough to be stored, a tight, closed container at room temperature is fine for 2 days. But for long-term storage, put the container in the refrigerator to keep them fresh and lasting long for up to 2 weeks.

Can you freeze fruitcake cookies?

You can always make these fruitcake cookies ahead of time and freeze them for later. Once baked, allowed to cool completely before popping these cookies in a freezer-safe bag or container. After thawing in the fridge and at room temperature, they’ll be as good as before and ready to enjoy at any time. Freeze them for up to 3 months.

Instructions

Preheat the oven to 350 degrees F.

Step 1

Step 1

Preheat the oven to 350 degrees F.

In a small bowl, combine candied cherries, pineapple, Brazil nuts, and ¾ cup flour.

Step 2

Step 2

In a small bowl, combine candied cherries, pineapple, Brazil nuts, and ¾ cup flour.

In another medium bowl, cream together the shortening and white sugar. Add egg and extracts and beat well on medium speed until creamy and light. Fold in fruit mixture, baking soda, salt, and remaining ¾ cup flour.

Step 3

Step 3

In another medium bowl, cream together the shortening and white sugar. Add egg and extracts and beat well on medium speed until creamy and light. Fold in fruit mixture, baking soda, salt, and remaining ¾ cup flour.

Drop spoonfuls of cookie batter two inches apart on a parchment lined or greased baking sheet.

Step 4

Step 4

Drop spoonfuls of cookie batter two inches apart on a parchment lined or greased baking sheet.

Bake in the preheated oven for 9-11 minutes or until golden on the edges. Let cool on cooling racks before serving.