Best Ever Fruitcake Cookies
I remember the first time I baked these fruitcake cookies — the kitchen smelled like holiday spice, and everyone asked for seconds. These are a chewy, lightly spiced cookie studded with mixed dried fruit and chopped nuts. They take the best elements of a traditional fruitcake (without the heaviness) and turn them into a crowd-pleasing cookie that works for holiday platters, school bake sales, or a cozy afternoon with tea. If you like simple, make-ahead sweets, these are a keeper — and if you want a no-fuss companion recipe, try my pick for easy 3-ingredient sugar cookies for quick vanilla treats.
Why you’ll love this dish
These cookies are the sweet spot between nostalgic fruitcake and a classic drop cookie. They’re easy to portion, transport, and share — which makes them perfect for holiday cookie swaps and last-minute dessert needs. They also keep well, so you can bake a batch early in the week and still have fresh flavor days later.
"A perfect holiday cookie — festive, not cloying. Everyone called them ‘the fruitcake cookies that don’t taste like fruitcake’." — a reader review
They’re also flexible: swap nuts, adjust the dried fruit mix, or make them nut-free for school-safe treats. If you love simple homemade staples, these cookies pair nicely with biscuits or other baked goods — try them alongside warm homemade biscuits for a cozy brunch spread.
Step-by-step overview
This recipe is straightforward: you cream the butter and sugars, add eggs and vanilla, fold in dry ingredients, then stir in fruit and nuts. Drop rounded tablespoons of dough on a lined sheet and bake until edges are lightly golden. Expect about 10–12 minutes in the oven and a chewy, slightly crisp edge. The process is forgiving, so it’s a great make-ahead or beginner-friendly bake.
If you enjoy one-pot or low-effort family favorites, this fits right in with easy recipes like the best chicken crockpot recipe — simple steps, big payoff.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mixed dried fruit (raisins, currants, candied cherries), chopped
- 1 cup nuts (walnuts or pecans), chopped (omit or substitute sunflower seeds for nut-free)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Notes on swaps: use all brown sugar for a deeper molasses flavor. For gluten-free, substitute a cup-for-cup GF flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it. If you want a boozy twist, soak the dried fruit in a tablespoon or two of brandy or orange juice for 30 minutes before folding into the dough.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the brown and granulated sugars until the mixture is light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix.
- Fold in the chopped dried fruit and nuts until evenly distributed.
- Drop rounded tablespoons of dough (use a cookie scoop if you have one) onto the prepared sheet, spacing cookies about 2 inches apart.
- Bake 10–12 minutes, rotating the pan halfway through if needed. The edges should be lightly golden and centers set.
- Let the cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.
Pro tip: if you prefer softer centers, take them out at the 10-minute mark; for chewier edges, give them the full 12 minutes.
Best ways to enjoy it
Serve these cookies warm with a cup of strong coffee or a spiced tea. They’re also excellent on a holiday cookie platter with shortbread and ginger snaps. For a dessert plate, pair with a scoop of vanilla ice cream or spread a thin layer of cream cheese frosting for an extra festive touch. Because they travel well, they make thoughtful neighbor gifts stacked in a ribbon-tied box.
Storage and reheating tips
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them softer, add a slice of bread or an apple wedge in the container—replace daily if needed. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5–7 minutes.
If you freeze the unbaked dough (drop-dough balls on a tray), flash-freeze then bag them; bake from frozen adding a minute or two to the bake time. Always cool completely before storing to prevent condensation and sogginess.
Helpful cooking tips
- Use room-temperature butter and eggs for proper creaming and lift.
- Chop fruit and nuts to similar sizes so they distribute evenly.
- If your dried fruit is very dry and leathery, rehydrate it briefly in warm water or juice to prevent pulling moisture from the cookie. Pat dry before adding.
- Don’t overmix once the flour is added; overworking develops gluten and makes cookies tough.
- For uniform cookies, use a 1-tablespoon scoop and flatten slightly if you want a more even bake.
Creative twists
- Chocolate fruitcake: add 1/2 cup dark chocolate chips and reduce mixed fruit to 1/2 cup.
- Orange-glazed: stir 1 teaspoon orange zest into the dough and drizzle a powdered sugar + orange juice glaze after cooling.
- Nut-free: swap nuts for roasted pumpkin seeds or extra dried fruit.
- Spiced rum fruit: soak dried fruit in spiced rum for 30 minutes, then drain and fold into dough for a boozy aroma.
- Oat upgrade: replace 1 cup of flour with 1 cup rolled oats for a heartier texture.
Your questions answered
Q: Can I make the dough ahead of time?
A: Yes. Refrigerate shaped dough balls for up to 48 hours before baking, or freeze them as noted above. Bring refrigerated dough back to room temperature for 10–15 minutes before baking if it feels too firm.
Q: How can I make these nut-free for school events?
A: Replace nuts with toasted sunflower seeds or extra dried fruit. Ensure dried fruit and any add-ins are processed in a nut-free facility if needed for allergy concerns.
Q: Do these cookies keep their texture well?
A: They hold up nicely for several days. Store airtight at room temperature for up to 5 days; use the bread-slice trick if you prefer softer cookies. For longer preservation, freeze as directed.
Q: Can I add candied orange peel or citrus zest?
A: Yes — a teaspoon of orange zest or 1/4 cup chopped candied peel complements the warm spices beautifully.
Conclusion
If you want another take or original inspiration for fruitcake-style cookies, the recipe at Best Ever Fruitcake Cookies – Noshing With The Nolands is a helpful reference with similar techniques and ingredient ideas. For a slightly different old-fashioned spin, check out the Old Fashioned Fruitcake Cookies – Southern Bite recipe for more classic variations.
Chewy Fruitcake Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix.
- Fold in the chopped dried fruit and nuts until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes, rotating the pan halfway through if needed. The edges should be lightly golden and centers set.
- Let the cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.
