🎉 Introduction
These Easy Christmas Fruitcake Cookies capture all the nostalgic flavor of classic holiday fruitcake — sweet candied cherries, citrusy candied peel, warm spices, nuts, and vanilla — but in a soft, chewy, totally irresistible cookie form.
No dry, dense fruitcake here. These cookies are tender, buttery, lightly spiced, and packed with colorful holiday mix-ins that make every bite taste like Christmas morning. They’re incredibly easy, no chilling required, and perfect for holiday cookie boxes, Christmas parties, gifting tins, or cozy December baking sessions.
Even fruitcake skeptics fall in love with these — they’re the perfect festive upgrade to a classic tradition.
🧰 Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Cooling rack
- Cookie scoop
🛒 Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp allspice (optional)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- Optional: ½ tsp almond extract
Fruit & Nut Mix-ins (about 2 cups total)
Choose your favorites:
- ¾ cup chopped candied cherries
- ½ cup candied orange/lemon peel
- ½ cup raisins or golden raisins
- ½ cup chopped pecans or walnuts
- ¼ cup dried cranberries
- ¼ cup dried apricots, diced
Optional Extras
- 2 tbsp rum or brandy (for soaking fruit)
- ½ cup white chocolate chips
- 2 tbsp orange zest
👩🍳 Directions
Step 1: Prep the Fruit (Optional but Recommended)
For extra flavor:
Soak dried fruit, raisins, or tutti-frutti in 2 tbsp rum or brandy for 15 minutes.
Drain excess.
If skipping the soaking step, simply chop and measure fruit.
Step 2: Mix the Dry Ingredients
Preheat oven to 350°F (175°C).
Line baking sheets with parchment.
In a bowl whisk together:
- flour
- baking soda
- baking powder
- salt
- cinnamon
- nutmeg
- allspice
Set aside.
Step 3: Cream Butter & Sugars
Beat together:
- butter
- brown sugar
- granulated sugar
Mix 2–3 minutes until light and fluffy.
Add eggs one at a time.
Mix in vanilla (and almond extract if using).
Step 4: Combine Dough
Add dry ingredients to wet.
Mix on low until just combined.
Fold in all fruit and nut mix-ins.
The dough will be thick — that’s perfect.
Step 5: Scoop & Bake
Scoop cookie dough into balls (2 tbsp each).
Place on baking sheets 2 inches apart.
Bake 10–12 minutes until edges are set but centers still soft.
Cool on baking sheet for 10 minutes before moving to rack.
🍽️ Servings & Timing
- Makes: 30–34 cookies
- Prep Time: 15 minutes
- Bake Time: 10–12 minutes
- Total Time: ~25 minutes
🧊 Storage & Freezing
Room Temp: 5–7 days in airtight container
Freeze:
- Dough balls: up to 3 months
- Baked cookies: 2–3 months
Store with a slice of bread in the container to keep soft.
🥄 Variations
- White Chocolate Fruitcake Cookies
Add ½ cup white chocolate chips for sweetness. - Rum-Soaked Fruitcake Cookies
Soak fruit overnight in rum/brandy. - Pecan Spice Cookies
Add extra cinnamon + toasted pecans. - Tropical Fruitcake Cookies
Add pineapple, mango, and coconut. - Chocolate Fruitcake Edition
Fold in mini chocolate chips. - Citrus Burst Cookies
Add 1 tbsp orange zest to dough. - Glazed Fruitcake Cookies
Top with vanilla or rum glaze. - Cherry-Almond Version
Add almond extract + extra candied cherries. - Nut-Free Version
Skip nuts and increase candied fruit slightly. - Christmas Confetti Cookies
Add red & green sprinkles with the fruit.
❓ 10 FAQs
- Are these chewy or cakey?
Chewy and soft — not cakey unless overbaked. - Can I use fresh fruit?
No — it adds too much moisture. - Can I use pre-made fruitcake mix?
Yes — tutti frutti works great. - Can kids eat the alcohol version?
Baking evaporates most alcohol, but skip if concerned. - Why did my cookies spread?
Dough too warm — chill 20 minutes. - Why did my cookies turn out dry?
Overbaked — remove when centers look soft. - Can I add rum extract instead of rum?
Yes — ½ tsp is perfect. - Can I make them ahead?
Yes — dough keeps 48 hrs refrigerated. - Can I reduce the sugar?
Slightly — but fruit needs sweetness for balance. - Can I add glaze?
Yes — rum, vanilla, or citrus glaze is delicious.
🏁 Conclusion
These Easy Christmas Fruitcake Cookies bring all the best flavors of holiday fruitcake — warm spices, sweet cherries, candied citrus, raisins, nuts, and festive cheer — in a soft, chewy cookie that’s easy to love.
Whether you’re a fruitcake fan or not, these cookies are nostalgic, colorful, aromatic, and packed with Christmas spirit. Perfect for gifting, baking with family, or filling your festive cookie platters.
A holiday classic, reimagined and irresistibly delicious.
Easy Christmas Fruitcake Cookies – Soft, Chewy & Packed with Festive Holiday Flavor
Get Our Best App for Daily Great Recipes 🍽️
Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.
Coming Soon
Ingredients
Get Our Best App for Daily Great Recipes 🍽️
Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.
Coming Soon
Equipment
Method
- For extra flavor:
- Soak dried fruit, raisins, or tutti-frutti in 2 tbsp rum or brandy for 15 minutes.
- Drain excess.
- If skipping the soaking step, simply chop and measure fruit.
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment.
- In a bowl whisk together:
- flour
- baking soda
- baking powder
- salt
- cinnamon
- nutmeg
- allspice
- Set aside.
- Beat together:
- butter
- brown sugar
- granulated sugar
- Mix 2–3 minutes until light and fluffy.
- Add eggs one at a time.
- Mix in vanilla (and almond extract if using).
- Add dry ingredients to wet.
- Mix on low until just combined.
- Fold in all fruit and nut mix-ins.
- The dough will be thick — that’s perfect.
- Scoop cookie dough into balls (2 tbsp each).
- Place on baking sheets 2 inches apart.
- Bake 10–12 minutes until edges are set but centers still soft.
- Cool on baking sheet for 10 minutes before moving to rack.
Notes
Add ½ cup white chocolate chips for sweetness. Rum-Soaked Fruitcake Cookies
Soak fruit overnight in rum/brandy. Pecan Spice Cookies
Add extra cinnamon + toasted pecans. Tropical Fruitcake Cookies
Add pineapple, mango, and coconut. Chocolate Fruitcake Edition
Fold in mini chocolate chips. Citrus Burst Cookies
Add 1 tbsp orange zest to dough. Glazed Fruitcake Cookies
Top with vanilla or rum glaze. Cherry-Almond Version
Add almond extract + extra candied cherries. Nut-Free Version
Skip nuts and increase candied fruit slightly. Christmas Confetti Cookies
Add red & green sprinkles with the fruit. ❓ 10 FAQs Are these chewy or cakey?
Chewy and soft — not cakey unless overbaked. Can I use fresh fruit?
No — it adds too much moisture. Can I use pre-made fruitcake mix?
Yes — tutti frutti works great. Can kids eat the alcohol version?
Baking evaporates most alcohol, but skip if concerned. Why did my cookies spread?
Dough too warm — chill 20 minutes. Why did my cookies turn out dry?
Overbaked — remove when centers look soft. Can I add rum extract instead of rum?
Yes — ½ tsp is perfect. Can I make them ahead?
Yes — dough keeps 48 hrs refrigerated. Can I reduce the sugar?
Slightly — but fruit needs sweetness for balance. Can I add glaze?
Yes — rum, vanilla, or citrus glaze is delicious. 🏁 Conclusion These Easy Christmas Fruitcake Cookies bring all the best flavors of holiday fruitcake — warm spices, sweet cherries, candied citrus, raisins, nuts, and festive cheer — in a soft, chewy cookie that’s easy to love. Whether you’re a fruitcake fan or not, these cookies are nostalgic, colorful, aromatic, and packed with Christmas spirit. Perfect for gifting, baking with family, or filling your festive cookie platters. A holiday classic, reimagined and irresistibly delicious.
