I like to think of these delicious and festive Fruitcake Cookies as the kid friendly version of the traditional Holiday Fruitcake. A soft drop cookie, filled with pieces of candied cherries, pineapple and pecans, you won’t find any bourbon or rum here. I promise, even fruitcake haters are going to love these cookies.
The base of the cookie is like a Snickerdoodle, with vanilla and cinnamon, and then we add a hint of lemon to balance out the sweetness of all that candied fruit. The pecans add a bit of a crunch to the already soft, chewy, deliciousness.
No fuss, easy to prepare recipes, that are delicious AND impressive are just what I need around the holiday. The bright colors from the candied fruit really make a beautiful addition to your holiday cookie platter and the fact that they can be made ahead is a huge bonus!
I also love that this recipe is so quick to assemble. Let me show you how easy it is.
Can you freeze Fruitcake Cookie dough?
We all know how hectic the holiday season can get, so making cookies ahead of time can be a real life saver. Most cookie doughs can be frozen successfully for up to 3 months. With these Fruitcake Cookies you have two different options.
Make and freeze the dough; defrost and bake as needed
Bake the cookies, cool completely and freeze in a freezer safe container until needed.
Fruitcake Cookie Variations
Change the nuts
Add dried cranberries, raisins or chopped dates
Mix in 1/4 cup finely chopped candied ginger
Yield: 36 cookies
Moist and Chewy easy to prepare Fruitcake Cookies. Candied cherries, pineapple and pecans in a cinnamon vanilla dough are a beautiful and unique cookie to add to your next Cookie Exchange or Holiday event.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
3/4 cup sugar
1/4 cup unsalted butter -- at room temperature
2 large eggs
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 cup candied red cherries -- coarsely chopped
1/2 cup candied green cherries -- coarsely chopped
1 cup dried pineapple pieces -- coarsely chopped
2 cups pecans -- coarsely chopped
Preheat oven to 300 degrees F.
In a large bowl, cream together butter and sugar using a hand mixer.
Add eggs, salt, vanilla, lemon, and cinnamon and mix until well incorporated.
Add the flour and baking soda and mix well. Fold in fruit and pecans.
Drop by rounded tablespoonfuls onto a greased cookie sheet. You can also use parchment paper instead of greasing the cookie sheet.
Bake for 23 to 25 minutes. Do not over bake. You want these to be chewy and soft. Allow to cool completely.
To Make ahead you have two options.
Make the dough and freeze, unbaked until closer to the holidays. Remove from freezer and defrost the dough. Bake as directed.
Bake as directed. Place in an airtight freezer container in between layers of waxed paper. Freeze up to 2 months.
Defrost at room temperature at least 2 hours before serving.
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I’ve collaborated with a very talented group of Food Bloggers to bring you the very best selection of Christmas Cookies. There are so many delicious recipes, you may even want to start testing now (maybe for thanksgiving treats) to see which are your favorites.
Get all the recipes, drool over the photo’s and start making your list! You’re going to want to make them all!
12 Days of Cookies; Bloggers Best Collection
Some of the very best cookie recipes from food bloggers who KNOW how to bake! Find some new favorites to add to your Holiday Cookie Baking this year.
Soft and Chewy Gingerbread dough, with a chocolate center and a little sparkle of sanding sugar. A unique and addictive cookie to add to your holiday baking. Freezer friendly up to 2 months or store in an airtight container for up to 3 weeks.
This half homemade adorable Santa cookie uses a refrigerator sugar cookie dough, fondant and buttercream icing. You've got g less mess in the kitchen, and more time for decorating! No one will be able to resist trying just one. Great for a holiday bake sale item too!!
These Classic Rainbow Cookies are a real show stopper! The beautiful layers of almond flavoured cake are layered with raspberry jam and topped with chocolate. You'll be surprised at how easy they are to make, and no one will ever know! I won't tell if you don't.
Jumbo Snickerdoodle cookies! The perfect recipe for the perennial holiday favorite. Fluffy, moist, with a slightly crisp exterior, these vanilla & cinnamon flavoured cookies are a classic must make for all your Christmas entertaining.
A super easy, fun cookie that the kids are guaranteed to go crazy for morning, noon & night! They've got cereal in them... so MAYBE you can let them sneak in one for breakfast? It is the holidays after all!
The Lingonberry Linzer Cookies are a little more work, but they are worth the effort. I love how beautiful and flexible they are. Change the jam flavor, change the cut out shape, but whatever you do, TRY the recipe. You'll be making them all year round once you give them a try.
You had me at LEMON! I love lemon cookies, and these Lemon Snowball cookies look and taste great. Add some variety to the traditional cookie exchange platter with these cookies bursting with Lemon flavor.
Caramel Apple Cookies, yes, you read that correctly. These Fall flavoured cookies are a nice change from the more traditional recipes we tend to see in Christmas cookie roundups. These would make a lovely dessert paired with some warm apple cider at any Holiday event.
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