Fruitcake Cookies

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Fruitcake cookies on a wooden serving board next to a bottle of milk
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We used to make fruitcake cookies every Christmas when I was little. My mom has come to visit the last several years for Christmas, and we’ve made them again every time. They’re just so good! If you hate fruitcake, don’t assume you’ll hate these. They really don’t taste like an actual fruitcake. The main similarity with actual fruitcake is the candied fruit and cinnamon.

As you’ll see below, the recipe calls for various candied fruits. I highly recommend buying the individual packages of each one and cutting them yourself instead of getting the one with chopped mixed fruit. There is usually too much citron in the mixed container. We made that mistake one year and it completely ruined the taste. If you want some citrus, add a small amount of citron or some lemon zest.

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5 from 1 vote

Fruitcake Cookies

Fun fruit-filled cookies with cinnamon, perfect for Christmas. Even if you're not a fan of actual fruitcake, you'll love these!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Christmas cookies, cookies, cookies with candied fruit, fruitcake cookies, fruitcake dessert, holiday cookies
Servings: 7 dozen



  • Preheat oven to 375°, or 350° if using convection.
  • Chop the candied fruit into large pieces, approximately cutting the cherries into quarters. Set aside with the dates.
  • Whisk together flour, baking soda, and cinnamon, and set aside. (If you're a nutmeg fan, you could also add a pinch or ¼ tsp or so of nutmeg here.)
  • Cream the butter using a hand mixer or stand mixer. If you're using a stand mixer, use the flat beater. Gradually add sugar and beat well until it begins to get light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Gradually add flour mixture to the creamed butter and sugar. Make sure the flour from each addition is incorporated before adding the next.
  • Stir in the candied fruit, dates, and nuts.
  • Drop dough by the tablespoon (or use a cookie scoop) onto a greased cookie sheet (or cookie sheet covered in parchment paper or a silicone baking mat).
  • Bake for about 12-15 minutes until lightly browned.


Don’t get the mixed fruitcake fruit instead of buying pineapples and cherries separately. The mixed container also has citron, usually way too much, and it doesn’t work well for this recipe. 

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