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.
Fruitcake Cookies
Equipment
- Hand mixer or stand mixer
- Baking sheet
Ingredients
- 1 package chopped dates (8 oz package)
- 1 package candied pineapple (8 oz package)
- 1 package red candied cherries (8 oz package)
- 1 package green candied cherries (8 oz package)
- 2½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup unsalted butter softened
- 1½ cups sugar
- 1 cup chopped pecans optional
Instructions
- 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.