Easy Christmas Fruitcake Cookies Recipe is here to redefine your holiday baking traditions! Forget everything you thought you knew about the often-maligned holiday classic. I am absolutely thrilled to present a delightful, stress-free twist on a time-honored favorite, transforming a grand, dense loaf into irresistibly soft, chewy, and perfectly portioned cookies.
For centuries, fruitcake has held a prominent, if sometimes polarizing, position in festive celebrations around the globe. Tracing its roots back to ancient Rome, evolving through medieval Europe as a symbol of luxury and preservation, it has long been a staple of winter festivities. While the traditional fruitcake can be a true labor of love, requiring weeks of preparation and ‘feeding,’ its robust flavors of candied fruits, nuts, and warm spices are undeniably iconic for the season.
Why You’ll Adore These Christmas Fruitcake Cookies
This Easy Christmas Fruitcake Cookies Recipe captures all that beloved, nostalgic essence without any of the fuss. Imagine biting into a wonderfully moist, spiced cookie, studded with colorful candied fruits, and infused with that comforting holiday aroma. They offer the perfect balance of sweetness and spice, with a tender texture that melts in your mouth – a far cry from the dense, sometimes dry, reputation of their cake counterpart. These cookies are not only incredibly simple to whip up, making them ideal for last-minute holiday baking, but they’re also a fantastic way to introduce the joys of fruitcake to a new generation, proving that this classic flavor can indeed be light, fun, and utterly delicious. Get ready to fall in love with your new favorite holiday treat!
Ingredients:
- For the Dry Ingredients:
- 2 ½ cups (300g) all-purpose flour. I always sift my flour to ensure there are no lumps and to help create a lighter cookie texture.
- 1 teaspoon baking soda. This is our leavening agent, helping the cookies rise beautifully.
- ½ teaspoon salt. A little bit of salt helps to balance out the sweetness and enhance all the other flavors.
- 1 teaspoon ground cinnamon. The quintessential Christmas spice!
- ½ teaspoon ground nutmeg. Freshly grated is always best if you have it; it adds an incredible aromatic depth.
- ¼ teaspoon ground cloves. Just a touch adds that classic fruitcake warmth.
- For the Wet Ingredients:
- 1 cup (226g) unsalted butter, softened to room temperature. This is crucial for creaming properly with the sugars. I usually take it out an hour or two before I start baking.
- ¾ cup (150g) granulated sugar.
- ½ cup (100g) packed light brown sugar. The molasses in brown sugar adds moisture and a wonderful depth of flavor that complements the fruitcake profile.
- 2 large eggs. Make sure these are also at room temperature; it helps them emulsify better with the butter mixture.
- 1 teaspoon pure vanilla extract. Don’t skimp on good vanilla!
- 1 tablespoon orange zest. The bright, citrusy notes are essential for lifting the rich flavors of a fruitcake. I love how it cuts through the sweetness.
- 2 tablespoons orange juice (freshly squeezed is best). This adds a touch more moisture and reinforces that lovely citrus tang.
- For the Fruit and Nut Mix:
- 1 cup (160g) mixed candied fruit peel or glacé fruit mix, finely chopped. Look for the colorful medley; it makes the cookies so festive!
- ½ cup (75g) golden raisins. These are wonderfully sweet and plump.
- ½ cup (75g) dried cranberries. They add a lovely tartness that balances the richness.
- ½ cup (50g) chopped pecans or walnuts. Toasted nuts add an extra layer of flavor and crunch. I always give mine a quick toast in a dry pan before adding them.
- 2 tablespoons all-purpose flour (for dusting the fruit). This little trick helps prevent the fruit from sinking to the bottom of the cookies during baking.
- For the Optional Citrus Glaze:
- 1 cup (120g) powdered sugar, sifted.
- 2-3 tablespoons fresh orange juice.
Preparation of the Dried Fruits and Nuts
- First things first, let’s get our fruit and nut mix ready because it’s a vital component of our Easy Christmas Fruitcake Cookies Recipe. Take your finely chopped mixed candied fruit, golden raisins, and dried cranberries and place them in a medium bowl.
- Optional (but highly recommended for enhanced flavor): If you want to take your fruitcake cookies to the next level, you can soak these dried fruits. You can use 2 tablespoons of brandy, rum, or even extra orange juice. Just pour it over the fruit, stir well, and let it sit for at least 30 minutes, or even overnight if you’re planning ahead. This plumps up the fruit and infuses it with extra flavor. I often do this; it truly makes a difference.
- While the fruit is soaking (or just chilling if you skipped the soak), let’s prepare our nuts. Place your chopped pecans or walnuts in a dry skillet over medium heat. Toast them for about 3-5 minutes, stirring frequently, until they are fragrant and lightly golden. Be careful not to burn them! Burnt nuts can ruin the flavor. Once toasted, immediately transfer them to a plate to cool down completely. This step adds a fantastic depth of flavor and a lovely crunch to our cookies.
- Once your fruit is ready (soaked or not) and your nuts are cooled, sprinkle 2 tablespoons of all-purpose flour over the fruit and nut mixture. Toss everything together gently until all the fruit pieces and nuts are lightly coated. This coating of flour is a simple but effective trick to prevent the fruit from sinking to the bottom of your cookies during baking, ensuring an even distribution in every bite.
Creating the Flavorful Cookie Dough
- In a medium bowl, whisk together all your dry ingredients: the 2 ½ cups of sifted all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Make sure these are thoroughly combined. I like to use a whisk to really aerate them and ensure the spices are evenly distributed throughout. Set this bowl aside.
- In a large mixing bowl, using an electric mixer (either a stand mixer with the paddle attachment or a hand mixer), cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed for about 3-5 minutes, or until the mixture is light, fluffy, and pale in color. This step is critical as it incorporates air into the butter, which contributes to the cookies’ texture. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Add the two room temperature large eggs, one at a time, beating well after each addition until fully incorporated. Don’t rush this part; make sure each egg is thoroughly mixed into the butter-sugar mixture before adding the next.
- Stir in the pure vanilla extract, fresh orange zest, and fresh orange juice. Mix until just combined. The aroma at this stage is absolutely heavenly, a true sign of the festive flavors to come in these Easy Christmas Fruitcake Cookies Recipe!
- Now, it’s time to bring in the dry ingredients. With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. It’s very important not to overmix the dough at this stage. Overmixing can develop the gluten in the flour too much, leading to tough, dense cookies instead of the tender, melt-in-your-mouth texture we’re aiming for. Stop mixing as soon as you no longer see streaks of dry flour.
- Finally, gently fold in your prepared floured fruit and nut mixture. Use a rubber spatula for this part. Mix until the fruits and nuts are evenly distributed throughout the dough. Again, be careful not to overmix; just enough to ensure every cookie will have a delightful amount of fruit and nuts.
Baking Your Easy Christmas Fruitcake Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
- Using a medium cookie scoop (about 1.5-2 tablespoons) or two spoons, drop rounded scoops of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These cookies will spread a little, so give them space. I usually fit about 12 cookies per standard baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. They might look slightly underdone in the very center, but remember they will continue to cook slightly from the residual heat once removed from the oven. Don’t overbake! Overbaked fruitcake cookies can become dry and crumbly.
- Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5 minutes. This allows them to firm up slightly before you move them.
- After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Cooling on a wire rack allows air to circulate around the cookies, preventing them from getting soggy bottoms and ensuring an even cool.
Finishing Touches: The Citrus Glaze (Optional but Recommended!)
- While the cookies are cooling, prepare the optional citrus glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh orange juice. Start with 2 tablespoons and add more, ¼ teaspoon at a time, until you reach a smooth, pourable consistency. You want it thick enough to coat the back of a spoon but thin enough to drizzle easily.
- Once the cookies are completely cool, you can drizzle the glaze over them. I like to use a small spoon or a fork to create an artistic zig-zag pattern. You can also dip one side of each cookie into the glaze for a cleaner, classic look.
- Allow the glaze to set for about 15-30 minutes before serving or storing. If you’re feeling extra festive, you can sprinkle a few extra tiny pieces of candied fruit or orange zest on top of the wet glaze for a beautiful garnish that screams “Christmas!”
Storage and Enjoyment Tips
- Once the glaze has set, store your delightful Easy Christmas Fruitcake Cookies Recipe cookies in an airtight container at room temperature. They will stay fresh for up to one week. The flavors often deepen and meld even more beautifully after a day or two, so they are perfect for making ahead!
- For longer storage, these cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature before serving.
- Serve these wonderful cookies with a cup of hot tea or coffee, or alongside a glass of mulled wine for the perfect holiday treat. They are also fantastic additions to any holiday cookie platter!
Conclusion
So, there you have it! We’ve journeyed through the simple steps to create a holiday masterpiece that truly stands apart. What makes this particular recipe an absolute non-negotiable for your festive baking list? It’s the magical way it encapsulates all the beloved, rich, and comforting flavors of a traditional Christmas fruitcake — those wonderfully spiced, fruit-studded notes that evoke pure nostalgia — but delivers them in the most approachable, delightful, and, dare I say, addictive cookie form. No more waiting weeks for a fruitcake to mature; these beauties are ready to impress straight from the oven. They offer that perfect balance of chewy texture and vibrant, sweet-tart fruit, all bound together by a subtly spiced cookie dough that just melts in your mouth. This isn’t just any cookie; it’s a celebration in every bite, promising to bring warmth and cheer to even the chilliest winter day.
Serving Suggestions to Elevate Your Experience
Now that you’ve got a batch of these glorious cookies, how best to enjoy them? My absolute favorite way is alongside a steaming mug of spiced mulled wine or a robust cup of freshly brewed coffee — the flavors just dance together! They also make an incredibly elegant addition to any holiday dessert platter, nestled amongst shortbreads and gingerbread. Imagine them arranged on a beautiful tray, ready for your guests to savor. And for those thoughtful, homemade gifts? Wrap a few dozen in a lovely cellophane bag with a festive ribbon, and you’ve got a gift that speaks volumes of holiday spirit and culinary kindness. They’re perfect for colleagues, neighbors, or as a host gift when you’re invited to a festive gathering. The sheer thoughtfulness of a homemade treat like these Easy Christmas Fruitcake Cookies truly resonates during the festive season.
Creative Variations to Make Them Your Own
But let’s not stop there; the beauty of baking is in personalization! Feel free to play around with the fruits — try swapping some of the mixed peel for dried cranberries and chopped apricots for a brighter, tangier note. Or, for a nuttier crunch, introduce toasted pecans or walnuts into the mix. If you’re feeling extra indulgent, a delicate orange zest glaze drizzled over the cooled cookies would elevate them to a whole new level of gourmet appeal. Simply whisk powdered sugar with a little fresh orange juice until you reach a pourable consistency, then drizzle generously. For a truly decadent twist, consider dipping half of each cookie in melted dark chocolate once they’ve fully cooled — the bitter chocolate provides a wonderful contrast to the sweet fruit and spices. You could even sprinkle a few festive edible glitter flakes or gold dust on top for an extra touch of sparkle! If you’re catering to dietary needs, a simple swap to a gluten-free all-purpose flour blend can often yield excellent results, keeping these delightful treats accessible to more of your loved ones. You could even explore plant-based butter and egg substitutes to make them vegan-friendly, ensuring everyone can partake in the joy of these festive bites. The possibilities for customization are truly endless, allowing you to tailor this Easy Christmas Fruitcake Cookies Recipe to your unique taste and preferences.
I genuinely believe this Easy Christmas Fruitcake Cookies Recipe will become a treasured part of your holiday baking repertoire. It’s a testament to how simple ingredients, when combined with a little love and festive cheer, can create something truly extraordinary. So, what are you waiting for? Gather your ingredients, put on your favorite holiday tunes, and embark on this delightful baking adventure. I promise you, the aroma alone will fill your home with an irresistible festive embrace, creating lasting memories for you and your loved ones. Once you’ve baked your batch, I would absolutely love to hear about your experience! Did you make any fun variations? How did your family and friends react? Please, share your baking triumphs, your beautiful cookie photos, and any tips you discovered along the way. Your feedback truly brightens my day and helps our wonderful community of home bakers grow and inspire each other. Let’s make this holiday season the most delicious one yet, filled with the warmth and joy that only homemade treats can bring. Happy baking, my friends!
Easy Christmas Fruitcake Cookies Recipe
These cookies take everything good about fruitcake – the dried fruits, the warm spices, the cozy feeling – and turn them into perfectly sized treats that are much easier to make. I started baking these when I wanted something different for my holiday cookie exchange, and now they’re requested every December. The best part? You can make the dough ahead of time and keep it in the fridge, ready to bake whenever you need a fresh batch.
Ingredients
-
2 ½ cups (300g) all-purpose flour
-
1 teaspoon baking soda
-
½ teaspoon salt
-
1 teaspoon ground cinnamon
-
½ teaspoon ground nutmeg
-
¼ teaspoon ground cloves
-
1 cup (226g) unsalted butter, softened
-
¾ cup (150g) granulated sugar
-
½ cup (100g) packed light brown sugar
-
2 large eggs
-
1 teaspoon pure vanilla extract
-
1 tablespoon orange zest
-
2 tablespoons orange juice
-
1 cup (160g) mixed candied fruit peel or glacé fruit mix, finely chopped
-
½ cup (75g) golden raisins
-
½ cup (75g) dried cranberries
-
½ cup (50g) chopped pecans or walnuts
-
2 tablespoons all-purpose flour (for dusting fruit)
-
Optional: 2 tablespoons orange juice (for soaking fruit)
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For Glaze: 1 cup (120g) powdered sugar, sifted
-
For Glaze: 2-3 tablespoons fresh orange juice
Instructions
- Step 1
Take your finely chopped mixed candied fruit, golden raisins, and dried cranberries and place them in a medium bowl. - Step 2
Optional (but highly recommended for enhanced flavor): Soak these dried fruits with 2 tablespoons of orange juice. Pour it over the fruit, stir well, and let it sit for at least 30 minutes, or even overnight if planning ahead. This plumps up the fruit and infuses it with extra flavor. - Step 3
While the fruit is soaking (or chilling), place your chopped pecans or walnuts in a dry skillet over medium heat. Toast them for about 3-5 minutes, stirring frequently, until they are fragrant and lightly golden. Immediately transfer them to a plate to cool down completely to add fantastic depth of flavor and crunch. - Step 4
Once your fruit is ready and your nuts are cooled, sprinkle 2 tablespoons of all-purpose flour over the fruit and nut mixture. Toss everything together gently until all the fruit pieces and nuts are lightly coated. This prevents the fruit from sinking to the bottom of your cookies during baking. - Step 5
In a medium bowl, whisk together all your dry ingredients: the 2 ½ cups of sifted all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until thoroughly combined. Set this bowl aside. - Step 6
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed for about 3-5 minutes, or until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl occasionally. - Step 7
Add the two room temperature large eggs, one at a time, beating well after each addition until fully incorporated. Then stir in the pure vanilla extract, fresh orange zest, and fresh orange juice. Mix until just combined. - Step 8
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix the dough to avoid tough cookies; stop mixing as soon as you no longer see streaks of dry flour. - Step 9
Finally, gently fold in your prepared floured fruit and nut mixture using a rubber spatula until the fruits and nuts are evenly distributed throughout the dough. Be careful not to overmix. - Step 10
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easy. - Step 11
Using a medium cookie scoop (about 1.5-2 tablespoons), drop rounded scoops of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie as they will spread slightly. - Step 12
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. They might look slightly underdone in the center, but will continue to cook from residual heat. Do not overbake to prevent dry cookies. - Step 13
Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up slightly. - Step 14
After 5 minutes, carefully transfer the cookies to a wire rack to cool completely, allowing air to circulate and preventing soggy bottoms. - Step 15
While the cookies are cooling, prepare the optional citrus glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh orange juice. Add more orange juice, ¼ teaspoon at a time, until you reach a smooth, pourable consistency. - Step 16
Once the cookies are completely cool, drizzle the glaze over them using a small spoon or fork for a zig-zag pattern, or dip one side of each cookie into the glaze for a classic look. - Step 17
Allow the glaze to set for about 15-30 minutes before serving or storing. For an extra festive touch, sprinkle a few tiny pieces of candied fruit or orange zest on top of the wet glaze.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.