Fruit Cake Cookies
A modern, bite-sized twist on the traditional fruitcake. These chewy, warmly spiced cookies are packed with candied fruit and crunchy nuts—perfect for holiday gatherings or cozy nights in.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cooling Rack
Ingredients
Base Dough
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp salt
Mix-ins
- 2 cups mixed candied fruit
- 1 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat softened butter and brown sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in candied fruit and chopped nuts evenly.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are just set.
- Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Feel free to swap candied fruit with dried cherries, cranberries, or apricots for a lighter flavor. A splash of orange zest or a dash of brandy gives a traditional twist. These cookies freeze beautifully for up to 3 months.