Fruitcake Cookies (Best Ever Recipe)

You cannot go wrong with these tempting fruitcake cookies

Almost every Christmas-themed anything has a joke about fruitcakes from movies to TV.

But trust me when I say fruitcake cookies are not fruitcakes. 

Don’t get me wrong, I like fruitcake.

Unfortunately, it’s become the butt of the Christmas gifts joke.

Luckily, no one will be rolling their eyes when these fruitcake cookies, though. 

They’re soft, chewy, and full of delicious candied fruit and nuts.

And I don’t mean just one or two, either! There are pineapples, cherries, dates, hazelnuts, pecans, and more! 

You can’t go wrong with these if you’re looking for a delicious holiday-themed cookie.

Fruitcake Cookies 

Everything about fruitcake cookies is fantastic.

They have a phenomenal texture, a great taste, and are so wonderfully colorful.

Even the staunchest fruitcake haters will enjoy them. 

And you can even add some alcohol to the recipe to make them a little boozy.

I sometimes mix a bit of rum with mine if I’m going to an adults-only gathering.

Alcohol or no alcohol, you’ll love these fruity sweet treats.

They’re bound to be a huge hit at every holiday party, all season long. 

Despite the lengthy ingredients list, they’re easy to make, too.

Plus, baking them is a fun activity you can do with the kiddos! You’ll all enjoy making them just as much as eating them!

Ingredients 

Here are the things you’ll need to make these festive cookies: 

• Butter, brown sugar, egg, vanilla extract, all-purpose flour, baking soda, and salt. These are your standard baking ingredients. You use them to make the batter for the cookies. Be sure to set the cold ingredients out and allow them to warm up to room temperature before you use them. Doing so will ensure they’re easy to work with. 
• Dates. You can purchase chopped dates at the grocery store. Or you can buy whole dates and chop them yourself. Just remember to cut them into small, fine pieces. (You might even need to cut the pre-chopped ones into smaller pieces.) 
• Red candied cherries. The original recipe for these cookies calls for red candied cherries. Sometimes, I stick to that, but I buy red and green candied cherries at other times. They have the same sweet taste but make the cookies more colorful than the red cherries alone.
• Candied pineapple. Typically, candied pineapple is in the baking aisle near the candied cherries. If you can’t find it, you can pick up the candied fruit mix instead. It usually contains both red and green candied cherries and candied pineapples.
• Toasted whole hazelnuts. Many fruitcake cookie recipes don’t include hazelnuts, but I love them. I toast them myself in the oven (350 degrees Fahrenheit for 10 to 15 minutes)
• Chopped pecans. You can find chopped pecans in most grocery stores or chop them yourself. I always buy them chopped because it saves a ton of time.  
• Chopped walnuts. As with the pecans, you can purchase chopped walnuts in the store. 

If you’re wondering, no, these cookies aren’t too nutty. Having three different nuts seems like a lot, but it isn’t.

Instead, three nut varieties make these absolutely perfect.  

How to Store Fruitcake Cookies

When it comes to storing leftover cookies, you have a few options.

You can keep them at room temperature or in the fridge. 

Either way, start by allowing the cookies to cool.

Then, store them in an air-tight container. They should last at room temperature for about 5 days. 

The fridge will keep them fresh for up to a week. However, putting them in the refrigerator makes them less soft and moist.

That’s why I usually leave mine out instead. 

I also typically make mine a day or two before I’m going to serve them.

They taste much better on day 2 or 3 than fresh from the oven. 

The flavors have all had time to sink in, and the texture is incredible.

The longer they sit, the softer they get. 

You can serve them immediately if you prefer; they’ll still taste fine.

But for the best results, make them a day or so ahead of time instead.

Can I Freeze the Cookies? 

You can freeze fruitcake cookies before you bake them or after.

The fully baked cookies last longer, about 3 months.

The raw dough will also keep in the freezer, but only for about 6 weeks.

To store the baked cookies, start by letting them cool.

Then, place them in a freezer-safe Ziploc bag. (You can also wrap them in plastic wrap and aluminum foil.) 

Add a date to the container and stick them in the freezer for up to 3 months.

When you want to reheat them, allow them to thaw at room temperature first. 

Freezing pre-cooked dough takes a bit more work. You want to separate the batter into individual scoops.

Then, allow it to freeze uncovered on a baking sheet.  

Once the batter is frozen, remove them from the cookie sheet and put them in a freezer-safe container.

Date the container and keep the batter in the freezer for 6 weeks or less. 

You can bake them straight from frozen but may need to adjust the cooking time. 

Tips & Tricks for the Best Fruitcake Cookies 

These fruitcake cookies are pretty magical. However, if you want to make them even better, here are some tips:

1. Spice it up. Want to add a touch of holiday spice to the cookies? That’s great!

Try adding a pinch of cinnamon, nutmeg, or allspice to the cookies for extra flavor. 

2. Leave out the nuts. These cookies are perfect using the given recipe.

However, not everyone can handle the nuts. If you want to leave them out, that’s fine. 

Just be sure to substitute another cup of candied fruit instead.

That ensures the cookies don’t feel like they’re “missing” something. 

3. Don’t overbake! One of the best things about these cookies is how soft they are.

If you overbake them, they’ll harden and lose that terrific texture. 

The original recipe says to bake the cookies for 15 minutes.

Instead, I start checking on mine after about 8 minutes.

It’s okay if the centers are a little soft. If the edges are crisp, they’re likely done. 

4. Make them boozy. If you’re adding alcohol to the cookies, do so when you add the vanilla.

You should only need up to one to two tablespoons.

I use rum. However, you can substitute whiskey, sherry, bourbon, or something else. 

5. Refrigerate the dough between batches. Unfortunately, you probably won’t be able to bake all the cookies at once.

So, stick the raw dough in the fridge between batches. 

It also helps to use parchment paper and change it after each batch bakes.