Sweet Fruitcake Cookies – Easy Holiday Dessert Recipe

Sweet Fruitcake Cookies capture the nostalgic flavors of traditional fruitcake in a softer, more approachable form. Instead of a dense loaf, these cookies offer tender centers, lightly crisp edges, and colorful bursts of candied fruit in every bite. They carry the warmth of butter, brown sugar, and subtle spice, balanced by the gentle chew of dried fruit and the slight crunch of nuts.

For those who appreciate fruitcake but prefer a smaller portion, Sweet Fruitcake Cookies deliver familiar flavor in an easy-to-share cookie. The bright red and green candied cherries create a festive look, while raisins and citrus peel add depth without overwhelming sweetness.

These cookies are especially popular during the holiday season, but their comforting blend of fruit and spice makes them welcome year-round.

Ingredients Overview

Unsalted butter provides richness and structure. Softened butter creams smoothly with sugar, creating a base that bakes into tender cookies. Using room-temperature butter allows for proper aeration without overmixing.

Brown sugar adds moisture and a slight caramel undertone. Its molasses content keeps the cookies soft for days, which is particularly helpful when incorporating dried fruit.

Eggs bind the ingredients and contribute to the cookie’s soft texture. One large egg is typically enough to bring the dough together without making it overly cakey.

All-purpose flour forms the foundation of Sweet Fruitcake Cookies. Measuring accurately is important, as too much flour can make the cookies dry and crumbly.

Baking soda provides lift and encourages gentle spreading, while a pinch of salt balances sweetness.

Ground cinnamon and nutmeg offer warmth. These spices complement the fruit without overpowering it, creating a subtle depth.

Candied cherries, both red and green, bring color and sweetness. Chopping them into small pieces helps distribute flavor evenly throughout the dough.

Raisins or chopped dried cranberries add chew and mild tartness. Golden raisins provide a softer flavor, while dark raisins bring deeper sweetness.

Finely chopped walnuts or pecans contribute texture and a slight nutty contrast. Lightly toasting them beforehand improves flavor.

A small amount of candied orange peel can be included for classic fruitcake character, but it should be used sparingly to avoid bitterness.

Step-by-Step Instructions

Preheat the oven to 350°F and line baking sheets with parchment paper. This temperature allows the cookies to bake evenly without overbrowning.

In a large bowl, cream the softened butter and brown sugar together until light and smooth. This usually takes about two to three minutes with an electric mixer. Proper creaming creates a tender crumb.

Add the egg and mix until fully incorporated. Scrape down the sides of the bowl to keep the mixture uniform.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing can make the cookies tough.

Fold in the chopped candied cherries, raisins, nuts, and orange peel if using. Stir gently to distribute the fruit evenly throughout the dough.

Using a tablespoon or small cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies about two inches apart. Lightly press the tops to flatten slightly, as the dough does not spread dramatically.

Bake for 10 to 12 minutes, or until the edges turn lightly golden and the centers appear set. Avoid overbaking, as the cookies continue to firm up as they cool.

Allow the cookies to rest on the baking sheet for five minutes before transferring to a wire rack. This helps them hold their shape and finish setting.

Common mistakes include overcrowding the fruit, which can cause uneven baking, and overbaking, which dries out the texture.

Tips, Variations & Substitutions

For a softer cookie, soak raisins in warm water or orange juice for 10 minutes before adding them to the dough. Drain thoroughly to prevent excess moisture.

If you prefer a brighter citrus note, add a teaspoon of finely grated orange zest to the dough. It pairs naturally with the candied fruit.

For a lighter version, reduce the nuts by half and increase the dried fruit slightly for more chew.

White chocolate chips can be folded into the dough for added sweetness and creamy contrast.

To create a glaze, mix powdered sugar with a small amount of milk or citrus juice and drizzle over cooled cookies. Allow the glaze to set before storing.

If candied cherries are unavailable, use a mixture of chopped dried apricots and cranberries for color and texture.

Serving Ideas & Occasions

Sweet Fruitcake Cookies shine during holiday gatherings, cookie exchanges, and winter celebrations. Their colorful appearance adds charm to dessert platters alongside sugar cookies and shortbread.

Serve them with hot tea, coffee, or warm spiced cider. The subtle spice in the cookies complements warm beverages beautifully.

They also package well in decorative tins or boxes, making them a thoughtful homemade gift. Their balanced sweetness and soft texture appeal to both fruitcake enthusiasts and those who usually avoid traditional fruitcake.

Nutritional & Health Notes

These cookies contain butter and sugar, making them an indulgent treat best enjoyed in moderation. The addition of dried fruit contributes natural sweetness and small amounts of fiber.

Nuts provide beneficial fats and protein, adding both texture and nutritional value.

Because Sweet Fruitcake Cookies are smaller than a traditional fruitcake slice, portion control is easier. Preparing them at home allows for adjustments to sugar levels and fruit combinations according to preference.

FAQs

Can I make Sweet Fruitcake Cookies ahead of time?

Yes, these cookies store well. Keep them in an airtight container at room temperature for up to five days. Their flavor often deepens slightly after a day as the spices and fruit settle into the dough.

Can I freeze the dough?

The dough can be portioned into balls and frozen on a tray until firm, then stored in a freezer-safe container. Bake directly from frozen, adding one to two minutes to the baking time.

Why are my cookies dry?

Dry cookies are often caused by too much flour or overbaking. Measure flour carefully and remove the cookies from the oven as soon as the edges turn golden.

Can I skip the nuts?

Yes, the nuts can be omitted without affecting structure. If you prefer, replace them with additional dried fruit for similar volume.

How do I prevent the cherries from bleeding color?

Pat chopped candied cherries dry with paper towels before folding them into the dough. This reduces excess syrup that can tint the dough.

Can I use mixed candied fruit?

Mixed candied fruit blends work well and simplify preparation. Chop larger pieces so they distribute evenly throughout the dough.

Do these cookies taste like traditional fruitcake?

They carry similar flavors of candied fruit and spice but have a softer, lighter texture. Sweet Fruitcake Cookies are less dense and more approachable while still offering classic fruitcake character.

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