Introduction
These Christmas Fruit Cake Cookies capture all the nostalgic flavors of a classic holiday fruit cake—without the hours of baking or complicated steps. They’re soft, chewy, buttery cookies packed with candied cherries, mixed peel, raisins, nuts, and warm spices. These cookies come together quickly and are perfect for making ahead or sharing during holiday gatherings. Even people who don’t like fruitcake tend to love these cookies!
📝 Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves (optional)
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but delicious)
Fruit & Nuts
- 1 ½ cups mixed candied fruit (red & green cherries, mixed peel)
- ½ cup raisins or sultanas
- ½ cup chopped nuts (pecans, walnuts, or almonds)
- 2 tbsp orange juice or rum (optional—helps soften the fruit)
👩🍳 Instructions / Method
1. Prep the Fruit
- In a small bowl, combine candied fruit, raisins, and nuts.
- Pour the orange juice or rum over the mixture and toss.
- This adds flavor and keeps the fruit from drying out while baking.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together:
- flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves.
- Set aside.
3. Cream the Butter & Sugars
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each.
- Add vanilla and almond extract.
4. Combine the Batter
- Add the dry ingredients to the wet mixture and mix until just combined—do not over-mix.
- Fold in the fruit and nut mixture using a spatula.
5. Chill the Dough (Important!)
- Cover the dough and chill for at least 1 hour (or up to overnight).
- This helps the cookies keep their shape and enhances flavor.
6. Bake
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls onto the sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
7. Optional Finishing Touch
- Drizzle with a simple vanilla glaze (½ cup powdered sugar + 1–2 tsp milk + drop of vanilla).
- Or dip half the cookie in melted white chocolate.
🎁 Tips & Variations
- Add rum extract for a stronger fruitcake flavor.
- Swap nuts: pecans give the richest flavor.
- Soak fruit overnight for extra-soft texture.
- Add chocolate chips if making them for kids.
- Store in an airtight container for up to 1 week (flavor improves after day 2!).