Best Ever Fruitcake Cookies Recipe

If you’re on the hunt for a holiday treat that captures all the nostalgia of classic fruitcake but with the soft, chewy allure of a cookie, the Best Ever Fruitcake Cookies are here to sweep you off your feet! Packed with vibrant candied fruit, crunchy pecans, and warm spices, these cookies bring a slice of festive cheer to every bite. They’re a true crowd-pleaser, whether you’re gifting them, serving them at a cookie exchange, or just enjoying with a mug of cocoa at home. You might just find they’re the first to disappear from the dessert table—yes, even among die-hard fruitcake skeptics!

this Recipe

Ingredients You’ll Need

Gathering the right ingredients is key to achieving those nostalgic flavors and beautiful jewel-like bits in every cookie. Each element in this recipe serves a purpose: to create a soft, chewy, and utterly irresistible batch of Best Ever Fruitcake Cookies.

• Unsalted Butter (1 cup, softened): The foundation for rich flavor and a soft, tender cookie crumb.
• Brown Sugar (1 cup, packed): Adds moisture and a caramel-like depth that gives these cookies their distinctive warmth.
• Granulated Sugar (1/2 cup): Provides just the right touch of sweetness and balances the flavors.
• Large Eggs (2): Ensure structure and help bind all those delicious mix-ins together.
• Orange Juice (2 tablespoons): Offers a fresh zing and brings brightness to the candied fruit flavors.
• Vanilla Extract (1 teaspoon): Adds aromatic sweetness that permeates each bite.
• All-Purpose Flour (2 1/2 cups): The backbone of these cookies; use the scoop-and-level method for accuracy.
• Baking Soda (1/2 teaspoon): Gives just enough lift to keep your cookies light and prevent them from being dense.
• Salt (1/2 teaspoon): Enhances all the flavors and keeps the sweetness in check.
• Ground Cinnamon (1 teaspoon): Brings that cozy, unmistakable aroma of holiday baking.
• Ground Nutmeg (1/2 teaspoon): A subtle spice that deepens the profile without overpowering the other flavors.
• Chopped Pecans (1 1/2 cups): Add crunch and earthiness that beautifully balances the sweet fruit.
• Chopped Candied Red and Green Cherries (1 1/2 cups): These festive jewels provide fruitiness and eye-catching color.
• Chopped Dates (1 cup): Lend natural sweetness and a soft, chewy texture to every bite.
• Chopped Candied Pineapple (1 cup): Offers a sweet, tropical note that plays perfectly with the spices and citrus.

How to Make Best Ever Fruitcake Cookies

Step 1: Prep and Preheat

Start by preheating your oven to 300°F (150°C). This lower temperature ensures your Best Ever Fruitcake Cookies bake up soft and tender without over-browning the fruit. Line a couple of large baking sheets with parchment paper so the cookies lift off easily after baking—no sticking and no extra cleanup required!

Step 2: Cream the Butter and Sugars

In a large bowl, use a stand mixer or hand mixer to beat together the softened butter, brown sugar, and granulated sugar. Creaming until the mixture is fluffy and light in color is essential here—it’ll give your cookies that dreamy texture. (Tip: Scrape down the sides of your bowl as you go to ensure everything integrates smoothly.)

Step 3: Add Eggs, Orange Juice, and Vanilla

One at a time, beat in your eggs. This helps your dough stay cohesive and creamy. Next, pour in the orange juice and vanilla extract. The orange juice will make the candied fruits pop and add lovely moisture. Mix just until everything is combined and velvety.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures the spices and leavening agents are distributed evenly throughout the dough. Gradually add the dry mixture to your wet ingredients, mixing on low until just incorporated—be careful not to overmix, as that can make your cookies tough.

Step 5: Fold in the Goodies

Now comes the fun part: gently fold in your pecans, candied cherries, dates, and candied pineapple. Make sure every spoonful of dough is packed with color and texture so each cookie delivers a little bit of everything. The dough will be thick and chunky, which is exactly what you want for the Best Ever Fruitcake Cookies.

Step 6: Scoop and Bake

Drop heaping tablespoons of dough onto your prepared baking sheets, leaving about two inches of space between each—these cookies will spread slightly. Pop them into the oven and bake for 20 to 25 minutes, or until the edges turn a delicate golden brown. The centers might still look soft, but they’ll set up perfectly as they cool.

Step 7: Cool and Enjoy

Once baked, let the cookies rest on the baking sheet for five minutes to firm up before transferring them to a wire rack. This helps them set without breaking apart. Once they’re completely cool, they’re all set to share—or to keep all to yourself (no judgment)!

How to Serve Best Ever Fruitcake Cookies

Garnishes

To give your Best Ever Fruitcake Cookies an extra festive flourish, sprinkle them with a fresh dusting of powdered sugar right before serving. If you want to really lean into the holiday spirit, garnish each cookie with a single half-cherry or a pecan half pressed gently on top before baking. It adds extra color and makes each cookie look like a sweet little gem.

Side Dishes

While these cookies shine solo, they pair brilliantly with warm drinks like spiced chai, mulled wine, or even a classic cup of black coffee. For a more luxurious treat, serve them alongside a bowl of vanilla ice cream or a dollop of freshly whipped cream. They also fit right in on a dessert board with other holiday favorites, such as shortbread, gingerbread, or chocolate truffles.

Creative Ways to Present

Best Ever Fruitcake Cookies make fabulous edible gifts! Pile them into a cellophane bag tied with a ribbon, or arrange them in a pretty tin lined with festive parchment paper. For special occasions, stack them on a tiered holiday platter or tuck a few into small boxes as party favors. You can even turn them into the star of a cookie exchange with a sprig of holly or rosemary for extra flair.

Make Ahead and Storage

Storing Leftovers

Keep your Best Ever Fruitcake Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and tasty for up to a week. Add a small slice of apple or bread to the container if you want to help lock in extra moisture—it’s an old baker’s trick that works wonders for cookies like these!

Freezing

These cookies freeze beautifully. Once they’re completely cool, transfer them to a zip-top freezer bag or airtight container, separating layers with parchment to prevent sticking. They’ll keep for up to three months. When the craving hits, just thaw a few at room temperature and they’ll taste as fabulous as the day you baked them.

Reheating

If you like your Best Ever Fruitcake Cookies warm and fragrant, pop them into a 300°F (150°C) oven for 3 to 5 minutes, or give them a quick 10-second zap in the microwave. This will bring back that just-baked softness and make the candied fruit flavors pop all over again.

FAQs

Can I use other nuts besides pecans?

Absolutely! Walnuts and almonds are great options if you prefer a different flavor or have a pecan allergy. Just make sure to chop them roughly so you still get crunchy pops throughout the cookies.

Is it possible to substitute the candied fruit?

You can swap out the candied cherries and pineapple for dried cranberries, apricots, or even golden raisins. The key is to keep the ratios similar so the dough holds together nicely and every cookie gets a burst of fruitiness.

How do I make these cookies gluten-free?

Replace the all-purpose flour with a 1:1 gluten-free baking blend and double-check that your candied fruit is gluten-free. The results will still be chewy, colorful, and every bit as delicious as the original Best Ever Fruitcake Cookies.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 48 hours before baking. This not only saves time but also lets the flavors develop even more. When you’re ready, scoop and bake straight from the fridge—just add an extra minute or two to the baking time if needed.

What’s the secret to soft and chewy Best Ever Fruitcake Cookies?

The combination of creamed butter, brown sugar, and a low baking temperature all work together to create a soft, chewy cookie. Don’t overbake them, and always let them cool on the baking sheet first to set up perfectly!

Final Thoughts

If you’re looking to add a new holiday tradition or simply delight your family and friends with something extra special, you can’t go wrong with these Best Ever Fruitcake Cookies. Every batch is bursting with color, texture, and cozy aromas—the perfect sweet to celebrate the season. Give them a try and let this recipe become your new festive favorite!

Print