Fruitcake Cookies with Nuts and Dried Fruit Recipe

If you love that rich, nostalgic taste of holiday fruitcake but aren’t a fan of the dense traditional loaf, you are going to adore this Fruitcake Cookies with Nuts and Dried Fruit Recipe. These cookies capture all the festive charm in a chewy, bite-sized package that’s easier to make, share, and enjoy year-round. I absolutely love how they come together—loaded with colorful candied fruits, tender dates, and crunchy nuts for a perfect balance of texture and flavor. Stick around—I’ve got some fun tips and a foolproof method to make sure your batch turns out irresistible every time!

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Ingredients You’ll Need

This Fruitcake Cookies with Nuts and Dried Fruit Recipe is packed with traditional fruitcake elements, but the way the ingredients work together here is pure magic—you get chunks of sweet, chewy fruits against buttery cookie dough with just the right amount of crunchy nuts. Here’s what you’ll want to gather before baking.

• All-purpose flour: The backbone of your cookie, choose a good quality flour for the best texture.
• Baking soda: Helps the cookies rise gently while maintaining a chewy texture.
• Salt: Just a pinch boosts all the other flavors beautifully.
• Unsalted butter: Softened for creamy mixing—makes cookies tender and rich.
• Granulated sugar: Adds sweetness and helps create a light structure.
• Light brown sugar: Packed for a deeper, caramel-like flavor and moistness.
• Eggs: Bind everything together and add moisture.
• Vanilla extract: For a warm, inviting aroma that complements the fruits and nuts.
• Chopped dates: I love these for their natural sweetness and soft chew.
• Chopped red and green candied cherries: Add that classic colorful fruitcake look and sweetness.
• Chopped candied pineapple: A tropical twist that cuts through the richness.
• Chopped pecans and walnuts: Mixed nuts bring crunch and a slight bitterness that balances sweetness.

Variations

I love how versatile this Fruitcake Cookies with Nuts and Dried Fruit Recipe is—you can tweak it depending on your fruit preferences or what nuts you have on hand. I often switch things up to keep it interesting or to cater to family favorites.

• Use different dried fruits: I once swapped candied pineapple for dried cranberries to add a tart punch; it was a refreshing twist that my family enjoyed.
• Nut substitutions: Pecans and walnuts are classics, but feel free to use hazelnuts, almonds, or even pistachios for additional flavor complexity.
• Make it gluten-free: Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend to accommodate dietary needs without losing texture.
• Add a splash of liquor: For grown-up versions, soak the dried fruit in rum or brandy overnight—I discovered this trick one Christmas season, and it made the cookies so fragrant.

How to Make Fruitcake Cookies with Nuts and Dried Fruit Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 350°F and lining your baking sheets with parchment paper so nothing sticks. Next, whisk the flour, baking soda, and salt together in a small bowl. This ensures even distribution so every cookie has the perfect crumb and rise. It’s a small step, but it makes a big difference.

Step 2: Cream Butter and Sugars Until Fluffy

In a larger bowl or stand mixer, beat the softened butter with both sugars on medium speed until the mixture is pale and fluffy—about two minutes. This step is where your cookie’s texture begins, so don’t rush it. Scrape down the sides once to make sure everything blends smoothly.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. This creates a velvety base that binds the flour and fruit later, giving your cookies that lovely moist texture.

Step 4: Combine Dry Ingredients and Fold in Fruit and Nuts

Switch to low speed and slowly add your flour mixture to the wet ingredients, mixing just until combined—don’t overwork the dough or your cookies will turn tough. Then, gently fold in the chopped dates, red and green cherries, candied pineapple, pecans, and walnuts. The dough will be wonderfully chunky with all those delicious bits!

Step 5: Scoop and Bake

Scoop heaping tablespoons of dough onto your prepared baking sheets about 2 inches apart. Bake one sheet at a time for 8 to 10 minutes, until the edges are golden and the centers still look slightly shiny. This timing keeps them soft and chewy, which is exactly how I like them. Let cookies cool on the pan briefly before transferring to wire racks.

How to Serve Fruitcake Cookies with Nuts and Dried Fruit Recipe

Garnishes

I like to keep the garnishes simple since these cookies are so colorful on their own, but a light dusting of powdered sugar adds a festive snow-like look that guests always comment on. Occasionally, I sprinkle a bit of finely chopped pistachio on top before baking to add a little extra green pop and texture.

Side Dishes

These cookies pair beautifully with a cup of hot tea or coffee. During the holidays, I also serve them alongside a cheese board with sharp cheddar and mild gouda—those flavors and textures really complement each other wonderfully.

Creative Ways to Present

For holiday gatherings, I like arranging these cookies on a tiered stand with sprigs of fresh rosemary and cranberries for a festive look. Another fun idea is wrapping stacks of them in clear cellophane tied with rustic twine—perfect for gifting neighbors or coworkers.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover fruitcake cookies in an airtight container at room temperature. They stay soft and delicious for up to a week—perfect for enjoying a sweet treat any time during the week after baking.

Freezing

If you want to keep these around longer, freezing works like a charm. I usually freeze the dough scooped on a baking sheet, then transfer frozen cookie balls into a freezer-safe zip-top bag. You can bake them straight from frozen, just add a minute or two to the baking time.

Reheating

To revive the fresh-baked feel, I pop the cookies in a 300°F oven for 5 minutes. It brings back their soft chew without drying them out. Microwave reheating works in a pinch but can sometimes make them a bit tough.

FAQs

Final Thoughts

This Fruitcake Cookies with Nuts and Dried Fruit Recipe has become a favorite in my kitchen because it brings the best of holiday flavors into a simple, fun cookie that everyone can enjoy anytime. I remember the first time I made them—I was nervous about the fruit and nuts mixing well, but the result was nothing short of festive magic. Whether you’re baking for a special occasion, gifting neighbors, or just satisfying a sweet craving, these cookies will soon feel like a warm, trusted classic in your collection. Give them a try, and I promise you’ll love every chewy, fruity, nutty bite.

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