Fruitcake Cookies with Dried Fruit and Nuts Recipe

If you’re looking for a cozy, festive treat that’s bursting with flavor and nostalgia, I’ve got just the thing for you: my Fruitcake Cookies with Dried Fruit and Nuts Recipe. These little bites are a fun, approachable spin on traditional fruitcake—loaded with chopped dates, candied cherries, pineapple, and toasted nuts. When I first baked these, I was hooked on how perfectly chewy and flavorful they turned out, and my family can’t get enough either. Stick with me here, and I’ll walk you through every step to get these just right. You won’t be disappointed!

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Ingredients You’ll Need

All of these ingredients come together beautifully to create the classic fruitcake cookie experience. I always make sure to pick good-quality dried fruits and fresh nuts—it really makes a difference in the final flavor and texture.

• All-purpose flour: The base of the cookie dough that gives structure but still keeps the cookies tender.
• Baking soda: Helps the cookies rise just enough to get that soft, chewy texture.
• Salt: Enhances all those sweet and nutty flavors.
• Unsalted butter: Softened butter adds richness and moisture; I like to let it sit at room temp for at least 30 minutes before baking.
• Granulated sugar: Provides sweetness and helps cookies brown nicely.
• Light brown sugar: Adds moisture and a subtle caramel note, which works wonders with the dried fruit.
• Eggs: Bind everything together and add a little lift.
• Vanilla extract: Just a splash to deepen the flavor.
• Chopped dates: These give a lovely natural sweetness and chewiness—make sure they’re pitted!
• Chopped red candied cherries: Classic fruitcake staple that adds a burst of color and sweetness.
• Chopped green candied cherries: Balanced with the red cherries to give that iconic look and flavor.
• Chopped candied pineapple: Adds citrusy brightness amidst the richer fruits.
• Chopped pecans: Toasted pecans bring buttery crunch that pairs perfectly with the chewy fruit.
• Chopped walnuts: Adds earthiness and a nice contrast to the sweeter fruits and nuts.

Variations

I love encouraging you to make this Fruitcake Cookies with Dried Fruit and Nuts Recipe your own. Over the years, I’ve found that swapping out a few ingredients can change the vibe without losing any of that classic charm. Feel free to experiment!

• Dried Fruit Swap: I once replaced half the candied pineapple with dried apricots for a tangier twist—my family loved the extra zing!
• Nut-Free Option: For those with allergies, try sunflower seeds or pumpkin seeds instead of nuts; it adds great texture without sacrificing crunch.
• Spiced Version: Adding cinnamon, nutmeg, or allspice to the dry ingredients gives a warming note perfect for chilly winter evenings.
• Alcohol-Soaked Fruit: For an adult twist, soak your dried fruits in rum or brandy overnight; it makes the cookies extra decadent.

How to Make Fruitcake Cookies with Dried Fruit and Nuts Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 350°F and lining baking sheets with parchment paper—that’s key to preventing sticky situations later. Whisk together the flour, baking soda, and salt in a small bowl until evenly combined. This keeps your leavening evenly distributed, so your cookies bake uniformly. I like to set this aside and move on to creaming the butter and sugars for the best texture.

Step 2: Cream Butter and Sugars

In a medium bowl or stand mixer with the paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium speed until the mixture is smooth and fluffy—around 2 minutes. Don’t skip this step; it really makes a difference in how tender your cookies turn out. Be sure to scrape down the sides once so everything is fully incorporated.

Step 3: Add Eggs and Vanilla

Next, add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract. This mixture should look silky and well combined—no streaks of butter or sugar. It’s tempting to rush, but take a moment; it’s worth it.

Step 4: Combine Wet and Dry Ingredients

Reduce the mixer speed to low and gradually add the flour mixture. Mix just until combined—overmixing can make cookies tough, and you definitely don’t want that here. You’ll want to stop once the flour disappears and the dough pulls away from the sides.

Step 5: Fold in Fruits and Nuts

Now for the fun part! Gently fold in the chopped dates, red and green candied cherries, candied pineapple, pecans, and walnuts. The best tip I learned was to chop the fruit and nuts into roughly the same size so every bite gets a little bit of everything. Trust me, it’s worth the extra knife skills.

Step 6: Scoop and Bake

Using a heaping tablespoon, scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart. I like this spacing because the cookies spread just enough without merging together. Bake one sheet at a time for 8–10 minutes until the edges are golden brown but the centers still look slightly shiny. This ensures soft, chewy cookies.

Step 7: Cool and Store

Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. Once cooled, store in an airtight container to keep them fresh for up to a week. I love how they actually get better after a day or two—flavors really meld.

How to Serve Fruitcake Cookies with Dried Fruit and Nuts Recipe

Garnishes

I usually keep these simple, but if you want to dress them up a bit, a light dusting of powdered sugar adds a festive snowy look that’s charming for holiday gatherings. Sometimes I toss a few extra chopped nuts on top before baking for that rustic, inviting appearance.

Side Dishes

Pair these fruitcake cookies with a hot cup of spiced tea, mulled cider, or even a cream cheese frosting dip for something sweet and tangy on the side. They’re also fantastic alongside a cheese platter if you’re serving them at a party.

Creative Ways to Present

For special occasions, I like to arrange these cookies on a wooden board surrounded by sprigs of fresh rosemary and cranberries—that herbal touch makes the presentation look seasonal and elegant. Wrapping a few in cellophane tied with ribbon makes them perfect little gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover fruitcake cookies in an airtight container layered with parchment paper between cookies to prevent sticking. Keeping them at room temperature works best—no fridge needed—so they stay soft and fresh for up to a week.

Freezing

I’ve successfully frozen these cookies by placing them in a single layer on a tray first, freezing until firm, then transferring to a zip-top bag. When you want a sweet fix later, thaw them at room temp or warm slightly in the oven.

Reheating

If you want your cookies warm, I recommend popping them in a 300°F oven for about 5 minutes. This revives that soft, chewy texture and brings back fresh-baked aromas without drying them out.

FAQs

Final Thoughts

This Fruitcake Cookies with Dried Fruit and Nuts Recipe holds a sweet place in my heart, especially around the holidays. It’s such a pleasure to take traditional flavors and make them into something bite-sized and approachable without losing any of that joyful, festive warmth. Whether you’re baking for family, party favors, or just because, I promise these cookies will become a go-to recipe you’ll revisit year after year. Give it a try, and let me know how your batch turns out—I’m cheering you on in your kitchen adventures!

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