Description

These Fruitcake Cookies are a delightful, bite-sized twist on the traditional holiday fruitcake. Bursting with a mix of chopped dates, candied cherries, pineapple, and nuts, these cookies combine a soft, buttery base with vibrant bursts of sweet and nutty flavors. Perfect for sharing at festive gatherings or gifting during the holiday season, they offer a convenient, delicious way to enjoy classic fruitcake flavors without the dense texture.

Ingredients

Scale

Dry Ingredients

2¼ cups all-purpose flour (281g)
1 teaspoon baking soda
¾ teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened (227g)
1 cup granulated sugar (200g)
½ cup packed light brown sugar (110g)
2 large eggs
1 teaspoon vanilla extract

Mix-ins

½ cup chopped dates, pitted
1 cup chopped red candied cherries (from 8oz package)
1 cup chopped green candied cherries (from 8oz package)
1 cup chopped candied pineapple (from 8oz package)
¾ cup chopped pecans
½ cup chopped walnuts

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
Cream butter and sugars: In a medium mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium speed until the mixture is smooth and fluffy, approximately 2 minutes. Scrape down the bowl to ensure even mixing.
Add eggs and vanilla: Beat in the eggs and vanilla extract until the mixture is well combined and smooth.
Combine flour mixture: Add the dry flour mixture to the wet ingredients and beat on low speed until just combined, stopping once to scrape down the sides to incorporate all flour evenly.
Add fruit and nuts: Stir in the chopped dates, red and green candied cherries, candied pineapple, chopped pecans, and walnuts until all are evenly distributed throughout the dough.
Form cookies: Using a heaping tablespoon, scoop dough portions onto the prepared baking sheets, spacing cookies about 2 inches apart to allow for spreading.
Bake: Bake the cookies one sheet at a time in the preheated oven for 8 to 10 minutes until the edges are golden brown and the centers remain slightly shiny, indicating they are still soft.
Cool: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Store: Keep the cooled cookies in an airtight container at room temperature for up to 1 week to maintain freshness.

Notes

Fruitcake Cookies offer the classic holiday flavors in a convenient, festive cookie form that is easier to serve and enjoy than traditional fruitcake.
The combination of dried fruits and nuts provides a delightful texture and sweet-nutty balance.
Using parchment paper on baking sheets helps prevent sticking and makes cleanup easier.
For best results, measure flour by spooning it into the measuring cup and leveling it off for accuracy.
These cookies can be frozen in an airtight container for up to 3 months; thaw at room temperature before serving.

Nutrition

Serving Size: 1 cookie
Calories: 144 kcal
Sugar: 13 g
Sodium: 66 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0.2 g
Carbohydrates: 21 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 18 mg