Fruitcake Cookies
This vintage fruitcake cookies recipe is a Christmas classic! The cookies are loaded with colorful candied cherries, pineapple, chewy dates, and crunchy pecans. These easy, buttery drop cookies bake up thick with lightly crispy edges and soft, chewy centers. Perfect for holiday cookie trays, Christmas parties, and homemade gifts.
Servings 36
Calories 116kcal
Ingredients
- ½ cup butter softened
- ¾ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1¾ cups mixed candied cherries and pineapple chopped
- ¾ cup dates pitted, chopped
- 1 cup pecans coarsely chopped
Instructions
- Prepare the baking sheets. Line two baking sheets with parchment paper. Don't preheat the oven yet since the dough needs chilling.
- Chop the fruit. Quarter the candied cherries and chop any large pieces of pineapple. If the dates are already chopped, separate any pieces sticking together. Toss the fruit and dates with 1 tablespoon of flour taken from the measured 1¾ cups.
- Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar for 2 to 3 minutes, until light and fluffy.
- Add the egg and vanilla. Beat in the egg and vanilla until well combined, scraping down the sides of the bowl as needed.
- Mix the dry ingredients. Whisk the remaining flour, baking powder, and salt together in a separate bowl. Add to the butter mixture and mix on low speed just until combined.
- Add the Christmas goodies. Fold in the candied fruit, dates, and pecans with a sturdy spatula. The dough should be thick and chunky, with enough cookie dough to hold everything together.
- Chill the dough. Cover and refrigerate for 30 to 45 minutes. This helps limit spreading and makes the sticky dough easier to scoop.
- Preheat the oven to 350°F. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Press any loose pieces of fruit or nuts gently into the dough mounds.
- Bake for 12 to 15 minutes. Start checking at 12 minutes. The edges should be lightly golden and the centers should look set, not wet. They will read 195℉ -200℉ on an instant read thermometer. The exact time may vary because of the high fruit content.
- Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage:
Store at room temperature in an airtight container with parchment between the layers for up to 5 days. Freeze baked or unbaked for up to 3 months.
To bake frozen dough:
Thaw overnight in the fridge then place on cookie sheets and bake as directed.
Tips:
- I found that the mix caused the green cherries to turn a weird color if you want to keep the jewel like tones (or can't find the mix) use ½ cup red candied cherries, ½ cup green candied cherries, and ¾ cup candied pineapple.
- Chop the fruit into small pieces. Quarter the candied cherries and cut larger pineapple pieces to about the same size. You want a little fruit in every bite, not one enormous cherry hogging the cookie.
- These ship very well and stay moist. Check out this post for more information on how to ship cookies.
Nutrition
Calories: 116kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 55mg | Potassium: 46mg | Fiber: 1g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 0.04mg | Calcium: 8mg | Iron: 0.4mg
