🎉 Introduction
These Christmas Fruitcake Cookies are everything you want fruitcake to be — soft, sweet, chewy, buttery, and loaded with colorful candied fruit and warm holiday flavor. Unlike traditional fruitcake, these cookies are light, tender, and fun to eat — like little bites of Christmas cheer.
With candied cherries, candied pineapple, toasted pecans, vanilla, and almond essence, every bite brings a nostalgic holiday sweetness and a lovely chewy texture. They’re beautiful on cookie trays, perfect for gifting, and a classic treat to pair with tea, hot chocolate, or coffee on a cozy winter evening.
They look festive.
They taste cozy.
They feel like Christmas happiness.
🧰 Equipment Needed
- Mixing bowl
- Hand mixer or whisk
- Rubber spatula
- Cutting board & knife
- Baking sheet
- Parchment paper
- Cooling rack
🛒 Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla essence
- ½ teaspoon almond essence
- ¼ teaspoon lemon essence
- 1 ½ cups plain (all-purpose) flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pecans, roughly chopped
- 1 cup candied red cherries, halved
- 1 cup candied green cherries, halved
- 1 cup candied pineapple, chopped
👩🍳 Directions
Step 1:
Preheat your oven to 350°F (180°C). Line your baking sheet with parchment paper.
Step 2:
In a large bowl, cream the softened butter and granulated sugar until soft and fluffy.
Step 3:
Add the egg, vanilla essence, almond essence, and lemon essence. Mix until smooth.
Step 4:
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5:
Add the dry ingredients to the wet mixture. Fold gently until a soft dough forms.
Step 6:
Stir in the pecans, red cherries, green cherries, and candied pineapple.
Use a spatula to distribute evenly — the dough will be thick and chunky.
Step 7:
Scoop the dough into rounded spoonfuls and place onto your prepared baking sheet.
Step 8:
Bake for 10–14 minutes, just until edges are lightly golden and centers look set.
Step 9:
Allow cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
🍽️ Servings & Timing
- Servings: 20–28 cookies
- Prep Time: 12 minutes
- Bake Time: 10–14 minutes
- Total Time: ~25 minutes
🧊 Storage & Reheating
- Store in an airtight container at room temperature for up to 1 week.
- Refrigerate in airtight container for up to 2 weeks.
- Freeze (baked or unbaked dough) for 2 months.
- To refresh, warm baked cookies in microwave 6–7 seconds.
🥄 Variations
- No-Nut Version: Omit pecans entirely — still delicious.
- Extra Chewy: Add 2 tablespoons honey to the dough.
- Warm Spice Touch: Add ¼ teaspoon cinnamon for a holiday spice twist.
- Glazed Finish: Dust with powdered sugar once cooled.
❓ 10 FAQs
- Can I use mixed candied fruit instead?
Yes — use any fruitcake mix blend. - Do I need to chop the cherries and pineapple?
Yes — smaller pieces distribute flavor evenly. - Can I toast the pecans first?
Absolutely — toasted pecans add incredible flavor. - Can I replace pecans with walnuts?
Yes — walnuts or almonds work fine. - Can I use fresh fruit instead of candied?
No — fresh fruit adds too much moisture. - Are these overly sweet?
No — the dough is mildly sweet to balance the candied fruit. - Do these freeze well?
Yes — freeze in airtight bags. - Can kids help make these?
Yes — folding the fruit in is fun. - Can I make them bigger?
Yes — bake 1–3 minutes longer. - Why add lemon essence?
It brightens and balances the fruit flavor.
🏁 Conclusion
These Christmas Fruitcake Cookies are soft, colorful, sweet, and joyful — everything that makes the holidays feel warm and special. Perfect for cookie trays, gift tins, celebrations, and cozy evenings with loved ones.
They taste like Christmas magic in every bite
Easy Christmas Fruitcake Cookies – Colorful, Chewy & Festive
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). Line your baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar until soft and fluffy.
- Add the egg, vanilla essence, almond essence, and lemon essence. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture. Fold gently until a soft dough forms.
- Stir in the pecans, red cherries, green cherries, and candied pineapple.
- Use a spatula to distribute evenly — the dough will be thick and chunky.
- Scoop the dough into rounded spoonfuls and place onto your prepared baking sheet.
- Bake for 10–14 minutes, just until edges are lightly golden and centers look set.
- Allow cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
Notes
Yes — use any fruitcake mix blend. Do I need to chop the cherries and pineapple?
Yes — smaller pieces distribute flavor evenly. Can I toast the pecans first?
Absolutely — toasted pecans add incredible flavor. Can I replace pecans with walnuts?
Yes — walnuts or almonds work fine. Can I use fresh fruit instead of candied?
No — fresh fruit adds too much moisture. Are these overly sweet?
No — the dough is mildly sweet to balance the candied fruit. Do these freeze well?
Yes — freeze in airtight bags. Can kids help make these?
Yes — folding the fruit in is fun. Can I make them bigger?
Yes — bake 1–3 minutes longer. Why add lemon essence?
It brightens and balances the fruit flavor. 🏁 Conclusion These Christmas Fruitcake Cookies are soft, colorful, sweet, and joyful — everything that makes the holidays feel warm and special. Perfect for cookie trays, gift tins, celebrations, and cozy evenings with loved ones. They taste like Christmas magic in every bite
