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Delicious fruitcake cookies decorated with nuts and dried fruits on a plate

Best Ever Fruitcake Cookies

These delightful cookies capture all the festive flavors of traditional fruitcake in a convenient, bite-sized form, perfect for holiday gatherings and easy sharing.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Salt
Wet Ingredients
  • 1 cup Unsalted butter, softened
  • 0.75 cup Granulated sugar
  • 0.5 cup Light brown sugar, packed
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
Mix-ins
  • 1.5 cups Mixed candied fruit
  • 1 cup Chopped pecans or walnuts

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer (handheld or stand)
  • Baking sheets
  • Parchment paper or silicone mats
  • Wire rack
  • Measuring cups and spoons
  • Whisk or spatula

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Mixing
  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
  3. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and no streaks of flour remain.
  4. Gently fold in the mixed candied fruit and chopped nuts until evenly distributed throughout the dough.
Baking
  1. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  3. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

Ensure your butter is at room temperature for a smoother, lump-free batter. Do not overbake the cookies to keep them soft and chewy; they will continue to set as they cool.