Fruit Cake Cookies

30 servings
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Fruitcake Cookies are easy festive cookies you need to try! Buttery brown sugar cookies with candied cherries, golden raisins and pecans.

If you’ve tried Fruit Cake and Fruit Cake Bark recipes, you know how delicious this vintage Christmas dessert can be! Giving classic Christmas Recipes a twist makes holiday baking so much fun and these soft, fruity Cookies will bring a smile to everyone’s face.

What do you get when you take all the best parts of a traditional traditional fruitcake and combine it with a buttery sugar cookie? These amazing, sweet Fruit Cake Cookies that will convert even the most skeptical of Fruit Cake.

About our Fruit Cake Cookies Recipe

Fruit Cake Cookies are chewy, melt in your mouth buttery brown sugar cookies packed with fruit and nuts. These cookies have just the right amount of sugary candied cherries and pineapples, plus lots of delicious golden raisins and crunchy pecans. They are packed with classic holiday flavor that everyone will love.

This recipe is family friendly and doesn’t use rum or brandy like classic fruitcake. If you want to make these adult only cookies, you can add some spirits to the dough or soak the raisins in brandy or rum to get them nice and plump and boozy. For plump and juicy raisins without the alcohol, simmer them in juice to bring out the fruity goodness in the fruit mixture.

These fun and festive cookies are so easy to make and are perfect for cookie exchanges, holiday parties, or any of your winter festivities. Enjoy them with a boozy cup of Holiday Eggnog or a kid-friendly Peppermint Hot Cocoa. They are also a wonderful colorful holiday cookie to add an edible gift basket for friends and family.

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Fruit Cake Cookies Ingredients

  • Butter: These amazing chewy Fruitcake Cookies have a full cup of unsalted butter to make them incredibly soft and rich and melt-in-your-mouth addictive!
  • Brown Sugar: The brown sugar makes the cookie dough base taste similar to a Chocolate Chip Cookie. It adds a little depth and warmth from the natural molasses in the sugar.
  • Egg: These cookies get a lot of moisture from the fruit mix so you only need to add 1 egg. Bring the egg to room temperature so it whips up easily with the butter.
  • Vanilla: Some warm vanilla adds depth to the cookies and helps balance out all the sugary fruit flavors. You can replace it with rum or brandy for a boozy kick or use almond extract to bring out the cherry flavor.
  • Flour: Regular all-purpose flour works perfectly for your basic cookie dough base. It holds up well with the heavy fruit mix and full cup of butter.
  • Baking Soda: To give these buttery, chewy cookies a little lift and make them melt-in-your-mouth, you need to add some baking soda.
  • Candied Cherries: Candied cherries are super sweet cherries that are simmered in syrup until they soak up all the syrup. The brightly colored cherries are similar to maraschino cherries but way less moisture, more like a chewy candy texture.
  • Candied Pineapple: Chewy candied pineapple adds a delicious sweet tropical flavor to the fruitcake mix. If you want your cookies a little less sweet, you can use regular dried pineapple.
  • Golden Raisins: Golden raisins, or white raisins, are made from soaking the grapes in some kind of sugar solution before drying them so they are sweeter, softer, and more moist than regular raisins. 
  • Pecans: To give these sweet, chewy cookies some texture and a nutty flavor, there are some delicious pecans. Bring out even more flavor by toasting them first in a dry skillet until they are fragrant.
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How to Make Fruit Cake Cookies

Time needed: 40 minutes.

  1. Prep for Baking

    Preheat the oven. Line your baking sheets with parchment paper or silicone baking mats.

  2. Cream the Butter Mixture

    In a stand mixer, beat the butter and brown sugar on medium high speed for about 2 minutes, until it’s light and fluffy. Mix the egg and vanilla into the butter-sugar mixture.

  3. Combine the Dry Ingredients

    Sift the flour, baking soda and salt into a separate bowl. Turn your mixer to the lowest speed and add the flour mixture until just combined. Gently fold in the candied cherries, pineapple, raisins, and nuts.Fruit Cake Cookies on cookie sheet

  4. Bake the Cookies

    Using a cookie scoop, scoop dough onto prepared baking sheets 2 inches apart. Bake the cookies for 13-15 minutes, until they are set around the edges and just barely golden brown around the bottom. Fruit Cake Cookies on cookie sheet

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Nutritional Facts

Nutrition Facts
Fruitcake Cookies
Amount Per Serving
Calories 160 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 72mg3%
Potassium 93mg3%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 154IU3%
Vitamin C 2mg2%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Fruit Cake Cookies Tips & Tricks

  • Soak the Fruit
    • Simmer raisins (or other dried fruit) in brandy, apple juice, or fresh orange juice. Bring to a simmer and let sit for 15 minutes before draining. Soaking the dried fruit will plump and soften them up as well as add extra flavor to your Fruit Cake Cookies.
  • Toast the Nuts
    • Give your pecans even more flavor and depth by toasting the nuts before chopping and adding them to your cookie dough mixture. To toast, spread nuts in a shallow pan and bake for 7-10 minutes at 350 degrees, or until fragrant and browned.
  • Don’t Handle the Dough Too Much
    • Use a cookie scoop for even cookies every time. Plus not handling them with your hands will keep the dough cool and your hands free from sticky dough.
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Ideas to Serve Fruit Cake Cookies

Chocolate Dipped: To make your cookies even sweeter and really stand out at a cookie exchange, dip them halfway into melted white chocolate chips. Give them a sprinkle of ground cinnamon before the chocolate sets.

Gift the Cookies: These fun cookies are an ultimate holiday gifting cookie because they don’t need to be eaten right away. Whoever you gift them to gets to enjoy them at their peak flavor with slightly softer fruit pieces.

How to Store Fruit Cake Cookies

Serve: These cookies can be stored at room temperature in a sealed container for up to a week.

Store: Keep Fruitcake Cookies in the refrigerator in an airtight container for about 2 weeks.

Freeze: Freeze cookies on baking sheet for one hour before transferring to a freezer safe bag. Freeze up to 3 months. You can also freeze the dough for up to 3 months.

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FAQ for Fruit Cake Cookies

Can you make Fruit Cake Cookie Dough ahead of time?

Making Fruit Cake Cookie dough ahead of time allows the candied fruit and spices absorb for maximum flavor. To freeze dough, scoop on to a cookie sheet and place in freezer for 1 hour. Transfer to a freezer safe bag or container and freeze for up to 3 months. Bake directly from the freezer, no need to thaw!

What are candied cherries?

Candied cherries are cherries that are simmered in syrup so long that the natural juices are replaced completely with the syrup. They are usually bright red or green, very sweet and have a dry, chewy texture.

Recipe Card

Fruitcake Cookies

Fruitcake Cookies are easy festive cookies you need to try! Buttery brown sugar cookies with candied cherries, golden raisins and pecans.
Yield 30 servings
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup unsalted butter , softened
  • 3/4 cup brown sugar , packed
  • 1 large egg , room temperature
  • 1 teaspoon vanilla extract
  • 1 2/3 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces candied red cherries , chopped
  • 4 ounces candied green cherries , chopped
  • 4 ounces candied pineapple , chopped
  • 3/4 cup  golden raisins
  • 1 cup pecans  , chopped


  • Preheat oven to 325 degrees and line baking sheets with parchment paper.
  • To your stand mixer add the butter and brown sugar on medium high speed until light and fluffy, about 2 minutes.
  • Add in the egg and vanilla extract.
  • Sift together flour, baking soda and salt.
  • On the lowest speed setting add in the flour mixture until just combined.
  • Add in the candied fruits, raisins and pecans.
  • Scoop 1 tablespoon sized scoops of dough 2 inches apart on your baking sheets.
  • Bake for 13-15 minutes, until just barely browning on the bottom.


Calories: 160kcal | Carbohydrates: 15g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 72mg | Potassium: 93mg | Fiber: 1g | Sugar: 11g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

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Fruit Cake Cookies Variations

Cake Mix Cookies: To make Fruit Cake Cookies with cake mix, you will need one box of yellow cake mix to replace dry ingredients (flour, salt, baking soda). Adjust your butter and brown sugar to ½ cup each and add 2 tablespoons water to your wet ingredients. All the other remaining ingredients in the recipe will stay the same. Bake Cake Mix Fruitcake Cookies at 350 degrees for 11-13 minutes

Fruit: You can switch up the fruit mix by swapping in other dried fruits like dates, apricots, cranberries, dried cherries (not candied). You can also cut back on the candied fruit if you don’t like your cookies as sweet.

Spices: Fill your cookies with holiday spices like ground cinnamon, cardamom, nutmeg or use a tablespoon of Pumpkin Pie Spice

Spirits: Make boozy Fruitcake Cookies by adding up to 2 teaspoons Brandy or Dark Rum to your cookie dough when you add in the vanilla and eggs. You don’t want to add more than 2 teaspoons or it will overwhelm the other flavors. 

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More Delicious Fruit Cake Recipes

Fruitcake Cookies

These images were included in previous versions of this post:

Fruit Cake Cookies in stack
Fruit Cake Cookies on cookie sheet
Fruit Cake Cookies on cookie sheet

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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