fruitcake cookies

Old Fashioned Fruitcake Cookies

unsalted butter, room temperature

sugar

vanilla extract

almond extract

lemon extract

all-purpose flour

salt

baking soda

pineapple

red cherries

green cherries

pecans

Preheat the oven to 300°F and line a cookie sheet with a silicone mat or parchment paper. Set aside.

Use a mixer to cream the butter and sugar together until fluffy. Add the egg, vanilla extract, almond extract, and lemon extract and mix well.

In another bowl, whisk together the flour, salt, and baking soda. Gradually add the flour mixture to the butter mixture and mix well. Fold in the candied fruit and pecans.

Drop the dough by heaping tablespoonsful onto the prepared cookie sheet about 3 to 4 inches apart. Bake for 20 to 25 minutes or until just golden brown. Allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for a few days or in the refrigerator for longer. Cookies can be wrapped tightly and frozen for a few months.

Soft and chewy Christmas cookies with chopped fruit.

Fruitcake Cookies

vegetable shortening

½ tsp baking soda

buttermilk

dates (pitted)

fruit peel mix

pecans (chopped)

Preheat oven to 400

Place a silpat liner or parchment paper on 2 baking sheets and set aside.

In medium sized mixing bowl cream the shortening and sugar. Add the egg and mix well.

In separate bowl mix together the flour, salt, baking soda.

Add the dry ingredients one cup at a time, to the shortening mixture. Alternate with buttermilk and mix until combined.

Toss the fruit mix with a tablespoon or two of flour. This help the fruit adhere to the batter. Fold the floured fruit pieces along with the chopped dated and pecans into the batter. Mix together until incorporated.

Drop batter by spoonfuls onto baking sheets about 2 inches apart. Bake 8-13 minutes (depends on cookie size.) Don’t overbake, they shouldn’t be too brown on top and may need to finish cooking on the baking sheet when you remove them from the oven for a few minutes before putting on a wire rack to cool.

Store in airtight container.

Fruitcake cookies intense with mixed fruits and nuts, Christmassy Pineapple Cherry Nut Cookies are for gifting as well as enjoying on your own!

How To Bake Christmassy Pineapple Cherry Nut Cookies

glace cherries (red

pineapple (chopped)

cherries (chopped)

walnuts (chopped)

unsalted butter (softened to room temperature)

all-purpose flour (divided)

Preheat oven to 350°F. Line baking sheets with parchment paper. NOTE, the cookies need to cool for 20 minutes directly on the baking sheets after they emerge from the oven, so having more than a couple baking sheets is ideal to allow each batch of cookies enough time to cool, the baking sheet itself time to fully cool, and new dough to be scooped and arranged on the sheets before being baked again. I use 5 baking sheets in rotation for this recipe.

Combine chopped glacé cherries, glacé pineapple, dried chopped cherries, pecans, and walnuts in a bowl. Toss with 1/4 cup of the flour. Use your hands to mix well and coat all pieces completely. Set the floured fruits and nutmeats aside. 

In the bowl of a stand mixer (or using a handheld electric mixer with a large mixing bowl), cream the softened butter and sugar until fluffy, about 3 minutes. Add the egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until well combined, light, and very, very creamy, about 2 minutes. 

Add the fruits and nutmeats mixture, remaining flour, baking soda, and salt. Mix until combined.

Use a 1 tablespoon measure cookie scoop to drop the dough approximately dough 21/2-inches apart onto each baking sheet. Bake at 350℉ for 12-14 minutes until the edges and centers are baked and slightly golden. 

Cool on baking sheet for 20 minutes before using a wide metal spatula to remove to wire cooling racks to cool completely. 

The Method

Fruitcake Cookies take all the best parts of fruitcake and make it even more appealing in cookie form. These soft, chewy, and thick holiday cookies are golden brown with crisp edges and loaded with colorful candied fruit and flavor. 

cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

brown sugar, packed

¾ cup unsalted butter, melted and cooled

1 large egg

1 large egg yolk

teaspoons vanilla extract

cup red candied cherries, coarsely chopped

cup green cherries,

cup candied pineapple, coarsely chopped

raisins

walnuts,

In a small mixing bowl, combine flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer with paddle attachment fitted (or in a large mixing bowl with a hand mixer), combine brown sugar, granulated sugar, and melted butter together and beat until well mixed, about 1 minute.

Add egg, egg yolk, and vanilla, and mix for 1 more minute. Scrape down the sides, then mix again until combined.

With the mixer running on low, add the dry ingredients and mix until just incorporated.

Fold in candied cherries, candied pineapple, raisins, and walnuts.

Use a medium cookie scoop to scoop out 2 tablespoons of dough. Use your hands to roll into balls. Place each cookie ball 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.

Bake for 15 minutes, rotating the tray about halfway through cook time.

Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool for about 5 minutes further. 

Chock full of candied red and green cherries, pineapple, dates, and nuts, these Fruitcake Cookies are a delightful addition to any Christmas cookie platter and a nod to traditions of old! We enjoy both the glazed and unglazed versions of these chewy, tasty treats!

butter

brown sugar

eggs

milk

cinnamon

walnuts

cherries

dates (roughly chopped)

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.

Beat butter and brown sugar in a large bowl for 1-2 minutes until creamy and light.

Add eggs, milk, and vanilla. Beat again.

Add flour, baking soda, cinnamon, and salt. Mix just until combined, scraping the bottom and sides of the bowl. The mixture will be very soft.

Add chopped nuts, candied cherries, raisins, pineapple, and dates. Stir just until the fruit and nuts are evenly dispersed throughout the cookie dough.

Use a small cookie scoop to drop mounds of the dough onto the prepared baking sheets, spacing them a couple inches apart.

Bake for 12-15 minutes until golden brown and no longer glossy on top. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

To glaze the cookies, whisk together powdered sugar and enough milk to create a thin glaze that drizzles off the whisk and melts in on itself immediately. Dip the top of each cookie in the glaze, then return them to the wire rack to dry for 2-3 hours so the glaze can set up.

Very good, soft cookies, even though I didn’t use nuts!

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How To Bake Christmassy Pineapple C...

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Fruitcake Cookies

The most viewed fruitcake cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine