INTRODUCTION
These chewy Christmas fruitcake cookies are the soft, buttery holiday treat that even people who hate traditional fruitcake absolutely adore. Instead of a dense, heavy loaf, this recipe transforms the classic fruitcake flavors into golden, tender, melt-in-your-mouth cookies loaded with festive red, green, and dark candied fruit. They’re easy to make, store beautifully, and taste like pure Christmas comfort.
INGREDIENTS
1 cup butter, softened
1 cup brown sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mixed candied fruit (red, green, yellow cherries)
1/2 cup raisins or currants
1/2 cup chopped pecans or walnuts (optional)
INSTRUCTIONS
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Gradually add the dry mixture to the butter-sugar mixture and mix until a soft dough forms.
- Fold in the candied fruit, raisins, and nuts until evenly distributed.
- Scoop dough using a tablespoon or cookie scoop and place on the baking sheet, leaving space for spreading.
- Bake 10–12 minutes, or until edges are lightly golden but the centers remain soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Store in an airtight container for up to one week, or freeze for up to 3 months.
METHODS
Creaming Method – Creaming butter and sugar creates a fluffy structure, giving you soft cookies.
Folding Method – Gently folding in fruit prevents crushing the candied pieces.
Even-Baking Method – Using parchment prevents over-browning and keeps bottoms perfectly soft.
HISTORY
Fruitcake has existed since ancient Rome, originally made with pomegranate seeds, pine nuts, and barley mash. Through the centuries, fruitcake evolved into a European holiday tradition loaded with preserved fruits and nuts. The American version grew sweeter and richer. These cookies became popular in the mid-1900s as a lighter, more fun alternative to the dense fruitcake loaf. They allowed families to enjoy the flavors of Christmas without the heaviness of the traditional dessert.
BENEFITS
They store well for weeks
They freeze beautifully
They travel perfectly for holiday cookie exchanges
They offer the nostalgic flavor of fruitcake in a soft, chewy form
They require simple ingredients and no special equipment
FORMATION
The dough forms a soft, buttery base that holds the candied fruits evenly without sinking. The brown sugar adds moisture and chewiness. Baking powder gives lift, and the short bake time keeps the inside tender.
NUTRITION (approximate, per cookie)
Calories: 135
Fat: 7 g
Carbohydrates: 18 g
Sugar: 11 g
Protein: 1.5 g
Fiber: 0.5 g
CONCLUSION
These chewy Christmas fruitcake cookies deliver everything people love about holiday baking: color, sweetness, warmth, and the comfort of tradition. They’re easy, festive, and perfect for gift boxes, parties, or cozy nights at home. One batch won’t be enough.
LOVERS
These cookies are loved by anyone who enjoys soft Christmas treats, families who bake together, fruitcake lovers AND fruitcake haters, children who enjoy colorful cookies, and anyone who wants a classic holiday cookie that tastes nostalgic, buttery, and unforgettable.
If you want, I can also give you
– a no-bake version
– a gluten-free version
– a chocolate chip fruitcake variation
– a Moroccan-style fruit cookie version
Just tell me.
