Go Back
–+ servings
Easy Christmas Fruitcake Cookies

Easy Christmas Fruitcake Cookies to Spread Holiday Cheer

These Easy Christmas Fruitcake Cookies bring warmth and festive cheer to any gathering, combining chewy texture and fruity flavors in a delightful dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Holiday
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
For the Wet Mix
  • 1 cup unsalted butter can use vegan butter
  • 1 cup brown sugar white sugar can be used
  • 2 large eggs can substitute with flaxseed meal for vegan
  • 2 teaspoons vanilla extract
For the Flavor Burst
  • 2 cups mixed dried fruit e.g., raisins, currants, or cranberries
  • 1 cup chopped nuts e.g., walnuts, pecans, or almonds
  • 1/2 cup chopped candied fruit peel optional
For Finishing Touches
  • 1 cup powdered sugar for dusting, optional

Equipment

  • Mixing bowl
  • electric mixer
  • baking sheet
  • Parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Easy Christmas Fruitcake Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a large bowl.
  3. Cream softened butter and brown sugar until light and fluffy, about 2-3 minutes.
  4. Incorporate eggs and vanilla extract into the creamed mixture until thoroughly mixed.
  5. Gradually blend the dry ingredients into the wet ingredients until just combined.
  6. Fold in mixed dried fruit, chopped nuts, and candied fruit peel until evenly distributed.
  7. Scoop cookie dough onto prepared baking sheet, spacing about 2 inches apart.
  8. Bake in preheated oven for 20-25 minutes, or until golden edges and set centers appear.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Dust cooled cookies with powdered sugar if desired before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week, or refrigerate for 2 weeks. Freeze for up to 3 months for longer preservation.

Tried this recipe?

Let us know how it was!