This recipe for Christmas fruitcake cookies began as a way to make the rich, nostalgic flavors of holiday fruitcake more approachable for our family gatherings. I discovered the combination one December when I wanted something portable and child-friendly that still tasted like the fruitcake my grandmother used to bake. The cookies are soft in the center with lightly golden edges, and every bite has that bright chew of candied fruit balanced by toasted pecans and warm extracts. They always spark conversation — someone invariably says they remind them of an old-fashioned holiday chow, and kids love the colorful cherries.

I started refining this recipe by reducing the oven temperature and shortening the bake time so the cookies stayed tender instead of drying out like many fruit-laden bakes do. The result is a reliably soft cookie that keeps well, travels nicely, and finishes beautifully with a simple dusting of powdered sugar if you choose. Making the dough is straightforward; stirring in the chopped candied fruits and nuts is almost meditative. These cookies are now a staple at cookie swaps, holiday cookie trays, and quiet winter afternoons with tea.

Ingredients

• Unsalted butter (1/2 cup): Use one stick (1/2 cup) of high-quality unsalted butter and bring it to room temperature so it creams easily; European-style butter adds extra richness.
• Granulated sugar (3/4 cup): Standard white sugar creates a tender crumb and helps the cookies brown at the edges; you can substitute half with brown sugar for deeper caramel notes.
• Egg (1 large): Adds structure and moisture — use a room-temperature large egg for smoother incorporation.
• Vanilla, almond & lemon extracts: The combo (1 tsp vanilla, 1/2 tsp almond, 1/4 tsp lemon) gives the cookies a layered aromatic profile that echoes traditional fruitcake flavors without overpowering the fruit.
• All-purpose flour (1 1/2 cups): Provides the base; measure by spooning into the cup and leveling for accurate results to keep cookies tender.
• Salt & baking soda (1/2 tsp each): A pinch of salt balances sweetness; baking soda gives a gentle lift and a soft texture.
• Candied pineapple (1 cup): Finely chopped so it disperses through the dough — drain if packed in heavy syrup and pat dry.
• Candied red cherries (1 cup) & green cherries (1 cup): Chop roughly; flour lightly before folding in to reduce sticking and sinking into the dough.
• Pecans (1 cup): Roughly chopped and lightly toasted to bring out a toasty flavor that contrasts beautifully with the sweet fruit.

Instructions

Preheat and prepare: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat; a low temperature and lined sheet prevent overbrowning while allowing the cookies to bake through gently. Position an oven rack in the middle for even heat circulation. Cream the butter and sugar: In a mixing bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy — about 2 to 3 minutes with a hand mixer, or 4 minutes with a stand mixer on medium speed. This incorporates air, creating a tender texture. Scrape down the bowl to ensure even mixing. Add egg and extracts: Mix in 1 large room-temperature egg until fully incorporated, then add 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/4 teaspoon lemon extract. Beat until the mixture is smooth and glossy; the extracts brighten the fruit flavors and mimic the layered profile of traditional fruitcake. Combine dry ingredients: In a separate bowl whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Whisking distributes the leavening and salt so the rise is even and there are no salty pockets. Form the dough: Slowly add the dry mixture to the butter mixture and mix on low until just combined. Overmixing develops gluten and will yield firmer cookies; stop as soon as no streaks of flour remain. The dough should be soft but scoopable. Fold in fruit and nuts: Gently fold in 1 cup chopped candied pineapple, 1 cup chopped candied red cherries, 1 cup chopped candied green cherries, and 1 cup roughly chopped pecans. Lightly flouring the chopped candied fruit before folding helps prevent them from clumping or sinking during baking. Portion and bake: Scoop heaping tablespoons of dough onto the prepared sheet, spacing cookies 3 to 4 inches apart to allow for gentle spreading. Bake for 20 to 25 minutes, rotating the sheet halfway through if your oven runs hot. Remove when edges are lightly golden and centers still look slightly soft — they will firm as they cool. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling on the sheet allows them to finish setting without cracking; moving them too soon can cause them to collapse.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking; keep at room temperature for up to one week. For longer life, place cookies in a freezer-safe container or bag with a sheet of parchment between layers and freeze up to three months. To refresh slightly stale cookies, warm them in a 300°F (150°C) oven for 5 minutes or microwave one cookie for 7–10 seconds to restore tenderness. When transporting, pack snugly with padding to avoid crushing the candied fruit.

Ingredient Substitutions

Swap pecans for toasted walnuts or sliced almonds for a milder nut note; reduce the amount slightly if using almonds as they’re denser. If you prefer no nuts, increase candied fruit by 1/2 cup or add 1/2 cup rolled oats for texture. For a richer profile, replace 1/4 cup granulated sugar with brown sugar; this adds moisture and a caramel flavor. For a lighter flavor, omit almond extract and increase vanilla. These swaps change texture slightly — expect chewier cookies with brown sugar and crisper edges with all white sugar.

Serving Suggestions

Serve warm with a cup of strong black tea, coffee, or mulled cider for a festive pairing. For cookie trays, dust lightly with powdered sugar just before serving to create a snow-dusted look. They also pair well with a bit of clotted cream or mascarpone for an indulgent holiday dessert plate. For afternoon snack packs, nestle cookies with a few candied cherries and a small piece of dark chocolate for a balanced sweet bite.

Cultural Background

Fruitcake is a centuries-old holiday tradition found across Europe, the Americas, and beyond — often containing preserved fruit, nuts, and spices designed to be stored through winter. These cookies are a modern, portable take on that tradition: they preserve the signature candied fruit and nuts but convert the dense loaf into something lighter and more accessible. This adaptation reflects how home cooks reinterpret classic recipes to suit contemporary entertaining, shorter timelines, and diverse tastes while honoring the original flavors.

Seasonal Adaptations

In winter, use bright-red glacé cherries and toasted pecans for a classic look. For summer celebrations, swap candied pineapple for chopped dried apricots and reduce extracts to 1/2 teaspoon each to let the fruit shine. For a holiday twist, soak the chopped fruit in 1 tablespoon brandy or rum for 30 minutes and drain before folding into dough to add depth; omit alcohol for family-friendly versions. You can also add 1/2 teaspoon ground cinnamon or nutmeg for a spicier profile.

Meal Prep Tips

Make the dough up to 24 hours ahead and keep it chilled; slightly firm dough is easier to scoop and yields thicker cookies. Portion dough into tablespoon scoops on a tray, freeze until solid, then store in a bag so you can bake just what you need. Baked cookies can be portioned into single-serve bags for gifting or lunches. Label containers with the bake date and intended use (gift vs. snack) to track freshness, and include a small card with reheating instructions for recipients.

These cookies are an approachable way to bring a traditional holiday flavor into everyday life — adaptable, forgiving, and loved by children and adults alike. Give the dough a little rest, fold in the fruit gently, and enjoy the warm aromas that fill the kitchen when they come out of the oven.