Fruitcake Cookies

November 6, 2019

Fruitcake Cookies

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Fruitcake Cookies

I like to think of these delicious and festive Fruitcake Cookies as the kid friendly version of the traditional Holiday Fruitcake.  A soft drop cookie, filled with pieces of candied cherries, pineapple and pecans, you won’t find any bourbon or rum here.   I promise, even fruitcake haters are going to love these cookies.

The base of the cookie is like a Snickerdoodle, with vanilla and cinnamon, and then we add a hint of lemon to balance out the sweetness of all that candied fruit.  The pecans add a bit of a crunch to the already soft, chewy, deliciousness. 

 

 

No fuss,  easy to prepare recipes, that are delicious AND impressive are just what I need around the holiday.  The bright colors from the candied fruit really make a beautiful addition to your holiday cookie platter and the fact that they can be made ahead is a huge bonus!

I also love that this recipe is so quick to assemble.  Let me show you how easy it is. 

 

Cream together butter and sugar

 

cracked eggs being poured into a bowl with creamed butter and sugar
Add eggs to the creamed butter & sugar mixture.

 

Glass batter bowl with creamed butter and sugar, eggs, vanilla, lemon juice and a teaspoon full of cinnamon
Add lemon juice, vanilla and cinnamon to the bowl.

 

Adding flour to a glass bowl of Fruitcake cookie dough
Beat the eggs and butter mixture until smooth. Stir in the flour and baking soda and  combine well.

 

Close up of chopped candied red and green cherries, candied pineapple and chopped pecans for making Fruitcake cookies
Chopped candied fruit ready to be added to the cookie dough

 

Mixing in candied cherries, pineapple and chopped pecans to the Fruitcake cookie batter in a large glass bowl
Combine the candied fruit and chopped nuts with the cookie dough

 

Dropping fruitcake cookie dough batter using a tablespoon onto a parchment lined cookie sheet
Drop 1 heaping tablespoon of cookie dough onto a greased or parchment lined cookie sheet. BAKE

 

Can you freeze Fruitcake Cookie dough?

We all know how hectic the holiday season can get, so making cookies ahead of  time can be a real life saver.  Most cookie doughs can be frozen successfully for up to 3 months.   With  these Fruitcake Cookies you have two different options. 

  1. Make and freeze the dough; defrost and bake as needed
  2. Bake the cookies, cool completely and freeze in a freezer safe container until needed. 

Fruitcake Cookie Variations

  • Change the nuts
  • Add dried cranberries, raisins or chopped dates
  • Mix in  1/4 cup finely chopped candied ginger
Yield: 36 cookies

Fruitcake Cookies

Fruitcake Cookies

Moist and Chewy easy to prepare Fruitcake Cookies. Candied cherries, pineapple and pecans in a cinnamon vanilla dough are a beautiful and unique cookie to add to your next Cookie Exchange or Holiday event.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3/4 cup sugar
  • 1/4 cup unsalted butter -- at room temperature
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 cup candied red cherries -- coarsely chopped
  • 1/2 cup candied green cherries -- coarsely chopped
  • 1 cup dried pineapple pieces -- coarsely chopped
  • 2 cups pecans -- coarsely chopped

Instructions

    1. Preheat oven to 300 degrees F.
    2. In a large bowl, cream together butter and sugar using a hand mixer.
    3. Add eggs, salt, vanilla, lemon, and cinnamon and mix until well incorporated.
    4. Add the flour and baking soda and mix well. Fold in fruit and pecans.
    5. Drop by rounded tablespoonfuls onto a greased cookie sheet. You can also use parchment paper instead of greasing the cookie sheet.
    6. Bake for 23 to 25 minutes. Do not over bake. You want these to be chewy and soft. Allow to cool completely.

Notes

To Make ahead you have two options.

Make the dough and freeze, unbaked until closer to the holidays. Remove from freezer and defrost the dough. Bake as directed.

Bake as directed. Place in an airtight freezer container in between layers of waxed paper. Freeze up to 2 months.

Defrost at room temperature at least 2 hours before serving.


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Nutrition Information

Yield

36

Serving Size

1

Amount Per Serving Calories 104 Total Fat 6g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 4g Cholesterol 14mg Sodium 19mg Carbohydrates 12g Net Carbohydrates 0g Fiber 1g Sugar 8g Sugar Alcohols 0g Protein 1g

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