There’s something truly magical about holiday baking, and this Irresistibly Easy Christmas Fruitcake Cookies Recipe perfectly captures the festive spirit with every bite. These cookies are a delightful twist on the traditional fruitcake, packed with sweet candied fruit and crunchy pecans, all wrapped in a soft, buttery cookie that melts in your mouth. Whether you’re looking for a new holiday favorite or a simple recipe to impress guests without hours of fuss, these cookies bring joy, warmth, and that unmistakable Christmas charm to your kitchen.
Ingredients You’ll Need
These simple yet essential ingredients work in harmony to create the perfect balance of flavor, texture, and festive color in this Irresistibly Easy Christmas Fruitcake Cookies Recipe. Each component plays a role, from the creamy butter providing that tender crumb to the vibrant candied fruit giving bursts of sweetness and holiday cheer.
- 1 cup unsalted butter (room temperature): Ensures a creamy texture and rich, buttery flavor that’s the foundation of these cookies.
- 1 cup granulated sugar: Sweetens the dough just right while helping create a delicate crisp edge.
- 1 large egg: Binds all ingredients together and adds moisture for a tender bite.
- 1 teaspoon vanilla extract: Enhances the cookie’s sweetness with classic warmth and depth.
- 1 teaspoon almond extract: Adds a subtle nutty aroma that complements the pecans perfectly.
- 1 teaspoon lemon extract: Lifts the flavors with a bright hint of citrus to balance the sweetness.
- 2 cups all-purpose flour: Provides the structure, making these cookies sturdy yet soft.
- 1/2 teaspoon salt: Balances the sweetness and intensifies the overall flavor profile.
- 1 teaspoon baking soda: Helps the cookies rise just enough for that perfect texture.
- 2 cups candied fruit (chopped into 1/4 inch pieces): Brings festive color and lush pockets of sugary goodness.
- 1 cup pecans (chopped): Adds satisfying crunch and a toasty nutty flavor that’s irresistible.
How to Make Irresistibly Easy Christmas Fruitcake Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 300°F (150°C). Low and slow is the secret here, allowing the cookies to cook evenly and develop their soft, tender centers with lightly golden edges. While the oven warms, line your cookie sheet with parchment paper or a silicone mat to ensure these beauties don’t stick and come off the sheet effortlessly.
Step 2: Cream Butter and Sugar
In a mixing bowl, cream together the room temperature butter and granulated sugar for about 3 to 4 minutes until light and fluffy. This step is where you introduce air, which gives the cookies a lovely texture. Don’t rush it—the fluffier, the better!
Step 3: Add Egg and Extracts
Next, incorporate the egg along with the vanilla, almond, and lemon extracts into your creamy base. Mixing until smooth and well combined ensures the cookie dough will have uniform flavor and moisture, with hints of nutty and citrus notes shining through every bite.
Step 4: Combine Dry Ingredients
Whisk together the all-purpose flour, salt, and baking soda in a separate bowl. This step prevents uneven distribution of leavening agents and salt, so your cookie texture and flavor stay consistent from batch to batch.
Step 5: Blend Dry and Wet Mixtures
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies, so once you no longer see flour, take a break and get ready for the most festive part.
Step 6: Fold in Candied Fruit and Pecans
Fold in the chopped candied fruit and pecans carefully, making sure the colorful bits and crunch are evenly distributed throughout. This step transforms the cookie dough into a treasure trove of seasonal joy.
Step 7: Shape and Bake
Drop heaping tablespoons of dough onto your prepared cookie sheet, spacing them 3 to 4 inches apart to allow for gentle spreading. Bake for 20 to 25 minutes until your cookies develop golden edges and retain a soft, slightly chewy center — a true hallmark of this Irresistibly Easy Christmas Fruitcake Cookies Recipe.
Step 8: Cool and Enjoy
Once baked, let the cookies cool on the sheet for about 5 minutes to set up, then transfer them onto a wire rack to cool completely. This allows them to firm slightly without losing their tender crumb, making every bite utterly delightful.
How to Serve Irresistibly Easy Christmas Fruitcake Cookies Recipe
Garnishes
While these cookies stand perfectly on their own, a light dusting of powdered sugar adds a snowy sparkle that looks stunning for holiday celebrations. Alternatively, dip half the cookie in melted white chocolate and sprinkle with crushed pecans or holiday sprinkles to impress guests with festive flair.
Side Dishes
Pair these cookies with a warm mug of spiced chai, hot cocoa, or mulled wine. The rich flavors and bright spices of these drinks contrast beautifully with the sweet, nutty cookies, making for a cozy holiday treat session that warms the heart and soul.
Creative Ways to Present
Arrange these cookies on a decorative holiday platter lined with evergreen sprigs and cinnamon sticks for a show-stopping centerpiece. Another idea is to wrap stacks of 4-5 cookies in clear cellophane tied with a red ribbon, turning them into charming homemade gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cookies fresh for up to one week by storing them in an airtight container at room temperature. Layer parchment paper between the cookies to prevent sticking and maintain their texture, so every bite stays as fresh as when first baked.
Freezing
If you want to prepare in advance, these cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They’ll keep well for up to three months, preserving their delightful flavor and texture.
Reheating
To enjoy them fresh from the freezer, thaw the cookies at room temperature or warm them gently in a 300°F oven for 5 to 7 minutes. This revives their soft centers and just-browned edges perfectly, as if they were baked moments ago.
FAQs
Can I substitute the candied fruit with fresh fruit?
Fresh fruit contains more moisture and would likely make the cookie dough too wet and cause spreading issues, so it’s best to stick with candied fruit for the classic texture and sweetness this recipe relies on.
Are these cookies gluten-free?
The recipe calls for all-purpose flour, so it is not gluten-free as is. However, you could try a gluten-free flour blend, but results may vary since gluten affects structure and texture.
Can I make these cookies vegan?
To veganize this recipe, you would need to substitute the butter and egg with plant-based alternatives such as vegan butter and flax or chia egg. The flavor might shift slightly, but it’s worth experimenting!
How long do these cookies stay fresh?
Stored in an airtight container, these cookies stay fresh for about one week at room temperature. Beyond that, they’re best frozen to maintain optimal flavor and texture.
Can I add other nuts or dried fruits?
Absolutely! While pecans and candied fruit are traditional, feel free to experiment with walnuts, almonds, or dried cranberries to tailor the cookies to your personal taste preferences.
Final Thoughts
This Irresistibly Easy Christmas Fruitcake Cookies Recipe is a wonderful way to bring classic holiday flavors into a bite-sized, utterly charming treat. It’s perfect for sharing with loved ones, gifting, or simply indulging in the cozy comforts of the season. Give it a try, and let these cookies become a treasured part of your holiday baking tradition!
Print
Irresistibly Easy Christmas Fruitcake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Irresistibly Easy Christmas Fruitcake Cookies combine the festive flavors of traditional fruitcake with the convenience of a cookie. Featuring candied fruit, pecans, and a blend of vanilla, almond, and lemon extracts, these chewy, soft-centered cookies are perfect for holiday gifting or savoring with a warm cup of tea.
Ingredients
Cookies
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups candied fruit (chopped into 1/4 inch pieces)
- 1 cup pecans (chopped)
Instructions
- Preheat oven: Preheat your oven to 300°F (150°C) to prepare for baking the cookies at a low temperature to ensure even cooking and a tender texture.
- Prepare baking sheet: Line a cookie sheet with parchment paper or a silicone mat to prevent sticking and enable easy removal of the cookies after baking.
- Cream butter and sugar: In a mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy, about 3-4 minutes, which helps incorporate air for a soft cookie texture.
- Add extracts and egg: Add the egg, vanilla extract, almond extract, and lemon extract, mixing until the batter is smooth and well combined to infuse the dough with flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined for a uniform dough texture.
- Combine wet and dry: Gradually add the flour mixture to the butter and sugar mixture, mixing until just combined to avoid overmixing which can toughen the cookies.
- Fold in fruits and nuts: Gently fold in the chopped candied fruit and pecans until evenly distributed, ensuring every bite includes festive bits.
- Portion dough: Use a heaping tablespoon to drop dollops of dough onto the prepared cookie sheet, spacing them 3-4 inches apart to allow for spreading during baking.
- Bake: Bake for 20-25 minutes until the edges are golden brown while the centers remain slightly soft, indicating a chewy texture.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For best results, use room temperature butter to ensure smooth creaming with sugar.
- Chopped candied fruit can be substituted with dried cranberries or raisins if preferred.
- Ensure cookies are spacing properly on the sheet to avoid sticking together.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Optional: Toast pecans lightly before adding for enhanced nutty flavor.
