Stacey – 77 Comments
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Old Fashioned Fruitcake Cookies are a fun, easy, and delicious twist on the traditional fruitcake. This recipe is perfect for your holiday dessert menu and the best Christmas cookies!
Admittedly, fruitcake isn’t always at the top of everyone’s holiday baking list. And honestly, I think the stuff gets a bad rap. Is there bad fruitcake out there? You bet there is. But, there’s some great fruitcake out there, too.
Despite all of the fruitcake hate, a recipe for fruitcake cookies is something that I get requests for pretty frequently. In fact, I get about 10 or 12 requests per week during the holiday season for these treats.
So, when I set out to create a recipe for fruitcake cookies, I knew I didn’t want to put a recipe out there that I wasn’t 100% behind. I’ve tried a handful of different recipes but was just never bowled over by any of them. That is until I made one simple change…
Nearly every fruitcake cookie recipe I found used shortening. And for good reason. Shortening has a higher melting point which means cookies spread less and bake up taller because it gives the eggs more time to set before it melts. But, the problem with shortening is that it doesn’t add any flavor. So I swapped the shortening for butter. And while the cookies might spread a little more and be a little chewier, those are things I am willing to risk to add flavor.
And add flavor it did! These adorable and fun little jokers are delicious! I can absolutely stand by this recipe and recommend it to you all! So enjoy!
How to find the right candied fruit:
One big issue I have found with making delicious fruitcake cookies is the actual fruit. A lot of the candied fruit in the grocery store is just not great. It’s been sitting on the shelf for a while and just doesn’t taste good. Finding the right candied fruit is super important.
You want to make sure you are buying candied fruit, not dried fruit. This is what you need to look for…
Some common brands you might find are Sunripe and Paradise. On several occasions, it’s been recommended that I buy the fruit from Nuts.com. They call it glazed fruit and apparently, it tastes much better. (If you’ve found some great candied fruit, I’d love to hear about it in the comments!)
Starting with better fruit is going to yield better cookies. However, I’ve added in more flavor via vanilla, almond, and lemon extracts to give these cookies a punch of flavor and sweetness that will make up for even the worst grocery store candied fruit.
What’s the best way to chop candied fruit or other sticky things when baking?
Chopping candied fruit and other sticky things, like raisins and other dried fruits, can be a real task! Here are my two best tips for making this process as easy as possible:
- Spritz your knife blade with a little nonstick cooking spray. It helps to keep the fruit from sticking to the blade.
- Sprinkle whatever you’re chopping with a little granulated sugar. The grit from the sugar allows your chopping utensil to slice sticky things finely while also keeping them separate.
If you tried thisOld Fashioned Fruitcake Cookies recipe, please leave a 🌟star ratingand let me know how it turned out in thecommentsbelow.
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4.96 from 23 votes
Recipe Card
Old Fashioned Fruitcake Cookies
Author Stacey Little
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 48 cookies
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon lemon extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup diced candied pineapple
- 1 cup diced candied red cherries
- 1 cup diced candied green cherries
- 1 cup coarsely chopped pecans
Instructions
Preheat the oven to 300°F and line a cookie sheet with a silicone mat or parchment paper. Set aside.
Use a mixer to cream the butter and sugar together until fluffy. Add the egg, vanilla extract, almond extract, and lemon extract and mix well.
In another bowl, whisk together the flour, salt, and baking soda. Gradually add the flour mixture to the butter mixture and mix well. Fold in the candied fruit and pecans.
Drop the dough by heaping tablespoonsful onto the prepared cookie sheet about 3 to 4 inches apart. Bake for 20 to 25 minutes or until just golden brown. Allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for a few days or in the refrigerator for longer. Cookies can be wrapped tightly and frozen for a few months.
Notes
If you find the cookies spread too much for your liking, a 30 minute rest in the fridge will help. Just keep the dough chilled until you scoop it out onto the cookie sheet.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Reader Interactions
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Comments
Cindy
What are your thoughts on adding 1tsp.cinnamon,2tbl bourbon and 1cp dates? I usually make fruitcake but I think these cookies are so similar except for the three above. Should I add or not ? What about measurements of above add ins? Thx
Reply
StaceyI think you could certainly make these additions, but the additional moisture from the bourbon might require you to add a little more flour as well so the cookies don’t spread too much.
Beverly
I made the recipe with butter instead of shortening. They were tasty, but I think I would like to have them a little more thicker.
- Stacey
The shortening helps with that.
Iva
I made my own candied pineapple from canned. I found the recipe on line. I did buy the cherries
Reply
- Stacey
Great! How did the cookies turn out?
Lelia M Harrell
I have been on a quest to find the recipe that accurately copies the mouth memory of those my husband’s mom used to make. These hit the mark and have his seal of approval. Other than the expense of the ingredients, I have zero complaints. These were easy peasy, did not spread, and we both love them.Reply
- Stacey
Love hearing this, Lelia! I know that fruit can be costly, but I’m so glad your quest has ended! And even more glad it ended here! 🙂
Sonja
I went by the recipe, but omitted the pineapple and added 3/4 cup chopped dates and one teaspoon cinnamon. They did spread more than I wanted them too, but the taste was great! I saved this recipe.
- Stacey
So glad you enjoyed them!
Ethel
This is the best fruitcake cookie recipe I have tried. I make these every Christmas.Reply
- Stacey
Thanks, Ethel! So glad you’ve enjoyed them!
Charlotte Smith
Looks good I’m going to make them
Reply
- Stacey
Hope you’ll enjoy them!
Darylene
Stacey, did you ever try a combination of 1/4 c. shortening and 1/4 c. butter? If do, what was the effect on taste and structure?
Reply
- Stacey
I haven’t tried it. I don’t see any issue why it wouldn’t work.
Darylene
Thanks bunches for your input!
Hope you and yours have a wonderful Christmas season and happy new year!
Sandy
Hi Stacey. I keep butter flavor Crisco shortening on hand. Do you think that will work? This sounds like the recipe my mama used, but she did use regular Crisco.
Charleen
Stacey, would it be okay to use dried fruit instead of the candied? It is so expensive. Yhey look and sound tasty.
Reply
- Stacey
I’ve only done it with the candied, but don’t see why dried wouldn’t work. If you try it, let me know!
Aileen
I was going to say the same as Charleen. Not only are they expensive but I just don’t like the taste and never have. I may go ahead and try the dried fruit. But I love the way you’ve amped up the flavor! Sounds really good!
- Stacey
Hope you enjoy!!
Mare
I made these last Christmas and plan on making them again this year. They were very popular on the cookie tray. I had fruitcake mix on hand, so I used that instead of the individual fruits and I toasted the pecans before chopping them. I have both the red and green cherries for this year, but haven’t found any pineapple, yet, other than ordering online, which is pretty expensive this year. If I can’t find pineapple locally, I think I’ll just do 1 1/2 cups each of the cherries. I think I’ll do half pecans and half almonds, toasted, this year, as well.
Reply
- Stacey
Sounds great! Hope you’ll enjoy them again!
Terry
I’m putting 5 stars based on all the comments. I’d like to make the dough know and bake early December. Can I freeze it?Reply
- Stacey
Yes! You can certainly freeze the dough and simply thaw when ready to bake.
Judy
Any hints on best way to chop the candied fruit for fruitcake cookies?
Reply
- Stacey
You can lightly spray your knife with a little nonstick cooking spray and that will help. You may have to reapply a few times.
Judy
Cooking spray applied to the knife before chopping candied fruit really worked – thank you!
- Stacey
Happy to hear that helped!
Irene
I found Paradise brand at Rouses. A 16 oz container has the cherries and pineapple and is already chopped up.- Stacey
I do love Rouses!
Pam Elkin
Oh my!! This looks like the perfect recipe! My husband will love them!Reply
- Stacey
Hope he enjoys them!
Teresa
Thank you so much for posting this!! I made these fruitcake cookies with my mom for many years before she passed away in 1987 and through several moves somehow lost the recipie. I found recipes but they were not the ones we made together and so I kept looking. THIS is the recipe!! We always made them at Christmas and so I can’t wait to make them for my family this Christmas. My mom bought the cherries and pineapples the day after Christmas when they were half price and froze them to have for next year. Won’t do that this year because I can’t wait to make them but maybe the day after I’ll continue the tradition. Thanks again!!Reply
- Stacey
Love this! Hope they’re as delicious as you remember!
Leslie Lynn
I want to give 5 stars straight across but it would not these are so yummie I found your recipe last year family gobbled them up I got 1/2 cookie they asked me in October to make these again I will definitely make them today its snowing so a great day to bake since I’m done with everything else.
Merry Christmas 12-22-22
Nana LeslieReply
Debbie Burford
DELISHReply
- Stacey
Thanks, Debbie!
Susan
This is exactly how I’ve been making these cookies for 20+ years except for one important ingredient…the Bourbon! I only add a little but the flavor enhancement is unbeatable. Thanks for all your wonderful recipes. Merry Christmas and God bless.Reply
- Stacey
I’ll have to try that. I’ve never heard of putting bourbon in fruitcake cookies. Merry Christmas!
Irene
I made these last year, loved them!!! I was thinking about adding some coconut rum, how much bourbon did you use?
Lori Walden
I am getting ready to bake and I have the glazed mixed peel from Nuts.com. How much do I use 3 cups? Since it’s all mixed? It sounds like too much for the flour mixture so I wanted to ask.
Thanks!Reply
- Stacey
I would guess the amount should be about the same.
Wanda Whitmer
I made these last Christmas and they were fabulous. Everyone I shared with, so enjoyed them.
I also want to mention that I did order the fruit from Nut.com and was very fresh and tasteful. I was so wondering if they would be too hard. They were not.Making again this Christmas along with your Pecan Snowball Cookies. Looking forward on the taste.
Reply
- Stacey
Wonderful! And thank you for letting me know about the fruit. I’m going to go place an order right now.
Becky
I made these a few months ago. They are delicious and perfect!Reply
- Stacey
Wonderful! Happy you enjoyed them!
Elise
These truly are the best fruitcake cookies. We made a second batch today and added 1/2 tsp of cinnamon. Delicious!Reply
- Stacey
That’s wonderful to hear! So glad that you enjoyed them!
Susan Willard
My family has been making fruitcake cookies for as long as I can remember and I am 69 years old. Our recipe calls for bourbon and molasses. Mmmmm takes me back. My nephew made some this week and brought me some. So delicious!! Thanks for the memories!
Reply
- Stacey
I love hearing about family traditions based on recipes like this. Thanks for sharing, Susan!
Michelle Olson
I’m curious how much bourbon do you add? for cookies? I’ve heard of using a cheesecloth with bourbon for a fruitcake.
Also I have a brown sugar bourbon and wondering if that would work?
Luisa diaz
Hello Stacey I love your idea, because I don’t use shortening in any of my baking I don’t like it, it doesn’t have not flavor at all
Reply
- Stacey
Hope you’ll enjoy these!
Val Lengert
So yummy 😋 I will make them again 😀 I couldn’t find any pineapple so added for red & green candied fruit 😋😋😋Reply
- Stacey
So glad you enjoyed them!
Shanon D Gylnquist
I left out the lemon extract and made my own candied pineapple with canned pineapple chunks boiled in sugar and corn syrup. After they became translucent I dehydrated them in the oven with drained maraschino cherries for 1/2 an hour at 200 degrees. Made the dough very moist so I needed to bake five minutes more but turned out really good.
Reply
- Stacey
Glad to hear you enjoyed these!
Anni C
Thank you for the recipe, Stacey, and to Shanon for the tip on making candied pineapple! The candied pineapple at my usual store this year was in tiny bits and didn’t look at all appetizing. I make fruitcake cookies each year, but I do soak the pecans in bourbon. It’s what makes them taste like real fruitcake and adds a little richer color. I soak the pecans overnight and then drain them. Since I like your base recipe, especially the added lemon and extra vanilla, and don’t see my old one, I plan to try the bourbon-soaked pecans here and maybe up the flour about 1/8 C to make up for the extra liquid. I think I’ll also toss in a few unsoaked toasted pecans quarters to keep their chunky appearance.- Stacey
Sounds great! I sure hope you’ll enjoy this version!
Anni C
I made these last night, and they were even better than a favorite recipe I had used for years. I soaked 1 C of golden raisins and 1/2 C pecan pieces in bourbon for a few days just because it took an extra day to get to them, but an hour is probably plenty to plump the raisins. I cut back slightly on the cherries and pineapple for about 3 1/4 C fruit total. For bourbon, I use about 1/4 to 1/3 C poured over raisins and pecan pieces in a 16 oz mason jar so I can turn them now and then, and then I drain off the excess bourbon before adding fruit and nuts to dough. (I used an extra Tb flour to compensate for the soaked fruit and stirred some spices – cinnamon, nutmeg, cloves into flour mixture.) I followed Sharon’s recommendation and made candied pineapple from canned and toasted 1/2 C of pecan halves and quarters to make a full cup of nuts total. This was definitely extra effort, but it put these cookies over top. They’re a little crispy outside and sweet, chewy inside. The bourbon flavor isn’t strong but gives them a more golden color and slightly richer flavor that is better a few days later. The lemon, almond, vanilla flavors still come through. Lemon is a great addition I will think of more often for cookies. Even though I won’t always bother making my own candied pineapple the day before, this is an exceptional fruitcake cookie recipe. Thank you!- Stacey
So happy to hear that! And thanks for sharing your variations!
Leslie Lynn Gore
My Family says we now we have a new tradition cookie for Christmas made them Christmas eve they are gone by Christmas morning I did not get a one (sad face so iam making a new batch now,thank you for such great cookies,they remind me my Nana made something like this but she called them stained glass cookie.knew it was going to be good it came from the South.Reply
- Stacey
Ha! Thanks so much for the high praise! Glad to hear y’all enjoyed them!
Pat
Do you think you could use the butter flavor crisco shortening sticks? Would it give it the flavor?
Reply
- Stacey
It will certainly give them some more flavor over the regular shortening, but won’t give it them as much flavor as butter will.
Carla Tucker
I’ve baked these for years without the lemon or almond extract and I give them as Christmas gifts. Everyone loves them!
Reply
- Stacey
They’re pretty delicious! Merry Christmas!
Francine Jacobson
Those look delicious and I am going to make them and substitute with dates- figs- raisins–
This is a great recipe with a good size not a size for 48 cookies-
Thank youReply
- Stacey
Hope you’ll enjoy them!
Carol
The basic recipe was awesome. I did not put the pineapples in, and I substituted 8-10 gumdrops (NOT spice drops– UGH). I also used real lard (not the yucky dehydrogenated stuff grocery stores carry); I used something from fatworks.com, which is pricey but worth every penny. Works great for biscuits too, by the way, and don’t use nearly as much as you would if you had used shortening.
I also left out the lemon extract and substituted a tiny bit of cinnamon nutmeg, and a pinch of clove. Turned out incredible! I may never bake another regular fruit cake again!Reply
- Stacey
Awesome! Thanks for sharing your variations, Carol!
ELIZABETH in TX
I have butter-vanilla baking emulsion, so I’m wondering if it would be possible to use a 50/50 blend of butter and shortening with satisfactory results?
Reply
- Stacey
It should work just fine.
ELIZABETH in TX
Thanks for the response! I’m looking forward to trying these!
- Stacey
Enjoy!!
