Easy Christmas Fruitcake Cookies Recipe
These Easy Christmas Fruitcake Cookies capture the festive flavors of a traditional fruitcake in a delightful cookie form. Packed with colorful candied fruits and crunchy pecans, they are perfect for holiday celebrations or as a sweet seasonal treat.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Christmas
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla essence
- 1/2 teaspoon almond essence
- 1/4 teaspoon lemon essence
Dry Ingredients
- 1 1/2 cups plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Add-ins
- 1 cup chopped candied pineapple
- 1 cup chopped candied red cherries
- 1 cup chopped candied green cherries
- 1 cup roughly chopped pecans
Instructions
- Prepare the Oven and Cookie Sheet: Preheat your oven to 300°F (150°C). Line a cookie sheet with a silicone mat or parchment paper to prevent sticking and make cleanup easier. Set the prepared sheet aside until ready to use.
- Cream the Butter and Sugar: In a mixing bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, typically a few minutes. Then, add the egg, vanilla essence, almond essence, and lemon essence. Mix thoroughly until smooth and fully combined.
- Combine Dry Ingredients and Mix: In a separate bowl, whisk together the plain flour, salt, and baking soda. Gradually add the dry mixture to the creamed butter mixture, stirring until uniform dough forms. Avoid over-mixing to keep the cookies tender.
- Add Candied Fruit and Pecans: Gently fold the chopped candied pineapple, candied red cherries, candied green cherries, and chopped pecans into the dough. Ensure the ingredients are evenly distributed to give each cookie a flavorful bite.
- Shape and Bake the Cookies: Using heaping tablespoons, drop portions of dough onto the prepared cookie sheet, spacing them 3 to 4 inches apart to allow for spreading. Bake in the preheated oven for 20 to 25 minutes, or until edges turn light golden brown.
- Cool and Store the Cookies: Let baked cookies cool on the baking sheet for about 5 minutes so they can set. Transfer them to a wire rack to cool completely. Store in an airtight container at room temperature for several days, refrigerate for longer freshness, or freeze tightly wrapped for up to a few months.
Notes
- For even distribution, chop candied fruits and nuts into similar-sized small pieces.
- If you prefer a softer cookie, reduce baking time slightly.
- Storing cookies in an airtight container helps maintain their freshness and flavor.
- Feel free to substitute pecans with walnuts or almonds if preferred.
- Bring butter to room temperature before creaming for better texture.
Nutrition
- Serving Size: 1 cookie (about 28g)
- Calories: 150 kcal
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Christmas cookies, fruitcake cookies, holiday baking, candied fruit cookies, festive cookies, pecan cookies
