When the holiday season arrives, kitchens everywhere fill with the warm scent of spices, dried fruits, and festive cheer. For many families, fruitcake is a Christmas tradition—but let’s be honest, not everyone loves the dense texture of a full cake. That’s where Easy Christmas Fruitcake Cookies come in!
These cookies pack all the flavors of a classic holiday fruitcake—candied cherries, raisins, nuts, and cozy spices—into bite-sized treats that are perfect for sharing at parties, gifting in cookie tins, or enjoying with a hot cup of cocoa.
If you’re searching for a quick and stress-free holiday recipe that combines tradition with convenience, this Easy Christmas Fruitcake Cookies recipe will become your go-to Christmas favorite.
Why You’ll Love These Easy Christmas Fruitcake Cookies
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Quick to make – No long baking times like traditional fruitcake.
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Perfect for gifting – Stays fresh and travels well in cookie tins.
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Kid-friendly – Bite-sized portions make them more approachable than dense fruitcake.
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Festive flavor – Every cookie bursts with candied fruit, nuts, and warm spices.
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Freezer-friendly – Make them ahead of time and store for the busy holiday season.
Whether you’re hosting a Christmas dinner, attending a cookie exchange, or preparing edible gifts for neighbors, these cookies bring joy and nostalgia in every bite.
Ingredients for Easy Christmas Fruitcake Cookies
Here’s the detailed list of everything you’ll need. The recipe is flexible, so feel free to swap based on your favorite dried fruits or nuts.
Dry Ingredients
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2 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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½ teaspoon salt
Wet Ingredients
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½ cup unsalted butter (softened to room temperature)
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½ cup brown sugar (packed)
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½ cup granulated sugar
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2 large eggs (room temperature)
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1 teaspoon pure vanilla extract
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2 tablespoons dark molasses (for that rich holiday flavor)
Mix-Ins (the heart of fruitcake!)
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1 cup candied red and green cherries (chopped)
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1 cup raisins or golden raisins
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½ cup dried cranberries
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½ cup chopped walnuts or pecans
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¼ cup chopped almonds (optional)
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2 tablespoons orange zest (freshly grated for brightness)
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2 tablespoons brandy or orange juice (optional, to soak the fruit)
Required Kitchen Tools
To keep this recipe smooth and stress-free, here’s what you’ll need:
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Mixing bowls (medium and large)
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Measuring cups and spoons
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Hand mixer or stand mixer
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Wooden spoon or spatula
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Baking sheet
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Parchment paper or silicone baking mat
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Cooling rack
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Airtight container (for storing)
Step-by-Step Preparation Instructions
Follow these easy steps for perfect results every time:
1: Prep the Fruit
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Chop candied cherries and dried fruits into small, bite-sized pieces.
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If using brandy or orange juice, soak the fruits for 15–20 minutes to plump them up. Drain excess liquid before mixing.
2: Mix the Dry Ingredients
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
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Set aside.
3: Cream the Butter and Sugars
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In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla extract and molasses until smooth.
4: Combine the Wet and Dry Mixtures
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Slowly add the dry ingredients to the wet mixture.
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Stir gently until just combined (avoid overmixing).
5: Fold in the Fruits and Nuts
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Add candied cherries, raisins, cranberries, nuts, and orange zest.
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Fold them evenly into the dough using a spatula.
6: Shape and Bake
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
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Drop spoonfuls of dough (about 1 tablespoon each) onto the sheet, spacing them 2 inches apart.
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Bake for 10–12 minutes, or until edges are golden brown.
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Remove from oven and cool on a wire rack.
Helpful Tips for the Best Christmas Fruitcake Cookies
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Don’t skip the zest: Fresh orange zest brightens the flavors beautifully.
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Add a glaze: Drizzle with a powdered sugar glaze or white chocolate for extra holiday flair.
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Soak fruits overnight: If time allows, soak dried fruits in rum or brandy overnight for deeper flavor.
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Make ahead: These cookies taste even better the next day after the flavors meld together.
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Storage: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
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Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
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Kid-friendly version: Skip the alcohol and use orange juice instead.
Nutritional Value (per cookie, approx.)
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Calories: 120
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Carbohydrates: 18 g
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Sugars: 11 g
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Protein: 2 g
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Fat: 5 g
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Saturated Fat: 2 g
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Fiber: 1 g
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Sodium: 70 mg
(Values may vary depending on specific brands and portion sizes.)
Variations of Easy Christmas Fruitcake Cookies
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Chocolate Chip Twist: Add ½ cup mini chocolate chips for a kid-approved version.
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Tropical Style: Use dried pineapple, mango, and coconut flakes for a unique fruity touch.
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Spiked Cookies: Add 1–2 tablespoons of rum or bourbon to the dough for an adults-only treat.
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Frosted Cookies: Spread cream cheese frosting or eggnog glaze for an indulgent finish.
Serving Ideas for Easy Christmas Fruitcake Cookies
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Holiday Parties: Serve alongside hot cocoa, eggnog, or mulled wine.
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Gift Boxes: Package in festive tins with parchment paper dividers.
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Cookie Exchange: Bring them to a holiday cookie swap—guaranteed to impress.
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Christmas Morning: Enjoy with coffee or tea while opening presents.
Frequently Asked Questions (FAQ)
1. Can I make the dough ahead of time?
Yes! Store prepared dough in the refrigerator for up to 3 days before baking.
2. Can I freeze baked cookies?
Absolutely. Place cooled cookies in an airtight container and freeze for up to 2 months.
3. What if I don’t like raisins?
Swap them with chopped dates, apricots, or even more cherries.
4. Do these cookies taste like traditional fruitcake?
They have all the flavors of fruitcake but with a lighter, chewier cookie texture.
Conclusion
The holiday season is about joy, tradition, and creating memories around the table. These Easy Christmas Fruitcake Cookies capture the essence of Christmas in every bite—sweet, spiced, fruity, and festive.
Unlike heavy fruitcakes, these cookies are approachable, quick to make, and perfect for sharing. Whether you’re baking with kids, gifting to friends, or just indulging in a personal holiday treat, this recipe is sure to become a cherished part of your Christmas baking tradition.
Easy Christmas Fruitcake Cookies
Ingredients
Method
- Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Chop candied cherries and dried fruit. Soak in brandy or orange juice for 15–20 minutes if desired. Drain.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla and molasses.
- Gradually add dry ingredients to wet mixture. Mix until just combined.
- Fold in cherries, raisins, cranberries, nuts, and orange zest.
- Drop spoonfuls of dough (1 tbsp each) onto baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes until golden at the edges.
- Cool on a wire rack before serving.
Notes
