Name: Fruitcake Cookies with Nuts and Candied Fruit Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup raisins; 1 cup candied cherries, red and green, coarsely chopped; 1 cup candied pineapple, coarsely chopped; 1 cup Brazil nuts, coarsely chopped; 1/2 cup golden Crisco shortening; 3/4 cup white sugar; 1 egg; 1 tsp vanilla extract; 1/2 tsp almond extract; 1 1/4 cups flour; 1/2 tsp baking soda; 1/2 tsp salt

Jump to Recipe· 4.8 from 19 reviews

If you’re on the hunt for a cozy, nostalgic treat that’s bursting with flavor and holiday vibes, you’ve got to try my Fruitcake Cookies with Nuts and Candied Fruit Recipe. These cookies take all the best parts of a classic fruitcake — the sweet raisins, colorful candied fruit, and crunchy nuts — and turn them into something easy to eat and share. Trust me, whether it’s for a cookie exchange or just a weekend indulgence, these are seriously fan-freaking-tastic. Ready to bake up a batch together? Let’s dive in!

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Why This Recipe Works

Balanced Texture: Combining raisins, nuts, and candied fruit creates a delightful chew contrasted with crunch.
Easy to Bake: Simple mixing steps and quick baking time mean you can have these cookies ready fast.
Customizable: Switch up nut types or fruit for your favorite combo without losing any magic.
Great for Freezing: These cookies freeze well, so you can stash them for later or gift with ease.

Fruitcake Cookies with Nuts and Candied Fruit, festive cookie recipe, holiday cookie idea, nut and candied fruit cookies, easy Christmas cookies - The image shows six round cookies on a baking tray lined with parchment paper. Each cookie has a rough texture and a creamy light brown base with visible mix-ins, including chunks of red candied fruit, dark raisins, and small green bits scattered throughout. The cookies have a slightly crisp and uneven surface with some browning on the edges. One cookie in the foreground has a bite taken out of it. The tray sits on a dark wooden surface with a white marble texture and a blue and white striped cloth partially visible in the upper left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Fruitcake Cookies with Nuts and Candied Fruit Recipe blends classic holiday flavors with ingredients that complement each other beautifully—sweetness, crunch, and a hint of spice. It helps that many ingredients are pantry staples, so you can whip them up anytime. Here’s why each one matters.

Raisins: Bring natural sweetness and chewiness that’s essential to that fruitcake vibe.
Candied cherries: Add festive color and burst of sugary fruit flavor; chopping them helps spread flavor without chunks getting overwhelming.
Candied pineapple: Adds tropical sweetness and texture contrast that wakes up the palate.
Brazil nuts: Their large size and buttery flavor provide satisfying crunch and richness.
Golden Crisco shortening: Keeps cookies tender and prevents them from spreading too much when you chill the dough.
White sugar: Sweetens and helps cookies brown for that irresistible golden look.
Egg: Binds everything together and gives structure without toughness.
Vanilla & almond extracts: The combo layers warm, nutty, and aromatic notes for complexity.
Flour: The structure backbone that holds all the goodies in place.
Baking soda: Lightweight leavening that lifts cookies just enough for soft edges.
Salt: Balances sweetness and heightens all those flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love keeping this recipe simple but personal. Over the years, I’ve swapped in walnuts or pecans instead of Brazil nuts, or used dried cranberries if I’m out of cherries. You can totally make these cookies your own by adjusting the fruit and nuts to match what you love or have on hand.

Nut Swap: I swapped Brazil nuts for chopped pecans once, and it added a lovely buttery hint that everyone raved about.
Texture Twist: If you want a softer cookie, try soaking your dried fruits in a bit of orange juice beforehand — it amps up moisture and flavor.
Spice it Up: Occasionally, I toss in a pinch of cinnamon or nutmeg to give my cookies a warm holiday kick.

Step-by-Step: How I Make Fruitcake Cookies with Nuts and Candied Fruit Recipe

Step 1: Mix the Fruit and Nuts with Half the Flour

Start by combining your raisins, chopped candied cherries, chopped candied pineapple, and Brazil nuts in a large bowl. Toss these with half of the flour. This coating step is a small but game-changing move—it helps keep the fruit and nuts evenly dispersed in the dough, so they don’t all sink to the bottom while baking.

Step 2: Cream Shortening and Sugar, Add Egg and Flavors

In a separate bowl, beat the shortening and sugar together until light and fluffy — about 2-3 minutes with an electric mixer on medium speed. Then, add the egg, vanilla, and almond extract, continuing to beat until everything is well combined and creamy. This step ensures your cookies get that tender crumb and rich flavor.

Step 3: Combine Fruit Mixture with Remaining Ingredients

Slowly fold the fruit-and-flour mixture into the creamed shortening mixture. Then add the remaining flour, baking soda, and salt, stirring just until everything comes together. Don’t overmix here — you want to retain some airiness and keep your cookies soft.

Step 4: Scoop and Bake

Use a 1-inch cookie scoop to drop dough balls onto a parchment-lined or greased baking sheet. Here’s a little trick I’ve learned: chilling your dough scoop or dough balls on the tray for 10 minutes before baking prevents your cookies from spreading too thin. Bake at 350°F for 10-12 minutes until just golden around the edges. Let them cool on racks before you dive in.

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Pro Tips for Making Fruitcake Cookies with Nuts and Candied Fruit Recipe

Coat Fruit and Nuts with Flour: This stops the fruit and nuts from sinking, so every cookie has a balanced bite.
Chill Your Dough Balls: Cooling them for at least 10 minutes before baking helps maintain shape and gives that perfect chewy center.
Use a Medium-Speed Mixer: Cream shortening and sugar slowly to avoid overheating the fat, which can make cookies tough.
Don’t Overbake: The cookies will continue to firm up as they cool, so pull them out when edges turn golden but centers still look soft.

How to Serve Fruitcake Cookies with Nuts and Candied Fruit Recipe

Garnishes

I like to dust mine lightly with powdered sugar for a snowy, festive look, but you could also drizzle them with a simple vanilla glaze or dip half in melted dark chocolate for extra decadence. These little touches make the cookies feel special when serving guests or gift-giving.

Side Dishes

This recipe pairs beautifully with a hot cup of spiced tea, mulled wine, or even eggnog. I often set out a platter of these cookies alongside a cheese board with sharp cheddar and nuts for an afternoon snack that everyone loves.

Creative Ways to Present

For special occasions, I like arranging these cookies in a festive circle on a wooden serving board and tucking sprigs of rosemary or holly nearby for a holiday touch. Wrapping small bundles with parchment and tied with twine makes fabulous little gifts that feel heartfelt and homemade.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container layered between parchment paper to keep them fresh. They last about a week at room temperature that way, though ours rarely survive that long! Keeping them sealed is the key to maintaining their chewy texture and flavor.

Freezing

If I want to save a batch for later, I freeze the cooled, baked cookies in freezer-safe bags, separating layers with parchment. They freeze beautifully for up to 3 months, and I love having these ready to defrost on busy days or for last-minute celebrations.

Reheating

To bring frozen cookies back to life, I let them thaw at room temperature, then warm them gently in a 300°F oven for about 5 minutes to freshen up their chewiness. This little step makes them taste like they’re freshly baked again.

FAQs

Can I use different nuts or dried fruits in this Fruitcake Cookies with Nuts and Candied Fruit Recipe?

Absolutely! The recipe is quite flexible. You can swap Brazil nuts for walnuts, pecans, or almonds based on your preference. Similarly, dried cranberries, apricots, or other candied fruits can replace cherries and pineapple. Just be mindful of chopping larger pieces to keep texture balanced.
How do I prevent these cookies from spreading too much while baking?

Chilling your dough or dough balls before baking is key to controlling spread. Also, coating the fruit and nuts in flour helps maintain the dough’s structure. Baking at the right temperature (350°F) and not overbaking will keep them looking perfect.
Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check the blend includes xanthan gum or another binder to hold the dough together well. Texture may vary slightly but the flavor will still shine.
What’s the best way to store these cookies without them getting too hard?

Store them in an airtight container at room temperature with layers of parchment paper to absorb any extra moisture. Avoid refrigeration as it can dry them out faster. Keeping the container sealed tightly is the best way to lock in that chewy texture.

Final Thoughts

These Fruitcake Cookies with Nuts and Candied Fruit Recipe hold such a special place in my kitchen—every batch brings back memories of family gatherings and holiday warmth. They’re the kind of cookie that feels comforting and festive all at once, perfect for sharing or savoring with your favorite drink. I’m excited for you to try them out and make your own memories. You’re going to love these cookies as much as I do—happy baking!