Fruitcake Cookies
Don’t let the name scare you away. These Fruitcake Cookies are really nothing like traditional fruitcake. Packed with colorful candied fruit and crunchy pecans, they are soft, chewy, and full of holiday flavor. Every bite brings the classic flavor without the heaviness of the loaf.
My Mom loved fruitcake, but I never remember her making it, just enjoying it. I know she would have loved not only these fruitcake cookies, but these cherry pistachio cookies.
This post is sponsored by Paradise Fruit Company. I received a variety of products for recipe development.
This post may contain affiliate links. As an Amazon associate, as well as a member of other various affiliate programs, I earn a nominal commission if products are purchased through links at no additional charge to you.
Why you’ll love these cookies
- Just 3 ingredients.
- Packed with festive candied fruit and pecans.
- Ready in about 30 minutes, making them perfect for a last minute event.
- Great for gifting or adding to your holiday cookie tray.
- Easy to make and perfect for a baking marathon.
- Lighter than traditional fruitcake.
I shared this Christmas fruitcake cookie recipe with a few friends who also made them. They were amazed at how quickly they came together. This fruit cake cookie recipe is a perfect recipe for a beginning baker.
Ingredients for Fruitcake Cookies
Believe it or not, there are only 3 ingredients in this easy cookie recipe. These fruitcake cookies are warm from the oven in about 30 minutes.
- Refrigerated Sugar Cookie Dough – I used the 16.5-ounce Pillsbury brand.
- Pecans – finely chopped pecans are best.
- Candied Fruit – The Paradise Fruit Fruit Cake Mix is what I used. The mix includes candied lemon and orange peel, cherries, pineapples, and more.
By using refrigerated cookie dough, you save money on eggs, butter, flour, and all of the other typical cookie ingredients.
Tips and Suggestions
- When you scoop the fruitcake cookie dough, add some extra chopped candied fruit on top.
- Try to chop the candied fruit all the same size. That way, when you scoop the cookies, the dough won’t be overpowered by fruit.
- Toast the pecans before chopping for additional flavor.
- Use a #40 scoop for the same size cookies that will bake evenly.
- For extra holiday flair, sprinkle a small amount of sanding sugar on each cookie dough ball before baking.
- Store these fruitcake cookies in an airtight container between layers of parchment paper to prevent sticking.
Can I omit the nuts in fruitcake cookies?
Absolutely, though fruitcake typically does have nuts. You can substitute the pecans for another nut, such as walnuts, or include other mix-ins like coconut.
Do these cookies taste like fruitcake?
The answer is complicated. Traditionally, fruitcake is often soaked in alcohol. These cookies are not, but they do have a slightly chewy texture due to the candied fruit.
Can I use other fruit besides a fruitcake mix?
Yes, make them a tropical cookie by using a candied mix or citron.
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Fruitcake Cookies
Equipment
Ingredients
- 1 30 ounce roll Pillsbury refrigerated sugar cookie dough
- ¾ cup chopped pecans
- ¾ cup candied fruit mix, chopped
Instructions
- Remove the wrapper from the refrigerated sugar cookie dough. Slice the dough and allow it to come to room temperature, about 10 – 15 minutes. It will come to room temperature more quickly if sliced.1 30 ounce roll Pillsbury refrigerated sugar cookie dough
- Preheat the oven to 350℉. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
- In the bowl of a stand mixer, crumble the cookie dough, nuts, and the chopped candied fruit mix. Using the paddle attachment, mix until just combined.¾ cup chopped pecans, ¾ cup candied fruit mix, chopped
- Using a #40 cookie scoop, drop onto the prepared baking sheets. Bake 15 to 17 minutes or until they are set and begin to brown around the edges. Allow cookies to cool for 2 minutes on the baking sheet before removing to a cooling rack to cool completely before storing.
