If you love the warm, festive flavors of holiday fruitcake but want something easier to share and bake, you’re going to adore this Fruitcake Cookies with Dried Fruit and Nuts Recipe. These cookies pack all the joy of a traditional fruitcake—loaded with dates, cherries, pineapple, and nuts—into a soft, chewy bite-sized treat that’ll have your kitchen smelling incredible. Trust me, once you try these, they’ll become a staple for your seasonal baking and beyond!

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Why You’ll Love This Recipe

Classic Flavor in a New Form: All the nostalgic fruitcake goodness without the dense, heavy texture.
Easy to Bake & Share: These cookies bake in under 10 minutes and are perfect for gift-giving or parties.
Customizable Ingredients: You can swap out nuts or dried fruits to suit your taste or pantry supplies.
Kid and Crowd-Friendly: The chewy, sweet bites are a hit with all ages and won’t dry out quickly.

A white oval dish with a red inside holds many round, thick cookies stacked closely together, each cookie showing colors from red, green, brown, and tan pieces mixed inside a soft-looking, golden dough. Behind it, a white plate with a green rim has a few similar cookies placed on it, with a red, green, and white checkered cloth nearby. In the background, there is another white plate with green trim filled with more cookies, and a white mug with a green rim and a small tree design stands next to it, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Fruitcake Cookies with Dried Fruit and Nuts, festive fruitcake cookie recipe, easy holiday cookies with dried fruit, chewy fruitcake cookies, seasonal nut and fruit cookies

Ingredients You’ll Need

Everything you need for these cookies is straightforward and pantry-friendly, but picking quality dried fruit and fresh nuts makes a big difference here. The blend of cherries, pineapple, dates, and nuts creates a wonderful texture and flavor harmony.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a teaspoon of baking soda and a small heap of salt each in their own small white ceramic bowls, a square of unsalted butter softened and cut into chunks on a white ceramic dish, two large whole uncracked brown eggs, a small white bowl filled with granulated sugar, another small white bowl holding packed light brown sugar, a small white bowl with clear vanilla extract, a small white bowl with chopped pitted dates, a small white bowl with bright red chopped candied cherries, another small white bowl with vibrant green chopped candied cherries, a small white bowl with golden chopped candied pineapple, a small white bowl with chopped pecans, and a small white bowl with chopped walnuts, all arranged symmetrically and balanced with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Fruitcake Cookies with Dried Fruit and Nuts, festive fruitcake cookie recipe, easy holiday cookies with dried fruit, chewy fruitcake cookies, seasonal nut and fruit cookies

All-purpose flour: Provides the structure; spoon it into your measuring cup to avoid packing for accurate measurement.
Baking soda: Helps the cookies rise just enough without puffing up too much.
Salt: Balances the sweetness and enhances the fruit flavors.
Unsalted butter: Softened but not melted, giving the dough a creamy base.
Granulated sugar: Adds sweetness and helps with crisping the edges.
Light brown sugar: Adds moisture and a subtle molasses note.
Eggs: Bind the dough and add richness.
Vanilla extract: Makes the flavors pop.
Chopped dates: Natural sweetness and chewy texture, pitted for ease.
Red and green candied cherries: Classic fruitcake staples that add bursts of color and flavor.
Candied pineapple: Tangy-sweet bites that brighten the cookie.
Chopped pecans: Toasty crunch with a buttery undertone.
Chopped walnuts: Adds earthiness and texture variety.

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.

Variations

I have to admit, experimenting with different fruit and nut combos is part of the fun with this Fruitcake Cookies with Dried Fruit and Nuts Recipe. You can make it your own and still come out with a fantastic batch every time.

Try dried cranberries or raisins: When I swapped in dried cranberries once, the tartness gave the cookies a lovely zing that my family loved.
Use almonds or pistachios: For a different nutty flavor and crunch, almonds or pistachios work beautifully and add color contrast.
Gluten-free flour blend: I’ve made these with a cup-for-cup gluten-free mix, and they still turn out wonderfully chewy.
Spice it up: Adding cinnamon or nutmeg gives a cozy warmth that’s perfect for winter baking.

How to Make Fruitcake Cookies with Dried Fruit and Nuts Recipe

Step 1: Prep Your Oven and Dry Ingredients

Start by heating your oven to 350°F and lining baking sheets with parchment paper—it makes cleanup a breeze and prevents sticking. In a small bowl, whisk together the flour, baking soda, and salt until well mixed. This makes sure every cookie has an even rise and balanced flavor.

Step 2: Cream Butter and Sugars

In a medium bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until it’s light and fluffy, about 2 minutes. This step is key — creaming incorporates air that gives your cookies a tender texture. Don’t rush it! Scrape down the bowl to keep everything evenly mixed.

Step 3: Add Eggs, Vanilla, and Flour Mixture

Beat in the eggs and vanilla extract until smooth. Then, reduce the mixer speed to low and slowly add the flour mixture, mixing just until combined. Overmixing here can make the cookies tough, so keep it gentle and stop once you don’t see dry flour.

Step 4: Stir in the Dried Fruit and Nuts

Fold in the chopped dates, red and green candied cherries, candied pineapple, pecans, and walnuts. This is where your cookies get their fantastic burst of texture and flavor — the colorful fruits and nuts really stand out. I like to chop mine fairly small so they’re easy to bite into.

Step 5: Scoop and Bake

Scoop heaping tablespoons of dough onto your prepared sheets, spacing them about 2 inches apart. Bake one sheet at a time for 8-10 minutes until the edges are golden and the centers are still shiny and just set. They might seem soft but they’ll firm up as they cool.

Step 6: Cool and Enjoy

Let the cookies cool slightly on the pan before transferring them to a wire rack. This step avoids breakage since the cookies firm up as they cool. Store any leftovers in an airtight container—they keep beautifully for up to a week.

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

Cool Butter is Key: Make sure your butter is softened but not melted; this helps the dough hold together and bake evenly.
Don’t Overmix After Adding Flour: Overworking the dough can lead to tough cookies, so mix just until you see no flour.
Bake in Small Batches: I always bake one sheet at a time to ensure even heat distribution for perfect browning.
Use Parchment Paper or Silicone Mats: Prevents sticking and keeps your cookies’ bottoms from getting too dark.

How to Serve Fruitcake Cookies with Dried Fruit and Nuts Recipe

A small pile of soft cookies with light golden brown color and visible red and green bits inside sit on a white plate with a thin green rim, placed on a white marbled surface. The cookies have a slightly uneven, bumpy texture, showing their homemade look with some pieces sticking out. In the blurry background, there is another white plate with many more similar cookies, as well as some red and white kitchen towels and a cup with a Christmas tree design. Photo taken with an iphone --ar 2:3 --v 7 - Fruitcake Cookies with Dried Fruit and Nuts, festive fruitcake cookie recipe, easy holiday cookies with dried fruit, chewy fruitcake cookies, seasonal nut and fruit cookies

Garnishes

I love dusting these cookies with a little powdered sugar for a festive look that feels a bit like a dusting of fresh snow—perfect for holiday cookie trays. Sometimes, I add a tiny dollop of cream cheese frosting on top for a fun twist that’s surprisingly delicious.

Side Dishes

These cookies pair wonderfully with a hot cup of spiced tea or rich coffee. At parties, I like serving them alongside a cheese platter with aged cheddar or gouda to balance the sweetness. They also make a charming addition to any dessert buffet featuring holiday pies and tarts.

Creative Ways to Present

For a holiday party, I’ve wrapped stacks of Fruitcake Cookies with dried fruit and nuts tied with twine and added a sprig of fresh rosemary for wrapped gifts that look adorable and smell amazing. You can also arrange them on a tiered cake stand with pinecones and fairy lights for an inviting centerpiece that guests will keep coming back to.

Make Ahead and Storage

Storing Leftovers

I keep my Fruitcake Cookies in an airtight container at room temperature—they stay soft and chewy for up to a week. If you want to pack them for gifting, just layer with parchment paper to maintain their shape and texture.

Freezing

If I want to make a big batch ahead of time, I freeze these cookies either baked or unbaked. For baked cookies, flash freeze on a tray first, then transfer to a freezer bag. When ready, they thaw in a few hours and taste just as fresh.

Reheating

Reheat leftover cookies in a 300°F oven for about 5 minutes or microwave for 15-20 seconds to warm just enough without drying them out. This refreshes their soft texture and brings out the inviting aroma.

FAQs

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

Absolutely! While the classic mix includes cherries, pineapple, and dates, you can swap in other dried fruits like apricots, raisins, or cranberries depending on what you have or prefer. Just chop them into similar sizes so the texture stays consistent.
How do I prevent the cookies from spreading too much while baking?

Make sure your butter is softened, not melted, and chill the dough for 30 minutes if needed. Also, using parchment paper or silicone mats helps keep the shape intact. Avoid overmixing the dough which can cause excess spread.
Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a good quality cup-for-cup gluten-free baking blend. Keep in mind that texture might vary slightly, but they still come out delicious.
What’s the best way to store these cookies to keep them fresh?

Store them in an airtight container at room temperature away from heat or sunlight. Layer cookies with parchment paper if stacking to prevent sticking. They stay fresh up to one week this way.

Final Thoughts

I absolutely love how this Fruitcake Cookies with Dried Fruit and Nuts Recipe brings together the festive flavors we all cherish in a delightful, easy-to-share way. When I first tried baking them, I was amazed at the perfectly chewy texture and colorful pops of fruit and crunch from the nuts. Whether it’s the holidays or just a cozy afternoon treat, these cookies always bring a little joy to the kitchen and smiles around the table. I’m excited for you to try them—you’ll see why my family goes crazy for these every time!