Old Fashioned Fruitcake Cookie Recipe

A Sweet Start

My kitchen smells like sunshine and holidays. That is because of these fruitcake cookies. They are a happy little tradition in my house.

We start by creaming the butter and sugar. It gets all light and fluffy. I love watching it change. It feels like a small miracle every time.

A Little Story for You

My grandson once tried to eat the candied cherries right from the bowl. His face was so surprised. They are much sweeter in the cookie. I still laugh at that.

This matters because cooking is about more than food. It is about the silly stories we make along the way. They make the food taste even better.

Mixing in the Good Stuff

Now we add the flour and all those colorful fruits. The red and green cherries are so cheerful. The pecans add a nice little crunch.

Fun fact: Candied fruit was made long ago to preserve summer’s harvest for the winter. Isn’t that clever? Now, which colorful fruit is your favorite to bake with?

Time to Bake

Place the dough on the sheet with space to grow. They need their own little spot. Then into the warm oven they go.

Waiting is the hardest part. Doesn’t that smell amazing? It fills the whole house with warmth. This matters because that smell becomes a memory.

Sharing the Warmth

Let the cookies cool completely. This keeps them nice and crisp. Then you can store them for later.

I love to put them in a tin. I give them to friends and neighbors. It is a small way to share kindness. Do you have a favorite treat you like to share with others?

Your Turn in the Kitchen

This recipe is not hard. It just needs a happy heart. Anyone can make these lovely cookies.

What is the first cookie you ever learned to bake? I would love to hear your story. It is so nice to share our kitchen adventures.

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	1/2 cup	room temperature
Sugar	3/4 cup
Large egg	1
Vanilla extract	1 teaspoon
Almond extract	1/2 teaspoon
Lemon extract	1/4 teaspoon
All-purpose flour	1 1/2 cups
Salt	1/2 teaspoon
Baking soda	1/2 teaspoon
Diced candied pineapple	1 cup
Diced candied red cherries	1 cup
Diced candied green cherries	1 cup
Coarsely chopped pecans	1 cup

My Cheerful Fruitcake Cookies

Hello, my dear! Let’s bake some happy cookies. These are my old-fashioned fruitcake cookies. They are full of colorful bits and nuts. I always make them around the holidays. The whole house smells like sweet memories. Doesn’t that smell amazing?

My granddaughter calls them “confetti cookies.” I still laugh at that. They look so cheerful. They are not like a heavy fruitcake. They are soft, buttery cookies. Everyone always asks for the recipe. I think you will love them, too.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon lemon extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups mixed candied fruit (red and green cherries, pineapple)
• 1 cup chopped pecans

Instructions

Step 1: First, get your oven ready. Heat it to 300°F. Line a cookie sheet with parchment paper. This little sheet keeps the cookies from sticking. It makes clean-up so easy. I never bake without it now.

Step 2: Now, let’s make the cookie base. Beat the room-temperature butter and sugar together. Keep mixing until it looks light and fluffy. Then blend in one egg. Add the vanilla, almond, and lemon extracts next. That mix of smells is just wonderful.

Step 3: Grab another bowl for the dry things. Whisk the flour, salt, and baking soda together. This gets rid of any little lumps. Slowly add this to your butter mixture. Mix it until it just comes together. (A hard-learned tip: Do not overmix, or your cookies get tough!).

Step 4: Time for the fun part! Gently stir in all the colorful fruit and pecans. I love the red and green cherries. The pineapple adds a lovely sweetness. The dough will be very full of goodies. That is exactly how it should be.

Step 5: Scoop heaping tablespoons of dough onto your sheet. Give them lots of room to spread. I leave about 4 inches between them. Bake for 20 to 25 minutes. You will know they are done when the edges turn a light gold.

Step 6: Let the cookies rest on the sheet for 5 minutes. This helps them set. Then move them to a wire rack to cool completely. What’s your favorite cookie to leave out for Santa? Share below! Store them in a tight container to keep them soft.

Cook Time: 20–25 minutes
Total Time: 40 minutes
Yield: About 3 dozen cookies
Category: Dessert, Cookies

Fun Twists to Try

You can make these cookies your own. Feel free to play with the recipe. Here are a few ideas I have tried over the years. They are all quite tasty.

Tropical Sunshine: Use dried mango and coconut instead of the candied fruit. It tastes like a little vacation.

Chocolate Lover’s Swap: Leave out the fruit. Add chocolate chips and walnuts. My grandson adores this version.

Festive Orange Zest: Add the zest of one orange to the dough. It makes the whole cookie smell so bright and happy.

Which one would you try first? Comment below!

Serving Your Cookies

These cookies are perfect with a hot drink. I love to put them on a fancy plate. It makes any day feel special. You could even crumble one over vanilla ice cream. That is a real treat.

For a drink, a cup of hot tea is my favorite. A glass of cold milk is also a classic choice. For the grown-ups, a sweet sherry pairs beautifully with the fruit. It is a very cozy combination.

Which would you choose tonight?

Keeping Your Fruitcake Cookies Fresh

These cookies are perfect for making ahead. I love having a batch in the freezer. It means a sweet treat is always ready for guests.

Store them in a tin at room temperature for a week. For longer freshness, keep them in the fridge. They will stay moist and delicious for weeks.

I remember my first time freezing them. I was so happy to find them tasting fresh months later. Just wrap them tightly and freeze for up to three months.

This matters because life gets busy. Having cookies ready lets you share kindness anytime. A little planning brings big joy later.

Have you ever tried storing cookies this way? Share your story below!

Simple Fixes for Common Cookie Troubles

Sometimes cookies spread too much. This happens if your butter is too warm. Make sure your butter is just soft, not melted.

I once baked a tray of cookies that all ran together. They were one giant cookie! My grandson thought it was the best thing ever.

If your fruit sinks, toss it in a little flour first. This helps it stay put in the dough. Your cookies will look much prettier.

Getting the color right is important too. Bake until the edges are light gold. A perfect bake means a wonderful texture and flavor.

Fixing small problems builds your confidence. You learn that little changes make a big difference. Your cookies will turn out perfect every time.

Which of these problems have you run into before?

Your Fruitcake Cookie Questions Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. The results are just as tasty.

Q: How far ahead can I make the dough? A: You can chill it for two days. This actually makes the flavor even better.

Q: What if I don’t have pecans? A: Walnuts are a great swap. Or you can leave nuts out completely.

Q: Can I double this recipe? A: Absolutely. It is a wonderful recipe for sharing. Just mix everything in a bigger bowl.

Q: Any optional add-ins? A: A bit of orange zest is lovely. Fun fact: A little citrus zest can make the fruit flavors pop!

Which of these tips will you try first?

Bake, Share, and Enjoy

I hope you love baking these little fruitcakes. They are full of sweet memories for me. I know they will be for you, too.

Nothing makes me happier than seeing your creations. Please share your cookie photos with our community. Your kitchen stories warm my heart.

Have you tried this recipe? Tag us on Pinterest @FionasKitchen so I can see!

Happy cooking!

—Fiona Brooks.