Christmas Fruitcake Cookies

Name: Christmas Fruitcake Cookies with Candied Fruit
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups packed brown sugar; 2 large eggs; 4 cups all-purpose flour; 1 tsp salt; 1 tsp baking soda; 1 cup buttermilk; 1 tsp vanilla extract; 1 cup candied pineapple, chopped; 1 cup mixed candied cherries (red and green); 1 cup pecans, chopped; 2 cups mixed dried fruit (like raisins and dates)

Christmas Fruitcake Cookies are a generational family recipe studded with candied pineapple and cherries, delivering a jewel-toned, moist cookie that embodies classic holiday baking.

🌍American 🏷️Christmas cookies 🏷️Fruitcake cookies 🏷️Holiday baking 🏷️Dessert Cookies

🏷️

🏷️Candied fruit

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dinnerin321onTikTok

Total

1h 30m

Servings

3

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1 cup unsalted butter, softened
2 cups packed brown sugar
2 large eggs
4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
1 cup candied pineapple, chopped
1 cup mixed candied cherries (red and green)
1 cup pecans, chopped
2 cups mixed dried fruit (like raisins and dates)

12 Ingredients

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Instructions

1
In a large bowl, cream together the softened butter and brown sugar with a hand mixer until light and fluffy.
2
Add the eggs one at a time, mixing well after each addition.
3
In a separate bowl, sift together the all-purpose flour, salt, and baking soda.
4
Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
5
Stir in the vanilla extract.
6
Add the candied pineapple, candied cherries, chopped pecans, and mixed dried fruit to the dough.
7
Using a wooden spoon, fold the fruits and nuts into the dough until evenly distributed. The dough will be very thick.
8
Cover the bowl and refrigerate the dough for at least one hour.
9
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
10
Drop rounded spoonfuls of the chilled dough onto the prepared baking sheets.
11
Bake for 12-15 minutes, or until the edges are golden brown.
12
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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Tips & Notes

Pro tips

Cream butter and brown sugar until light and fluffy (2–3 minutes) to incorporate air, which keeps cookies tender and prevents a dense crumb.
Chop candied fruit into uniform, bite-sized pieces to distribute evenly throughout the dough and ensure consistent flavor in every cookie.
Use buttermilk rather than regular milk; its acidity reacts with baking soda for better rise and tender texture.
Rotate baking sheets halfway through baking to ensure even browning, especially if your oven has hot spots.

Substitutions

Candied pineapple → candied orange peel or crystallized ginger (use same weight)
Buttermilk → whole milk mixed with 1 tbsp lemon juice or vinegar per cup (let sit 5 minutes)
All-purpose flour → cake flour (reduce to 3.75 cups for lighter, more tender crumb)

Storage & make-ahead

Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. Reheat briefly in a 300°F oven if desired.

Common Questions

Can I make Christmas Fruitcake Cookies ahead of time?

Yes. Baked cookies store in an airtight container for up to 1 week at room temperature, or freeze for up to 3 months. They also improve in flavor after 1–2 days as candied fruit flavors meld.

What can I substitute for candied cherries?

Use candied orange peel, dried cranberries, or a mix of candied citrus peel. Adjust quantities to match the 1 cup total for even texture.

Can I use salted butter instead of unsalted?

Yes, but reduce the 1 tsp salt to ½ tsp to avoid over-salting. Unsalted gives better control over final salt balance.

How do I know when the cookies are done baking?

Bake until golden brown at the edges and the center is set but still slightly soft to the touch. Overbaking will dry them out; underbaking keeps them moist and chewy.