18 Delicious Fruitcake Cookies Recipes Easy to Bake

Craving the cozy flavors of fruitcake but short on time? These 18 irresistible fruitcake cookie recipes are your golden ticket to holiday cheer—no fuss required! Packed with dried fruits, warm spices, and buttery goodness, each bite-sized treat is easier to bake than a traditional cake. Whether you’re a cookie newbie or a seasoned baker, get ready to wow your crowd (and your taste buds!). Let’s dive in!

Classic Fruitcake Cookies with Candied Fruits

These buttery, spiced cookies are packed with chewy candied fruits and nuts—like a mini holiday fruitcake you can enjoy in every bite!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup mixed candied fruits (cherries, pineapple, citrus peel)
• 1/2 cup chopped pecans or walnuts

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and 3/4 cup brown sugar until fluffy. Mix in 1 large egg and 1 tsp vanilla extract.
3. Whisk together 2 cups flour, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg. Gradually stir into the butter mixture.
4. Fold in 1 cup candied fruits and 1/2 cup chopped nuts until evenly distributed.
5. Drop tablespoon-sized dough balls 2 inches apart on baking sheets. Bake for 12–14 minutes until edges are lightly golden.
6. Cool on sheets for 5 minutes, then transfer to a wire rack.

The secret? Letting the dough rest for 10 minutes before baking helps the flavors meld into that signature fruitcake warmth.

Tip: For extra festive flair, drizzle cooled cookies with a simple powdered sugar glaze (1/2 cup powdered sugar + 1 tbsp milk).

Easy Glazed Fruitcake Cookies

These buttery, spiced cookies are studded with chewy fruit and topped with a sweet glaze—perfect for holiday gifting or cozy weekend baking.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup mixed dried fruit (raisins, chopped apricots, cranberries)
• 1/2 cup chopped pecans
• 1 cup powdered sugar
• 2 tbsp milk

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 3/4 cup brown sugar until fluffy. Mix in 1 egg and 2 tsp vanilla.
3. Whisk together 2 1/2 cups flour, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Gradually add to butter mixture, stirring just until combined.
4. Fold in mixed dried fruit and pecans. Drop dough by rounded tablespoons onto baking sheets, spacing 2 inches apart.
5. Bake for 12–14 minutes until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to a wire rack.
6. Whisk 1 cup powdered sugar and 2 tbsp milk until smooth. Drizzle over cooled cookies.

The glaze adds a delicate sweetness that balances the warm spices and tangy fruit—no candied citron required!

Tip: For extra shine, brush cookies with warmed apricot jam before glazing.

Soft and Chewy Fruitcake Cookies

These festive cookies pack all the cozy flavors of fruitcake into a soft, chewy bite—no dense loaf required!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/2 cups mixed dried fruit (chopped apricots, cherries, and golden raisins)
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar until fluffy. Add 2 eggs and 1 tsp vanilla extract; mix until smooth.
3. In another bowl, whisk 3 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg. Gradually stir into the wet ingredients.
4. Fold in 1 1/2 cups mixed dried fruit and 1/2 cup pecans until evenly distributed.
5. Drop 1-tbsp scoops of dough onto prepared sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are just golden but centers are still soft.
6. Cool on sheets for 5 minutes, then transfer to a wire rack.

The secret? Underbaking slightly for that irresistible chew—they’ll stay tender for days!

Tip: Soak dried fruit in warm water for 10 minutes before mixing for extra plumpness.

Simple Fruitcake Cookies with Nuts

These buttery, spiced cookies pack all the cozy flavors of fruitcake into a bite-sized treat—perfect for holiday gifting or a sweet afternoon pick-me-up.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup mixed dried fruit (chopped apricots, cranberries, and raisins)
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and 3/4 cup brown sugar until fluffy. Mix in 1 large egg and 1 tsp vanilla extract.
3. Whisk together 2 cups flour, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until combined.
4. Fold in 1 cup mixed dried fruit and 1/2 cup chopped nuts. Drop tablespoon-sized dough balls onto prepared sheets, spacing them 2 inches apart.
5. Bake for 12–14 minutes until edges are lightly golden. Let cool on sheets for 5 minutes before transferring to a wire rack.

The secret here? A double hit of warm spices and chewy fruit in every cookie—no rum-soaked cakes required!

Tip: For extra festive flair, drizzle cooled cookies with a simple powdered sugar glaze (1/2 cup powdered sugar + 1 tbsp milk).

Quick Fruitcake Cookies with Dried Fruits

These chewy, spiced cookies pack all the festive flavors of fruitcake into a fuss-free treat—no soaking or aging required!

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup mixed dried fruits (raisins, cranberries, chopped apricots)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1/2 cup softened butter and 3/4 cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
3. Whisk together 1 1/2 cups flour, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Gradually stir into the butter mixture.
4. Fold in dried fruits and nuts (if using). Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheets.
5. Bake for 10–12 minutes until edges are lightly golden. Cool on sheets for 5 minutes before transferring to a rack.

The warm spices and jammy fruit pockets make these cookies taste like holiday nostalgia—but they’re simple enough for any weeknight craving.

Tip: For extra shine, brush baked cookies with warmed apricot jam while still warm.

Festive Fruitcake Cookies with Icing

These festive fruitcake cookies pack all the cozy flavors of holiday fruitcake into a bite-sized treat, topped with a sweet vanilla icing that hardens just enough for easy stacking.

• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup chopped candied cherries
• 1/2 cup chopped candied pineapple
• 1/2 cup chopped pecans
• 1 cup powdered sugar
• 2 tbsp milk

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Beat 1/2 cup softened butter and 3/4 cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
3. Whisk together 1 1/2 cups flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp cinnamon. Gradually add to wet ingredients.
4. Fold in 1/2 cup each of candied cherries, pineapple, and pecans.
5. Drop tablespoon-sized dough 2 inches apart. Bake 12-14 minutes until edges brown. Cool completely.
6. Whisk 1 cup powdered sugar and 2 tbsp milk until smooth. Drizzle over cookies. Let icing set 1 hour.

The chewy fruit-studded centers and crisp edges make these cookies a textural dream, while the icing adds a festive touch without overpowering the spiced fruit flavors.

Tip: For cleaner slices, chop sticky candied fruit with scissors lightly coated in cooking spray.

Moist Fruitcake Cookies with Brandy Glaze

These moist fruitcake cookies are like a bite of holiday cheer, packed with dried fruit and a boozy brandy glaze that makes them irresistible.

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped dried apricots
• 1/2 cup chopped dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup brandy (for glaze)
• 1 cup powdered sugar (for glaze)

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup softened butter and 1/2 cup brown sugar until fluffy. Add 1 large egg and 1 tsp vanilla extract, mixing well.
4. Gradually stir dry ingredients into the wet mix. Fold in chopped apricots, cranberries, and pecans.
5. Drop tablespoon-sized dough onto the baking sheet, spacing 2 inches apart. Bake for 12–14 minutes until edges are lightly golden. Cool completely.
6. For the glaze, whisk 1/4 cup brandy into 1 cup powdered sugar until smooth. Drizzle over cooled cookies.

The brandy glaze soaks into these cookies just enough to keep them tender, while the dried fruit adds chewy pockets of sweetness.

Tip: Let the glaze set for 10 minutes before stacking—unless you can’t resist sneaking one right away!

Easy Mini Fruitcake Cookies

These bite-sized fruitcake cookies pack all the festive flavor of the classic holiday dessert—without the fuss! Perfect for gifting or snacking.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tbsp orange juice

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat 1/2 cup softened butter and 1/2 cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
3. Whisk together 1 1/2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt; gradually stir into the butter mixture.
4. Fold in dried apricots, cranberries, pecans, and 2 tbsp orange juice until just combined.
5. Drop tablespoon-sized dough mounds onto the baking sheet. Bake for 12–14 minutes until edges are lightly golden.

The orange juice keeps these cookies irresistibly moist, while the nuts add a subtle crunch—no candied fruit required!

Tip: For extra shine, brush warm cookies with a little melted apricot jam.

Spiced Fruitcake Cookies with Cinnamon

These spiced fruitcake cookies pack all the cozy warmth of holiday baking into a bite-sized treat—perfect for gifting or savoring with coffee.

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/3 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup mixed dried fruit (chopped apricots, raisins, cranberries)
• 1/4 cup chopped walnuts

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Whisk together 1 cup flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp cinnamon in a bowl.
3. In another bowl, beat 1/2 cup softened butter and 1/3 cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla.
4. Gradually stir dry ingredients into the wet mix. Fold in dried fruit and walnuts.
5. Drop tablespoon-sized dough balls onto the sheet, spacing 2 inches apart. Bake 10–12 minutes until edges are lightly golden.

The cinnamon-kissed dough and chewy fruit create a nostalgic flavor that’s like a mini fruitcake—without the fuss! Tip: For extra sparkle, roll dough balls in coarse sugar before baking.

Gluten-Free Fruitcake Cookies

These chewy, spiced cookies are packed with festive dried fruit and nuts—perfect for holiday gifting or cozy winter baking sessions.

Ingredients:

• 1 ½ cups gluten-free 1:1 baking flour (like Bob’s Red Mill)
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chopped dried apricots
• ½ cup dried cranberries
• ½ cup chopped pecans

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together gluten-free flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. In a separate bowl, beat softened butter and brown sugar until fluffy (2–3 minutes). Add egg and vanilla extract; mix until smooth.
4. Gradually stir dry ingredients into the wet mixture. Fold in dried apricots, cranberries, and pecans.
5. Scoop 1-tbsp portions of dough onto sheets, spacing 2″ apart. Bake for 12–14 minutes until edges are lightly golden.
6. Cool on sheets for 5 minutes, then transfer to a wire rack.

The warm spices and pops of tart cranberries make these cookies feel like a mini holiday celebration in every bite—no one will guess they’re gluten-free!

Tip: For extra richness, soak the dried fruit in orange juice for 10 minutes before mixing into the dough.

Vegan Fruitcake Cookies with Maple Syrup

These chewy, spiced cookies pack all the festive flavors of fruitcake into a bite-sized treat—no eggs or dairy required!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup coconut oil, softened
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• ½ cup chopped dried figs
• ½ cup dried cranberries
• ¼ cup chopped pecans

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, ½ tsp baking soda, ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt in a bowl.
3. In another bowl, beat ½ cup coconut oil, ⅓ cup maple syrup, and 1 tsp vanilla until creamy. Gradually mix in dry ingredients.
4. Fold in dried figs, cranberries, and pecans until evenly distributed.
5. Scoop 1-tbsp portions of dough onto the sheet, spacing them 2 inches apart. Flatten slightly with damp fingers.
6. Bake for 12–14 minutes until edges are lightly golden. Cool on the sheet for 5 minutes before transferring.

The maple syrup caramelizes the fruit just enough for a sticky-sweet bite, while pecans add a buttery crunch. Tip: For extra flavor, soak the dried fruit in warm apple cider for 10 minutes before mixing!

Easy Fruitcake Cookies with Orange Zest

These buttery, citrus-kissed cookies pack all the festive flavors of fruitcake into a bite-sized treat—no soaking or aging required!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tbsp freshly grated orange zest
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup mixed dried fruit (chopped apricots, cranberries, and golden raisins work well)
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 3/4 cup sugar until fluffy. Add 1 egg and 1 tbsp orange zest; mix until combined.
3. Whisk together 2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until incorporated.
4. Fold in 1 cup mixed dried fruit and 1/2 cup pecans. Drop dough by rounded tablespoons onto prepared sheets, spacing 2 inches apart.
5. Bake for 12–14 minutes until edges are lightly golden. Cool on sheets for 5 minutes before transferring to a rack.

The bright orange zest cuts through the richness, while the chewy fruit and nuts add holiday flair in every bite.

Tip: For extra sparkle, roll dough balls in coarse sugar before baking.

Chewy Fruitcake Cookies with Raisins

These cozy, spiced cookies pack all the nostalgic flavor of fruitcake into a soft, chewy bite—no dense loaf required!

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup raisins
• 1/4 cup chopped candied orange peel (optional)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1/2 cup softened butter and 3/4 cup brown sugar until fluffy. Mix in the egg and 1 tsp vanilla.
3. Whisk together flour, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Gradually stir into the butter mixture.
4. Fold in raisins and candied orange peel (if using). Drop 1-tbsp scoops of dough onto sheets, spacing 2″ apart.
5. Bake for 10–12 minutes until edges are set but centers still look slightly soft. Cool on sheets for 5 minutes before transferring.

The magic here? Underbaking just slightly keeps them irresistibly tender—like a cross between a cookie and a mini fruitcake!

Tip: For extra shine, brush warm cookies with a little maple syrup and sprinkle with flaky salt.

Simple Fruitcake Cookies with Almonds

These buttery, spiced cookies pack all the cozy flavors of fruitcake into a bite-sized treat—perfect for holiday gifting or a sweet afternoon pick-me-up.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup mixed dried fruit (raisins, chopped apricots, cranberries)
• 1/2 cup chopped almonds

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 3/4 cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
3. Whisk together 2 cups flour, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Gradually stir into the butter mixture.
4. Fold in 1 cup mixed dried fruit and 1/2 cup chopped almonds until evenly distributed.
5. Drop tablespoon-sized dough mounds onto baking sheets, spacing them 2 inches apart. Bake for 12–14 minutes until edges are lightly golden.
6. Let cool on sheets for 5 minutes before transferring to a wire rack.

The almonds add a satisfying crunch, while the warm spices balance the sweetness of the fruit—no candied citron required!

Tip: For extra flair, drizzle cooled cookies with a simple powdered sugar glaze (1/2 cup powdered sugar + 1 tbsp milk).

Quick Fruitcake Cookies with Coconut

These Quick Fruitcake Cookies with Coconut pack all the cozy flavors of holiday fruitcake into a chewy, bite-sized treat—no soaking or waiting required!

• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped dried apricots
• 1/2 cup golden raisins
• 1/2 cup sweetened shredded coconut
• 1/4 cup chopped pecans

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1/2 cup softened butter and 3/4 cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
3. Whisk together 1 1/2 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt in a separate bowl. Gradually stir into the butter mixture until just combined.
4. Fold in dried apricots, golden raisins, shredded coconut, and pecans until evenly distributed.
5. Drop tablespoon-sized dough balls onto prepared sheets, spacing them 2 inches apart. Bake for 10–12 minutes until edges are lightly golden.
6. Let cool on sheets for 5 minutes before transferring to a wire rack.

The toasted coconut and juicy apricots give these cookies a tropical twist—perfect for gifting or sneaking straight from the cookie jar!

Tip: For extra chew, soak the raisins in warm water for 10 minutes before adding to the dough (pat dry first).

Festive Fruitcake Cookies with Cherries

These buttery, spiced cookies pack all the cozy flavors of fruitcake into a bite-sized treat—perfect for holiday cookie swaps or gifting!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chopped dried cherries
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 3/4 cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
3. Whisk together 2 cups flour, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Gradually add to the butter mixture until just combined.
4. Fold in 1/2 cup dried cherries and 1/2 cup pecans. Drop dough by rounded tablespoons onto baking sheets, spacing 2 inches apart.
5. Bake for 12–14 minutes until edges are lightly golden. Cool on sheets for 5 minutes before transferring to a wire rack.

The warm spices and chewy cherries make these cookies taste like holiday nostalgia—but they’re way easier than baking a whole fruitcake!

Tip: For extra sparkle, roll dough balls in coarse sugar before baking.

Easy Fruitcake Cookies with Walnuts

These spiced, chewy cookies pack all the festive flavors of fruitcake into a bite-sized treat—no soaking or aging required!

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup mixed dried fruit (chopped apricots, cranberries, and golden raisins)
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Whisk together 1 cup flour, 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 1/2 cup butter and 1/2 cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla.
4. Gradually stir dry ingredients into the wet mix until just combined. Fold in 3/4 cup dried fruit and 1/2 cup walnuts.
5. Drop tablespoon-sized dough balls onto the sheet, spacing 2″ apart. Bake 12–14 minutes until edges are lightly golden.

The secret? A generous mix of fruit and nuts ensures every bite is packed with texture and warm spice—no one will guess they came together in under 30 minutes!

Tip: For extra holiday flair, drizzle cooled cookies with a simple powdered sugar glaze.

Soft Fruitcake Cookies with Honey Glaze

These tender, spiced cookies are studded with chewy fruit and drizzled with a sweet honey glaze—perfect for holiday cookie swaps or cozy weekend baking.

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ⅓ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup mixed dried fruit (raisins, chopped apricots, and candied orange peel)
• 2 tbsp honey
• 1 tbsp milk

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, ½ tsp baking soda, ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt in a bowl.
3. In another bowl, beat ½ cup softened butter and ⅓ cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
4. Gradually stir dry ingredients into the butter mixture. Fold in ¾ cup mixed dried fruit.
5. Drop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are lightly golden. Cool on the sheet for 5 minutes.
6. Whisk 2 tbsp honey and 1 tbsp milk in a small bowl until smooth. Drizzle over cooled cookies.

The honey glaze adds a delicate shine and just enough sweetness to balance the warm spices and tangy fruit—no overpowering sugar rush here!

Tip: For extra flavor, soak the dried fruit in orange juice for 10 minutes before mixing into the dough.

Conclusion

With 18 delightful fruitcake cookie recipes, there’s something here for every baker—whether you love classic flavors or creative twists! We hope you find a new favorite to whip up this season. Don’t forget to share your baking adventures in the comments and pin this roundup to Pinterest so others can enjoy these easy, tasty treats too. Happy baking!