This recipe started as a solution to every holiday skeptic’s complaint: “I like the idea of fruitcake, but I don’t like the texture.” I discovered these cookies one December when I wanted the bright, festive flavors of a classic holiday loaf but in a form that would disappear from the plate at parties. The result is a tender, buttery cookie speckled with candied pineapple, bright red and green cherries, and toasted pecans. They bake up with just enough golden color on the edges and a pale, soft center — the texture contrast makes them irresistible to both staunch fruitcake lovers and cautious guests.

I usually make a double batch the week before Christmas and bag half to freeze for last-minute guests. The citrusy hint from the lemon extract and the almond note from the almond extract cut through the sweetness of the candied fruit, delivering the familiar holiday profile without feeling heavy. These cookies are a festive staple at our house: kids love the colors, grown-ups appreciate the nostalgic flavors, and they ship well to friends and family who appreciate a holiday treat that travels without fuss.

Ingredients

• Unsalted butter (½ cup): Use high-quality butter such as Kerrygold or Plugrá for a richer, creamier flavor. Bring it to room temperature so it creams properly and traps air for a lighter cookie.
• Granulated sugar (¾ cup): Standard white sugar provides sweetness and some tenderizing; you can substitute part with light brown sugar for a slightly deeper, molasses note.
• Egg (1 large): Adds structure and moisture; use a large, room-temperature egg so it incorporates evenly into the creamed butter.
• Vanilla extract (1 tsp): Pure vanilla brings warmth and rounds the extracts — choose a trustworthy brand like Nielsen-Massey for the cleanest flavor.
• Almond extract (½ tsp) and Lemon extract (¼ tsp): Small quantities amplify the fruit flavors without becoming perfumy; measure carefully since they’re potent.
• All-purpose flour (1½ cups): Provides structure; spoon into the cup and level for an accurate measure to avoid dense cookies.
• Salt (½ tsp) and Baking soda (½ tsp): Salt balances sweetness and enhances flavor while baking soda gives a gentle lift and slightly tender rise.
• Candied pineapple (1 cup): Chop into small pieces so each cookie gets bits of tropical sweetness; drain off any excess syrup and pat dry to prevent wet spots.
• Candied red cherries (1 cup) and candied green cherries (1 cup): Roughly chop to avoid large, sticky clumps and toss in a little flour to prevent them from sinking into the dough.
• Pecans (1 cup, roughly chopped): Toast them lightly in a dry skillet for deeper flavor and crunch; cool completely before folding in so they don’t soften the dough.

Instructions

Preheat and prepare: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat to ensure even browning and easy release. A lower temperature produces cookies that bake through without over-browning the fruit pieces. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes with an electric mixer on medium. Proper creaming traps air and gives a tender crumb — scrape down the bowl once to mix evenly. Add wet flavorings: Beat in the large egg until incorporated, then add the vanilla, almond, and lemon extracts. Mix until smooth and homogeneous. The small amounts of almond and lemon are accent notes; avoid overmixing so they don’t become sharp. Combine dry ingredients: Whisk the all-purpose flour, salt, and baking soda together in a separate bowl. Whisking ensures even distribution of leavening and prevents pockets of baking soda. Finish the dough: Gradually add the dry mixture to the butter mixture and stir until just combined. Overmixing develops gluten and will make cookies tough; stop when you no longer see streaks of flour. Fold in fruit and nuts: Toss the chopped candied pineapple and cherries and the toasted pecans in a tablespoon of flour to keep them from sinking, then fold into the dough until evenly distributed. Scoop and space: Drop heaping tablespoons of dough onto the prepared sheet, spacing them 3–4 inches apart to allow for gentle spreading. For uniform cookies, use a small ice cream scoop or rounded tablespoon. Bake and cool: Bake for 20–25 minutes, until the edges are just beginning to turn golden. The centers will remain pale; they continue setting as they cool. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to one week; place a sheet of parchment between layers to protect the fruit and maintain crisp edges. If you plan to keep them longer, refrigerate for up to three weeks — bring them to room temperature before serving to restore tenderness. For freezing, arrange cookies in a single layer on a tray to freeze solid, then stack in a freezer-safe container with parchment between layers. Thaw at room temperature for 30–60 minutes; avoid microwaving frozen cookies as the fruit can become chewy.

Ingredient Substitutions

If you’re nut-free, omit the pecans and substitute sunflower seed halves or toasted coconut flakes for a similar toasty texture. Swap candied fruit with a mix of chopped dried cranberries and chopped dried apricots if you prefer less sweetness; use 1½ cups total and soak briefly in warm orange juice to plump them. For a deeper flavor, replace 2 tablespoons of granulated sugar with light brown sugar. If you can’t find almond extract, increase the vanilla by ½ teaspoon and add a pinch of almond meal if available for a subtle nutty note.

Serving Suggestions

Serve these cookies on a festive platter layered with sprigs of rosemary or holly (non-edible) for contrast. They pair beautifully with spiced tea, mulled cider, or a dark roast coffee. For an elegant dessert plate, place two cookies with a scoop of lightly sweetened mascarpone or whipped cream and a few extra toasted pecans. They also work well tucked into gift boxes with a handwritten note — include a sachet of tea for a warm, thoughtful gift.

Cultural Background

These cookies are inspired by the British and American love of fruitcake during the holidays, where preserved fruit and nuts were historically prized for winter celebrations. Fruitcake originated as a way to preserve and enjoy fruit through the colder months, and candied fruit became a festive shorthand for abundance. Translating those flavors into a cookie is a modern twist: it preserves the celebratory spirit while offering a lighter texture that many families now prefer.

Seasonal Adaptations

In winter, emphasize warming flavors by adding a pinch of cinnamon and nutmeg to the dough. For spring or summer gatherings, swap candied fruit for zesty orange peel and dried cherries and use toasted almonds for a lighter profile. During holiday weeks, make a batch with a splash of rum or brandy added to the fruit before folding it in; let the dough rest for a few hours to let flavors meld for a boozy, grown-up version.

Meal Prep Tips

Make the dough ahead and refrigerate for up to 48 hours, tightly wrapped; chilling deepens the flavors and makes scooping easier. Alternatively, scoop dough portions onto a baking sheet and freeze until firm, then transfer to a freezer-safe bag; bake from frozen, adding 1–2 minutes to the bake time. Label containers with baking dates and rotate older batches to the front when preparing holiday gift boxes. Use disposable trays for transporting to parties and anchor them with parchment to avoid sliding during travel.

These cookies are a simple, joyful way to bring tradition to the table without the heaviness of a classic loaf. I hope you find as much comfort and pleasure in baking and sharing them as I do — they’ve become a small holiday ritual in our home and a reliable favorite wherever I take them.