This recipe for Easy Christmas Fruitcake Cookies has become my go-to holiday baking project: a small, inviting way to enjoy the flavors of traditional fruitcake without the dense loaf. I discovered this version years ago while looking for something festive and slice-free to bring to a cookie swap. The dough is buttery and tender, the candied pineapple and cherries add pockets of bright, chewy sweetness, and the pecans give a satisfying crunch. They brown gently at the edges while staying soft in the center, which means every bite has balance.

I first made these on a snowy December afternoon while listening to holiday music; the aroma of butter, vanilla and citrus extracts filled the house and neighbors stopped by to ask if I had extras. These cookies are special because they feel nostalgic without being heavy — approachable for busy bakers and forgiving for families with enthusiastic little helpers. They store and travel well, look charming on a platter, and taste like celebration in every mouthful.

Ingredients

• Unsalted butter (1/2 cup): Use room-temperature butter for proper creaming. European-style butter adds richness; if salted, reduce added salt slightly.
• Granulated sugar (3/4 cup): Provides structure and the right level of sweetness; superfine works slightly faster in creaming but regular granulated is fine.
• Large egg (1): Brings moisture and binds the dough. Use an extra-large only if you prefer slightly softer cookies.
• Vanilla extract (1 teaspoon): Pure vanilla makes a noticeable difference; avoid imitation for best aroma.
• Almond extract (1/2 teaspoon): Adds warm, nutty fruitcake character—small amount goes a long way.
• Lemon extract (1/4 teaspoon): Brightens the overall flavor and cuts through the richness of butter and sugar.
• All-purpose flour (1 1/2 cups): Provides structure; spoon and level for accurate measurement to avoid dry cookies.
• Salt (1/2 teaspoon): Balances sweetness and enhances flavor; reduce only if using salted butter and prefer milder taste.
• Baking soda (1/2 teaspoon): Gives a slight lift and tender crumb; ensure freshness for best rise.
• Candied pineapple (1 cup, chopped): Look for jarred candied pineapple tidbits; chop into uniform pieces to distribute flavor evenly.
• Candied red cherries (1 cup, chopped): Drain any syrup and pat dry to avoid adding extra moisture to the dough.
• Candied green cherries (1 cup, chopped): Use the same technique as for red cherries; both add festive color.
• Pecans (1 cup, roughly chopped): Toast lightly before chopping for more depth, or use walnuts for a milder taste.

Instructions

Preheat and prepare:Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper or a silicone mat so cookies release cleanly and bake evenly. Allow all ingredients to come to room temperature for best texture — butter should be soft but not greasy.Cream butter and sugar:In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until pale and fluffy, about 3–4 minutes with a hand mixer on medium. Proper creaming traps air and produces a tender crumb.Add egg and extracts:Mix in 1 large egg until incorporated, then add 1 teaspoon vanilla, 1/2 teaspoon almond, and 1/4 teaspoon lemon extracts. Scrape the bowl to ensure even distribution of flavor.Combine dry ingredients:Whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda in a separate bowl. This aerates the leavening and prevents clumps of baking soda in the dough.Mix dough:Slowly add dry ingredients to the butter mixture on low speed or fold by hand until just combined. Overmixing develops gluten and leads to tougher cookies; stop as soon as the flour streaks disappear.Fold in mix-ins and portion:Gently fold in 1 cup chopped candied pineapple, 1 cup chopped candied red cherries, 1 cup chopped candied green cherries, and 1 cup roughly chopped pecans until evenly distributed. Use a tablespoon or small cookie scoop to drop heaping tablespoons of dough onto lined baking sheets, spacing 3–4 inches apart to allow gentle spread.Bake and cool:Bake at 300°F (150°C) for 20–25 minutes until edges are just lightly golden. Remove from oven and cool on the sheet for 5 minutes before transferring to a wire rack to cool completely; this prevents cookies from breaking while hot.

Storage Tips

Store baked cookies in a single layer or separated with sheets of parchment in an airtight container at room temperature for up to one week. For longer storage, place cooled cookies in a zip-top freezer bag or rigid freezer container in a single layer with parchment between layers; freeze up to three months. To refresh, let frozen cookies thaw at room temperature for 30–60 minutes, then warm briefly in a 300°F (150°C) oven for 5 minutes to restore tenderness and aroma. Avoid refrigeration unless you plan to keep them for several weeks — refrigeration can dry cookies out unless sealed tightly.

Ingredient Substitutions

If you need to swap ingredients, use chopped dried apricots or raisins for candied pineapple to reduce overall sweetness, or try unsulphured cherries for a more natural flavor. Walnuts replace pecans cup-for-cup and provide a slightly earthier taste; toasted slivered almonds add crunch without overpowering the fruit. If you’re out of almond extract, increase vanilla to 1 1/2 teaspoons and add a tiny pinch (1/8 teaspoon) of almond milk or almond paste for nuance. For a lower-sugar option, reduce granulated sugar to 2/3 cup and use a mix of dried fruit that’s been lightly rehydrated to maintain chewiness.

Serving Suggestions

Serve warm or at room temperature as part of a holiday cookie assortment. Pair with black tea, spiced cider, or a robust coffee to balance the candied sweetness. For a dessert plate, add a few slices of manchego or aged cheddar to contrast the fruity notes. Use decorative parchment and baker’s twine to create gift-ready stacks—three to five cookies per bundle is an attractive portion. Garnish with a light dusting of powdered sugar for an elegant finish when presenting at parties.

Cultural Background

These cookies are a playful, Americanized take on classic fruitcake flavors, inspired by British and European holiday traditions where candied peel, dried fruit, and nuts are typical. Fruit-laden cakes and confections have long signified celebration, and this version captures that festive spirit in a format that’s more approachable for modern holiday gatherings. Rather than preserving fruit in a dense loaf for months, these cookies celebrate the brightness of candied fruit with quick-bake convenience and a distinctly American cookie texture.

Seasonal Adaptations

Adjust the mix-ins by season: in winter keep candied cherries and pineapple for tradition; in spring substitute dried apricots and orange zest for a lighter profile. For summer outdoor gatherings, reduce the almond extract and add lemon zest to make the cookies feel fresher. At Thanksgiving, swap pecans for toasted walnuts and fold in a tablespoon of maple syrup to the dough for an autumnal twist. For holiday cookie exchanges, consider dipping half of each cookie in melted dark chocolate and sprinkling with chopped toasted nuts for visual contrast and extra indulgence.

Meal Prep Tips

Make dough ahead and freeze in portioned scoops on a parchment-lined tray; once solid, transfer balls to a freezer bag and bake straight from frozen, adding 2–4 minutes to the bake time. Alternatively, bake in advance and freeze cooled cookies in airtight containers separated by parchment; reheat briefly before serving. For a large event, prepare two batches and refrigerate one batch of dough overnight to develop flavor without affecting texture. Keep an organized checklist of mix-ins measured and ready to streamline assembly when you have limited hands-on time.

These cookies are a small tradition that can be tailored to your kitchen rhythm: bake a few dozen for a party, freeze extras for surprise hostess gifts, or invite friends over for a relaxed afternoon of mixing and portioning. They’re cheerful, adaptable, and a reliable way to make holiday baking feel warm, simple, and delicious.