Christmas Fruitcake Cookies(Makes A Lot!)
Festive and flavorful, these Christmas Fruitcake Cookies combine candied fruits, nuts, and rich batter for a delightful treat perfect for holiday gatherings.
Ingredients
- 1 cup butter ⓘ
- 1 1/8 cups packed brown sugar ⓘ
- 1 1/2 tablespoons milk ⓘ
- 2 1/4 cups sifted self-rising flour ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon vanilla
- 1 to 2 eggs ⓘ
- 6 slices candied pineapple ⓘ
- 1/2 pound candied cherries (red and green)
- 1 pound dates ⓘ
- 8 ounces pineapple preserves
- 1 1/2 pounds chopped pecans ⓘ
Instructions
- Mix the butter, brown sugar, milk, sifted self-rising flour, baking soda, and vanilla, beating in each ingredient one at a time.
- Dice the candied pineapple, cherries, and dates; flour them well.
- Can be prepared the night before for better flavor development.
- Mix the diced fruit with the batter, then add the pineapple preserves and chopped pecans.
- Blend all ingredients thoroughly until well combined.
- Drop teaspoonfuls of the batter onto greased cookie sheets.
- Bake at 325°F (160°C) for 10 to 12 minutes until golden brown.
Tips & Substitutions
For enhanced flavor, prepare the dough a day in advance and let it rest in the fridge. If you don’t have self-rising flour, you can substitute with all-purpose flour and add 1 1/2 teaspoons of baking powder. For a twist, consider using dried cranberries or apricots in place of some of the dates or cherries.
Serving Suggestions
These cookies are perfect for holiday gatherings and pair beautifully with a cup of spiced tea or coffee. Serve alongside other festive treats like Chewy Fruitcake Bars or Holiday Delight Candy for a delightful dessert platter. They also make great gifts when packaged in decorative tins.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months. To reheat, place cookies in a preheated oven at 300°F (150°C) for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Fruitcake Cookies(Makes A Lot!) contains roughly 3183 calories, with 20g protein, 315g carbohydrates, and 192g fat. It is an excellent source of calcium (66% of the Daily Value), iron (64% of the Daily Value), and protein (41% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 1998mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of candied fruit in this recipe?
While fresh fruit can be used, it may alter the texture and moisture of the cookies. Candied fruit offers a concentrated sweetness and a firmer texture that works better in this recipe. If you prefer fresh fruit, be sure to decrease the amount of liquid ingredients to compensate.
What can I substitute for pecans if I have a nut allergy?
If you're looking for a nut-free option, you can replace the pecans with sunflower seeds or pumpkin seeds for crunch. Alternatively, consider using oats for added texture without the nuts.
How can I make these cookies more festive?
To make these cookies even more festive, consider adding a sprinkle of edible glitter or colored sugar on top before baking. You could also drizzle a simple icing made from powdered sugar and milk for an extra sweet touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).