Easy Fruitcake Cookies
Delight in these easy fruitcake cookies packed with dried fruits and nuts, perfect for festive occasions or to satisfy a sweet tooth with rich, spiced flavors.
Ingredients
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a medium bowl, combine chopped dates, candied cherries, candied pineapple, raisins, and chopped pecans.
- Mix well.
- In a large bowl, combine pie crust mix, baking soda, sugar, ground cinnamon, ground cloves, and ground nutmeg. Stir to mix.
- Add eggs and beat well.
- Stir in the fruit mixture and mix thoroughly.
- Drop teaspoon-sized portions onto an ungreased cookie sheet, spacing about 2 inches apart.
- Bake for about 10 minutes, until light brown.
- Remove from the cookie sheet and place on a rack to cool completely.
- Handle carefully as cookies are fragile while hot; they become more crispy as they cool.
Tips & Substitutions
For added flavor, try mixing in some chopped walnuts or swapping out the pecans for almonds. If you prefer a less sweet cookie, reduce the sugar slightly. To make the dough easier to handle, chill it in the refrigerator for 30 minutes before baking. This recipe is versatile and can be adapted to include your favorite dried fruits or nuts, similar to Chopped Egg Salad Tea Sandwiches.
Serving Suggestions
These cookies are delightful on their own or served alongside a warm cup of tea or coffee. They also pair beautifully with a scoop of vanilla ice cream for a sweet treat. For a festive touch, try serving them on a platter with other holiday cookies, like Rocky Road Pizza or Quick Cocoa Cake(One Bowl), to create a colorful dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag. To reheat, simply place them in a preheated oven at 300 degrees Fahrenheit for about 5 minutes to restore their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Fruitcake Cookies contains roughly 107 calories, with 2g protein, 17g carbohydrates, and 5g fat. It is a good source of dietary fiber (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 dried fruit?
Fresh fruit is not recommended for this recipe as it contains more moisture, which can affect the texture of the cookies. Dried fruit provides the right balance of sweetness and chewiness necessary for the cookie structure.
What can I substitute for the pie crust mix?
You can make your own pie crust mix using flour, salt, and shortening or butter. A good ratio is 2 cups of flour, 1 teaspoon of salt, and 3/4 cup of shortening. This will yield similar results and is a great way to use up pantry staples.
How do I know when the cookies are done baking?
The cookies are done when they turn a light golden brown around the edges. Since they are fragile while hot, allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to complete cooling.
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).