Fruitcake Cookie
A rich, nutty fruitcake cookie packed with candied cherries, pineapple, dates, and pecans, perfect for festive occasions or as a sweet, chewy treat.
Ingredients
Instructions
- Combine candied cherries, candied pineapple, pitted dates, and flour in a mixing bowl.
- Add chopped pecans, coconut, and sweetened condensed milk to the mixture.
- Mix all ingredients well until thoroughly combined.
- Roll the mixture into 1-inch diameter balls.
- Place the balls on a baking sheet lined with parchment paper.
- Bake at 250°F (120°C) for 30 minutes until lightly golden.
Tips & Substitutions
For a unique twist, consider substituting dried cranberries for the candied cherries or using macadamia nuts instead of pecans. If you prefer a less sweet version, use unsweetened coconut or reduce the amount of sweetened condensed milk slightly. Ensure the mixture is well combined for even flavor distribution. Chill the dough before rolling for easier handling.
Serving Suggestions
These fruitcake cookies make a delightful treat alongside a steaming cup of tea or coffee. For a festive presentation, serve them on a platter with other holiday cookies or desserts, such as Mallow Mint Dessert. They are perfect for sharing at gatherings or as gifts, beautifully packaged in decorative boxes.
Storage & Reheating
Store leftover fruitcake cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to three months. To enjoy, thaw at room temperature or warm briefly in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Fruitcake Cookie contains roughly 200 calories, with 3g protein, 17g carbohydrates, and 14g fat. It is a good source of dietary fiber (11% 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 candied fruit?
Using fresh fruit is not recommended as it contains too much moisture, which can affect the texture and baking process. Stick with candied or dried fruits for the right consistency and flavor balance. If you want a healthier option, consider using dried fruits without added sugars.
How do I make these cookies gluten-free?
To make gluten-free fruitcake cookies, replace the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, especially the sweetened condensed milk, are gluten-free certified. This adaptation maintains the cookie's texture while catering to gluten sensitivities.
Can I add spices to this recipe?
Absolutely! Adding spices like cinnamon, nutmeg, or allspice can enhance the flavor of these cookies. Start with 1/2 teaspoon of your chosen spice and adjust to taste. This addition can give your fruitcake cookies a warm, festive aroma that pairs beautifully with the sweet ingredients.
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).