Name: Fruitcake Cookies with Nuts and Dried Fruit Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup golden Crisco shortening; 3/4 cup white sugar; 1 egg; 1 tsp vanilla extract; 1/2 tsp almond extract; 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup raisins; 1 cup candied cherries, red and green, coarsely chopped; 1 cup candied pineapple, coarsely chopped; 1 cup Brazil nuts, coarsely chopped

Jump to Recipe· 4.8 from 5 reviews

If you’re anything like me and love a cookie that’s bursting with flavor and has just the right mix of chewiness and crunch, then you are going to adore this Fruitcake Cookies with Nuts and Dried Fruit Recipe. These aren’t your everyday cookies — they’re like a mini fruitcake that’s easy to eat, share, and enjoy any time of year. I promise, once you try these, they’ll be on repeat in your baking rotation. Ready to dive into a cookie that’s both festive and homey? Let me walk you through every step so you get that perfect bite every single time.

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Why This Recipe Works

Balanced Fruit and Nut Blend: The combo of raisins, candied cherries, pineapple, and Brazil nuts provides a perfect texture and burst of sweet and nutty flavors.
Shortening for Tenderness: Using Crisco adds tenderness and helps keep the cookies soft without them becoming greasy.
Chilling Dough Controls Spread: Keeping your dough cold before baking means cookies hold their shape beautifully instead of turning flat.
Simple Yet Flavorful Extracts: A splash of vanilla and almond extracts take the fruity notes up a notch without overpowering.

Fruitcake Cookies with Nuts and Dried Fruit, fruitcake cookie recipe, holiday fruitcake cookies, nut and dried fruit cookies, festive cookie recipe - The image shows six round cookies on a baking tray lined with parchment paper. Each cookie has a rough texture and a creamy light brown base with visible mix-ins, including chunks of red candied fruit, dark raisins, and small green bits scattered throughout. The cookies have a slightly crisp and uneven surface with some browning on the edges. One cookie in the foreground has a bite taken out of it. The tray sits on a dark wooden surface with a white marble texture and a blue and white striped cloth partially visible in the upper left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Fruitcake Cookies with Nuts and Dried Fruit Recipe calls for ingredients that come together to create such a festive, chewy, and satisfying cookie that you won’t want to share (but you should!). Every element has a role — from the fruit that gives chew and sweetness, to the nuts that add a toasty crunch. A quick tip when shopping: grab good-quality dried fruit and nuts for the best texture and flavor.

Raisins: Provide that chewy, natural sweetness that balances out the spices and nuts.
Candied Cherries (red and green): Add bursts of tangy sweetness and make the cookies visually festive.
Candied Pineapple: Their tropical zing cuts through the richness of the batter, giving a fresh twist.
Brazil Nuts: Their bold, creamy crunch pairs perfectly with the sweetness of the fruits.
Golden Crisco Shortening: Keeps the cookies tender and moist, helping them hold shape without spreading too much.
White Sugar: Sweetens the cookies without dominating the flavor.
Egg: Binds ingredients together and adds moisture.
Vanilla Extract: Enhances the overall flavor and aroma beautifully.
Almond Extract: Adds a subtle nutty, fruity depth that works magic in this recipe.
Flour: Provides structure; using the right amount helps balance chewiness and firmness.
Baking Soda: Acts as a leavening agent to give a slight lift without too much puff.
Salt: Enhances all the flavors, essential even in sweet baked goods.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how customizable this Fruitcake Cookies with Nuts and Dried Fruit Recipe is — honestly, once you get comfy with the base, there’s so much fun in tweaking it based on what you have or your flavor vibe that day. Maybe you want it nuttier, or with a touch more spice. Go for it! It’s your kitchen, your call.

Nut Swap: I swapped Brazil nuts for pecans once and loved how earthy and buttery the cookies became.
Dried Fruit Variations: Try dried cranberries or apricots instead of candied pineapple for a more tart edge.
Spice It Up: Adding a pinch of cinnamon or nutmeg gives these cookies a warm holiday vibe that’s hard to beat.

Step-by-Step: How I Make Fruitcake Cookies with Nuts and Dried Fruit Recipe

Step 1: Combine Your Fruit and Nuts – The Flavor Foundation

Start by tossing together the raisins, chopped candied cherries, pineapple, and coarsely chopped Brazil nuts with half of the flour. This technique might seem unusual, but coating the fruit and nuts in flour helps keep them evenly distributed in every cookie—preventing them from sinking to the bottom or clumping together. Trust me, this little trick makes your cookies perfectly balanced.

Step 2: Cream the Shortening and Sugar Until Fluffy

Using an electric mixer, cream together the golden Crisco shortening with the white sugar. Beat on medium speed until the mixture is light and creamy—this usually takes about 2-3 minutes. This step is crucial because it incorporates air, helping the cookies stay tender but with a nice little lift. Don’t rush it—if you try to skip this, your texture might suffer.

Step 3: Add Egg and Extracts for Flavor and Moisture

Next, add in one egg, along with the vanilla and almond extracts. Beat again until everything is combined smoothly. The almond extract creates a subtle, nutty depth that complements the fruity sweetness — don’t skip it, I promise it adds a surprising layer of flavor.

Step 4: Mix in Fruit-Nut Mixture and Remaining Dry Ingredients

Now, stir in the coated fruit and nut mixture along with the remaining flour, baking soda, and salt. Use a sturdy spoon or spatula and fold everything together gently but thoroughly. The batter will be thick and chunky—perfect! If you notice any clumps of flour, break them up to make sure it’s mixed evenly.

Step 5: Chill Dough to Prevent Spreading (A Game-Changer!)

This is my favorite pro tip to get those perfectly shaped, thick cookies: chill your dough before baking. You can either chill the whole bowl or scoop the dough onto a cookie sheet and tape that in the fridge for 30 minutes. Cold dough means less spreading, so your cookies hold their delightful chunky form and don’t turn flat messes.

Step 6: Scoop and Bake to Golden Perfection

Drop rounded teaspoons (or about a 1-inch scoop) onto a parchment-lined or greased baking sheet, spacing them a couple of inches apart. Bake at 350°F (177°C) for about 10-12 minutes until they’re lightly golden but still soft in the center. Don’t overbake — they’ll continue to firm up after cooling. When done, transfer them to cooling racks and try to resist sampling too many hot from the oven (though I rarely succeed!).

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Pro Tips for Making Fruitcake Cookies with Nuts and Dried Fruit Recipe

Use Coarse Chops: I always chop my candied fruits and nuts coarsely to keep each bite interesting and prevent tiny fruit bits from disappearing into the dough.
Don’t Skip Chilling: I learned the hard way that cold dough makes all the difference to prevent spreading and ensure texture.
Scoop Uniform Cookies: Using a cookie scoop helps get cookies evenly sized, so they bake uniformly without some burning while others stay doughy.
Watch Baking Times Closely: These cookies look soft when they come out but will firm up as they cool—avoid overbaking for the best chewiness.

How to Serve Fruitcake Cookies with Nuts and Dried Fruit Recipe

Garnishes

I usually keep it simple with these cookies – no need for fancy garnishes because the beauty is right inside. But if you’re serving them at a party, a light dusting of powdered sugar adds a festive snow-kissed look that everyone loves. Sometimes, if I’m feeling playful, a small drizzle of white chocolate adds a gorgeous contrast and extra decadence.

Side Dishes

These cookies pair beautifully with a hot cup of chai tea or coffee. Around the holidays, I like serving them alongside spiced mulled wine or warm apple cider — the fruity spices really complement each other. Sometimes I also bring them along with cheese and charcuterie boards for a sweet surprise.

Creative Ways to Present

For holiday gifting or parties, I love stacking these cookies in a clear jar layered with parchment paper and tying a rustic twine bow around the lid. It instantly creates a charming gift or centerpiece. You can also arrange them on a pretty tiered dessert tray with fresh rosemary sprigs or cranberries for a colorful, festive vibe that guests adore.

Make Ahead and Storage

Storing Leftovers

I store leftover fruitcake cookies in an airtight container at room temperature, with a slice of bread inside to keep them soft and chewy. They usually last about a week like this, but honestly, mine rarely make it that long. The bread trick really works wonders if you like your cookies tender the way I do.

Freezing

These cookies freeze beautifully. After cooling completely, I wrap them individually or in small batches in plastic wrap, then place them in a freezer-safe zip bag. They can stay fresh in the freezer for up to three months. When I want a quick treat, I just thaw them at room temperature — it feels like fresh-baked magic.

Reheating

If you want a warm cookie, I pop one in the microwave for 10-15 seconds or warm a few on a baking sheet at 300°F for about 5 minutes. This brings back that soft texture and revitalizes the flavors without drying them out. A quick reheat can make all the difference when you want that just-baked feeling.

FAQs

Can I substitute other nuts in the Fruitcake Cookies with Nuts and Dried Fruit Recipe?

Absolutely! If Brazil nuts aren’t your favorite, feel free to swap in pecans, walnuts, or almonds. Just chop them coarsely to maintain that great texture. Each nut will add a slightly different flavor, but all complement the dried fruit beautifully.
Do I have to use shortening, or can I use butter?

You can use butter instead of shortening, but keep in mind the texture might be a little different—expect cookies that spread more and may be slightly less tender. Shortening helps keep the cookies soft and shape-holding, but butter adds more flavor. Sometimes I do a half-and-half mix for both flavor and texture.
How long will these cookies stay fresh?

Stored properly in an airtight container at room temperature, these cookies will stay moist and delicious for up to one week. For longer storage, freezing is your best bet—just thaw them before enjoying.
Can I make the dough ahead of time?

Yes! The dough actually benefits from resting in the fridge overnight, which lets the flavors meld even more. Just be sure to cover it tightly to prevent it from drying out, and scoop before baking as usual.

Final Thoughts

This Fruitcake Cookies with Nuts and Dried Fruit Recipe holds a special place in my kitchen because it captures the essence of holiday fruitcake in a much more approachable, snackable form. I love how easy it is to whip up a big batch, share smiles, and enjoy that perfect balance of sweet, chewy, and nutty bites. Whether you’re serving guests or sneaking a few with your afternoon tea, these cookies deliver comfort and delight every time. Give them a try—I honestly think you’ll fall as hard for them as I have!