Sweet Fruitcake Cookies

Sweet Fruitcake Cookies bring together the joy of classic fruitcake with the ease of drop cookies made for sharing at holidays or any time you crave a nostalgic treat This recipe is bursting with jewel toned candied fruits and nuts all wrapped up in a soft buttery cookie These are not just festive cookies they are chewy tender and generously studded with bright flavors from real fruit pieces

The first time I made these I wanted a holiday cookie that was less dense than traditional fruitcake My family could not stop reaching for these and now even my neighbors ask for the recipe every December

Gather Your Ingredients

• Chopped pecans: they give a toasty crunch and balance the sweetness Choose whole pecans and chop them yourself for freshness
• Candied cherries: bright and sweet add color and festive flavor Use the red and green if possible for holiday cheer
• Candied pineapple: sweet and tangy also adds chew and an extra fruity burst
• Unsalted butter: softened for richness and that classic cookie crumb Always start with good quality butter for best flavor
• Large egg: for binding everything together and helping the cookies rise slightly
• Buttermilk: adds tenderness and a subtle tang Whole buttermilk makes for the richest texture but low fat works too
• Granulated sugar: for balanced sweetness and golden color Choose extra fine sugar if you can
• All-purpose flour: gives structure to hold all the fruits and nuts together Use fresh flour for best results
• Salt: sharpens flavors so the cookie never tastes bland

How to Make It

Cream The Butter and Sugar:

Beat room temperature butter and granulated sugar with a mixer for two to three minutes until the mixture is light and fluffy Creaming properly is what gives cookies a delicate texture

Combine Wet Ingredients:

Mix in the egg and buttermilk The batter will look creamy and slightly whipped Be sure to scrape down the sides of the bowl so everything is evenly mixed

Add The Fruit and Nuts:

Fold in candied cherries candied pineapple and pecans with a spatula Stir gently to keep the fruit from breaking up too much You want little pops of flavor in every bite

Add Dry Ingredients and Blend:

Sprinkle flour and salt over your mixture and fold just until everything is combined Overmixing toughens cookies so stop as soon as no dry flour remains

Scoop and Bake:

Drop spoonfuls of dough onto lined baking sheets leaving space between each cookie Bake in a preheated oven at three hundred fifty degrees for ten to twelve minutes or until the edges are just golden Remove and let cool on the pan five minutes before moving to racks

Candied pineapple might just be my favorite part here Even as a child I would try to pick out an extra piece from the mixing bowl before scooping the dough My mom used to tuck these cookies into holiday gift tins and watching friends open them was always a treat

Flavor Boosters

Store these cookies in an airtight tin at room temperature and they will stay soft for about five days They taste extra fresh if you add a slice of bread to the container which helps keep them from drying out If you want to save some for later slide them in a freezer safe bag with parchment between layers to prevent sticking

Serving Suggestions

Pile the cookies on a festive plate and bring them to a cookie swap Sandwich with cream cheese icing for a twist Or turn extra cookies into a base for ice cream sundaes My family loves these with a cup of hot cocoa

Creative Twists

If you do not have pecans walnuts are a classic swap Dried apricots or golden raisins can be used if you cannot find candied pineapple or want to make the cookies less sweet Swapping in almond extract for half the vanilla can add a new layer of flavor

They are now the cookie we look forward to baking together every December Try freezing some dough so you can enjoy fresh baked cookies any time you like

Common Questions About This Recipe

→ Can I use different nuts instead of pecans?

Yes, walnuts or almonds can be used in place of pecans for a different flavor and texture.

→ Do I need to toast the nuts before adding them?

While not required, toasting the nuts enhances their flavor and adds a pleasant crunch to the cookies.

→ Can these cookies be made ahead?

Absolutely. Store baked cookies in an airtight container at room temperature for several days, or freeze for longer storage.

→ What type of candied fruit works best?

Chopped candied cherries and pineapple provide classic fruitcake flavor and vibrant color, but other mixed candied fruits can also be used.

→ Is it possible to make these cookies without buttermilk?

Yes, you can substitute buttermilk with an equal amount of milk plus a teaspoon of lemon juice or vinegar.