Fruitcake Cookies

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My festive Fruitcake Cookies bring the flavor and the colors of the season! These tender shortbread treats have a lovely light fruity flavor that’s festive, not overpowering. I grew up with fruitcake during the holidays, so it makes perfect sense to create a cookie version. I know that candied fruit can be pricey, so you might find it more economical to make your own using my candied citrus and cherry recipe. The more you make at once, the less it will cost, and you’ll have extra to use in my Christmas cake, puddings, and mince pies.

• 15-minute prep: The dough comes together quickly, and the fruit soaks overnight in a simple mixture of citrus and sherry.
• Smart fruitcake alternative: My buttery, tender shortbread is much lighter than the classic rich cake.
• Holiday-special: These fruity, nutty, boozy treats have all the iconic Christmas flavors in a two-bite cookie.
• Easy to make ahead: Make the dough in advance, and bake a batch when it’s convenient.
• Perfect for gifting! These stunning cookies have a stained-glass, work-of-art beauty!

Table of Contents

• What are Fruitcake Cookies?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Fruitcake Cookies
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Fruitcake Recipes

What are Fruitcake Cookies?

Fruitcake Cookies are crisp, buttery shortbread cookies studded with candied fruit and almonds. The fruit and nuts are soaked overnight in a lemon and sherry mixture to give them a boozy citrus flavor. The first shortbread recipe appeared in the cookbook, Mrs. McLintock’s Receipts for Cookery and Pastry Work, in 1736, and they became a classic Christmas treat.  They’re perfect for gifts, cookie swaps, and holiday parties.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Plastic wrap
• Stand mixer (optional) or electric hand mixer
• Silicone spatula
• Baking sheets
• Parchment paper
• Wire cooling rack

Key Ingredients and Substitutes

For the fruit mixture

Candied fruit

• • Candied fruit gives the cookies bright sweetness.
  • Additionally, the candied fruit adds delightful chewiness.
  • Importantly, the fruit gives the cookies their jewel-like appearance.
  • I used a mixture of  candied citrus peel and candied cherries. You can use the same amount of any candied fruit.
    • Find candied fruit in the baking aisle of your grocery store (sometimes labeled as “fruitcake mix”), in specialty food stores, or online shops like nuts.com.
  • Substitute: You can also use an equal amount of dried fruit, like dates, figs, or cherries, but your cookies won’t have the same colorful, mosaic look.

Almonds

• Almonds give the cookies crunch.
• Additionally, the almonds add a rich, nutty flavor.
• Substitute: You can use the same amount of finely chopped walnuts, pecans, or pistachios (their green hue adds extra appeal).

Dry sherry

• Dry sherry adds deep, warm flavor.
• Importantly, the sherry plumps up the fruit and softens it.
• Substitute: If you prefer, use an equal amount of Irish whiskey, cognac, rum, brandy, or bourbon.
  • For alcohol-free cookies, use an equal amount of orange juice or apple juice.

Freshly-squeezed lemon juice

• Freshly-squeezed lemon juice adds fresh flavor to the fruit mixture.
• Substitute: You can use the same amount of orange juice, which will give the cookies a sweeter taste.

Lemon zest

• Lemon zest adds brightness, keeping the flavor from being too heavy.
• Substitute: Use orange zest if you prefer.

Salt

• Salt brings out the fruit and citrus flavors, balancing out the sweetness.

For the cookie dough

All-purpose flour

• Flour provides the structure in these cookies.
• All-purpose flour, with a protein content of 8-11%, is perfect because it will make the cookies tender, but not too chewy.
• Substitute: Make these cookies gluten-free by using an equal amount of gluten-free 1:1 baking mix, like my Easy Almond Flour Baking Mix, or another gluten-free flour.

Mixed spice

• Mixed spice (which contains cinnamon, cloves, nutmeg, ginger, allspice, coriander, and mace) gives these cookies the flavor and aroma of the holidays.
• While mixed spice is often described as the Irish equivalent of Pumpkin Pie Spice, it’s a bit different and has a citrusy note that is the ideal accent to these fruity Christmas cookies.
• Substitute: You can use the same amount of Pumpkin Pie Spice or apple pie spice.

Salt

• Salt balances the sweetness and enhances the mixed spice and fruit flavors in this cookie recipe.

Butter

• Butter gives shortbread its tender, melt-in-your-mouth texture. The butterfat coats the flour, which inhibits gluten development.
• Additionally, butter provides a rich dairy flavor.
• It’s crucial to make sure your butter is soft before using it, so it creams well with the sugar and creates a smooth base.
  • You’ll know it is at the right temperature when you push the butter with your finger, and your finger makes an indent, but it doesn’t easily squish right through.
  • Here are my tips on the right ways to get your butter to room temperature.
• I don’t recommend using a substitute here, as butter gives these Christmas cookies the ideal texture and flavor.

Granulated sugar

• Granulated sugar sweetens the cookies.
• Importantly, creaming sugar and butter forms air pockets, which create shortbread’s tender, delightfully crumbly cookies.
• Additionally, granulated sugar adds a nice bit of crispiness.
• Substitute: You can use an equal amount of caster sugar (superfine sugar) or powdered sugar.
  • Note that using powdered sugar will yield a softer cookie.

Dark brown sugar

• Dark brown sugar gives the cookies moisture and a slight chew.
• Additionally, dark brown sugar gives the shortbread cookies a toffee-like note.

Egg yolk

• The egg yolk binds the ingredients together.
• Additionally, egg yolk adds richness and flavor to this fruitcake cookie recipe.
• Substitute: You can use 1 tablespoon (.5 oz/15 g) of full-fat Greek yogurt in place of the egg yolk.
  • Note that it may make the cookies more cake-like and less crumbly than traditional shortbread.

How to Make Fruitcake Cookies

Prepare the Fruit (the night before)

1. Make fruit mixture: In a medium bowl, combine candied fruit, almonds, sherry, lemon juice, lemon zest, and salt. Cover with plastic wrap and allow to sit overnight at room temperature.

To Make the Cookie Dough (the next day)

2. Mix dry ingredients: In a small bowl combine the flour, mixed spice and salt. Set aside.
3. Cream butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer and a medium bowl), cream the butter, granulated sugar, and brown sugar on medium-high speed for 3 minutes until light and fluffy.

4. Mix in yolk and dry ingredients: Whisk in the egg yolk, then lower the speed and mix in the flour mixture (scrape down sides of bowl as necessary).

5. Add fruit mixture: Fold in the candied fruit mix along with any accumulated liquid.

6. Make dough logs: Divide the dough in half and roll each portion into a 9-inch (23 cm) long roll. Cover in plastic wrap and refrigerate for at least 90 minutes, until fully chilled.

To Bake the Cookies

7. Prepare to bake: Preheat the oven to 325°F (165°C), fan assist, and line 2 baking sheets with parchment paper.
8. Slice cookies: Cut the dough into ¼-inch (6 mm) thick slices and arrange the pieces 1-inch (3 cm) apart on the baking sheets.

9. Bake and cool: Bake for 15-20 minutes, until pale golden. Let cool on the baking sheet for a few minutes before transferring them to a wire rack to let cool completely.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Start fruit the day before baking: It needs time to soak in the sherry mixture.
• Think about the color and flavor you want:. Candied cherries give pops of red and green, pineapple adds a tropical taste and potent sweetness, and candied citron or orange peel adds a slight note of bitterness that plays well off the other sweet flavors.
• Fruit chopping tip: If you’re having trouble cutting up the sticky fruit, you can try rubbing oil on a knife, or you can lightly dust the candied fruit with powdered sugar.
  • It may also be easier to cut the fruit up with kitchen shears rather than using a knife.
• Use room temperature egg and butter: It’s essential for making shortbread with the tenderest texture. Here’s how to soften butter correctly and bring a cold egg to room temperature.
• Pick a different liquor: In place of sherry, try cognac, whiskey, rum, or bourbon.
• Alcohol-free option: Replace the sherry with orange juice.
• Converting temperature: If you don’t have a convection oven, preheat the oven to 350°F (180°C) and bake cookies one sheet at a time.

Make-Ahead and Storage Instructions

Make-ahead tips

• After rolling the dough into a log, you can wrap and store in the fridge for up to two days.
• For longer storage, you can freeze the dough logs for up to two months. Be sure to wrap well and place in a freezer bag.
  • Defrost in the refrigerator overnight before slicing and baking.

How to store leftovers

• Store leftover cookies in an airtight container for up to five days.

FAQs

Can I make this fruitcake cookie recipe gluten-free?

• Yes, you can make this fruitcake cookie recipe gluten-free.
• In place of the all-purpose flour, simply use a 1:1 gluten free baking mix, such as my Easy Almond Flour Baking Mix, or another gluten-free four.

How can I make these fruitcake cookies without egg?

• To make these fruitcake cookies without egg yolk, use 1 tablespoon (.5 oz/15 g) of full-fat Greek yogurt instead.
  • Using yogurt instead of the egg yolk will change the texture a bit—your cookies will be cakier, and not as tender as traditional shortbread.

How do I make sure my fruitcake shortbread cookies are mouthwateringly tender?

• Start with room temperature butter and egg, and cream the butter and sugars until they’re light and fluffy.
• Mix the dough just until it comes together. Over-mixing creates a tougher texture.
• Be sure to chill the dough for at least four hours. Chilling will firm up the butter, and that contributes to that signature crumbly shortbread texture.
• Bake until the cookies are pale golden—take care not to overbake.

More Fruitcake Recipes

• Irish Christmas Cake Recipe
• Aunty Marion’s No-Bake Christmas Cake
• Traditional Christmas Pudding
• Easy Boiled Fruitcake Recipe
• Last-Minute Christmas Pudding

Try These Recipes!

Brown Butter Chocolate Chip Cookie Recipe

Sheet Pan Cookies (8-in-1)

Christmas Shortbread Cookies Recipe

Easy Cookie Brittle