Go Back
4.5 from 2 votes
A tin of Fruitcake Cookies with two cup of coffee on the side.
Print Recipe
Fruitcake Cookies Recipe
Prep Time
15 mins
Cook Time
20 mins
Chill Time
1 hr 30 mins
Total Time
2 hrs 5 mins
 

My Fruitcake Cookies are buttery shortbread with festive candied fruit and nuts—easy make-ahead treats perfect for gifts and holiday parties!

Servings: 72 cookies
Author: Gemma Stafford
Ingredients
Fruit
  • 1 ⅓ cups (8 oz/225 g) candied fruit , finely diced
  • ½ cup (2 ½ oz/71 g) almonds , finely chopped
  • 1 tablespoon dry sherry
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoon lemon zest
  • ⅛ teaspoon salt
Cookie Dough
  • 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
  • ¼ teaspoon mixed spice
  • ¼ teaspoon salt
  • ½ cup (4 oz/115 g) butter , at room temperature
  • ¼ cup (2 oz/57 g) granulated sugar
  • ¼ cup (1 ½ oz/43 g) dark brown sugar
  • 1 large egg yolk , at room temperature
Instructions
To Prepare the Fruit (the night before)
  1. 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)
  1. In a small bowl combine the flour, mixed spice and salt. Set aside.
  2. 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.

  3. Whisk in the egg yolk, then lower the speed and mix in the flour mixture.

  4. Fold in the candied fruit mix along with any accumulated liquid.

  5. 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
  1. Preheat the oven to 325°F (165°C), fan assist, and line 2 baking sheets with parchment paper.
  2. Cut the dough into ¼-inch (6 mm) thick slices and arrange the pieces 1-inch (3 cm) apart on the baking sheets.
  3. 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.

  4. Enjoy with a cup of tea! Store in an airtight container at room temperature for up to 5 days.