Name: Festive Fruitcake Cookies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 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; 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

There’s something wonderfully cozy about biting into a cookie that’s bursting with festive flavors and a touch of buttery richness. This Festive Fruitcake Cookies Recipe is one of those special treats—crisp around the edges, tender inside, loaded with sweet candied fruit and a hint of warm spice that just screams holiday cheer.

The image shows three round cookies with bits of red and light brown pieces inside, stacked slightly on each other, placed on a white cloth napkin with black scripted text, all on a red cloth with white embroidery. Behind the cookies, there is a white, festive tin box with a red and green floral design, filled with more of the same cookies lined with translucent paper. To the right, a white cup filled with light brown coffee sits near two pinecones dusted with white powder, all resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Fruitcake Cookies Recipe
Top Tip
How to Serve Festive Fruitcake Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Fruitcake Cookies Recipe

Why You'll Love This Recipe

I've made this Festive Fruitcake Cookies Recipe multiple times over the years, especially around the holidays. They're my go-to when I want a baked good that feels indulgent but isn’t too complicated. Plus, these cookies have that perfect balance of nostalgia and fresh flavor that always invites second (and third) helpings.

Easy Make-Ahead Treats: These cookies keep beautifully for days, meaning you can bake early and enjoy them throughout your holiday festivities.
Festive Flavor Combo: The candied fruit and almonds give you classic holiday flavors in a buttery, crumbly shortbread base.
Perfect Size and Texture: Bite-sized and just crispy enough around the edges, these cookies are irresistibly snackable.
Great for Gifting: They stack neatly in tins or gift boxes — trust me, everyone will be asking for the recipe!

Ingredients & Why They Work

Every ingredient in the Festive Fruitcake Cookies Recipe plays a key role in bringing the cookie’s flavors and textures together harmoniously. Here’s a quick rundown to help you shop smart and bake confidently.

Flat lay of a small pile of finely diced colorful candied fruit, a handful of roughly chopped whole almonds, a small white bowl of clear dry sherry, a small white bowl of freshly squeezed lemon juice, a small white bowl with bright yellow lemon zest, coarse salt crystals scattered neatly, a modest mound of all-purpose flour, a pinch of ground mixed spice powder, a small block of pale cream butter at room temperature, two small heaps of granulated sugar and dark brown sugar side by side, one large whole egg with a clean shell, all arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Candied Fruit: Look for brightly colored, finely diced pieces for an even spread of sweetness and texture in every bite.
Almonds: Chopped almonds add a lovely crunch and nutty richness that balances the candied fruit.
Dry Sherry: This liquor adds subtle depth and helps marry the fruit and nuts with the buttery cookie base – don’t skip it!
Lemon Juice and Zest: These bring a fresh zing that cuts through the sweetness beautifully.
All-Purpose Flour: Provides structure while keeping the cookies tender and crumbly.
Mixed Spice: Just a pinch gives a hint of warm holiday nostalgia without overpowering.
Butter: Use room temperature unsalted butter for that melt-in-your-mouth texture.
Granulated and Dark Brown Sugar: The combo adds sweetness and a bit of molasses flavor from the brown sugar for richness.
Egg Yolk: Helps bind everything together and contributes to a soft, tender crumb.

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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.

Make It Your Way

One of the things I adore about this Festive Fruitcake Cookies Recipe is its flexibility. I love to tweak it when I’m feeling adventurous or want to adjust it for dietary preferences. Feel free to personalize the mix-ins or spices to suit your taste buds.

Variation: Sometimes I swap out almonds for pecans or walnuts to add a different crunch and flavor profile — it’s a simple but delicious change.
Dairy-Free Option: Use a plant-based butter alternative and you’re good to go without sacrificing that buttery texture.
Fruit Varieties: Feel free to mix different candied fruits or even toss in some dried cranberries for extra tartness.
Spice Kick: Adding a sprinkle of cinnamon or a dash of nutmeg can elevate the warmth of the cookies in a delightful way.

Step-by-Step: How I Make Festive Fruitcake Cookies Recipe

A close-up view of a red stand mixer with a silver mixing bowl containing chunky dough that has a mix of beige and light brown colors, speckled with small red bits throughout. The dough clings to a white paddle attachment that sits inside the bowl, showing a rough, slightly crumbly texture. The background is a white marbled surface, enhancing the vibrant red of the mixer and the contrast with the dough photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Flavorful Fruit and Nuts

Start by combining the finely diced candied fruit, chopped almonds, dry sherry, lemon juice, lemon zest, and a pinch of salt. This helps the fruits soak up the sherry and lemon, which really brightens and deepens their flavor. I usually let this sit while prepping the dough – it’s a great little flavor boost!

Step 2: Cream Butter and Sugars

In a mixing bowl, beat the softened butter with granulated and dark brown sugars until it’s light and fluffy. This step is crucial because it adds air to the dough, resulting in tender, crumbly cookies. Don’t rush—take 2-3 minutes with a hand mixer or stand mixer on medium speed.

Step 3: Add Egg Yolk and Dry Ingredients

Next, mix in the egg yolk until just combined, then gradually add the flour, mixed spice, salt, and the marinated fruit and nut mixture. Use a wooden spoon or spatula here. The dough will be soft but manageable — if it feels too sticky, a little extra flour works, but don’t overdo it or your cookies might turn out dry.

Step 4: Roll and Cut

Roll the dough out on a lightly floured surface to about ¼ inch thick. Using your favorite cookie cutters—or just a knife—cut into small squares or festive shapes. I find smaller cookies bake more evenly and hold their crunch better.

Step 5: Bake to Golden Perfection

Bake in a preheated oven at 350°F (175°C) for about 18-20 minutes. Keep an eye on them starting at 15 minutes—the edges should be golden but the centers might look soft. They’ll firm up as they cool, so don’t overbake or they’ll lose tenderness.

Top Tip

Over the years, I’ve learned little tweaks that make this Festive Fruitcake Cookies Recipe extra reliable and delicious. Let me share the key ones:

Sifting Dry Ingredients: Always sift your flour, spice, and salt together so your cookies have an even, tender crumb and no clumps.
Fruit Prep: Soaking the candied fruit in sherry and lemon juice for at least 10-15 minutes really elevates the overall flavor complexity.
Watch the Oven: Every oven bakes differently—checking at 15 minutes helps you avoid overbaking and drying out your cookies.
Cooling is Key: Let cookies cool on the baking sheet for a few minutes before transferring to a rack to prevent breakage.

How to Serve Festive Fruitcake Cookies Recipe

Festive Fruitcake Cookies - Serving Suggestion

Garnishes

I usually top a few cookies with a tiny dollop of cream cheese frosting or a sprinkle of powdered sugar for extra festive sparkle at parties. Sometimes I tuck a small edible gold leaf on top for something fancy, but that’s just my inner show-off at work.

Side Dishes

These cookies pair wonderfully with a hot cup of spiced tea or mulled wine. I also like serving them alongside a cheese platter featuring mild cheeses and dried fruits—balance that sweet and savory contrast to delight your guests.

Creative Ways to Present

For gift-giving, stack them neatly in rustic tins with wax paper between layers, or arrange on a decorative platter wrapped in clear cellophane tied with a festive ribbon. At holiday parties, I sometimes display them in glass jars for guests to scoop out, which invites a more interactive treat experience.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature. They stay crisp and flavorful for about 5-7 days—perfect for savoring throughout the week or keeping your holiday guests happy!

Freezing

These cookies freeze beautifully. I like to arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a sealed bag or container. When you want them, just thaw at room temperature and they’re ready to enjoy without losing texture or taste.

Reheating

If you want that freshly-baked feeling, pop the cookies in a warm oven (about 300°F / 150°C) for a few minutes—just long enough to warm without drying them out. This simple trick revives their lovely buttery aroma and crispness.

Frequently Asked Questions:

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking. Just make sure it includes xanthan gum or another binder to keep the dough together. You might need to adjust baking times slightly, so watch them closely.

What is the best way to dice candied fruit for these cookies?

I recommend using a sharp knife and a sturdy cutting board, chopping the fruit into small, uniform pieces about ¼ inch in size. This ensures the fruit distributes evenly in the dough and every bite has a little sweet burst.

Can I replace sherry with something non-alcoholic?

Definitely! Apple juice or white grape juice works well as a non-alcoholic substitute. You might want to add a splash of lemon juice to maintain the acidity and brightness that sherry provides.

How should I store these cookies to keep them fresh for gifting?

Store the cookies in an airtight container layered with parchment paper to prevent sticking. Keep them in a cool, dry place away from direct sunlight. For longer storage, freezing is ideal — thaw them before gifting for best flavor and texture.

Final Thoughts

This Festive Fruitcake Cookies Recipe holds a special place in my heart because it combines the warm nostalgia of traditional fruitcake with the fun and ease of cookies. Every holiday season, I find joy in whipping up a batch and sharing it with friends and family—whether at parties or tucked into gift tins. Give these cookies a try, and I’m certain you’ll love how effortlessly they bring festive magic to your kitchen and celebrations!