Name: Fruitcake Cookies with Candied Fruit and Nuts Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Western
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 cup (4 oz/115 g) butter, at room temperature; 1 large egg yolk, at room temperature; 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour; ¼ teaspoon mixed spice; ½ teaspoon salt (total divided as ⅛ teaspoon and ¼ teaspoon); ¼ cup (2 oz/57 g) granulated sugar; ¼ cup (1 ½ oz/43 g) dark brown sugar; ½ teaspoon lemon zest

There's something so cozy about the buttery crumb of these little treats, studded with bursts of vibrant, sweet candied fruit and crunchy nuts. The Fruitcake Cookies with Candied Fruit and Nuts Recipe brings all the warmth and festive charm of a traditional fruitcake, but in a more approachable, bite-sized cookie. Trust me, once you try these, they’ll become your holiday go-to!

The image shows three round cookies stacked lightly on a white napkin with

Jump to:

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

Why You'll Love This Recipe

I’m honestly obsessed with how easily these cookies balance rich, buttery dough with the lively sweetness and texture from candied fruit and nuts. They feel fancy but aren’t intimidating to make—perfect for gifting or just treating yourself during the holidays.

Classic flavor made easy: These cookies capture the traditional fruitcake feel without hours of baking or complicated steps.
Perfect make-ahead treat: You can bake these up early, and they store beautifully, making them stress-free for busy times.
Texture heaven: The mix of candied fruit and crunchy almonds adds delightful chew and crunch in every bite.
Great for sharing: They come out in a generous batch, ideal for holiday gift boxes, cookie swaps, or friendly gatherings.

Ingredients & Why They Work

Every ingredient in the Fruitcake Cookies with Candied Fruit and Nuts Recipe plays a special role in creating those rich, balanced flavors and tender crumb. When you shop for your ingredients, aim for quality candied fruit and fresh nuts—those little details shine through in the final cookie.

Flat lay of a small white ceramic bowl filled with finely diced colorful candied fruit, a small white ceramic bowl holding coarsely chopped whole almonds with skins on, a small white ceramic bowl containing clear dry sherry, a small white ceramic bowl with fresh lemon juice and a few thin lemon zest strips beside it, a small heap of all-purpose flour on a white ceramic plate, a small white ceramic bowl with mixed ground spices, a small white ceramic bowl of fine salt crystals, a smooth block of room temperature butter resting on white ceramic, two small heaps of granulated sugar and dark brown sugar side by side on the same white ceramic plate, and a single large whole egg with a clean shell on the white ceramic surface, all ingredients arranged in perfect symmetrical balance, 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: Finely diced, it spreads bursts of sweetness throughout the cookie and adds festive color.
Almonds: Chopped for crunch and a nutty flavor that complements the fruit perfectly.
Dry sherry: Adds a subtle depth and authentic fruitcake vibe—if you want, you can swap with brandy or omit for a non-alcohol version.
Fresh lemon juice and zest: Brightens the richness, balancing sweetness with a bit of zing.
All-purpose flour: The sturdy base for tender, buttery shortbread texture.
Mixed spice: Just a hint to evoke that classic festive warmth—think cinnamon, nutmeg, ginger blend.
Butter: Your buddy for richness and crumb—make sure it’s softened to room temperature for easy creaming.
Granulated and dark brown sugar: A mix that adds sweetness and moisture with a touch of caramel depth.
Egg yolk: Binds ingredients and enriches the dough for that melt-in-your-mouth feeling.

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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 love about this recipe is how easy it is to tweak depending on your preferences or what you have on hand. Don’t hesitate to play around with nuts or add a little extra spice if you’re feeling adventurous.

Nut swaps: Try pecans or walnuts instead of almonds for a different crunch and flavor; I personally adore toasted pecans in these.
Fruit variations: Mix dried cranberries, cherries, or golden raisins with your candied fruit for a more complex bite.
Alcohol-free option: Replace sherry with orange juice or apple cider for the same moisture and tang without alcohol.
Spice it up: Increase mixed spice or add a pinch of ground cardamom for a warming twist.

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

A close-up view inside a silver mixing bowl attached to a bright red mixer on a white marbled surface shows thick cookie dough with visible small red pieces mixed throughout. The dough is chunky and sticky, clumping around and under the white flat beater attachment inside the bowl, with some dough stuck on the mixer part above. The dough texture looks slightly crumbly yet moist, with most of it gathered around the bottom and side edges of the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix The Flavorful Fruit and Nut Base

Start by soaking your finely diced candied fruit and chopped almonds in dry sherry, lemon juice, and lemon zest, along with a pinch of salt. Letting these flavors mingle for at least an hour (or better, overnight) really plumps up the fruit and infuses everything with a zesty, boozy brightness. This step makes a big difference—you’ll notice juicier, tastier bites inside each cookie.

Step 2: Cream Butter and Sugars Until Fluffy

In a mixing bowl, beat room temperature butter with granulated and dark brown sugar until the mixture looks pale and fluffy. This can take about 3-5 minutes if you're using a mixer, or slightly longer by hand. It’s worth the effort because this creaming process traps air in the dough, making your cookies nicely tender.

Step 3: Incorporate the Egg Yolk

Add the egg yolk to the butter and sugar mixture and mix well. The yolk binds ingredients and adds richness, giving the dough a lovely smooth texture. Just make sure it's at room temperature to combine easily without curdling.

Step 4: Combine Dry Ingredients and Form Dough

Whisk together the flour, mixed spice, and salt, then gradually fold into the wet mixture. Once combined, gently stir in your soaked candied fruit and nuts with their liquid. The dough will be soft but manageable—don’t overwork it to keep the cookies tender.

Step 5: Shape and Chill the Dough

For even cookies, I roll the dough into small balls (about 1 tablespoon each) and flatten them slightly on a parchment-lined baking sheet. Chill the cookies for at least 30 minutes before baking—this helps prevent spreading and keeps their shape nice and neat.

Step 6: Bake to Golden Perfection

Bake at 350°F (175°C) for about 18-20 minutes, watching closely toward the end. The edges should be a gentle golden color, while the centers remain soft but set. Let the cookies cool on the pan for a few minutes before transferring to a wire rack—they firm up beautifully and develop that perfect crumb.

Top Tip

When I first made these cookies, I underestimated the soaking time for the fruit and nuts. Allowing them to soak overnight truly makes a world of difference to texture and taste. Here are my best tips from that experience to guarantee your cookies come out as wonderful as mine!

Soak the Fruit and Nuts Well: Don't rush this step; soaking for several hours or overnight plumps the fruit and infuses flavor deeply.
Use Room Temperature Ingredients: Butter and egg yolks mix more smoothly, preventing a grainy texture or curdling.
Chill the Dough Before Baking: This helps control spread and keeps the cookies uniformly thick and tender.
Don’t Overmix the Dough: Overworking flour develops gluten, toughening the cookies—mix until just combined.

How to Serve Fruitcake Cookies with Candied Fruit and Nuts Recipe

Garnishes

I like to dust these cookies lightly with powdered sugar for a delicate snowy finish that highlights their festive vibe. Sometimes I press a slivered almond on top before baking—it adds charm and an even nuttier kick.

Side Dishes

These cookies pair beautifully with a warm cup of spiced tea or mulled cider—perfect for those chilly holiday afternoons. I've also enjoyed them alongside a cheese platter, where their sweetness contrasts beautifully with sharp aged cheddar.

Creative Ways to Present

For holiday gifting, I arrange Fruitcake Cookies with Candied Fruit and Nuts Recipe in festive tins lined with parchment paper and tied with rustic twine. They also look stunning stacked in clear cellophane bags tied with a sprig of evergreen or cinnamon stick for a personalized touch.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, where they stay fresh and delicious for up to two weeks. The flavors actually deepen after a couple of days, making them taste even better!

Freezing

I've frozen both unbaked dough balls and baked cookies with great success. For dough, freeze in a single layer on parchment, then transfer to a zip-top bag. Bake frozen dough by adding a couple minutes to baking time. Baked cookies freeze well for up to three months—just thaw at room temperature before serving.

Reheating

If you want that fresh-baked warmth, pop leftover cookies in a 300°F (150°C) oven for 5-7 minutes. This refreshes their texture nicely without drying them out.

Frequently Asked Questions:

Can I use other nuts besides almonds in this recipe?

Absolutely! Pecans, walnuts, or even hazelnuts are delicious alternatives that bring their own unique flavors and textures to the cookies.

How long should I soak the candied fruit and nuts?

For the best flavor and texture, soak at least 1 hour, but overnight is ideal. This plumps the fruit and allows the sherry and lemon zest to infuse deeply.

Can I make these cookies without alcohol?

Yes, you can replace the dry sherry with a non-alcoholic liquid like orange juice or apple cider. It keeps the moisture and flavor bright without alcohol.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these fruitcake cookies stay delicious for up to two weeks, with flavors mellowing and deepening over time.

Final Thoughts

These Fruitcake Cookies with Candied Fruit and Nuts Recipe have become a heartwarming tradition in my kitchen—not just because they’re delicious, but because making and sharing them feels like spreading a little joy and comfort. I hope you give these cookies a try and find the same happiness I do in each buttery, fruity bite. Happy baking, friend!