Description
Fruitcake Cookies are a delightful twist on the classic holiday fruitcake — buttery, soft, and packed with dried fruits, nuts, and warm spices. These festive cookies are easy to make, rich in flavor, and perfect for Christmas gatherings or edible gifts. Each bite combines chewy fruits, crunchy pecans, and a hint of sherry for an irresistible seasonal treat.
Ingredients
Scale
- 1/2 pound dried figs – chopped for sweet chewiness
- 1/4 pound raisins – adds natural sweetness
- 2 ounces candied cherries – provides festive color and flavor
- 2 ounces dried apricots – gives tangy balance
- 1/2 pound (2 sticks) unsalted butter, at room temperature – adds richness
- 1 extra-large egg – binds ingredients
- 1 tablespoon honey – enhances moisture and sweetness
- 1/3 cup light brown sugar, firmly packed – adds caramel depth
- 2 2/3 cups all-purpose flour – provides structure
- 1/2 cup superfine sugar – ensures smooth texture
- 1/2 teaspoon ground cloves – adds warm spice notes
- 6 ounces chopped pecans – adds crunch and nutty flavor
- 2 tablespoons dry sherry – deepens flavor
- 1 tablespoon freshly squeezed lemon juice – adds brightness
- 1/2 teaspoon kosher salt – balances sweetness
Instructions
- Combine dried figs, raisins, candied cherries, and apricots in a bowl. Add dry sherry and lemon juice, cover, and let soak overnight or for at least 8 hours.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, light brown sugar, and superfine sugar until fluffy. Add the egg and honey, mixing until smooth.
- In a separate bowl, whisk flour, ground cloves, and salt. Gradually mix into the butter mixture until combined.
- Fold in the soaked fruit mixture and chopped pecans until evenly distributed.
- Refrigerate the dough for 30 minutes to firm it up.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15–20 minutes or until edges are lightly golden.
- Cool on a wire rack completely before storing or serving.
Notes
- Soak the fruit overnight for best texture and flavor.
- Do not overmix the dough to maintain tenderness.
- For a non-alcoholic version, replace sherry with apple or orange juice.
- Store in an airtight container at room temperature for up to a week.
- Freeze baked cookies for up to three months.
- Prep Time: 14 hours (includes soaking time)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 101
- Sugar: 8 g
- Sodium: 35 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
Keywords: Fruitcake Cookies, Christmas cookies, holiday baking, fruit and nut cookies, Ina Garten fruitcake cookies, festive dessert, chewy cookies, homemade cookies