hristmas Fruit Cake Cookies with soft, spiced batter and candied fruits. Perfect for holiday baking, gifting, or cozy winter treats.

Introduction

These Easy Christmas Fruit Cake Cookies take all the things people love about traditional holiday fruitcake and put them into a lighter, softer, faster, and more delightful cookie form. Perfectly spiced, studded with colorful dried fruits, and infused with warm seasonal aromas, these cookies offer a truly festive treat that is both nostalgic and incredibly easy to prepare.

Fruitcake has a long, rich history throughout much of Europe and beyond, often associated with Christmas celebrations, winter feasts, and special family gatherings. However, many people find the traditional dense fruitcake too heavy or time-consuming to make. This recipe offers a joyful alternative-the same beloved flavors packaged into soft, chewy cookies that require no long soaking, no complicated steps, and no special equipment.

These cookies combine holiday spices-cinnamon, nutmeg, and ginger-with the plump dried fruits, citrus zest, and a hint of rum or orange juice for seasonal cheer. Whether served at Christmas parties, given as gifts in festive tins, or enjoyed on a winter evening with a glass of something warm, these cookies will instantly fill your home with the comforting aroma of the holidays.

Ingredients

Dry ingredients

2 cups all-purpose flour (250 g)

1 tsp (4 g) baking powder

1 tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger

A pinch of salt

Wet Ingredients

½ cup (115 g) unsalted butter, softened

½ cup (100 g) brown sugar

¼ cup white sugar (50 g)

1 large egg

1 tbsp vanilla extract

1 tbsp black treacle or molasses-to give a deep fruitcake flavor, if desired

Fruit Mix

1 cup (150 g) mixed dried fruits (raisins, sultanas, tutti frutti, dried cherries, candied peel)

1 tsp orange zest

1–2 tablespoons of either rum or orange juice for soaking or mixing

Directions:

Step 1: Soaking the Fruits

Soak the mixed dried fruits in a small bowl in rum or orange juice for about 10–15 minutes. This helps to soften the fruits and fill them with flavor. Drain lightly before using, keeping them moist but not wet.

Step 2: Cream the Butter and Sugars

Beat the softened butter with both brown and white sugar in a large mixing bowl until light, creamy, and fluffy. This helps the cookies become tender and soft.

Step 3: Add the Wet Ingredients

Mix in the egg, the vanilla extract, and molasses, if using. Stir until smooth and well combined. The molasses adds depth, color, and a classic Christmas fruitcake aroma to it.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.

Fold in the dry mixture gently into the wet mixture, stirring only until combined. Be careful not to overmix.

Step 5: Adding the Fruit Mix

Fold in the soaked dried fruits and orange zest until they are well incorporated into the dough. The resulting dough will be a bit thick and colorful.

Step 6: Scoop and Bake

Line a baking tray with parchment paper. Take small portions of cookie dough, around 1 tablespoon each, and place them 2 inches apart from each other.

Bake in the preheated oven at 170°C/340°F for 10-12 minutes or until lightly golden at edges and set but still soft in centres.

Step 7: Cool and Serve

Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool, developing a soft, cakey texture not unlike fruitcake.

Origin & Cultural Background

These cookies take inspiration from Christmas fruitcakes, which have their roots in medieval Europe and date back centuries. Fruitcakes were made to last through the winter with preserved fruits, warm spices, and spirits. Through generations, this dessert became a symbol of celebration, abundance, and togetherness during the holiday season.

This modern transformation of the classic fruitcake into cookies brings all the festive flavors with a lighter touch. This could work perfectly for the modern family that desires some essence of old-fashioned Christmas baking without the heaviness or complexity of the traditional loaf.

Serving & Presentation Ideas

Serve them on a decorative Christmas platter or cookie board.

Dust lightly with powdered sugar for a snowy holiday look.

Package them in festive tins or clear bags with ribbons for gifts.

Pair with hot chocolate, spiced tea, or a warm latte.

Add a drizzle of white chocolate for a more decadent finish.

Tips & Variations

Spiked Version: Add one more tablespoon of rum to the dough for adults.

Kids’ Version: Use only orange juice—still delicious and fragrant.

Extra Fruity: Add chopped apricots or cranberries.

Nutty Variation: Stir in ¼ cup chopped walnuts or pecans.

Chewy Texture: Chill the dough for 20 minutes before baking.

Recipe Details

Cuisine: Christmas / Holiday Baking

Preparation Time: 15 minutes

Baking Time: 10–12 minutes

Total Time: 25 minutes

Servings: 20–24 cookies

Nutrition (per serving)

Approximate values per cookie

Calories: 120 kcal

Protein: 1.5 g

Carbohydrates: 18 g

Sugars: 11 g

Fat: 5 g

Saturated Fat: 3 g

Fiber: 1 g

Sodium: 40 mg

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