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 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 about these buttery, chewy bites dotted with colorful candied bits that feels like a festive hug. This Fruitcake Cookies with Candied Fruit and Nuts Recipe turns the classic holiday fruitcake into fun, easy-to-eat cookies that everyone will love and keep coming back for.

Three round cookies with a light brown color and red cherry pieces are stacked on a white napkin embroidered with black text, placed on a red cloth with white embroidery. To the left, there is a white rectangular tin box lined with parchment paper, filled with more of the same cookies. Behind the napkin, there is a white cup filled with light brown coffee, next to two dark brown pine cones dusted with white powder. The scene is set 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 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 remember the first time I made these cookies, I was blown away by how a simple fruitcake concept could be so portable and tasty as a cookie. The blend of candied fruits, nuts, and a buttery dough makes them unique — perfect for holiday gifting or cozying up with tea.

Festive and Vibrant: The candied fruits add pops of color and sweetness that brighten every bite.
Rich, Buttery Texture: These cookies have a shortbread-like softness while still holding a nice chew.
Easy to Make Ahead: They keep well and actually taste better after a day or two — perfect for holiday prep.
Versatile Gift Option: Wrap them up for neighbors, friends, or family — everyone loves a homemade treat!

Ingredients & Why They Work

This recipe combines classic buttery shortbread basics with just the right burst of tangy sweetness and crunch. Using the right candied fruits and nuts makes all the difference, so I always pick good-quality options with bright flavors.

Flat lay of candied fruit pieces finely diced, a small pile of chopped whole almonds, a small white bowl with clear dry sherry, a small white bowl with freshly squeezed lemon juice, a few strips of bright yellow lemon zest, a small pinch of fine salt on white ceramic dish, a mound of all-purpose flour, a small heap of mixed spice powder, a neat pile of fine salt, a slab of pale yellow butter at room temperature, a small pile of white granulated sugar, a small heap of dark brown sugar, one whole large brown egg with an uncracked shell all arranged symmetrically on simple white ceramic dishes and bowls 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 to distribute evenly, you want vibrant colors and a chewy texture that contrasts with the dough.
Almonds: Chopped almonds add a nutty crunch that pairs beautifully with the sweetness of the fruit.
Dry Sherry: This adds a subtle depth of flavor and a little moisture, enhancing the overall taste without being overpowering.
Fresh Lemon Juice & Zest: Brightens the mixture and cuts through the richness with a fresh zing.
Flour & Mixed Spice: The flour creates the tender cookie base, while a pinch of mixed spice lends a warm, cozy note.
Butter: Room temperature for creaminess and richness that makes these cookies melt-in-your-mouth.
Granulated & Dark Brown Sugar: Both sugars balance sweetness with a slight caramel undertone.
Egg Yolk: Helps bind the dough while enriching the texture.

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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

I love mixing up the types of nuts or fruits depending on what I have on hand — pecans or walnuts are tasty swaps, and dried cranberries mixed in can add a lovely tartness. Feel free to tailor the sweetness too, dialing the sugars up or down to suit your taste.

Nut Swaps: I once tried walnuts instead of almonds, and the deeper nuttiness was a pleasant surprise.
Fruit Choices: A mix that includes dried cherries, pineapple, and papaya offers a fresh twist on the traditional fruitcake vibe.
Spirit Variations: Instead of dry sherry, brandy or rum can be used for a different flavor profile — perfect if you like your cookies with a boozy background note.

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

A red stand mixer with a white paddle attachment shows a thick, beige cookie dough mixed with small pieces of bright red fruit evenly spread throughout. The dough is inside a shiny metal bowl attached to the mixer, with some dough sticking lightly on the sides of the bowl and paddle. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Ingredients

Start by finely dicing the candied fruit and chopping the almonds. Measure out the sherry, lemon juice, and zest so they’re ready to mix in smoothly. Having everything at room temperature helps with even blending and a consistent cookie texture.

Step 2: Soak the Fruit

Combine the diced candied fruit with dry sherry, lemon juice, lemon zest, and ⅛ teaspoon salt. Let this mixture soak briefly while you prepare the dough. This step brings out the fruit’s flavor beautifully and keeps the cookies moist.

Step 3: Cream Butter and Sugars

In a mixing bowl, beat room temperature butter with both granulated and dark brown sugars until light and fluffy—this aeration is key for tender cookies. Don’t rush it; a few extra minutes yields a better crumb.

Step 4: Add Egg Yolk and Dry Ingredients

Mix in the egg yolk thoroughly, then fold in your flour, mixed spice, a pinch of salt, soaked fruit mixture, and chopped almonds. Stir gently—overworking the dough makes for tougher cookies.

Step 5: Shape and Chill the Dough

Divide the dough into two logs, wrap in cling film, and chill for at least an hour—or better yet, overnight. This rest keeps the dough firm and helps the flavors meld.

Step 6: Slice and Bake

Preheat the oven to 350°F (175°C). Slice chilled dough logs into thin rounds about ¼ inch thick and arrange them spaced on baking sheets. Bake for around 18-20 minutes until edges are lightly golden but the cookies remain soft in the center.

Top Tip

From many batches, I’ve learned a few key tricks that make these cookies stand out every time.

Properly Soak the Fruit: Don’t skip soaking candied fruit in sherry and lemon — it plumps them up and enhances flavor.
Don’t Overmix Dough: Mix gently once dry ingredients are added to avoid a tough cookie.
Chill Like a Pro: Chilling the dough overnight gives you cleaner cookie slices and richer flavor.
Watch Baking Time: Remove them when edges get a light golden hue so the cookies stay tender, not dry.

How to Serve Fruitcake Cookies with Candied Fruit and Nuts Recipe

Garnishes

I usually leave these cookies as is since the colorful fruit and nuts are beautiful on their own. But for a little extra sparkle, a light dusting of powdered sugar or a drizzle of white chocolate can be lovely for sharing at parties.

Side Dishes

Pair them with a classic cup of English breakfast tea or mulled wine for a traditional treat. They also complement cream cheese spreads or simple soft cheeses if you want to serve an assorted holiday platter.

Creative Ways to Present

For holiday gift-giving, I like stacking these cookies in clear cello bags tied with rustic twine and sprigs of rosemary or holly for a festive touch. Another fun idea is to arrange them on a decorated cookie platter with assorted nuts and dried fruit around the edges.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container at room temperature. I find they stay fresh and chewy for up to a week this way. Placing a slice of bread in the container helps keep moisture in the cookies — a little trick I swear by!

Freezing

You can freeze the sliced dough logs before baking or bake the cookies and freeze fully cooled. Wrap tightly in plastic wrap and foil or use freezer bags. They hold up well frozen for at least 3 months, great for prepping ahead.

Reheating

Warm frozen or leftover cookies in a low oven (about 300°F/150°C) for 5-7 minutes, or briefly in the microwave for 10-15 seconds to refresh their soft texture without drying them out.

Frequently Asked Questions:

Can I use other types of nuts in this Fruitcake Cookies with Candied Fruit and Nuts Recipe?

Absolutely! Walnuts, pecans, or even pistachios make tasty alternatives. Just chop them similarly to almonds for even distribution.

How long do these fruitcake cookies keep fresh?

When stored in an airtight container at room temperature, these cookies stay fresh for up to one week. Including a small piece of bread in the container can help maintain their softness.

Can I make this recipe dairy-free or vegan?

This recipe relies on butter and egg yolk for texture and richness, so to make it dairy-free or vegan, you’d need substitutions like plant-based butter and an egg replacer. I recommend experimenting in small batches to get the best result.

Is it necessary to soak the candied fruit in sherry?

Soaking the candied fruit in dry sherry adds flavor and moistens the fruit, improving the cookie’s texture and taste, but if you prefer to avoid alcohol, soaking in fresh lemon juice with a bit of water is a good non-alcoholic substitute.

Final Thoughts

These Fruitcake Cookies with Candied Fruit and Nuts Recipe have become one of my seasonal favorites—not just because they taste like holiday cheer in every bite, but because they’re simple to make and share. Once you try them, I’m sure you’ll find yourself baking them year after year, passing on a little festive happiness with every batch.