Name: Fruitcake Cookies with Candied Fruit and Nuts Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 40 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 truly magical about bite-sized cookies bursting with rich, fruity goodness—these Fruitcake Cookies with Candied Fruit and Nuts Recipe are just that! They’re packed with chewy candied fruit and crunchy nuts, all wrapped in buttery, tender dough that practically melts in your mouth. Trust me, once you try these, they’ll become your holiday go-to.

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 genuinely excited to share this Fruitcake Cookies with Candied Fruit and Nuts Recipe because it hits all the festive notes without the heaviness of a traditional fruitcake. These little gems bring holiday vibes with their perfect combo of sweet, tart, and nutty—all in a cookie you can actually eat a dozen of without feeling guilty.

Perfect Balance: The buttery shortbread base perfectly showcases the candied fruit and nuts without overwhelming your palate.
Make-Ahead Friendly: These cookies hold up wonderfully when baked in advance, making holiday prep a breeze.
Great Texture: You get a lovely mix of chewy and crunchy with each bite, thanks to the quality nuts and fruit.
Festive Flair: The splash of sherry and lemon zest gives them that extra something—an elevated flavor that will impress anyone.

Ingredients & Why They Work

This Fruitcake Cookies with Candied Fruit and Nuts Recipe marries classic shortbread ingredients with festive flavors. The candied fruit and almonds add texture and bursts of flavor, while sherry and lemon juice brighten the dough beautifully. Here’s a little on why each ingredient is a must-have.

Flat lay of a small pile of finely diced colorful candied fruit, a neat mound of finely chopped whole almonds with skins on, a small white ceramic bowl of clear dry sherry, a small white ceramic bowl with freshly squeezed lemon juice, a few strands of bright yellow lemon zest, a pinch of fine salt crystals, a small white ceramic bowl of fine all-purpose flour, a small white ceramic bowl containing ground mixed spice, a whole stick of pale yellow butter at room temperature, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of dark brown sugar, and a single large whole brown egg with a clean shell, all arranged in perfect symmetry 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: Adds sweet chewiness and classic fruitcake notes; finely dicing helps them distribute evenly so no bite is overloaded.
Almonds: Provide a buttery crunch that complements the soft dough; chopping them finely keeps texture balanced.
Dry Sherry: Brings subtle warmth and depth; if you don’t have sherry, you can swap a tablespoon of orange juice but sherry’s best.
Lemon Juice and Zest: Cut through the sweetness, adding freshness and brightness that lighten the cookie’s feel.
All-Purpose Flour: Forms the tender structure of the cookie; spooning it into your measuring cup prevents packing and dry results.
Mixed Spice: Introduces classic holiday aromas—think cinnamon, nutmeg, and clove; a pinch adds that secret warmth.
Butter: The heart of these cookies, providing richness and a tender crumb; make sure it’s at room temperature for easier creaming.
Granulated and Dark Brown Sugar: The combo balances sweetness and moisture, with the brown sugar adding a hint of molasses flavor.
Egg Yolk: Binds everything together and enhances the cookie’s soft 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 tweaking this Fruitcake Cookies with Candied Fruit and Nuts Recipe depending on the season or what I have on hand. The great news? It’s super adaptable, so feel free to swap the nuts or fruit to suit your tastes or dietary needs.

Nut Variations: I’ve replaced almonds with pecans or walnuts before, and it changed the texture in a delightfully nutty way—try what you love or have around.
Fruit Swaps: Candied pineapple or dried cranberries work beautifully if you want a twist or if plain candied fruit isn’t your jam.
Alcohol-Free Version: If you prefer no alcohol, a tablespoon of orange juice plus a bit of vanilla extract keeps that bright, festive quality intact.

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 red stand mixer, showing chunky cookie dough with a light tan color mixed with small bits of red throughout. The dough clings to the white paddle beater in the center, which has dough stuck on its edges, and also sits thickly at the bottom and sides of the bowl. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Fruit and Nuts

The first thing I do is finely dice my candied fruit and chop the almonds. This step is key because you want even distribution of those flavorful bites throughout every cookie. If your fruit pieces are too big, they tend to make the dough uneven and the cookies bake inconsistently. Taking this little bit of extra time pays off!

Step 2: Cream Butter and Sugars

In a large bowl, I cream the softened butter with granulated and dark brown sugar until light and fluffy. This usually takes around 3–4 minutes with a stand mixer. Don’t rush this; it traps air which helps your cookies stay tender yet hold their shape.

Step 3: Mix in Egg Yolk, Sherry, and Lemon

Add the egg yolk, dry sherry, lemon juice, and lemon zest to the butter mixture and combine well. These ingredients add moisture and depth without overwhelming the dough’s subtle sweetness.

Step 4: Fold in Dry Ingredients and Fruit/Nuts

Sift together the flour, mixed spice, salt, then gradually fold them into your wet mixture. Now toss in the diced candied fruit and chopped almonds, stirring gently until everything is just combined. Avoid overmixing, or your cookies might turn out cakey instead of tender and crumbly.

Step 5: Chill the Dough

This is a crucial step—I wrap the dough in plastic wrap and chill it for at least an hour. Chilling firms up the butter again, making the dough easier to handle and preventing the cookies from spreading too much when baked.

Step 6: Shape and Bake

Once chilled, I scoop out tablespoon-sized portions (or roll into balls) and space them apart on a baking sheet lined with parchment. Bake at 350°F (175°C) for about 18-20 minutes, until the edges turn a delicate golden shade. They might seem soft coming out, but they’ll set perfectly as they cool.

Top Tip

Over the years, I’ve learned a few little tricks that make this Fruitcake Cookies with Candied Fruit and Nuts Recipe especially foolproof and delicious. I’m sharing these so your batch turns out perfectly every time.

Room Temperature Ingredients: Make sure your butter and egg yolk are at room temp for easy mixing and even texture.
Don’t Skip Chilling: Chilling the dough is non-negotiable—it stops the cookies from spreading too much and keeps those fruity bits well distributed.
Even Fruit and Nut Sizes: Uniform sizes prevent pockets of overly sweet or nutty bites and ensure even baking.
Watch the Baking Time: Check cookies a few minutes early; they bake quickly and are best taken out when just lightly golden at the edges.

How to Serve Fruitcake Cookies with Candied Fruit and Nuts Recipe

Garnishes

I usually skip extra garnishes because the cookies are colorful and festive on their own, but a light dusting of powdered sugar or a simple drizzle of melted dark chocolate adds a nice touch for holiday parties or gifts.

Side Dishes

These cookies pair beautifully with a warm cup of spiced tea or coffee, and I often bring them along alongside a cheese board featuring sharp cheddar and fruity jams for a cozy winter snack spread.

Creative Ways to Present

For gatherings, I like arranging these cookies on festive platters with sprigs of rosemary or holly leaves for that seasonal flair. They also make fantastic edible gifts packed in mason jars or cellophane bags tied with ribbon.

Make Ahead and Storage

Storing Leftovers

Store your Fruitcake Cookies with Candied Fruit and Nuts in an airtight container at room temperature. They stay fresh and lovely for up to a week, and I always find the flavors even improve after a day or two, letting the fruit and nuts meld with the dough.

Freezing

These cookies freeze beautifully. I freeze them in a single layer on a tray, then transfer them to a sealed freezer bag. When I want one, I just thaw at room temp for about 15–20 minutes and they’re good as fresh.

Reheating

If you want that fresh-baked warmth, I gently warm the cookies in a 300°F (150°C) oven for 5 minutes. This revives the texture without drying them out and wakes up the lovely sherry and lemon notes.

Frequently Asked Questions:

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

Absolutely! Pecans, walnuts, or even hazelnuts work beautifully and offer different textures and flavors. Just be sure to chop them finely for even distribution.

What’s the best way to store these cookies to keep them fresh?

Store them in an airtight container at room temperature. They stay fresh up to a week and often taste better after the flavors meld for a day or two. For longer storage, freezing works great too.

Can I make this recipe alcohol-free?

Yes! Instead of dry sherry, substitute with an equal amount of orange juice plus a teaspoon of vanilla extract. This keeps the flavor bright and festive without the alcohol.

How do I prevent the cookies from spreading too much during baking?

Make sure to chill the dough for at least an hour before baking. This firms the butter back up and helps the cookies keep their shape. Also, don’t overwork the dough once the flour is added.

Final Thoughts

Making these Fruitcake Cookies with Candied Fruit and Nuts Recipe has become a cherished tradition in my kitchen—they bring the best holiday flavors in such a bright, approachable form. I love how easy they are to make, how beautifully they impress guests, and how they keep well for treats well beyond the first batch. Give them a try, and I bet they’ll become a favorite in your home too!