Name: Fruitcake Cookies with Candied Fruit and Nuts Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 25 min
Cuisine: British
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 so delightfully nostalgic about these buttery, crumbly treats—**Fruitcake Cookies with Candied Fruit and Nuts Recipe** really capture that classic holiday feeling but in a more approachable cookie form. They’re packed with sweet chunks of candied fruit and crunchy nuts that make every bite a little celebration.

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 absolutely adore this recipe because it transforms the traditional fruitcake flavors into a cookie that's easy to share and simply delicious. Whether it’s for a festive party or a cozy afternoon tea, these cookies feel special yet effortless.

Perfect holiday nostalgia: These cookies capture the warmth and rich flavors of fruitcake without all the heaviness.
Wonderful texture contrast: The combination of buttery cookie, chewy candied fruit, and crunchy nuts keeps every bite interesting.
Make-ahead friendly: You can bake these well before your celebration and they’ll stay beautifully fresh.
Great gift idea: Packaged in a pretty tin, these cookies are sure to impress friends and family.

Ingredients & Why They Work

This **Fruitcake Cookies with Candied Fruit and Nuts Recipe** uses classic components for a reason: each ingredient brings its own magic, balancing sweet, tart, buttery, and nutty flavors. When shopping, look for good-quality candied fruit and fresh nuts—they make all the difference.

Flat lay of a small pile of finely diced colorful candied fruit, a small mound of chopped whole almonds with skins on, a small white bowl of clear dry sherry, a small white bowl with freshly squeezed lemon juice, a few thin strips of bright yellow lemon zest, a small pinch of coarse salt crystals scattered neatly, a small mound of all-purpose white flour, a tiny heap of warm brown mixed spice powder, a small pat of pale yellow softened butter, a small pile of white granulated sugar, a small pile of dark brown sugar, and one large whole egg with a clean smooth shell, all arranged symmetrically in a balanced layout on simple white ceramic bowls and plates, 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: Choose a mix with citrus peel, cherries, and pineapple for authentic fruitcake vibes, finely diced so they spread evenly.
Almonds: Finely chopped for crunch without overwhelming, lightly toasted for warmth if you have time.
Dry sherry: Adds depth and a subtle boozy note—don't skip it if possible!
Fresh lemon juice and zest: Bring brightness that cuts through the richness.
All-purpose flour: The sturdy base that holds everything together but keeps cookies tender.
Mixed spice: A little extra warmth and holiday spirit (think cinnamon, nutmeg, and cloves).
Butter: Room temperature for easy creaming—this is what makes the cookies rich and tender.
Granulated & dark brown sugar: The combo adds sweetness and a bit of molasses depth from the brown sugar.
Egg yolk: Just the yolk for richness and bind, without making the dough too soft.
Salt: Enhances all the flavors—don't leave it out!

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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 like to tweak the nut mix depending on what I have—sometimes a handful of chopped pecans or walnuts is a nice switch-up. And for a little extra holiday flair, I’ll sprinkle the tops lightly with coarse sugar before baking, which adds a subtle sparkle and crunch.

Variation: To make them gluten-free, I’ve experimented with a blend of almond flour and gluten-free all-purpose flour, which turned out surprisingly lovely—with a slightly denser texture but still delicious.
Seasonal twist: Swap out the candied fruit for dried cranberries or cherries during the off-season, so you still enjoy that pop of fruity sweetness.
Spice level: For bolder warmth, add a pinch of ground ginger or nutmeg to the dough—great for evenings by the fire.

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

A metal mixing bowl with a red stand mixer contains chunky cookie dough with visible red bits scattered throughout. The dough has a light tan color mixed with small darker brown pieces and bright red accents. A white mixer paddle is partly embedded in the dough, coated with some dough clinging to it. The bowl rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your flavorful mix-ins

Start by finely dicing your candied fruit and chopping the almonds. If you’ve got time, toast the almonds lightly in a dry pan until fragrant—that brings out their nuttiness and adds a lovely pop in the cookie. Mix the candied fruit with the dry sherry and lemon juice in a bowl to let those flavors mingle while you prepare the dough.

Step 2: Cream together the butter and sugars

Using a hand mixer or stand mixer, beat the room-temperature butter with both sugars until the mixture turns pale and fluffy—this usually takes about 3-4 minutes. That’s key because it helps aerate the dough for a tender crumb. Don’t rush this part!

Step 3: Add egg yolk and zest for richness and brightness

Mix in the egg yolk, lemon zest, and salt to the creamed butter mixture. Beat until just combined—you want the dough smooth but avoid overmixing here as it can toughen the cookies.

Step 4: Fold in the dry ingredients and fruit-nut mixture

Sift together the flour, mixed spice, and salt, then gradually add this to the wet mixture, folding gently. Once nearly combined, fold in the soaked candied fruit and almonds to distribute evenly throughout your dough. The dough should be soft but not sticky—adjust with a tiny bit of flour if needed.

Step 5: Chill and slice for perfect cookies

Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and chill in the fridge for at least an hour or overnight. This step not only firms the dough for cleaner slicing but helps mature the flavors—don’t skip it! When ready, slice into ¼-inch thick rounds for baking.

Step 6: Bake and cool

Place the cookie rounds on a parchment-lined baking sheet about 1 inch apart. Bake at 350°F (175°C) for 15–20 minutes, until the edges are just starting to turn golden. Let them cool on the pan for about 5 minutes before transferring to a wire rack—that's when they firm up perfectly.

Top Tip

Over the years, baking these cookies has taught me a few key tricks to make sure they come out just right every time. These will save you from the usual pitfalls!

Don’t skip chilling: It keeps the dough firm for neat slices and develops the flavors wonderfully.
Use room temp butter: Helps with creaming the sugars properly, so the cookies are tender and not dense.
Measure flour carefully: Too much flour makes cookies dry—use a spoon-and-level method or a kitchen scale.
Watch baking time closely: Cookies keep baking on the tray once out of the oven, so slightly underbaking and cooling ensures soft centers.

How to Serve Fruitcake Cookies with Candied Fruit and Nuts Recipe

Garnishes

I usually keep it simple with these cookies—maybe a light dusting of powdered sugar to mimic fresh snow during the holidays, but they look and taste delightful on their own. For festive occasions, a sprig of rosemary or a few dried orange slices on the serving platter add a charming touch.

Side Dishes

These cookies pair beautifully with a cup of hot tea or mulled wine. I love serving them alongside a cheese board with sharp cheddar or aged gouda, which contrasts the sweetness wonderfully.

Creative Ways to Present

For gift-giving, I slice the log and then arrange the cookies in a rustic wooden box layered with parchment paper and tied with a festive ribbon. For parties, stacking them in decorative jars with twinkle lights nearby makes a festive display that guests can’t resist.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, layered with parchment paper to prevent sticking. They keep soft and flavorful for up to a week, which is impressive given how quickly they disappear in my house!

Freezing

These cookies freeze really well. I usually freeze the sliced dough logs before baking—just wrap them tightly in plastic and foil. When I want fresh cookies, I slice and bake straight from the freezer, adding a couple of extra minutes to the baking time.

Reheating

If you have leftovers, a quick 5-10 second zap in the microwave or a few minutes in a low oven brings back that fresh-baked warmth and buttery softness. It’s a small step that really revives the texture.

Frequently Asked Questions:

Can I substitute other nuts for almonds in this recipe?

Absolutely! Walnuts, pecans, or hazelnuts work beautifully and add their own unique flavor and texture to the cookies. Just chop them finely for an even distribution.

Is it necessary to soak the candied fruit in sherry?

Soaking candied fruit in sherry helps to plump them up and infuses the cookies with moisture and depth of flavor. If you prefer not to use alcohol, you can soak them in orange juice or even strong brewed tea for a different but equally lovely effect.

How should I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature, separated with parchment paper to prevent sticking. They stay fresh for about a week. For longer storage, freezing is your best option.

Can I prepare the dough ahead of time?

Yes! In fact, chilling the dough log overnight enhances the flavor and makes slicing easier. You can also freeze the dough logs for up to 3 months and bake as needed later.

Final Thoughts

Making this **Fruitcake Cookies with Candied Fruit and Nuts Recipe** always feels like a mini celebration in my kitchen. The best part is sharing them with friends and family, knowing you’ve baked something truly special that’s both nostalgic and comforting. I hope you’ll enjoy making—and eating—these as much as I do. Give it a try and see how these little bites of holiday joy brighten your day!