Fruitcake Cookies

Fruitcake Cookies

December 27: National Fruitcake Day

Highlander fancies fruitcake but Islander is more of a fan of fruitcake cookies.  The bite-sized version, which contains similar ingredients as in a regular fruitcake, is chunky and chewy instead of crispy and crunchy. These fruitcake cookies are colorful like the Christmas lights twinkling on our tree.  For those who love and not loathe fruitcake, try these tiny treats as an alternative on National Fruitcake Day.


(Adapted from Southern Living Incredible Cookies)


  • 2 cups chopped pecans
  • 1 pound fruitcake mixed peel
  • ½ pound golden raisins
  • 2 ¾ cups flour, divided
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cardamom
  • ½ cup (1 stick) butter, softened
  • 1 cup brown sugar
  • 4 eggs


In a large bowl, coat the pecans, fruitcake mixed peel and raisins with ¼ cup flour. Set aside. In a separate bowl, mix 2 ½ cups of flour with the baking soda and ground cardamom. In another bowl, cream the butter with brown sugar. Beat in the eggs. Gradually add the flour mixture. Stir in the nuts and fruit mixture until the cookie dough is well incorporated.

Fruitcake Cookies

Use a small cookie scoop to drop the dough on a lightly greased baking sheet, leaving space about two inches apart for each cookie. Bake in a preheated oven at 350 degrees F for 12-15 minutes or until lightly browned. Remove from the oven, transfer to wire racks and cool completely. Dust with powdered sugar (optional). Yield: About 6 dozen cookies.

Fruitcake Cookies


  • Islander would like to toss out any fruitcakes from the fridge come January 3 (National Fruitcake Toss Day) but Highlander is still eating them all by himself! At least we both eat the fruitcake cookies.
  • Search our blog for other fruitcake recipes.