These pretty, chewy, and delicious Fruitcake Christmas Cookies, fruit-rich and nut-filled, with a hint of cinnamon and cloves, will surely be one of your favorite Fruitcake Cookies.
Fruit lovers will surely adore these pretty and delicious Christmas Cookies! If you are going to a cookie swap or holiday party, or simply want to surprise your family and kids, don’t miss out on these!
How do you make Fruitcake Cookies?
Plan your time keeping in mind that it takes a few hours to cool the dough. Also, the mixture of chopped fruits, nuts, honey, and lemon juice will better set up if you prepare it the evening before. Cover it with a plastic wrap and allow to sit overnight at room temperature. Chopped fruits and nuts will better absorb the flavors, and it will be softer.
For your Fruitcake Cookies, you can put any candied fruits up to your taste – figs, raisins, dates, cherries, apricots, papaya, pineapple, lime… For this recipe, I used figs, raisins, candied papaya and lime. The lime gives freshness of flavor and lovely green color accents on cookies.
Dough for the Fruitcake Cookie is basic and very easy to make. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugars, cloves, and cinnamon. With a hint of cloves and cinnamon mixed with fruit flavors, you will get absolutely crazy about these cookies!
Add the egg, until combined, and gradually add flour. Add the fruit mixture. Divide the dough in half and place each half on the parchment paper. Roll each half into a long log, 1 ¾ inch thick, and place it in the refrigerator for several hours.
When the dough is well chilled, cut it into ½ inch-thick slices. Place the slices ½-inch apart on the baking sheets prepared with the parchment paper. Bake at 350 degrees F for 15 minutes, until light golden brown.
This recipe yields two baking sheets of Fruitcake Cookies. Fruitcake Christmas Cookies can be stored in your cookie jar up to two weeks. The taste actually gets better over time!
- ½ lb dried figs
- ¼ lb raisins
- 2 oz candied papaya, coarsely chopped
- 2 oz candied lime, coarsely chopped
- 1 Tbsp honey
- 3 Tbsp fresh lemon juice
- 1⅓ cups pecans, chopped
- 1 cup unsalted butter, softened
- ½ cup superfine sugar
- ⅓ cup brown sugar, firmly packed
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 large egg
- 2⅔ cups all-purpose flour
- Coarsely chop candied fruits (cut off the hard stems of the figs) and pecans. Squeeze lemon. In a medium bowl combine fruits with honey, lemon juice and pecans. Cover with plastic wrap and allow to sit several hours at room temperature.
- In a large bowl, with electric mixer on low speed combine butter, superfine sugar, brown sugar, cloves, and cinnamon until smooth. Incorporate egg. Gradually add the flour. Add the fruits and nuts.
- Divide the dough in half, and place each half on parchment paper. Roll into a 1 ¾ inch thick logs. Leave the dough in the refrigerator for several hours, until firm.
- Preheat the oven to 350 degrees F, and prepare two baking sheets with a parchment paper.
- Cut the logs into ½ inch-thick slices with a sharp knife.
- Place the cookies on baking sheet and bake for about 15 minutes, until lightly golden.
Fruitcake Cookies can be stored in your cookie jar up to two weeks.
Suggestion - Let the mix of chopped fruits, honey, lemon, and pecans, covered with a plastic wrap to sit overnight at room temperature, for an even better structure and taste.