There’s something magical about holiday baking. The smell of cinnamon, the sparkle of candied fruit, and the joy of sharing something homemade. These Dense Holiday Fruitcake Cookies bring all that magic into one thick, chewy, colorful bite.
Forget the rock-hard, overly boozy versions of traditional fruitcake that get passed around and rarely eaten. These cookies are everything a holiday treat should be: vibrant, rich, moist, and filled with flavor. Baked thick and rustic, with fruit in every bite, they’re a nostalgic twist that feels right at home in a modern holiday cookie box.
Why You’ll Fall in Love with These Fruitcake Cookies
Let’s face it—fruitcake has a bit of a reputation. But these cookies? They flip the script completely.
Think buttery, chewy cookie dough that hugs each piece of colorful fruit. Think warm spices that feel like a Christmas hug. And think of a cookie that actually looks like the holidays, with those glistening red, green, yellow, and orange bits poking through like edible ornaments.
They’re not just beautiful—they’re absolutely addictive. Whether you’re baking them for family, friends, or just your own cookie jar, you’re going to wish you made a double batch.
A Modern Twist on a Classic Holiday Treat
Classic fruitcake might be something your grandma made, but this cookie version is way more approachable (and honestly, way tastier). It combines the rich, complex flavors of traditional fruitcake with the comfort and familiarity of a cookie.
These aren’t just cookies with fruit mixed in—they’re truly packed edge-to-edge with sweet, chewy bits of fruit, just like in the photo. Every bite is soft in the center, crisp on the edges, and full of personality.
What Makes These Cookies So Special?
A Cookie Packed from Edge to Edge
There’s no skimping here. These cookies are dense, meaning they’re full of chewy goodies and barely enough dough to hold it all together. The dough acts like glue, binding all the delicious candied fruits, raisins, and nuts into one hefty, satisfying treat.
Candied Fruit Medley Magic
The color explosion you see in the photo? That’s thanks to the perfect combo of chopped candied cherries, citrus peels, and mixed fruit. Each cookie becomes a stained glass window of festive reds, greens, yellows, and oranges.
Let’s Talk Texture: Thick, Chewy, and Perfectly Rustic
Texture is everything in cookies—and these don’t disappoint. The outsides are lightly crisped from baking, while the insides stay thick, moist, and delightfully chewy. You can thank the mix of butter, brown sugar, and egg for that soft center that doesn’t dry out.
They don’t spread too much in the oven either, which means you get that thick, bakery-style look every single time. Just like the photo: chunky, rustic, and unapologetically festive.
Gathering the Ingredients
Before we dive into the process, let’s break down what you’ll need. The ingredients are simple but come together in a way that’s anything but boring.
Dry Ingredients
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
These spices give the cookies that holiday warmth without overpowering the fruity flavors. Don’t skip the nutmeg—it adds a subtle depth that ties everything together.
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
Brown sugar brings moisture and richness, while the butter adds that classic cookie flavor. The egg binds it all together, and vanilla rounds out the aroma with sweetness.
Fruit & Add-Ins (DO NOT REDUCE!)
- ¾ cup raisins
- ¾ cup chopped candied mixed fruit
- ¼ cup chopped candied cherries
- ¼ cup chopped candied orange or citron
- ½ cup finely chopped pecans or walnuts (optional)
This mix is where the magic happens. Don’t cut back—these amounts are carefully measured to give that dense, chunky consistency that makes the cookie so satisfying.
Choosing the Best Candied Fruits
You want bright, vibrant fruit that looks good and tastes great. Go for high-quality candied fruit blends that use natural colors and soft textures.
Tips:
- Look for soft, moist pieces—not dried out or tough.
- Choose a mix with lots of red and green for that holiday pop.
- You can usually find these in baking sections during the holidays, or year-round online.
Want your cookies to shine like the ones in the photo? Chop the fruit small so it distributes evenly. No giant chunks here—just bite-sized bursts of flavor.
Raisins: Sweet, Moist & Essential
Raisins balance the brightness of the candied fruit with natural sweetness and moisture. Don’t sub them out. You can use golden or regular, but make sure they’re plump and fresh.
Tip: If your raisins feel a bit dry, soak them in warm water for 10 minutes, then drain before using.
Optional But Worth It: Pecans or Walnuts
The nuts are optional—but highly recommended. They add a lovely crunch and richness that balances the sweetness.
If you’re baking for nut-free eaters, feel free to leave them out. Otherwise, chop them finely and stir them in with the fruit. Toasting them beforehand adds even more depth.
How to Make Dense Holiday Fruitcake Cookies
This recipe is surprisingly easy and quick. In under 30 minutes, you’ll have a tray full of chewy, golden holiday goodness.
Here’s the step-by-step:
1. Preheat Your Oven
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper. These cookies are thick and won’t spread too much, so you can space them moderately.
2. Cream Butter and Brown Sugar
In a mixing bowl, cream together:
- ¾ cup softened unsalted butter
- ¾ cup packed brown sugar
Cream until thick and slightly grainy—not fluffy. This helps keep the cookie texture dense and chewy, not cakey.
3. Add the Egg & Vanilla
Add:
- 1 large egg
- 1 tsp vanilla extract
Mix until just combined. Don’t overbeat—we want to keep the dough thick and sturdy.
4. Mix the Dry Ingredients Separately
Whisk together in another bowl:
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Then add it gradually to your wet mixture, stirring until a stiff dough forms.
5. Fold in the Fruit and Nuts
Now comes the heavy lifting! Add in all your fruits and optional nuts:
- ¾ cup raisins
- ¾ cup chopped candied mixed fruit
- ¼ cup chopped candied cherries
- ¼ cup chopped candied orange or citron
- ½ cup chopped nuts (if using)
This will feel like a LOT of fruit—but that’s exactly what you want. It should be very thick and chunky.
6. Shape the Cookies
Use a cookie scoop or tablespoon to scoop heaping tablespoons of dough. Pack the dough firmly—they should be solid little mounds.
Place on your lined trays and lightly flatten the tops. Don’t spread them thin—just a light press.
7. Bake Until Perfectly Golden
Slide those trays into the preheated oven and bake at 350°F (175°C) for 12–14 minutes.
You’re looking for:
- Golden bottoms
- Tops that look set but still soft
- No browning on top — just a gentle firmness
They’ll continue to firm up as they cool, so don’t wait for them to get crunchy in the oven.
If you like a chewier cookie, lean toward the 12-minute mark. For a firmer bite, go the full 14.
8. Cool and Set the Texture
Once out of the oven, let the cookies cool on the tray for 5 minutes. This allows them to set up without breaking apart.
Then move them to a wire rack to cool completely. This step helps them keep that perfect chewy texture inside while the outside stays a little crisp.
You’ll see the colors of the candied fruit shine through even more once cooled — just like in the photo.
Tips for Making the Perfect Dough
- Don’t overmix: When combining the wet and dry ingredients, stir just until combined. Overmixing leads to tough cookies.
- Dough should be thick and heavy: If it feels too loose, chill it for 15 minutes before shaping.
- Use a firm scoop or tablespoon: Because this dough is so thick, a regular spoon might struggle.
- Flatten slightly: Just a gentle press on the top ensures even baking.
Packing and Shaping the Cookies
Getting the right shape is all about pressure and portion.
- Scoop heaping tablespoons – You want big, rustic rounds.
- Firmly pack them in your palm or with a scoop so they hold together.
- Gently flatten the tops with your fingers. Don’t squash them – we’re not making pancakes. You want them chunky and tall.
This step ensures that beautiful “fruitcake look” where the colors peek through the surface in every bite.
Baking to Perfection
These cookies don’t spread much — that’s intentional. You want them thick and full, with crisp edges and a soft center.
Watch the bottom edges for doneness. They should be lightly golden — not too dark.
If your oven runs hot, check around 11 minutes.
Pro tip: Bake one test cookie first. If it spreads too much, your dough may be too soft. Chill it for 10 minutes and try again.
Cooling & Setting the Texture
Letting them cool properly is essential.
- 5 minutes on the tray helps them firm up.
- Move to a wire rack to finish cooling, so the bottoms don’t steam and get soggy.
Once fully cooled, you’ll notice the perfect chew inside — soft but sturdy enough to hold all the mix-ins.
Storing and Serving Your Fruitcake Cookies
These cookies store beautifully — another reason they’re a great make-ahead holiday option.
To Store:
- Keep in an airtight container at room temp.
- Lasts up to 1 week without losing quality.
For Longer Storage:
- Freeze in airtight bags or containers for up to 2 months.
- To serve, thaw at room temp or warm slightly in the oven for that just-baked taste.
Make-Ahead & Freezing Tips
Want to prep in advance? You’re in luck.
- Freeze unbaked dough balls: Shape and freeze on a tray, then transfer to a bag once solid.
- Bake straight from frozen: Add 1–2 extra minutes to baking time.
- Or bake and freeze the finished cookies.
Perfect for busy December days when you want homemade without the hassle.
Print
Dense Holiday Fruitcake Cookies
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Category: Holiday Cookies • Christmas Baking • Old-Fashioned Desserts
Description
🎄✨ Rich, chewy, and wonderfully old-fashioned, these dense holiday fruitcake cookies are packed edge-to-edge with candied fruit and raisins. Thick, rustic, and deeply festive — they bake up just like classic fruitcake in cookie form and look stunning on any holiday platter 🍪❤️
Ingredients
Dry Ingredients:
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Wet Ingredients:
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Fruit & Add-Ins (DO NOT REDUCE):
¾ cup raisins
¾ cup chopped candied mixed fruit
¼ cup chopped candied cherries
¼ cup chopped candied orange peel or citron
½ cup finely chopped pecans or walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper (5 minutes). 🔥📋
In a large bowl, cream the butter and brown sugar until thick and slightly grainy, not fluffy (2 minutes). 🧈🍬
Add the egg and vanilla extract, mixing just until combined (30 seconds). 🥚✨
In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt (2 minutes). 🥣🌰
Add the dry ingredients to the wet mixture and mix just until a stiff dough forms (2 minutes). 🍪🥄
Fold in all raisins, candied fruits, and nuts until evenly distributed — the dough will be very thick (3 minutes). 🍒🍊
Scoop heaping tablespoons of dough, pack firmly, place on the baking sheet, and lightly flatten the tops (5 minutes). ✋🍪
Bake until bottoms are golden and tops look set but still soft, about 12–14 minutes. ⏱️🔥
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling (5 minutes). ❄️🧺
Notes
Do not reduce the fruit quantities — the dense, packed texture is what gives these cookies their classic fruitcake character.
The dough should be very thick and heavy; this helps the cookies bake up tall and chewy instead of spreading flat.
For deeper flavor, the dough can be covered and chilled overnight before baking.
These cookies improve with time and taste even better the next day; store in an airtight container for up to 5 days 🎄✨
Nutrition
- Serving Size: 18–20 cookies
- Calories: 210 kcal
Troubleshooting Common Mistakes
Here’s what to do if something goes wrong:
| Problem | Likely Cause | Fix It |
|---|---|---|
| Cookies spread too much | Dough too soft, overmixed | Chill dough for 15–30 minutes |
| Cookies too dry | Overbaked or too much flour | Bake for less time, recheck flour |
| Fruit burned on top | Oven too hot or fruit too exposed | Slightly press fruit into dough |
| Dough too crumbly | Under-mixed or not enough egg/butter | Add 1 tbsp melted butter |
Fun Additions and Variations
Feel like getting creative? Try these fun twists:
- Mini chocolate chips – for a rich holiday flavor contrast.
- White chocolate chunks – pairs beautifully with candied fruit.
- A touch of rum or rum extract – for a fruitcake-inspired flavor.
- Swap raisins for dried cranberries – adds a tart bite.
- Add orange zest – brightens up the whole cookie.
Don’t go too wild though—this dough is already packed!
You may like as well :
Butter Pecan Cookies: A Deliciously Cozy Classic
Christmas Tree Meringue Cookies: A Festive Showstopper
What to Serve with Fruitcake Cookies
These cookies are rich and flavorful on their own, but they pair beautifully with:
- A hot cup of tea or coffee
- Mulled wine or cider
- Vanilla ice cream (trust us)
- Eggnog or hot chocolate for cozy vibes
Perfect for holiday parties, cookie exchanges, or just a quiet evening in front of the tree.
Perfect for Gifting
Looking for the ultimate edible holiday gift? These cookies look as festive as they taste.
- Stack them in a clear bag with a red ribbon.
- Add to a cookie tin with parchment between layers.
- Include a handwritten tag with the name: “Dense Holiday Fruitcake Cookies”
They’re sturdy enough to travel well and stay fresh for days.
Conclusion
So there you have it — the ultimate Dense Holiday Fruitcake Cookie that’s chewy, thick, vibrant, and full of nostalgia. These cookies aren’t just a recipe; they’re a whole holiday vibe.
Whether you’re baking with kids, gifting to neighbors, or just indulging in a seasonal treat, these cookies deliver every time.
Go ahead—bring back fruitcake in a way everyone will actually love.
Similar recipes :
Peppermint Chocolate-Dipped Sandwich Cookies
🎄 Soft Christmas Cookies Recipe: A Melt-in-Your-Mouth Holiday Delight
FAQs
1. Can I use store-bought fruitcake mix for the fruit?
Yes! Many grocery stores sell candied fruitcake blends during the holidays. Just be sure to chop any large chunks and measure by volume.
2. Are these cookies super sweet?
They’re definitely on the sweeter side, thanks to the fruit, but the brown sugar and spice keep things balanced. Want less sweetness? Use unsweetened dried cherries or cranberries.
3. Can I make these gluten-free?
Absolutely. Just swap the all-purpose flour for a reliable 1:1 gluten-free baking blend. Be sure to check that your candied fruits are gluten-free too.
4. Can I double the recipe?
Yes, and you’ll probably want to! Just make sure to mix everything evenly, and consider baking in batches so the cookies have space.
5. Do I need to refrigerate the dough?
Not necessarily, but if your kitchen is warm or the dough feels soft, a quick chill (15–30 minutes) will help with shaping and baking.
