Name: Fruitcake Cookies with Candied Fruit and Nuts Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 55 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 utterly charming about these little bites of joy — Fruitcake Cookies with Candied Fruit and Nuts Recipe blend the rich, buttery goodness of shortbread with colorful candied fruit and crunchy nuts that just scream festive cheer. These cookies are easy to make, perfect for gifting, and downright delicious no matter the occasion!

Three round cookies with small red fruit pieces are stacked on a folded white napkin with black text on a red cloth with white embroidery. To the left, a white box with red and green holiday designs holds more cookies lined with translucent paper. To the right, there is a white cup filled with light brown coffee and two pine cones dusted lightly with white powder. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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

Honestly, I love these cookies because they bring all the good parts of fruitcake without that heavy, dense texture most people shy away from. They’re approachable but still packed with flavor.

Delicious texture: Crispy edges with a tender, buttery center make every bite addictive.
Festive flavors: The candied fruit and nuts deliver a classic fruitcake taste in cookie form.
Make-ahead friendly: These cookies store well, so you can bake them early and enjoy them later.
Perfect for sharing: Whether it’s a holiday party or a thoughtful gift, these cookies always impress.

Ingredients & Why They Work

The magic in this Fruitcake Cookies with Candied Fruit and Nuts Recipe really comes from blending buttery shortbread dough with the sweet tang and crunch of candied fruits and toasted nuts. Each component brings its own texture and flavor to the party, making them wonderfully layered and satisfying.

Flat lay of finely diced colorful candied fruit, a small pile of chopped whole almonds, a small white bowl of clear dry sherry, a small white bowl of freshly squeezed lemon juice, a few strips of bright yellow lemon zest, a small pinch of salt crystals, a small mound of all-purpose flour, a small pinch of mixed spice powder, a small pat of creamy room temperature butter, a small heap of granulated sugar, a small heap of dark brown sugar, one whole large egg with a clean shell, all arranged symmetrically on simple white ceramic dishes and bowls, 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: Look for finely diced varieties for that perfect pop of sweetness without overpowering the cookie.
Almonds: Finely chopped for crunch and a subtle nutty background that complements the fruit beautifully.
Dry Sherry: Adds a subtle depth and warmth—if you don’t have sherry, a splash of brandy or apple juice works too.
Lemon Juice and Zest: Brightens the cookies, balancing out the richness.
All-Purpose Flour: The base that gives the cookies structure.
Mixed Spice: A warm blend that hints at cinnamon, nutmeg, and cloves – it’s what transforms cookies into something special.
Butter: Use room temperature for easy creaming; it makes the cookies tender and rich.
Granulated and Dark Brown Sugar: The mix gives both sweetness and a slight molasses note.
Egg Yolk: Adds richness and helps bind everything together.

📝

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 play around with these cookies depending on the occasion. Sometimes, I swap in different nuts or add a little orange zest instead of lemon for a twist. The beauty is you can easily personalize them without losing the essence.

Variation: I once added chopped walnuts instead of almonds—gave the cookies a deeper, earthier crunch that was a hit with the family.

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

A close-up view of a metal mixing bowl attached to a red stand mixer containing thick, crumbly cookie dough with reddish chunks mixed throughout. The dough has a slightly rough texture and clumps in several large, irregular pieces inside the bowl. A white flat beater attachment dips into the dough from above, coated with more dough bits. The scene is set on a white marbled surface, showing some small dough bits stuck to the bowl sides. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the candied fruit and nuts

Start by ensuring your candied fruit and almonds are finely diced and chopped. This way, they’ll be evenly distributed throughout the dough and won’t overwhelm any single bite. Toss them gently with the sherry, lemon juice, zest, and a pinch of salt—this little soak plumps up the fruit and brings the flavors alive.

Step 2: Cream butter and sugars

Beat your room temperature butter with granulated sugar and brown sugar until fluffy and light. This part is key for a tender cookie texture. If your butter’s too cold, the dough won’t come together as nicely, so take the time to let it soften a bit before you start.

Step 3: Add egg yolk and dry ingredients

Mix in the egg yolk until fully incorporated, then gently fold in the flour, mixed spice, salt, and your soaked fruit and nuts. Don’t overmix—just enough to combine everything. Overworking the dough can make the cookies tough, and we want them tender and crumbly.

Step 4: Shape and chill the dough

Shape the dough into logs or discs, then wrap them tightly in plastic wrap. Pop them in the fridge for at least an hour—this chilling step helps the dough firm up, making it easier to slice and keeping your cookies from spreading too much in the oven.

Step 5: Bake to perfection

Slice your chilled dough into even rounds and place on a baking sheet lined with parchment. Bake at the proper temperature until the edges are lightly golden and the center is set but still soft. I peek after about 15 minutes and adjust depending on my oven—every oven’s a little different!

Top Tip

From my experience, little details make a big difference with this Fruitcake Cookies with Candied Fruit and Nuts Recipe. Here’s what I’ve learned over the years that helps me get consistent, delicious results:

Chilling is key: Don’t skip the chilling step—it helps the dough firm up and keeps the edges from over-spreading.
Even slices: Use a sharp knife and steady pressure to cut uniform cookies. This helps them bake evenly.
Room temperature ingredients: Make sure your butter and egg yolk aren’t cold. This makes mixing smoother and the texture lighter.
Watch the bake time: Ovens vary, so start checking at 15 minutes. Cookies continue to set as they cool out of the oven.

How to Serve Fruitcake Cookies with Candied Fruit and Nuts Recipe

Garnishes

I often dust these cookies lightly with powdered sugar for that extra festive feel, especially around the holidays. Sometimes, a few finely chopped nuts or a sprinkle of grated lemon zest adds a nice fresh touch right before serving.

Side Dishes

These cookies pair beautifully with a hot cup of tea or coffee—my go-to combo during chilly afternoons. If you’re serving at a party, a cheese platter with mild cheeses and fresh fruit complements the sweetness perfectly.

Creative Ways to Present

For holiday gatherings, I love arranging these cookies in a circle on a festive plate, adding a sprig of rosemary or holly in the center for a pop of greenery. Wrapping small stacks in cellophane with a bright ribbon makes adorable, easy-to-ship gifts.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature, layering the cookies between parchment paper to keep them from sticking. They stay fresh and flavorful for up to two weeks this way, which means you can spread your baking out and enjoy them longer.

Freezing

Freezing is a lifesaver for me. I freeze the cookie dough logs wrapped tightly in plastic wrap and foil before slicing and baking. When you’re ready to bake, just thaw in the fridge overnight, slice, and bake as usual. Or freeze baked cookies in airtight containers for a couple of months.

Reheating

If you want to freshen them up a bit, I pop a few cookies in a 300°F oven for about 5 minutes to warm them gently before serving. It brings back that freshly baked aroma and softens them just slightly without drying out.

Frequently Asked Questions:

Can I use different nuts in the Fruitcake Cookies with Candied Fruit and Nuts Recipe?

Absolutely! While almonds are traditional here, walnuts, pecans, or hazelnuts all work beautifully. Just chop them finely to keep the cookie texture balanced.

How long do these cookies stay fresh after baking?

Stored in an airtight container at room temperature, these cookies stay fresh and delicious for up to two weeks. For longer storage, freezing baked cookies is a great option.

Can I make the dough ahead of time?

Yes! I always recommend making the dough logs ahead and freezing or chilling them overnight. It makes slicing and baking easier while improving the cookie texture.

What’s the best way to prevent cookies from spreading too much?

Chilling the dough before slicing and baking is the key. Also, avoid adding extra liquid if you substitute ingredients, and don’t overwork the dough when mixing.

Final Thoughts

These Fruitcake Cookies with Candied Fruit and Nuts Recipe have become my go-to for holiday baking and special occasions – they're a little nostalgic, a little special, and totally addictive. I hope you enjoy baking and sharing them as much as I do. Give them a try, and you’ll soon have a new favorite you’ll want to keep making year after year.