Classic Holiday Fruitcake Cookies

Holiday Fruitcake Cookies, sometimes called Holiday Fruit Drop Cookies, are a truly old fashioned holiday cookie, made popular as an updated version of Fruitcake. They are a festive cookie that is soft and chewy and filled with red and green candied cherries, dates, and pecans. They make a great addition to any holiday dessert tray.

We keep this recipe for Fruitcake Cookies kid friendly by omitting any alcohol added.

This is a recipe that my Grandma made when we were little, spending Christmas at her house. So this is the ORIGINAL old fashioned fruit drop cookie recipe, not an “updated version”. If you like these cookies, definitely check out my Grandma’s recipes for Old Fashioned Carrot Cake and Cream Cheese Buttercream!

What are Fruitcake Drop Cookies

To define a Fruitcake Drop Cookie we need to first explain Fruitcake, and then explain why the word drop is added.

First, it is called a fruitcake cookie because it is emulated after a traditional fruitcake. Filled with candied fruit and nuts, in a spiced batter/dough, however here we are eating it in cookie form.

Second, it is called a drop cookie because you “drop” the dough onto the cookie sheet for baking. No rolling or slicing involved in making your Fruitcake Cookies.

Ingredients

Pictured are the ingredients that you need to make Fruitcake Cookies, plus some tips on a few key ingredients:

Candied Cherries – you should be able to find these at your grocery store in the baking aisle. There will usually be three options: red candied cherries, green candied cherries, and candied fruit mix.

I like to buy the red and green cherries for a Christmas look.

You can buy the candied fruit mix, but it will also include pineapple.

Dates – I buy pitted whole dates and give them a good chop. I find them on an end cap in the produce section at my grocery store. If you can find chopped ones (possibly near the raisins), go ahead and grab those!

Pecans – Since I add a whole pecan half to the top of the cookies I like to buy a bag of whole pecan halves, then chop 1 ½ cups and use the rest for the tops.

Buttermilk – The buttermilk is necessary in this recipe as an acid. It helps to activate the baking soda. If you do not have buttermilk you can make your own:

Mix ½ cup whole milk with 2 teaspoon lemon juice or vinegar. Let it sit for about 5 minutes, then use in place of the buttermilk.

Step by Step Picture Instructions

Just a couple mixing steps and you will be ready to bake your Fruit Drop Cookies:

• In a stand mixer with a paddle attachment or hand held mixer, cream together the butter and sugar, about 2 minutes.
• Add in the eggs, one at a time and mix for another minute.
• Pour in the buttermilk and vanilla, and mix another minute. Don’t be alarmed if it looks curdled at this point.

• In a separate bowl sift together the flour, baking soda, kosher salt, cinnamon, clove and nutmeg.
• Slowly mix it into the dough a little at a time.
• Add the cherries, dates and chopped pecans, stir or mix into the dough.

• Line a large baking sheet with parchment or a reusable silpat.
• Drop spoonfuls of cookie dough onto the baking sheet, about a heaping tablespoon each. Using a cookie scoop can be extremely helpful with this task!!
• Press a pecan half in the top of each cookie, pressing down to adhere. ((This step is optional))

• Bake for 9-11 minutes until they are just starting to turn golden around the edges. (they bake perfectly for 11 minutes in my oven) watch the first batch and then use that time on the remaining batches.
• They will be very soft when they come out of the oven, but will firm up as they cool!
• Let them cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.

Storing

You will want to store your Fruit Drop Cookies at room temp for up to 5 days. They will get softer and more moist the longer they sit.

Pro Tip: When storing Fruitcake Cookies you will want to separate the layers with parchment or wax paper. These are very moist cookies and tend to stick together when stored.

Freezing

This recipe makes A LOT of cookies, so unless you are having a house full of guests or you are taking cookies to a cookie swap or friends you may want to freeze some!

You have two options for freezing, you can freeze the dough and bake later, or you can freeze the baked cookies to eat later:

1. Freezing Dough: Portion the dough out into individual cookies, press a pecan half in the top, place on a baking sheet that will fit in the freezer. Freeze the cookies for a few hours. Then transfer to a freezer safe container or baggie for up to 6 weeks. To bake from frozen, place on a parchment lined baking sheet and bake for about 12-15 mins at 350 degrees. **They may not spread as much as the fresh cookie dough.
2. Freezing Baked Cookies: Wrap the baked and cooled cookies tightly in plastic wrap and then in foil, or place in a freezer safe baggie. Keep in the freezer for up to 3 months. Unwrap and thaw at room temp for a few hours.

Fruitcake Cookie Tips

To get the very best Fruitcake Drop Cookies, follow these extra tips:

• You will probably be baking in batches, so pop the unused dough in the fridge while the cookies bake.
• Get the red and green candied cherries for a festive look.
• To get a more pronounced red and green color save ½ cup of each colored cherries and dot the outside of the portioned cookies with the chopped cherries.
• Do not overcook your fruitcake cookies, they are meant to be very soft and chewy.
• Use parchment paper or a silpat when baking your cookies, it makes for an easier release from the pan and a nice golden bottom.

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