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You are here: Home / Recipes / Holiday / Christmas Recipes

Classic Holiday Fruitcake Cookies

By Susie Weinrich · Date Dec 17, 2024· 12 Comments · May contain affiliate links.

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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.

Fruitcake Drop Cookies on a plate being held for guests

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!

Table of Contents hide
1 What are Fruitcake Drop Cookies
2 Ingredients
3 Step by Step Picture Instructions
4 Storing
5 Freezing
6 Fruitcake Cookie Tips
7 More Classic Holiday Sweets
8 Did you make this recipe?
9 Holiday Fruitcake Cookie Recipe + Video

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:

fruit drop cookie ingredients with text labels

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.
cookie dough in a mixer
  • 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.
cookie dough with no mix ins in a stand mixer
chopped candied cherries, dates, and pecans
fruitcake cookie dough in a mixer
  • 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))
raw fruit drop cookies on a baking sheet
  • 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.
baked fruitcake drop cookies on a baking sheet

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.
a holiday table with fruitcake cookies on a plate

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.

More Classic Holiday Sweets

  • a pecan snowball cookie that is broken in half to see the middle
    Pecan Snowball Cookies
  • a Buckeye Ball with a bite taken out, showing the center
    Peanut Butter Buckeye Balls
  • saltine cracker toffee in a bowl
    Saltine Toffee (Christmas Crack!)
  • Chocolate star cookie cooling on parchment paper
    Peanut Butter Chocolate Star Cookies

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Melissa TorresmtorresEdit Profile

a white plate with fruitcake cookies

Holiday Fruitcake Cookie Recipe + Video

An old fashioned recipe for a soft and chewy cookie that is spiced with cinnamon and clove, and filled with candied cherries, dates, and pecans. (AKA. Fruit Drop Cookies)
5 from 11 votes
Print Pin Rate Save Saved!
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Cooling: 5 minutes minutes
Total Time: 35 minutes minutes
Servings: 50 cookies
Calories: 160kcal
Author: Susie Weinrich

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Cookie Scoop (optional)

Ingredients

  • 1 cup salted butter - softened (2 sticks)
  • 2 cups brown sugar - packed
  • 2 large eggs
  • ½ cup buttermilk - see notes if you don't have buttermilk!
  • 1 teaspoon vanilla
  • 3 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon each : ground clove and nutmeg
  • 2 cups candied cherries - cut in half
  • 2 cups dates - chopped
  • 1 ½ cups pecans - chopped
  • optional – pecan halves for the top of cookies

Instructions
 

  • Preheat the oven to 400°. Line a cookie sheet with parchment paper or a reusable silpat.
  • Cream together the butter and sugar, about 2-3 minutes. Add the eggs one at a time and mix for another minute.
    Pro Tip: crack your eggs into a separate bowl and then pour in, this will help avoid any shell pieces in your cookies!
    1 cup salted butter, 2 cups brown sugar, 2 large eggs
  • Pour in the buttermilk and vanilla and mix another minute.
    Pro Tip: don't be alarmed if the dough looks a little curdled at this point!
    ½ cup buttermilk, 1 teaspoon vanilla
    cookie dough in a mixer
  • In a separate bowl or on a piece of parchment paper, sift together the flour, baking soda, salt, cinnamon, clove and nutmeg.
    3 ½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, ¼ teaspoon each : ground clove and nutmeg
  • Add the flour a little at a time to the cookie dough mixture, just until combined.
    cookie dough with no mix ins in a stand mixer
  • Chop the cherries, pecans and dates.
    Pro Tip: Optionally save some of the cherry pieces out to dot the outside of the cookie, makes a prettier cookie!
    chopped candied cherries, dates, and pecans
  • Stir/Mix in the candied cherries, dates and chopped pecans.
    Pro Tip: if you want a more pronounced red and green look, save back ½ cup of each color cherries. Then dot the outside of the portioned cookies with the extra pieces.
    2 cups candied cherries, 2 cups dates, 1 ½ cups pecans
    fruitcake cookie dough in a mixer
  • Drop the dough onto the parchment lined baking sheet, about a heaping tablespoon each.
  • If using the pecan half, place on top of each cookie, pressing down to adhere and spread the cookie a little.
    If you saved out some cherries pieces press them onto the outside of the cookie portions.
    optional – pecan halves for the top of cookies
    raw fruit drop cookies on a baking sheet
  • Bake for 9-11 minutes.
    They will be done when the very outside edge is just starting to turn golden. They are a very soft cookie due to the brown sugar, so they will seem under done in the center, but will firm up as they cool.
    Watch the first batch and see how long it takes, then use that time for the remaining batches.
    If you are baking in batches, place the remaining dough in the refrigerator until needed.
  • Let the cookies sit on the hot baking sheet for an additional 5 minutes, then transfer to a cooling rack to cool the rest of the way.
    baked fruitcake drop cookies on a baking sheet

Storing

  • Store cookies at room temp for up to 5 days.
    Pro Tip: the cookies are very moist and tend to stick together. Divide the layers of cookies with some parchment paper or waxed paper.

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 before eating.

Freezing Dough

  • Portion the dough out into individual cookies, on a cookie sheet that will fit in the freezer. Press a pecan half in the top. Freeze the cookies for a few hours, until solid. 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 will not spread as much as the fresh cookie dough.

Recipe Tips and Notes:

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.
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.
Fruitcake Drop Cookie 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.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 112mg | Potassium: 79mg | Fiber: 1g | Sugar: 16g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 11 votes (4 ratings without comment)

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    Recipe Rating




  1. melissa says

    December 19, 2024 at 1:50 pm

    5 stars
    I’ve never had fruit cake before so this was new all around. But Mom’s Dinner never fails. I baked them up (after realizing I forgot to buy dates) but they are still delicious. Easy too! A fun classic to switch up and add to our neighbor’s cookie plates we deliver each year. Thanks!

    Reply
    • Susie Weinrich says

      December 20, 2024 at 9:12 am

      Oh I love that you made these! I have seen other classic fruitcake cookie recipes that use raisins instead of dates, so that could work too. Happy Holidays 💚🤗

      Reply
  2. Paulina says

    January 02, 2023 at 10:31 pm

    5 stars
    This fruitcake cookie is wondeful. The spices were bang on. I tweaked it since I had leftover sugared fruit. I used glazed cherries, sugared lemon and orange peel, and dried dates. So glad I found your recipe. Thank you for sharing.

    Reply
  3. Lauren says

    September 26, 2022 at 4:39 pm

    5 stars
    I neer knew fruit cake cookies existed! This is such a cool holiday cookie recipe and my family will be making them this year.

    Reply
  4. june huff says

    January 04, 2022 at 8:45 pm

    Cookies turned out perfect and flavorful. I looked for a recipe to use my leftover 30 Day Amish Friendship Fruit, instead of making another fruitcake, I used this recipe for drop cookies. My oven at 350 degree’s for 10 minutes, and removed cookies immediately to cool rack. I added 2 tablespoons of rum and added what other fruits and nuts on hand, cup each of golden raisins, chopped walnuts, chopped pecans. I will use this recipe again and again !

    Reply
  5. Nancy says

    December 12, 2021 at 8:18 am

    I have a question. Any thoughts on making these gluten free? I am having trouble finding a gluten free alternative recipe.Thank you

    Reply
    • Susie Weinrich says

      December 12, 2021 at 9:45 am

      Can you use a 1:1 gluten free flour? I believe Bob’s Red Mill has a great one that you can swap without making any other changes. Paradise brand candied cherries are gluten free and I think all other ingredients in the cookies are gluten free.

      Reply
    • Patricia says

      October 23, 2022 at 11:37 am

      5 stars
      I used to have this recipe it was my Mom’s theory difference is Mom’s had cold coffee and you mixed the baking soda in coffee

      Reply
  6. Susie says

    December 04, 2021 at 10:16 am

    5 stars
    Hi Susie,
    Love the pecan in the middle idea. I have made fruitcake cookies before but these were so much better. Like the idea of the dates. My family are not raisin people.

    Reply
    • Susie Weinrich says

      December 04, 2021 at 10:57 am

      A fellow Susie!!! Thank you so much for taking the time to comment and rate the recipe. I am so glad you love them. They are a cookie I remember eating when I was little and I still love them to this day. The problem is I eat too many.. luckily they freeze well.

      Reply
  7. Lauren says

    November 18, 2021 at 5:17 pm

    5 stars
    These are so stunning and festive! Making these for my annual cookie party!

    Reply
  8. Lori says

    November 18, 2021 at 11:44 am

    5 stars
    You had me at drop cookie! And an amazing fruitcake alternative!! 💛

    Reply
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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