Old Fashioned Fruitcake Cookie Recipes

A Sweet Memory in Every Bite

My grandson calls these my jewel cookies. He loves the bright red and green cherries. I still smile when I think of that.

These cookies are like a tiny piece of holiday fruitcake. But they are much softer and easier to love. The secret is in the three little extracts. Doesn’t that smell amazing when they mix together?

Why These Little Cookies Matter

This recipe is about more than a treat. It is about sharing something you made with your own hands. That is a gift of love.

Baking can be a quiet, happy time for you. It lets you slow down and create something wonderful. That is a good feeling to have.

Let’s Talk About Your Kitchen

Do you have a favorite baking memory? Maybe it was with a parent or a grandparent. I would love to hear about it.

Also, are you a fan of nuts in your cookies? I know some people like them and some do not. It is okay to change a recipe to be your own.

The Magic of the Mix

Creaming the butter and sugar is the first important step. You want it to look light and fluffy. This makes the cookie just right.

Then you add the vanilla, almond, and lemon extracts. Fun fact: The almond and lemon are like secret helpers. They make all the fruity flavors pop and taste brighter.

A Story from My Kitchen

One year, I was baking these with my sister. We were talking and laughing so much. We forgot to add the sugar!

The first batch came out very sad. I still laugh at that. We had to start all over again. It taught me that mistakes in the kitchen are okay. They are just part of the story.

Baking Them Just Right

Do not rush the baking. A low and slow oven is the secret here. It keeps the cookies tender and stops the fruit from burning.

You will know they are done when the edges are just a pale gold. Let them rest on the pan for five minutes. This matters because it helps them set up perfectly.

Your Turn to Share

What is your very favorite cookie to bake during the holidays? Is it a family recipe too? Tell me all about it.

I hope you try making these jewel cookies. They are little bites of cheer. I think your family will love them as much as mine does.

Ingredients:

Ingredient	Amount	Notes
unsalted butter	1/2 cup	room temperature
sugar	3/4 cup
egg	1 large
vanilla extract	1 teaspoon
almond extract	1/2 teaspoon
lemon extract	1/4 teaspoon
all-purpose flour	1 1/2 cups
salt	1/2 teaspoon
baking soda	1/2 teaspoon
diced candied pineapple	1 cup
diced candied red cherries	1 cup
diced candied green cherries	1 cup
coarsely chopped pecans	1 cup

My Cozy Fruitcake Cookie Story

Hello, my dear. Come sit with me in the kitchen. I want to share my old fruitcake cookie recipe. These little cookies are like tiny, soft jewels. My own grandmother taught me how to make them. I still laugh at that. I used to sneak the candied cherries from the bowl. Their bright colors just made me so happy. Now, let’s bake some memories together. It is easier than you might think.

Step 1: Prepare Your Oven and Pan

First, get your oven ready. Warm it up to 300 degrees. This is a slow, gentle bake. It keeps the cookies tender. Line your cookie sheet with parchment paper. I find this works best. (A hard-learned tip: Don’t grease the paper. The cookies will spread too much!).

Step 2: Cream the Wet Ingredients

Now, let’s cream the butter and sugar. Use your mixer until it looks fluffy and pale. This makes the cookies light. Then add your egg and those wonderful extracts. The almond and lemon together smell like a holiday. Doesn’t that smell amazing? It reminds me of my mother’s kitchen.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk your flour, salt, and baking soda. This little mix helps our cookies rise. Add it slowly to your butter mixture. Mix it until it all comes together. The dough will be quite stiff. That is perfectly fine, I promise.

Step 4: Fold in the Fruits and Nuts

Here is the fun part. Gently fold in all the fruit and pecans. Look at all those beautiful colors! Try to get them spread evenly. My grandson always goes for the pineapple pieces. He says they taste like sunshine.

Step 5: Bake and Cool

Drop spoonfuls of dough onto your sheet. Give them plenty of room to grow. Bake them for about 20 minutes. They are done when the edges are just golden. Let them rest on the pan for five minutes. This keeps them from breaking. Then move them to a rack to cool completely.

Cook Time	20–25 minutes
Total Time	40 minutes
Yield	About 3 dozen cookies
Category	Dessert, Cookies

Three Fun Twists to Try

Once you master the classic, you can play. These little cookies love a new outfit. I like to change them up for different seasons. It keeps things interesting in my cookie jar. Here are a few of my favorite ideas for you to try.

The Tropical Escape

Use coconut extract instead of almond. Add some chopped dried mango. It will feel like a summer vacation.

The Chocolate Lover’s Dream

Fold in a half-cup of dark chocolate chips. The chocolate with the cherries is simply wonderful.

The Citrus Sparkle

Roll the dough balls in orange zest sugar before baking. It gives them a lovely, sparkly crust.

Serving Your Sweet Creations

These cookies are perfect all on their own. But I love to make a little occasion out of them. A pretty plate makes everything taste better. I always use my china with the little blue flowers. It reminds me of my wedding day, so long ago.

For a real treat, serve them with a slice of sharp cheddar cheese. The sweet and salty mix is divine. Or, crumble one over a bowl of vanilla ice cream. For a drink, a cup of hot black tea is my go-to. It cuts the sweetness just right. If you are feeling fancy, a small glass of sherry pairs beautifully.

Keeping Your Fruitcake Cookies Fresh

These cookies are perfect for making ahead. They keep well in an airtight container for a few days. For longer storage, tuck them into the fridge.

You can also freeze them for a few months. I wrap them tightly in plastic wrap. This keeps all that lovely moisture locked in.

I once forgot a batch in my freezer for six months. They tasted just as good when I found them. Batch cooking means you always have a sweet treat ready for guests.

This matters because a well-stocked cookie jar brings joy. It means you are always ready for a friend’s visit. Have you ever tried storing cookies this way? Share below!

Simple Fixes for Cookie Troubles

Sometimes cookies can spread too much. Make sure your butter is just soft, not melted. Chilled dough also helps them hold their shape.

Your fruit might sink to the bottom. Toss the candied fruit with a little flour first. This little trick helps them stay put in the dough.

I remember when my first batch came out too dark. My oven was too hot. An oven thermometer is a baker’s best friend.

Fixing small issues builds your confidence in the kitchen. It also makes your food taste so much better. Which of these problems have you run into before?

Your Fruitcake Cookie Questions

Q: Can I make these gluten-free?
A: Yes! Use your favorite gluten-free flour blend. The results are often just as tasty.

Q: Can I make the dough ahead?
A: Absolutely. You can chill the dough for a day. Then just bake when you are ready.

Q: What if I don’t have almond extract?
A: You can use all vanilla extract. The flavor will be a little different but still good.

Q: Can I double this recipe?
A: Of course! It doubles very well. Just make sure your mixing bowl is big enough.

Q: Any optional add-ins?
A: A bit of orange zest is lovely. Fun fact: These were called “rocky road” cookies in my family because of all the chunks! Which tip will you try first?

Bake a Little Joy

I hope you love baking these cookies as much as I do. They fill the house with a wonderful, cozy smell. Sharing them is the best part.

I would be so happy to see your creations. It makes my day to see your baking adventures. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Elowen Thorn.