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Crispy Fruitcake Cookies

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These crispy fruitcake cookies are a festive holiday treat packed with toasted pecans, candied fruit, and a buttery, crunchy texture. Easy to make and perfect for gifting, cookie exchanges, or cozy nights at home.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup chopped candied fruit (cherries, pineapple, or mixed fruit)
  • 3/4 cup chopped pecans, toasted
  • 1/2 cup golden raisins or currants (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Toast pecans in a dry skillet for 3-4 minutes until fragrant, then let cool.
  2. In a large mixing bowl, beat softened butter with granulated sugar and light brown sugar until light and fluffy, about 2-3 minutes.
  3. Beat in eggs, one at a time, until fully incorporated. Add vanilla extract and mix until combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually add dry mixture to wet ingredients, mixing on low speed until just combined. Scrape down the bowl as needed.
  6. Gently stir in chopped candied fruit, toasted pecans, and golden raisins or currants.
  7. Use a medium cookie scoop (about 1 1/2 tablespoons) to portion dough onto prepared baking sheets, spacing 2 inches apart. Flatten slightly for crispier edges.
  8. Bake for 12-14 minutes, rotating pans halfway through, until cookies are golden brown around the edges and just set in the middle.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Repeat with remaining dough, reusing parchment as needed.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. To keep cookies crispy, cool completely on a wire rack before storing. You can substitute walnuts or almonds for pecans, or omit nuts for a nut-free version. Add mini chocolate chips or citrus zest for variation. Store in an airtight container for up to 1 week, or freeze for up to 3 months.

Nutrition

Keywords: fruitcake cookies, holiday cookies, pecan cookies, crispy cookies, Christmas dessert, easy cookie recipe, festive baking

Find it online: https://bitefuljoy.com/crispy-fruitcake-cookies-recipe-easy-homemade-holiday-treats-with-pecans/