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Fruitcake Cookies: Our Favorite Christmas Recipe

A Fruitcake Christmas Hermie by Max Lucado Thomas Nelson

Why does fruitcake have such a bad rap? Fruitcake has been around forever – I mean, people probably ate it in Biblical times! The history of the fruitcake can be traced back to Egypt, when Egyptians placed an early version of the fruitcake on the tombs of loved ones. The earliest recipe comes from ancient Rome and lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash (this was before candied fruits). Maybe even Jesus ate fruitcake?

If you’ve been turned off by fruitcakes in the past, break from the norm and try my family’s non-traditional recipe: fruitcake cookies! This fruitcake cookie recipe is delicious! Almost everyone I know loves Christmas cookies.

The cookie recipe I’m sharing with you today is one of my family’s favorite Christmas recipes; however, you could make them year round. What I appreciate most about our fruitcake cookie recipe is that it’s so simple to make – even the kiddos can jump in and help. Here is what you will need to create some colorfully fun fruitcake cookies, with a bit of a zing, for your Christmas celebrations and cookie exchanges this year: fruitcake-cookie-ingredients

Fruitcake Cookies


  • 3-3.5 cups of candied pineapple and candied cherry mix (you can see what I purchased in the pictures) I’ve also seen them divided up in to candied pineapple, candied red cherries and candied green cherries individually. Basically, you just need 3-3.5 cups of whatever combination you can find.
  • 1/2 cup golden raisins
  • 1 cup crushed pecans
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups sifted sugar (to make sure there are no clumps)
  • 1 cup softened butter
  • 1 tsp. cinnamon
  • 1/2 tsp. vanilla
  • 2 eggs


  • Preheat the oven to 350 degrees.
  • Combine the fruit mixture (candied fruit and raisins) and the pecans. Make sure whatever fruit you purchase is cut in to tiny, bite size pieces.


  • Place the dry ingredients over the top of the fruit mixture. Then sift away! You can use a utensil to sift the dry ingredients, but sometimes I find it best just to use your hands.


  • In a separate bowl, combine the sugar, butter, cinnamon and vanilla. Once creamed together, add the eggs.
  • Add the creamed mixture to the top of the dry ingredients and fruit/nut combo. Mix together. You will have best success by using your hands.


  • Preheat the oven to 350 degrees.
  • Once everything is combined, place the balls of dough on the prepared cookie sheet. (I suggest using a Silpat or parchment paper).
  • If you want to create bite size cookies, I suggest baking them for 12 minutes. For regular size cookies, bake for approximately 15 minutes. (Decrease your baking time if baking at high altitude).

Then enjoy your cookies warm, straight-from-the-oven or let them cool! You have to leave a comment below and let me know what you think after you try this recipe. It’s a slight change to the traditional fruit cake – but a fun, crunchy one!

If you’re truly looking to make a memory, why not bake these cookies with your kids and then watch A Fruitcake Christmas with everyone’s favorite caterpillar, Hermie! This fun DVD is a creative way for kids to discover that Christmas is not all about receiving gifts, but that God’s love for us inspires us to share His love with others by giving.

Your Turn

Do you bake cookies as a family each Christmas? If so, what’s your family’s favorite Christmas cookie?