Sweet Fruitcake Cookies (Print-Friendly Version)
Try these festive treats year-round—they're packed with colorful candied cherries, sweet pineapple chunks, and toasty pecans for a yummy twist on classic fruitcake with a rich buttery base. Save & click.
# Ingredients You’ll Need:
→ Base
01 -
1 cup crushed pecans
02 -
1 cup candied cherries, roughly chopped
03 -
1 cup candied pineapple, roughly chopped
→ Wet Ingredients
04 -
1/2 cup unsalted butter, room temperature
05 -
1 large egg
06 -
1/4 cup buttermilk
→ Dry Ingredients
07 -
1 cup granulated sugar
08 -
1 3/4 cups all-purpose flour
09 -
1/2 teaspoon salt
# How to Make It:
01 -
With your electric mixer, whip the room temperature unsalted butter and granulated sugar together till light and fluffy, roughly 2 to 3 minutes.
02 -
Drop in the egg and buttermilk to your butter mixture. Mix until everything blends perfectly into a smooth consistency.
03 -
Slowly add the all-purpose flour and salt, mixing on low just until combined. Using a spatula, carefully fold in crushed pecans, candied cherries, and candied pineapple until they're evenly mixed throughout.
04 -
Drop equal portions of dough onto baking sheets lined with parchment, keeping them 2 inches apart. Pop them in a 350°F (175°C) preheated oven for 10 to 12 minutes, until golden around the edges with set centers.
05 -
Let the cookies cool fully on the baking sheets before you eat them or pack them away in an airtight container.
# Extra Suggestions:
01 -
Make sure all fruit pieces are completely dry to stop extra moisture getting into your dough.