Fruitcake has such a struggling reputation and we’re here to bring it back! We know these Best-Ever Fruitcake Cookies are sure to do the trick. Each yummy morsel is beautifully moist and filled with tangy raisins, sweet cherries, tropical pineapple, and some crunchy nuts for pure goodness with every crumble. The buttery dough surrounding it all is the perfect blanket to hold it all together. Do you see what we mean?! These Best-Ever Fruitcake Cookies are sure to change the trajectory of its name from now on!

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  • 1 cup raisins
  • 1 cup candied cherries, coarsely chopped
  • 1 cup candied pineapple, coarsely chopped
  • 1 cup Brazil nuts, coarsely chopped
  • 1 1/4 cups flour, divided
  • 1/2 cup shortening
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Line a baking sheet with parchment paper.

Step 3 –In a bowl, add the raisins, the cherries, the pineapple, the nuts, and 1/2 of the flour and mix well.

Step 4 –In another bowl, add the shortening and the sugar and use an electric hand mixer to cream together.

Step 5 –Add the egg, the vanilla extract, and the almond extract to the sugar mixture and beat on medium speed until it is light and creamy.

Step 6 –Stir the fruit mixture, the remaining flour, the baking soda, and the salt into the dough mixture until well-combined.

Step 7 –Drop 1-inch scoops of the cookie dough onto the prepared baking sheet, then slightly flatten them.

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Step 8 –Bake the cookies until they are golden, about 10-12 minutes.

Step 9 –Let the cookies cool on wire racks.

Step 10 –Serve.