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stack of fruitcake cookies on a cutting board with a bottle of milk in the background

One Bowl Fruitcake Cookies

These fruitcake cookies are EASY to make, super soft and chewy, and totally perfect for Christmas!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 42
Author Kelsie

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup candied cherries coarsely chopped
  • 3/4 cup chopped pecans
  • 1/2 cup raisins
  • 1/2 cup dried cranberries

Instructions

  1. Combine the butter and sugars in a large mixing bowl and beat with an electric mixer set to medium speed until light and fluffy. Add the eggs, vanilla, and cinnamon and beat until well combined.
  2. Add the baking soda and salt and beat to combine. Add flour and beat on medium speed until just incorporated.
  3. Use a rubber spatula to fold in the cherries, pecans, raisins, and cranberries. (If you want, reserve a few of the mix-ins to press into the tops of the cookies just before you bake them.) Loosely cover. dough with plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
  4. Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper. Form dough into balls of about 2 tablespoons of dough and arrange 2 inches apart on prepared baking sheets.*
  5. Bake 9 to 12 minutes, until golden around the edges. Cool on baking sheets for 3 minutes, then carefully remove to a wire rack to cool completely. Store uneaten cookies in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.

Recipe Notes

* At this point you can freeze the dough (if you want), then transfer the dough balls to freezer bags and freeze for up to 3 months. Bake directly from the freezer, adding another minute or two to the baking time.