These Pioneer Woman Fruit Cake Cookies transform classic holiday fruitcake flavors into soft, chewy, colorful cookies. Filled with candied cherries, pineapple, sweet dates, and crunchy pecans and walnuts, every bite delivers a festive blend of sweetness and texture. With a rich buttery base and a hint of vanilla, these cookies are perfect for holiday trays, family gatherings, or thoughtful homemade gifts.

Why You’ll Love This Recipe

• Quick and easy to prepare in just 25 minutes
• Soft, chewy texture with crisp golden edges
• Packed with vibrant candied fruits and crunchy nuts
• Perfect for holiday cookie trays and edible gifts
• Customizable with spices or chocolate drizzle
• A lighter, more approachable take on traditional fruitcake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1¾ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup salted butter, softened
½ cup packed brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1–2 tablespoons whiskey (optional)
½ cup green candied cherries, chopped
½ cup red candied cherries, chopped
½ cup candied pineapple, chopped
¼ cup chopped dates
½ cup chopped pecans
½ cup chopped walnuts

Directions

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and smooth. Add the egg, vanilla extract, and whiskey if using. Mix until fully combined and creamy.

Gradually incorporate the dry ingredients into the butter mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.

Gently fold in the chopped candied cherries, pineapple, dates, pecans, and walnuts. Ensure the fruit and nuts are evenly distributed throughout the dough.

Using a spoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, or until the edges turn golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Chocolate Drizzle: Once cooled, drizzle melted semi-sweet chocolate over the cookies for an extra layer of sweetness.

Spiced Version: Add ½ teaspoon cinnamon and a pinch of nutmeg to the dry ingredients for a warm holiday flavor.

Tropical Twist: Replace chopped dates with dried mango or papaya for a bright tropical touch.

Mini Cookies: Scoop smaller portions of dough and bake for 8–10 minutes to create bite-sized treats perfect for parties.

Nut-Free Option: Omit pecans and walnuts and add an extra ½ cup of dried fruit for a chewy texture without nuts.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.

For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.

To refresh slightly firm cookies, warm them in a 300°F (150°C) oven for 3–4 minutes.

FAQs

Can I make these cookies without whiskey?

Yes, the whiskey is optional. Simply omit it without adjusting other ingredients.

Can I use unsalted butter instead of salted butter?

Yes. If using unsalted butter, increase the salt to ½ teaspoon.

Can I prepare the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking.

Why are my cookies spreading too much?

The butter may have been too soft. Chill the dough for 20–30 minutes before baking.

Can I substitute other candied fruits?

Absolutely. Candied orange peel or mixed candied fruit blends work well.

How do I keep the cookies soft?

Store them in an airtight container and avoid overbaking.

Can I toast the nuts before adding them?

Yes, lightly toasting pecans and walnuts enhances their flavor.

Are these cookies overly sweet?

They are sweet but balanced by the nuts and buttery base.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches.

Can I freeze the cookie dough?

Yes, scoop the dough into portions and freeze. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

Conclusion

Pioneer Woman Fruit Cake Cookies are a colorful, cheerful twist on traditional fruitcake flavors. With their buttery texture, jewel-like candied fruit pieces, and crunchy nuts, they bring warmth and nostalgia to any holiday table. Quick to prepare and easy to customize, these cookies are a delightful way to celebrate the season with every bite.

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