Fruitcake Cookies Recipe

Name: Fruitcake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/2 ounce) package yellow cake mix; 1/4 cup dark brown sugar, packed; 1 large egg; 4 ounces unsalted butter, at room temperature (1 stick); 1/4 cup butter flavor shortening; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1/4 - 1/2 teaspoon ground cinnamon (optional); 3/4 cup unsalted pecans, chopped (or mix of pecans,walnuts, and pistachios or any you prefer); 1/4 cup dried cherries or 1/4 cup cranberries, chopped; 1/4 cup dried apricot, chopped; 1/4 cup raisins or 1/4 cup sultana

Servings: persons

1 (18 1/2 ounce) package yellow cake mix
1/4 cup dark brown sugar, packed
1 large egg
4 ounces unsalted butter, at room temperature (1 stick)
1/4 cup butter flavor shortening
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 - 1/2 teaspoon ground cinnamon (optional)
3/4 cup unsalted pecans, chopped (or mix of pecans,walnuts, and pistachios or any you prefer)
1/4 cup dried cherries or 1/4 cup cranberries, chopped
1/4 cup dried apricot, chopped
1/4 cup raisins or 1/4 cup sultana

1
Preheat oven to 350 F and have ready some ungreased baking sheets.
2
Cream together the butter, shortening, brown sugar.
3
Add egg, vanilla, almond extract and beat to combine.
4
Add cake mix (and if you like, a bit of cinnamon), beating on lowest setting just enough to blend together with no dry bits (overmixing will toughen the dough); dough will be stiff.
5
Using a wooden spoon, stir in the nuts and dried fruits to blend well.
6
Using a small meatball scoop, drop blobs of dough onto cookie sheets, spacing them out a bit as they will spread; I get 12 blobs per cookie sheet.
7
Bake in preheated oven for about 12-14 minutes or until slightly golden; do not overbake.
8
Let cool 1 minute on baking sheets, then remove carefully to wire racks to cool completely.
9
Store in cookie tins; these won't keep terribly long, only a few days and no longer than 1 week, so if making in advance you might want to freeze them.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (18 1/2 ounce) package yellow cake mix, 1/4 cup dark brown sugar, packed, 1 large egg, 4 ounces unsalted butter, at room temperature (1 stick), and more.

Yes, Fruitcake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruitcake Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions