This recipe started as a way to enjoy the nostalgic flavors of fruitcake without the dense loaf and the long soak. I first made these on an afternoon when holiday baking felt overwhelming and it was a revelation to bite into something light yet full of the same fragrant, sweet and nutty character. The texture is tender and slightly crumbly at the center with edges that turn a delicate golden. The candied pineapple brings a pleasant tropical note while the red and green cherries deliver bursts of color and sugary chew. Chopped pecans add a toasty crunch that balances the sweetness.

I discovered this version after simplifying a heirloom family fruitcake. It was important to keep the extracts precise so the cookies taste festive rather than artificial. The almond and lemon extracts lift the flavor and make the candied fruit sing. These cookies are my go to when I need something to bring to a holiday party or to tuck into tin gifts for neighbors. They hold up well at room temperature and the dough is forgiving, so they are approachable for bakers of all levels.

Ingredients

• Unsalted butter 1/2 cup softened. Use European style if you want a richer flavor, but standard unsalted work perfectly. Softening to room temperature makes creaming simple and helps trap air for a tender crumb.
• Granulated sugar 3/4 cup. Provides the classic cookie sweetness and helps with spreading. For a slightly deeper flavor try a light brown sugar substitute but reduce by 1 tablespoon to keep texture balanced.
• Egg 1 large. Adds structure and a tender crumb. Bring to room temperature so it emulsifies easily into the butter.
• Vanilla extract 1 teaspoon. Use pure vanilla for best aroma rather than imitation extract.
• Almond extract 1/2 teaspoon. A little goes a long way, it is essential for that classic fruitcake note.
• Lemon extract 1/4 teaspoon. Brightens the sweetness and keeps the overall profile lively.
• All purpose flour 1 1/2 cups. Measure by spooning into the cup to avoid packing which would make the cookies tough.
• Salt 1/2 teaspoon. Balances sweetness and enhances flavor.
• Baking soda 1/2 teaspoon. Helps achieve a light lift and gentle spread.
• Candied pineapple 1 cup chopped. Look for bright pieces in syrup drained well.
• Candied red cherries 1 cup chopped. Pat dry and toss lightly with flour if the pieces stick together.
• Candied green cherries 1 cup chopped. For even color and texture distribution chop larger pieces down.
• Pecans 1 cup roughly chopped. Toast briefly in a dry skillet for extra aroma if you like.

Instructions

Preheat oven Preheat to 300 degrees F. This lower temperature allows the cookies to bake through gently without over browning the candied fruit. Line a baking sheet with parchment or a silicone mat for even baking and easy clean up. Cream butter and sugar In a large bowl use a hand mixer or stand mixer fitted with the paddle to beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl once to ensure even aeration. Proper creaming adds volume and yields a tender texture. Mix in egg and extracts Add the egg, vanilla, almond, and lemon extracts. Beat until the mixture is smooth and glossy. If the dough looks curdled, a brief scrape and a few gentle strokes will bring it back together. Whisk dry ingredients In a separate bowl whisk together flour, salt, and baking soda to distribute the leavening and salt uniformly. This prevents pockets of baking soda and ensures even rise. Combine wet and dry Add the dry mixture slowly to the butter mixture and mix on low until just combined. Do not over mix as that develops gluten and can make cookies tough. The dough should be soft and slightly sticky. Fold in mix ins Gently fold in the candied pineapple, red cherries, green cherries, and pecans. If the fruit clumps together toss briefly in a tablespoon of flour first to help them separate and distribute. Scoop the dough Scoop heaping tablespoons of dough onto the prepared sheet, spacing them 3 to 4 inches apart so they have room to spread slightly. For uniform cookies use a tablespoon scoop or a small ice cream scoop. Bake Bake 20 to 25 minutes, until the edges are just beginning to take on a light golden color. The centers will still be soft. Remove from the oven and allow the cookies to rest on the sheet for five minutes to set before transferring to a wire rack to cool completely. Cool and store Once cooled, store in an airtight container at room temperature up to one week. For longer storage refrigerate up to three weeks or freeze up to three months. Thaw fully at room temperature before serving.

Storage Tips

For short term storage keep the cookies in a single layer or separated by parchment in an airtight container at room temperature for up to one week. To extend freshness refrigerate in a sealed container where they will keep up to three weeks. For freezing lay them in a single layer on a tray until frozen, then transfer to a freezer safe bag to prevent crushing or freezer burn. To reheat frozen cookies place them in a 300 degrees F oven for five to eight minutes to refresh the texture.

Ingredient Substitutions

If you need a nut free version swap pecans for toasted sunflower seeds or omit nuts completely and increase candied fruit by 1/2 cup. For a slightly lighter cookie use light brown sugar in place of part of the granulated sugar, noting the flavor will turn slightly more caramelized. If you cannot find candied pineapple substitute chopped dried apricots or mango and reduce overall sugar by 2 tablespoons to balance sweetness.

Serving Suggestions

These cookies are lovely with a cup of strong black tea or a lightly spiced mulled cider. Serve on a festive platter with powdered sugar dusted lightly over the top for presentation. They pair well with creamy cheeses for a holiday dessert board or alongside a scoop of vanilla ice cream for a warmed dessert option.

Cultural Background

The flavors are inspired by traditional fruitcake which has its roots across Europe and became a holiday staple in many English speaking countries. Fruitcake historically used preserved fruits and nuts to create a celebratory loaf. These cookies capture that same spirit in a format more suited to modern entertaining, offering the same aromatic extracts and preserved fruit without long aging or alcohol soaks.

Seasonal Adaptations

In winter keep the extracts the same but add a pinch of ground cinnamon or allspice for a warming note. For spring or summer lighten the mix by replacing half the candied fruit with chopped dried cherries and apricots for a less sugary bite. For the holidays consider stirring in a tablespoon of orange zest to add brightness and a citrus contrast.

Meal Prep Tips

Make the dough a day ahead and keep it refrigerated in an airtight container. Chilled dough is easier to portion, and chilled cookies spread less in the oven for a neater shape. Portion onto a tray and freeze the scoops so you can bake only the number you need later. Label frozen portions with date and bake within three months for best taste.

These cookies are a joyful way to bring fruitcake nostalgia into modern holiday baking. They are simple to make, friendly to share, and flexible enough to adapt to your pantry and preferences. Make a batch, tuck a few into a tin, and watch how fast they disappear.