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Pioneer Woman Fruitcake Cookies

Pioneer Woman Fruitcake Cookies - recipe card
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A classic holiday cookie that captures all the festive flavor of fruitcake in a portable, chewy-bite form. Dried fruits, toasted pecans, and warm spices are bound together in a buttery, cake-like dough, then baked until golden and finished with a light powdered sugar dusting.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature (65-68°F / 18-20°C)
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup chopped dried mixed fruit (such as raisins, currants, dried cherries, and dried apricots)
  • 1/4 cup chopped pecans, toasted
  • 1 tablespoon powdered sugar, for dusting

Instructions

  1. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat; this prevents sticking and promotes even browning.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula to ensure even creaming.
  3. Add the egg and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully incorporated, about 30 seconds; the mixture should look smooth and slightly glossy.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground allspice, and salt. Whisking aerates the flour and distributes the leavener and spices evenly.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix, or the cookies will become tough—stop as soon as no dry flour streaks remain.
  6. Fold in the chopped dried mixed fruit and toasted pecans using a rubber spatula, distributing them evenly throughout the dough. The dough will be slightly stiff and studded with fruit and nuts.
  7. Using a 1-tablespoon cookie scoop or two spoons, portion the dough into 12 equal balls, about 1 1/2 tablespoons each. Place the dough balls onto the prepared baking sheet, leaving 2 inches between them to allow for spread.
  8. Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set but still soft. The cookies will continue to set as they cool.
  9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This allows them to firm up enough to transfer without breaking.
  10. Transfer the cookies to a wire rack to cool completely, about 15 minutes. Once cool, dust the tops with powdered sugar through a fine-mesh sieve for a festive finish.

Notes

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked, cooled cookies in a single layer in a freezer-safe bag or container for up to 3 months; thaw at room temperature for 30 minutes before serving. To refresh, reheat in a 300°F (150°C) oven for 3-5 minutes.

Nutrition

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