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a stack of five fruitcake cookies surrounded by a red striped napkin, pine leaves, more cookies and a glass of cashew milk

Fruitcake Cookies

  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 36 cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon all spice
  • 1 cup vegetable shortening
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped candied fruit
  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 350˚F and line a baking sheet *affiliate link with parchment paper *affiliate link.
  2. In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.
  3. In a large bowl with an electric mixer *affiliate link, beat shortening and sugars at medium speed until light and fluffy – about 2 minutes. Add eggs and vanilla, beating until combined. Add flour mixture, about 1/2 cup at a time, mixing until incorporated, scrapping sides as needed.
  4. Stir in candied fruit and nuts.
  5. Using a medium cookie scoop *affiliate link, drop 2 tablespoon balls of dough onto cookie sheet. Bake for 10 – 12 minutes.
  6. Remove from oven and let cookies cool for about 5 minutes before transferring to a cooling rack.

Notes

If you don’t have the spices listed, you can easily swap a pumpkin pie spice blend for the cinnamon, nutmeg, cloves and all-spice. The flavor won’t be exact, but it will be very close.


Nutrition
  • Serving Size: 1 cookie
  • Calories: 164

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