New this month
My Grandma's Fruitcake Cookies

My Grandma's Fruitcake Cookies


"My grandmother called them Merry Christmas Cookies. This recipe is her own take on fruitcake cookies."
Added to shopping list. Go to shopping list.


1 h 30 m servings 100 cals
Serving size has been adjusted!
Original recipe yields 144 servings


  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.
  2. Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
  3. Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.


  • Cook's Note
  • You can substitute regular cream sherry for the vanilla sherry.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 9
Most helpful
Most positive
Least positive

I followed the recipe exactly, my entire family loved these! 30 minutes cook time is way too long, just check at 20 minutes, I think the most I left some baking for was 25. Make sure to chop eve...

these cookies are delicious - just what I was hungry for. the consistency was great. I chopped the additions up very small and I usedvanilla rum instead of vanilla cream sherry. the cookies stay...

Great recipe, instead of using vanilla cream sherry I used Riesling that I had in the fridge and I also added some vanilla flavoring! They turned out great!!!

I have looked all over for this recipe, my Mother made them. She would freeze part of the dough in log shaped rolls and get them out and slice them, so we had them year round. I am so happy to ...

I tweaked this (as always)...made it gluten free & used dried fruits instead of candied ( no corn syrup) plus used 1/2 goat butter & 1/2 coconut oil & added vanilla. Soaked some currants (instea...

I love these, I made a recipe similar to this one years ago and was upset when I misplaced it. So glad I found this one. The dough stays nice in the fridge and freezer if you ever just want to ...

These cookies were so good I could hardly stop eating them! I will make these again and again!

I exchanged half the brown sugar for superfine sugar to make the batter a bit more sweet. I added 4 T. of rum instead of sherry. I added more chopped fruits but left the total at 8 cups total. ...

The Best fruitcake cookie. Moist, nutty, flavorful! Changes I made were 1 cupwhite raisin and 4oz citron 4 oz orange peel candies of course , In place of 2 cups raisins. The nuts were combo of...

Other stories that may interest you