Fruitcake Snowball Cookies are a fun twist on the classic snowball cookie, made with colorful candied fruit, and a hint of cinnamon. They're buttery, lightly sweet and perfect for the holidays!
If festive cookies are your thing, you might also enjoy my Santa's Whiskers Cookies, Cherry Wink Cookies, and Kolaczki Cookies.
Quick Look: Fruitcake Snowball Cookies Recipe
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 Minutes
- Servings: 20 Cookies
- Difficulty: Easy, perfect for holiday baking.
- Dietary info: Vegetarian, egg-free.
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Fruitcake snowballs are a fusion variation of the classic snowball cookies, also known as Mexican wedding cookies, Russian tea cake and Italian wedding cookies. These are inspired by classic fruitcake flavors but baked in a buttery, melt-in-your-mouth cookie instead of a dense cake. These bring the nostalgic flavors of fruitcake in a cookie form.
Unlike the traditional fruitcake, these are light, simple and easy to make. The dough comes together quickly using basic pantry ingredients, candied fruit and cinnamon. Once baked, the cookies are tender with little bursts of fruity flavor in every bite. Rolling the baked cookies in powdered sugar while they are still warm gives them a dreamy, snowy look.
One of the best things about this recipe is how easy it is to make, especially during the busy Christmas season. The dough doesn't require chilling, making it perfect when you want to make a festive cookie without spending much time in the kitchen. They're great for last-minute baking, holiday cookie trays, and gifting.
If you are looking for last-minute Christmas cookie recipes, try my Chocolate Peppermint Kiss Cookies, Italian Crunchy Almond Cookies, and Potato Chip Cookies.
Why you'll love this recipe:
- These cookies give you the familiar flavor of fruitcake in a cookie form.
- The colorful candied fruit makes them look festive and perfect for Christmas cookie trays.
- The dough doesn't need chilling, which saves a lot of time during the busy holiday season.
- They are easy to make with simple ingredients and no complicated steps.
- The dough can be made ahead, and the baked cookies freeze well.
Ingredients & Substitutions
Flour - Regular all-purpose flour or plain flour works perfectly for this recipe. You could also use whole wheat flour, but the texture of the cookies will be different.
Butter - You will need to use softened unsalted butter. It can be replaced with margarine but the flavor and texture might vary. Make sure the butter is at room temperature before making the dough. Replace it with vegan butter for a dairy-free version. I recommend unsalted butter so you can control the salt in the recipe. If you are using salted butter, skip salt.
Fruitcake Mix (candied cherries and pineapple) - I have used chopped candied red and green cherries and candied pineapple in this recipe. They give the signature fruitcake flavor and festive look. You can use packaged fruitcake mix or make your own combination of candied fruit.
Pecans - Pecans add a nice crunch. Make sure you chop them finely so they blend well into the dough. You can also swap them with walnuts.
Powdered Sugar - Also known as confectioner's sugar. You will need it to sweeten the dough and coat the baked cookies. Granulated sugar will not give the same texture, so it's best not to substitute here.
Vanilla - Enhances the overall flavor of the cookie. Use pure vanilla extract if possible for the best results.
Cinnamon - A little bit of cinnamon adds gentle spice and gives the cookies that holiday warmth without overpowering the fruit.
Variations
Swap the pecans with walnuts or almonds for a different crunch and flavor.
Add a pinch of nutmeg or ground cloves along with cinnamon for a deeper holiday flavor.
Add a little bit of orange zest to the dough to add a citrus note.
Add a small amount of mixed candied peel along with candied fruit for extra flavor and color.
If you love experimenting with snowball cookies just like me, you might also enjoy some of the other versions on the blog, like Pecan Snowball Cookies, Gingerbread Snowballs, Chocolate Chip Snowball Cookies, Funfetti Snowball Cookies, and Cherry Snowball Cookies.
How to make Fruitcake Snowball Cookies
Preheat the oven to 180 degrees C. Combine softened ½ cup of unsalted butter and ¼ cup of powdered sugar in a mixing bowl.
Mix until smooth and creamy. Add vanilla extract and mix well.
Add the flour, salt, ground cinnamon, candied fruit mix, and chopped pecans to the creamed butter.
Gently mix everything.
Make a soft dough.
Divide the dough into 20 round balls.
Place the dough balls on a lined baking tray.
Bake them in the preheated oven at 180 degrees C for 15 minutes or until cookies are lightly golden at the bottom. Let them cool for 3-5 minutes.
Roll the baked cookies in powdered sugar while they're still warm.
Let them cool completely and roll them again before serving for that classic snowball finish.
Tips & Notes:
- Use fresh and high quality ingredients for the best results.
- Chop the fruits and nuts finely so that they can be easily mixed into the dough, making them easier to roll.
- Use softened butter.
- Do not overmix the dough. Mix just until everything comes together.
- The dough doesn't need to chill, and it is ready to roll right away. You can keep it in the refrigerator if you are making it ahead of time.
- Do not overbake the cookies, as it can make them dry. Bake them until the bottoms are lightly golden. Keep them pale on top.
- Roll in powdered sugar while cookies are warm. The powdered sugar sticks well when they are still warm. Rolling them again once cooled or before serving gives that classic snowy look.
Serving suggestions
Fruitcake snowballs are perfect to have with a cup of coffee, tea or hot chocolate. Their buttery texture and mild sweetness make them a great afternoon snack. These also make lovely edible gifts.
These are perfect for Christmas cookie trays, along with other holiday treats like Sugar Plums, Chocolate Crinkle Cookies, Baci di Dama, and Chocolate Covered Oreos.
Storage suggestions
These cookies can stay fresh in an airtight container at room temperature for up to a week. They can freeze as well. Once they are baked and cooled, transfer them to a freezer-safe airtight container or ziplock bag and store them in the freezer for up to 3 months. Thaw them at room temperature before serving. You can also freeze the unbaked dough balls.
More Holiday Recipes
If you tried this Fruitcake Snowball Cookies Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!
Fruicake Snowball Cookies
Ingredients
- 1 Cup Flour
- ½ Cup Unsalted Butter
- ¼ Cup Powdered Sugar (for dough)
- ½ Cup Fruitcake Mix (Candied red and green cherries, candied pineapple)
- ¼ Cup Chopped Pecans
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
- ¼ Cup Powdered Sugar for rolling cookies
Instructions
- Preheat the oven to 180 degrees C. Combine softened ½ cup of unsalted butter and ¼ cup of powdered sugar in a mixing bowl.
- Mix until smooth and creamy. Add vanilla extract and mix well.
- Add the flour, salt, ground cinnamon, candied fruit mix, and chopped pecans to the creamed butter.
- Gently mix everything and make a soft dough.
- Divide the dough into 20 round balls.
- Place the dough balls on a lined baking tray.
- Bake them in the preheated oven at 180 degrees C for 15 minutes or until cookies are lightly golden at the bottom. Let them cool for 3-5 minutes.
- Roll the baked cookies in powdered sugar while they're still warm.
- Let them cool completely and roll them again before serving for that classic snowball finish.
Video
Notes
- Do not overbake the cookies, as it can make them dry. Bake them until the bottoms are lightly golden. Keep them pale on top.
- Roll in powdered sugar while cookies are warm. The powdered sugar sticks well when they are still warm. Rolling them again once cooled or before serving gives that classic snowy look.
- Chop the fruits and nuts finely so that they can be easily mixed into the dough, making the cookies easier to roll.
Nutrition
Nutrition values are estimates only.
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