Fruitcake Cookies Recipe

These Fruitcake Cookies are a festive, bite-sized take on traditional fruitcake, packed with candied cherries, orange peel, pecans, and walnuts, spiced with cinnamon, ginger, and nutmeg, and finished with a brandy-orange glaze. Ready in about 1 hour (plus chilling), they’re perfect for holiday gatherings.

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Fruitcake Cookies Recipe Ingredients

For the Cookies:

• 2 cups all-purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. baking powder
• 1/4 tsp. ground ginger
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground nutmeg
• 3/4 cup (1 1/2 sticks) salted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 tsp. vanilla extract
• 1 large egg
• 1/2 cup chopped candied green cherries
• 1/2 cup chopped candied red cherries
• 1/2 cup chopped pecans
• 1/2 cup chopped walnuts
• 1/4 cup diced candied orange peel

For the Glaze:

• 1 1/2 cups powdered sugar
• 1 tsp. freshly grated orange zest
• 4 Tbsp. brandy

How To Make Fruitcake Cookies

1. Prepare Baking Sheets: Line 3 baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, ginger, salt, and nutmeg. Set aside.
3. Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 3–5 minutes. Scrape down the bowl, then beat in vanilla extract and egg.
4. Combine Ingredients: Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined, about 1 minute. Remove the bowl and gently stir in candied green cherries, red cherries, pecans, walnuts, and orange peel.
5. Shape and Chill: Using a 2-tablespoon cookie scoop, scoop dough onto the prepared baking sheets, spacing balls 3 inches apart. Chill in the refrigerator for at least 30 minutes, or up to overnight.
6. Bake the Cookies: Preheat the oven to 375°F (190°C/gas 5). Bake cookies, rotating pans halfway through, until lightly golden around the edges, 12–14 minutes. Transfer to a cooling rack and let cool completely.
7. Make the Glaze: In a small bowl, whisk powdered sugar and orange zest. Add brandy, 1 Tbsp. at a time, until the glaze is thick but pourable. Drizzle over cooled cookies in a zigzag pattern, ensuring the fruits and nuts remain visible. Let the glaze set for about 15 minutes before serving.

Recipe Tips

• Why chill the dough? Chilling prevents cookies from spreading too much, keeping them thick and chewy.
• How do I know the cookies are done? Look for lightly golden edges; the centers should be set but soft, as they firm up while cooling.
• Can I make this ahead? Shape and chill dough up to 24 hours before baking, or bake cookies and store unglazed for up to 5 days or freeze for 3 months.
• What if I don’t have brandy? Substitute with orange juice or water for a non-alcoholic glaze, adjusting to achieve the right consistency.

What To Serve With Fruitcake Cookies

These festive cookies pair wonderfully with:

• A hot cup of coffee or spiced chai tea to complement the warm spices
• A cheese platter with mild cheeses for a holiday party spread
• A glass of dessert wine or mulled wine for an adult gathering

How To Store Fruitcake Cookies

Room Temperature: Store glazed cookies in an airtight container at room temperature for up to 5 days.
Refrigerate: Not recommended, as it may affect texture.
Freeze: Freeze unglazed cookies in an airtight container for up to 3 months. Thaw at room temperature for 1 hour before glazing.

Fruitcake Cookies Nutrition Facts

Serving: 1 cookie (1/24th of recipe)

• Calories: ~180 kcal
• Carbohydrates: ~25g
• Protein: ~2g
• Fat: ~8g
• Saturated Fat: ~4g
• Sugar: ~18g
• Fiber: ~1g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

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