Pioneer Woman Fruitcake Cookies Recipe

This Pioneer Woman Fruitcake Cookies Recipe is a festive and chewy recipe, which is made with candied cherries and pecans. It’s the perfect holiday treat, ready in about 1 hour and 4 minutes.

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Pioneer Woman Fruitcake Cookies Recipe Ingredients

For the Cookies:

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground nutmeg
• 3/4 cup (1 1/2 sticks) salted butter, softened
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 teaspoons 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 teaspoon freshly grated orange zest
• 4 tablespoons brandy

How To Make Pioneer Woman Fruitcake Cookies

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, ginger, salt, and nutmeg. Set this aside.
2. Cream Butter and Sugars: In the large bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 3-5 minutes.
3. Add Wet Ingredients: Scrape down the sides of the bowl with a spatula. Add the vanilla extract and the egg, and beat again until everything is well combined.
4. Mix the Dough: With the mixer on low speed, slowly add the dry ingredient mixture to the wet ingredients. Mix only until just combined, being careful not to overwork the dough.
5. Fold in Fruits and Nuts: By hand, gently fold in the candied green and red cherries, chopped pecans, chopped walnuts, and candied orange peel until they are evenly distributed throughout the dough.
6. Portion and Chill: Use a 2-tablespoon cookie scoop to portion the dough into balls. Place them on a parchment-lined baking sheet, spacing them about 3 inches apart. Chill the dough balls in the refrigerator for at least 30 minutes. This step is crucial to prevent spreading.
7. Bake the Cookies: Preheat your oven to 375°F. Bake the chilled cookies for 12-14 minutes, rotating the baking sheets halfway through, until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Prepare the Glaze: While the cookies cool, whisk together the powdered sugar and orange zest in a small bowl. Add the brandy one tablespoon at a time, whisking until you have a thick but pourable glaze.
9. Glaze and Set: Drizzle the glaze over the completely cooled cookies. Allow the glaze to set for about 15 minutes before serving.

Recipe Tips

• Why do I need to chill the dough? Chilling the dough solidifies the butter. This prevents the cookies from spreading out too much in the oven, resulting in a thicker, chewier cookie. Don’t skip this step.
• Can I use different nuts or fruits? Absolutely. Feel free to swap the pecans or walnuts for almonds or pistachios. You can also use other candied fruits like pineapple or citron.
• How do I get evenly baked cookies? Rotating your baking sheets from top to bottom and front to back halfway through the baking time ensures that all the cookies are exposed to the same amount of heat, preventing some from browning too quickly.
• What if I don’t have brandy? You can substitute the brandy in the glaze with orange juice, milk, or even water to reach the right consistency.

What To Serve With Fruitcake Cookies

These festive cookies are perfect on their own, but also pair wonderfully with:

• A hot cup of coffee or black tea
• A glass of cold milk
• A small glass of eggnog during the holidays
• Spiced apple cider

How To Store Fruitcake Cookies

• Room Temperature: Store the cookies in an airtight container at room temperature for up to one week. Placing a slice of bread in the container can help keep them soft.
• Freeze: You can freeze the baked, un-glazed cookies for up to 3 months. Thaw at room temperature before glazing and serving. You can also freeze the cookie dough balls and bake them from frozen, adding a few extra minutes to the baking time.

Fruitcake Cookies Nutrition Facts

• Calories: 98 kcal per cookie

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

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