Fruitcake Cookies Recipe. These Fruitcake Cookies will get you into the holiday spirit! They have all the delicious makings of a traditional fruitcake but in a cookie form. Unique, warm, and inviting, this dessert cookie makes a great gift idea or an excellent cookie party platter addition. The spicy flavors will have you making this fruitcake cookies recipe year-round.
Fruitcake Cookies Recipe
It is well known that cookies are extremely popular during the holidays. This results in some pretty delicious and unique cookies popping up around this time. I know I cannot be the only one who is curious to see what tasty cookies people bring to office parties, family get-togethers, church plays, etc. Of course, there are a ton of other treats that come along during the holidays as well. One of those being the ever-popular fruitcake.
Probably the neatest part about these fruitcake cookies is that they combine two favorite recipes 9cookies + fruitcake) of the season into one delectable treat. They take one of the most popular cakes of the season and turn it into a cookie form! These are a unique cookie that is definitely easy to make and will turn fruitcake haters into fruitcake lovers!
How Do You Make Fruitcake Cookies?
This is truly one simple recipe that results in a delicious batch of cookies. There are no special steps or hoops to jump through. Begin with a food processor and place all your dry ingredients in the bowl, except the mix-ins. Lightly pulse to mix the ingredients together before adding your cubed butter and pulsing it 10-12 times to thoroughly blend it. Next, add your egg, orange juice, and zest, pulsing a couple of times. Add the last of your ingredients and give another couple of pulses before kneading your finished dough into two logs. Wrap the logs in plastic wrap, place in the fridge for a couple of hours, remove, slice, bake, and you have your cookies.
Tips for Making Fruitcake Cookies
● Be certain that your butter is chilled and not room temperature or melted. The consistency of the butter makes a difference in how your dough will turn out.
● Be certain to line your cookie sheets with parchment paper. Yes, it is safe to put parchment paper in the oven for baking purposes. It is not safe to put wax paper in the oven though, so be mindful of which one you are using as they are not the same at all.
● Try to keep your cookies around ¼ of an inch when slicing the dough for baking. If you make them too thick, they won’t cook evenly and you may end up with half-burnt, half undone cookies. If they’re too thin, you will end up with crunchier cookies that are more along the lines of wafers.
● The mix-ins are definitely able to be swapped out if you do not care for the ones used in this recipe. For instance, instead of glazed cherries, combinations of other dried fruits like dried cranberries, dried apricots, raisins or dried figs can be used. And, instead of almonds, walnuts, pistachios, or pecans or a combination can be used. Please note, however, that the mix-ins chosen for this recipe are the ingredients you commonly find in fruitcakes. If you change up the mix-ins, the cookies may no longer as closely resemble a fruitcake.
Common Questions about Fruitcake Cookies
What Alcohol is best for Fruit Cake?
Although there is no alcohol used in this fruitcake cookie recipe, many people may want to add a touch of alcohol to their fruitcake. This is usually done right as it comes out of the oven and the alcohol is brushed over the cake. If so desired, you could possibly do the same with these cookies as they came out of the oven. Do note that I have never done this myself so I have no idea how the cookies would react and if it would turn out as a fruitcake would since the two desserts (these cookies and a traditional fruitcake) have different consistencies. However, if you want to give it a try, the best alcohol to use is medium sherry, dark rum, whiskey, brandy, or any orange-flavored liqueur.
Can Fruitcake Be Good?
Many people shy away from any recipe with the word “fruitcake” in it without giving it a try. This is because, through the years, there have been some bad renditions of this cake passed around. Between movies, TV shows, and the jokes that have put down fruitcake, many people are not even willing to try it. This is a misconception. Yes, fruitcake can turn out very bad if it is not made properly, however, fruitcake is delicious when made right. There is a reason it is still popular even with all the bad publicity it has received over the years. These cookies, in my opinion, are a good way to introduce people to the flavors of fruitcake. It might even get them to try traditional fruitcake if they have not already done so.
Can You Freeze Fruitcake?
Yes, fruitcake itself can be frozen and for a long period of time (around a year). However, I would not advise freezing fruitcake cookies. Cookies and their consistencies do not tend to freeze well once they have been baked. This can result in an inedible cookie. I would suggest keeping your cookies in dough form if you end up not needing the entire batch all at once. Simply keep it wrapped in the plastic wrap until it is needed. I would keep it frozen for about two weeks, but no longer.
Do not be afraid to make these cookies simply because of the name. Besides, if you take them to a party, nobody will have any idea what they’re called unless they ask. Let them be surprised at the mention of fruitcake, and they just might expand their palate when it comes to trying foods they would never have before. These Fruitcake Cookies are one of the best ways to include two favorites for the holidays while only making one recipe. Enjoy!
Fruitcake Cookies Recipe Ingredients:
● 1½ cups All-Purpose Flour
● 1 tsp Baking Powder
● A pinch of Salt
● 1 cup of Sugar
● ½ tsp ground Cinnamon
● ¼ tsp ground Allspice
● ¼ tsp ground Nutmeg
● ½ cup Unsalted Butter, chilled and cubed
● 1 Egg
● 2 tsp Orange Zest
● 2 TBSP Orange Juice
● 2 TBSP Candied Ginger
● ½ cup Glazed Cherries, chopped
● ½ cup Almonds, chopped
Fruitcake Cookies Mise en Place:
Fruitcake Cookies Recipe Directions:
1. In the bowl of a food processor, combine 1½ cups of flour, one teaspoon baking powder, a pinch of salt, one cup of sugar, ½ teaspoon of ground cinnamon, ¼ teaspoon of allspice, and ¼ teaspoon of nutmeg. Pulse for 5 seconds to combine.
2. Add ½ cup of chilled and cubed unsalted butter to the mixture and pulse at least 10 to 12 times till the mixture turns crumbly.
3. Add one egg, two teaspoons of orange zest, and two tablespoons of orange juice. Pulse 3 to 4 times to combine.
4. Add two tablespoons of candied ginger, ½ cup of chopped, glazed cherries, and ½ cup of chopped almonds to the cookie dough mixture and give the food processor a couple of pulses to bring it all together.
5. Dump the contents of the food processor bowl into a well-floured surface and knead and shape the fruit cake dough into a two logs. Wrap the logs in a cling wrap and chill for a couple of hours.
6. When ready to bake, preheat the oven to 350°F and line a couple of cookie sheet with parchment or silicone mat.
7. Cut the logs into ¼ inch rounds and arrange on the cookie sheets.
8. Bake for 14 to 15 minutes in the preheated 350°F oven or until the edges turn golden.
9. Cool the fruitcake cookies on a wire rack.
10. Repeat cutting and baking with the remaining cookie dough.
- 1½ cups All-Purpose Flour
- 1 tsp Baking Powder
- A pinch of Salt
- 1 cup of Sugar
- ½ tsp ground Cinnamon
- ¼ tsp ground Allspice
- ¼ tsp ground Nutmeg
- ½ cup Unsalted Butter, chilled and cubed
- 1 Egg
- 2 tsp Orange Zest
- 2 TBSP Orange Juice
- 2 TBSP Candied Ginger
- ½ cup Glazed Cherries, chopped
- ½ cup Almonds, chopped
- In the bowl of a food processor, combine 1½ cups of flour, one teaspoon baking powder, a pinch of salt, one cup of sugar, ½ teaspoon of ground cinnamon, ¼ teaspoon of allspice, and ¼ teaspoon of nutmeg. Pulse for 5 seconds to combine.
- Add ½ cup of chilled and cubed unsalted butter to the mixture and pulse at least 10 to 12 times till the mixture turns crumbly.
- Add one egg, two teaspoons of orange zest, and two tablespoons of orange juice. Pulse 3 to 4 times to combine.
- Add two tablespoons of candied ginger, ½ cup of chopped, glazed cherries, and ½ cup of chopped almonds to the cookie dough mixture and give the food processor a couple of pulses to bring it all together.
- Dump the contents of the food processor bowl into a well-floured surface and knead and shape the fruit cake dough into two logs. Wrap the logs in a cling wrap and chill for a couple of hours.
- When ready to bake, preheat the oven to 350°F and line a couple of cookie sheets with parchment or a silicone mat.
- Cut the logs into ¼ inch rounds and arrange them on the cookie sheets.
- Bake for 14 to 15 minutes in the preheated 350°F oven or until the edges turn golden.
- Cool the fruitcake cookies on a wire rack.
- Repeat cutting and baking with the remaining cookie dough.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 78Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 28mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
If you liked this recipe, try these other fabulous cookie recipes!
● Santa’s Trash Cookies Recipe – kids will love ’em!
● Peanut Butter Lumps of Coal Recipe – Naughty or nice, these fabulous cookies will get you in the holiday spirit!
● Spritz Cookie Recipe – the traditional spritz cookie recipe!
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!