Fruitcake Cookies

This easy Fruitcake Cookies recipe is a festive treat packed with candied fruits, crunchy nuts, and a hint of citrus glaze. Perfect for dessert or holiday gatherings, these cookies are simple to make with everyday ingredients and bring a touch of nostalgia to your table. Chill, bake, and enjoy the holiday spirit!

Ingredients Needed

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 Fruitcake Cookies

1. Prepare the baking sheets: Line three baking sheets with parchment paper and set aside.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, ginger, salt, and nut
3. Cream the butter and sugars: In the bowl of a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed for 3–5 minutes, or until light and fluffy.
4. Add the vanilla and egg: Scrape down the sides of the bowl, then beat in the vanilla extract and egg until well combined.
5. Combine the dough: Reduce the mixer speed to low and slowly add the dry ingredients. Mix until just combined, about 1 minute. Fold in the candied cherries, pecans, walnuts, and orange peel by hand.
6. Portion and chill the dough: Use a 2-tablespoon cookie scoop to form dough balls. Place them on the prepared baking sheets, spacing them 3 inches apart. Chill the dough in the refrigerator for at least 30 minutes or up to overnight.
7. Preheat the oven and bake: Preheat your oven to 375°F. Bake the cookies for 12–14 minutes, rotating the pans halfway through, until the edges are lightly golden. Transfer the cookies to a cooling rack and let them cool completely.
8. Make the glaze: In a small bowl, whisk together the powdered sugar and orange zest. Add the brandy, one tablespoon at a time, until the glaze reaches a thick, pourable consistency.
9. Glaze the cookies: Drizzle the glaze in a zigzag pattern over the cooled cookies, leaving some of the candied fruit visible. Allow the glaze to set for about 15 minutes before serving.

Recipe Tips

• Chill the dough: Always chill the cookie dough for at least 30 minutes to prevent the cookies from spreading too much while baking.
• Measure ingredients correctly: Use measuring cups for dry ingredients and level them with a knife for accuracy. This ensures perfect consistency.
• Don’t overmix the dough: Mix just until the dry ingredients are combined. Overmixing can make the cookies dense and tough.
• Use fresh candied fruits: Check that your candied cherries and orange peel are soft and not dried out for the best flavor.
• Rotate baking sheets: Rotate the baking sheets halfway through baking for even cooking and golden edges.

How To Store Leftovers

• Refrigerate: Put leftovers fruitcake cookies in a sealed container and store them in the fridge for up to 1 week.
• Freeze: Place leftovers fruitcake cookies in a freezer bag or container. Freeze for up to 3 months. Thaw them at room temperature for 1–2 hours before serving.

Nutrition Facts

Serving Size: 1 cookie (approximately 20 grams)

• Calories: 98 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 9 mg
• Sodium: 40 mg
• Potassium: 16 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1 g
• Sugars: 9 g
• Protein: 1 g

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