Okay, hear me out — I know fruitcake gets a bad rap, but these Fruitcake Cookies are about to change your entire perspective on the whole genre. We’re talking soft, spiced cookies absolutely loaded with dried fruits, toasted nuts, and just a hint of booze (optional but highly recommended) that make them taste like the holidays in cookie form. Unlike that dense brick your aunt gave you in 1987, these are actually moist, chewy, and packed with flavor that people will genuinely fight over. It’s fruitcake for people who claim they hate fruitcake. They’re basically the redemption arc the dessert world didn’t know it needed.
Why You’ll Love This Recipe
All the best parts of fruitcake without the “doorstop” texture.
Chewy, soft cookies that actually taste amazing.
Packed with dried fruits and nuts for serious texture and flavor.
Perfect for holiday cookie exchanges (and people will actually eat them).
Get better with age — seriously, they’re even more delicious after a few days.
Customizable with whatever dried fruits and nuts you love.
Make your kitchen smell like Christmas threw a party.
The Good Stuff You’ll Need
For the Cookie Dough:
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
3/4 cup (1.5 sticks) butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup dark rum, brandy, or orange juice
For the Fruit and Nut Mix:
1 cup dried cranberries
1 cup golden raisins
1/2 cup dried cherries, chopped
1/2 cup dried apricots, chopped
1/2 cup candied orange peel (optional but traditional)
1 cup pecans, chopped and toasted
1/2 cup walnuts, chopped and toasted
Zest of 1 orange
Zest of 1 lemon
For Soaking (Optional but Recommended):
1/4 cup dark rum or brandy
Soak fruits overnight for extra flavor
For the Glaze (Optional):
1 cup powdered sugar
2-3 tbsp orange juice or rum
1/2 tsp vanilla extract
For Finishing:
Whole candied cherries for topping
Extra powdered sugar for dusting
Let’s Bake Some Magic
Step 1: Prep Those Fruits (Optional Overnight Step)
If you have time, combine all dried fruits in a bowl with 1/4 cup rum or brandy.
Cover and let soak at room temperature overnight or at least 4 hours.
This makes them plump, juicy, and extra flavorful.
If skipping this step, just chop your fruits and you’re good to go!
Step 2: Cookie Dough Base
Preheat oven to 350°F.
Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and all spices.
Set aside.
Step 3: Cream It Good
In a large bowl, cream butter and both sugars until light and fluffy (about 3-4 minutes).
Beat in eggs one at a time, mixing well after each.
Add vanilla extract and rum/brandy/orange juice.
Mix until combined.
Step 4: Bring It Together
Gradually add flour mixture to wet ingredients, mixing just until combined.
Don’t overmix or your cookies will be tough!
Step 5: Fruit and Nut Party
Drain soaked fruits if you did that step (but save the soaking liquid for brushing!).
In a separate bowl, toss dried fruits, nuts, orange zest, and lemon zest with 2 tablespoons of flour.
This helps prevent them from sinking to the bottom.
Fold fruit and nut mixture into cookie dough until evenly distributed.
The dough will be loaded — that’s perfect!
Step 6: Shape and Bake
Drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
These don’t spread much, so you can shape them a bit with your hands.
Press a candied cherry on top of each cookie if you’re feeling festive.
Bake for 12-15 minutes until edges are set and tops look slightly firm.
Centers should still be soft — don’t overbake!
Step 7: The Secret Technique
As soon as cookies come out of the oven, brush them with reserved soaking liquid or additional rum/brandy.
This keeps them moist and adds flavor.
Let cool on baking sheet for 5 minutes, then transfer to wire racks.
Step 8: Optional Glaze
If glazing, whisk together powdered sugar, orange juice/rum, and vanilla.
Drizzle over cooled cookies or dip tops into glaze.
Let glaze set before storing.
Step 9: Storage Magic
Store cookies in airtight containers with a slice of bread (keeps them soft).
They actually get better after 2-3 days as flavors meld.
For ultimate fruitcake experience, brush with rum every few days for up to 2 weeks.
Serving Suggestions
Perfect with coffee, tea, or a glass of port wine.
Great for holiday cookie platters alongside other classics.
Wrap individually in plastic wrap and tie with ribbon for gifts.
Switch It Up
Tropical Version: Use dried pineapple, mango, and macadamia nuts.
Cherry Almond: Use all cherries and almonds with almond extract.
Fig and Walnut: Use dried figs, dates, and walnuts.
Chocolate Chip Addition: Add 1/2 cup mini chocolate chips because why not.
Ginger Spice: Add 1/4 cup crystallized ginger for extra kick.
Booze-Free: Use orange juice or apple cider instead of alcohol.
Coconut Style: Add 1/2 cup shredded coconut to the mix.
Make-Ahead Tips
Dough can be made and refrigerated up to 3 days before baking.
Baked cookies keep at room temperature for 2 weeks (seriously!).
These freeze beautifully for up to 3 months. Thaw at room temperature.
The longer they sit, the better they taste — flavors meld together.
For gifts, bake 1-2 weeks ahead and store in airtight containers.
Questions People Actually Ask
Q: Do I really need to soak the fruit? A: Not required, but it makes them extra special. Even 2-3 hours helps!
Q: Can I skip the alcohol? A: Absolutely! Use orange juice, apple cider, or even strong brewed tea.
Q: Why do my fruits sink to the bottom? A: Toss them in flour before adding to the dough. This helps them stay suspended.
Q: How do I toast nuts? A: Spread on a baking sheet and toast at 350°F for 8-10 minutes until fragrant.
Q: Can I use different dried fruits? A: Yes! Use whatever you like — dates, figs, prunes, dried pineapple all work.
Q: What if I don’t have all those spices? A: Use 2 teaspoons of pumpkin pie spice or apple pie spice instead.
Q: How do I know when they’re done? A: Edges should be set and tops should look dry. They’ll firm up as they cool.
Q: Can I make these into bars instead? A: Sure! Press dough into a 9×13 pan and bake for 25-30 minutes.
Print
Fruitcake Cookies
- Total Time: 45 minutes
- Yield: About 36 cookies 1x
Description
Okay, hear me out — I know fruitcake gets a bad rap, but these Fruitcake Cookies are about to change your entire perspective on the whole genre. We’re talking soft, spiced cookies absolutely loaded with dried fruits, toasted nuts, and just a hint of booze (optional but highly recommended) that make them taste like the holidays in cookie form. Unlike that dense brick your aunt gave you in 1987, these are actually moist, chewy, and packed with flavor that people will genuinely fight over. It’s fruitcake for people who claim they hate fruitcake. They’re basically the redemption arc the dessert world didn’t know it needed.
Ingredients
For the Cookie Dough:
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
3/4 cup (1.5 sticks) butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup dark rum, brandy, or orange juice
For the Fruit and Nut Mix:
1 cup dried cranberries
1 cup golden raisins
1/2 cup dried cherries, chopped
1/2 cup dried apricots, chopped
1/2 cup candied orange peel (optional but traditional)
1 cup pecans, chopped and toasted
1/2 cup walnuts, chopped and toasted
Zest of 1 orange
Zest of 1 lemon
For Soaking (Optional but Recommended):
1/4 cup dark rum or brandy
Soak fruits overnight for extra flavor
For the Glaze (Optional):
1 cup powdered sugar
2–3 tbsp orange juice or rum
1/2 tsp vanilla extract
For Finishing:
Whole candied cherries for topping
Extra powdered sugar for dusting
Instructions
If you have time, combine all dried fruits in a bowl with 1/4 cup rum or brandy.
Cover and let soak at room temperature overnight or at least 4 hours.
This makes them plump, juicy, and extra flavorful.
If skipping this step, just chop your fruits and you’re good to go!
Preheat oven to 350°F.
Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and all spices.
Set aside.
In a large bowl, cream butter and both sugars until light and fluffy (about 3-4 minutes).
Beat in eggs one at a time, mixing well after each.
Add vanilla extract and rum/brandy/orange juice.
Mix until combined.
Gradually add flour mixture to wet ingredients, mixing just until combined.
Don’t overmix or your cookies will be tough!
Drain soaked fruits if you did that step (but save the soaking liquid for brushing!).
In a separate bowl, toss dried fruits, nuts, orange zest, and lemon zest with 2 tablespoons of flour.
This helps prevent them from sinking to the bottom.
Fold fruit and nut mixture into cookie dough until evenly distributed.
The dough will be loaded — that’s perfect!
Drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
These don’t spread much, so you can shape them a bit with your hands.
Press a candied cherry on top of each cookie if you’re feeling festive.
Bake for 12-15 minutes until edges are set and tops look slightly firm.
Centers should still be soft — don’t overbake!
As soon as cookies come out of the oven, brush them with reserved soaking liquid or additional rum/brandy.
This keeps them moist and adds flavor.
Let cool on baking sheet for 5 minutes, then transfer to wire racks.
If glazing, whisk together powdered sugar, orange juice/rum, and vanilla.
Drizzle over cooled cookies or dip tops into glaze.
Let glaze set before storing.
Store cookies in airtight containers with a slice of bread (keeps them soft).
They actually get better after 2-3 days as flavors meld.
For ultimate fruitcake experience, brush with rum every few days for up to 2 weeks.
Notes
Perfect with coffee, tea, or a glass of port wine.
Great for holiday cookie platters alongside other classics.
Wrap individually in plastic wrap and tie with ribbon for gifts.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~145 kcal
- Carbohydrates: ~22g
- Protein: ~2g