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