Best 5 Cherry Fruitcake Cookies Recipes
Indulge in the delightful world of Cherry Fruitcake Cookies, where flavors dance on your palate like jubilant sugar plums. These cookies, inspired by the classic holiday fruitcake, are a harmonious blend of sweet cherries, tangy cranberries, crunchy walnuts, and aromatic spices.
Our collection of recipes caters to every baker's skill level and taste preference. For those who love a chewy and dense cookie, the original Cherry Fruitcake Cookies recipe is a timeless choice. With its generous use of dried fruits and nuts, each bite is a symphony of flavors and textures.
For those who prefer a softer and cakier cookie, the Sourdough Cherry Fruitcake Cookies are a delightful variation. The sourdough starter adds a subtle tanginess and a chewy texture that perfectly complements the sweetness of the cherries and cranberries.
And for those who love a gluten-free treat, the Gluten-Free Cherry Fruitcake Cookies are a delightful indulgence. Made with almond flour and oat flour, these cookies are just as flavorful and satisfying as their traditional counterparts.
No matter which recipe you choose, these Cherry Fruitcake Cookies are sure to become a cherished holiday tradition. Their festive appearance and delectable taste make them perfect for sharing with loved ones near and far.
FRUITCAKE CHRISTMAS COOKIES
As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies -the taste actually gets better over time! -Julia Funkhouser, Carson, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)
Nutrition Facts : Calories 265 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
CHEERY CHERRY COOKIES
With a tall glass of ice-cold milk, a couple of cherry cookies really hit the spot for dessert or as a snack. The coconut and bits of cherries provide a fun look and texture. -Judy Clark, Elkhart, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CANDIED FRUIT COOKIES
These no-fuss candied fruit cookies are both nutty and fruity, so they're always a hit at holiday time. -Florence Monson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 35mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
MY GRANDMA'S FRUITCAKE COOKIES
My grandmother called them Merry Christmas Cookies. This recipe is her own take on fruitcake cookies.
Provided by minky410
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 144
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.
- Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
- Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 12.4 g, Cholesterol 7.3 mg, Fat 5.3 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 20.9 mg, Sugar 8.1 g
CHERRY FRUITCAKE
This fruitcake will not be bitter because it has no citron. I got it from a good friend's Mom in the 80's. When you slice it and hold it up to the light, there is very little cake, and it looks like stained glass. Many "fruitcake haters" have been won over by this cake.
Provided by TigerJo
Categories Dessert
Time 2h
Yield 1 fruitcake
Number Of Ingredients 11
Steps:
- Using a tube pan (line bottom with two greased layers of greased waxed paper, and grease sides of pan); or using two loaf pans or eight mini-loaf pans (line bottom/sides with two greased layers of waxed paper). Be generous with shortening on the layer next to the cake.
- Cut pineapple, red and green cherries in half; cut dates in 3 pieces.Using hands, combine pineapple, cherries, dates, and pecans in a large bowl. Add sugar, mix well, and set aside for 10 minutes.
- Beat eggs& vanilla until light and fluffy; pour over fruit and nut mixture. Using hands, mix well. In a separate bowl, combine flour, baking powder, and salt. Pour on above mixture until"syrupy", again, using hands.
- Preheat oven to 275°F Add cake mixture evenly to pans and pack down tightly. Bake until a toothpick inserted in the middle of the cake comes out clean, approximately 90 minutes for a tube pan; 1 1/4 hr for 2 loaf pans; and check starting after an hour for mini-loaf pans.
- Remove cake (s) from oven, cool slightly, and remove waxed paper while still warm.
Tips:
- Make sure to use fresh cherries for the best flavor. Frozen cherries can also be used, but they should be thawed before using.
- If you don't have maraschino cherries, you can use dried cherries instead. Just be sure to chop them up finely before adding them to the batter.
- Feel free to add other dried fruits or nuts to the batter, such as raisins, cranberries, or walnuts.
- For a boozy twist, you can add a splash of rum or brandy to the batter.
- Bake the cookies until they are just set in the center. Overbaking will make them dry.
- Let the cookies cool completely before frosting them. This will help the frosting to set properly.
- If you don't have time to make the frosting, you can simply sprinkle the cookies with powdered sugar instead.
Conclusion:
Cherry fruitcake cookies are a delicious and festive treat that are perfect for any occasion. These cookies are easy to make and can be customized to your liking. With their moist texture, chewy fruit, and sweet frosting, these cookies are sure to be a hit with everyone who tries them.
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