Best 3 Festive Fruitcake Cookies Recipes

Indulge in the festive spirit with our delightful Fruitcake Cookies, a delectable treat that captures the essence of the holiday season. These cookies are a perfect blend of classic fruitcake flavors and the irresistible charm of homemade cookies. Each bite offers a symphony of sweet dried fruits, crunchy nuts, and warm spices, all enveloped in a soft and chewy cookie dough. With three variations to choose from—Classic, Chocolate Dipped, and White Chocolate Cranberry—there's a perfect cookie for every palate. Gather your loved ones, preheat your oven, and embark on a delightful baking journey with our Festive Fruitcake Cookies.

Let's cook with our recipes!

FESTIVE FRUITCAKE COOKIES

Festive Fruitcake Cookies image

I cut this cookie recipe out of a magazine years ago, but have never made them, until now. They're very good, and not too labour-intensive if you buy the fruit already chopped. I modified the recipe slightly by adding the ginger. Also, the original called for shortening. I used butter.

Provided by Kathleen Constance

Categories Drop Cookies

Time 50m

Yield 48 cookies

Number Of Ingredients 12

Ingredients

1 cup golden raisin
1 1/2 cups chopped candied fruit
1/2 cup chopped crystallized ginger
1 cup chopped nuts
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Combine fruit and nuts in a bowl. Sprinkle 2 or 3 teaspoons of flour over the fruit mixture and stir to lightly coat the fruit.
Cream butter and sugar together. Add egg, vanilla, and almond extract and mix until light and creamy.
Combine flour, baking soda and salt. Add to the creamed mixture and blend well.
Stir in fruit mix. The dough will be very stiff - I found mixing with my handmixer dough hooks easier!
Drop dough by heaping spoonfuls onto parchment covered baking sheets, flattening very slightly with the spoon.
Bake at 350 degrees for 10 to 12 minutes, or until golden.

Nutrition Facts : Calories 68.9, Fat 3.5, SaturatedFat 1.4, Cholesterol 9.5, Sodium 72, Carbohydrate 8.8, Fiber 0.5, Sugar 5.1, Protein 1.1

FESTIVE RUM FRUITCAKE COOKIES

Festive Rum Fruitcake Cookies image

These little gems don't get passed from house to house, neighbor to neighbor nor holiday to holiday year after year! They get eaten as fast as you can make them!! Candied fruit, rum and assorted nuts all packed into a delicious buttery cookie...what could be better? :D (photo from bing images)

Provided by Kelly Williams

Categories Fruit Desserts

Time 30m

Number Of Ingredients 11

Ingredients

1 sugar
3/4 cup butter flavor crisco
3 eggs
1/3 cup orange juice, i just use fresh squeezed since it's a small amount , but premade is fine
1 Tbl. rum extract, or butter rum extract
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 cups mixed candied fruit, such as red and green cherries, pineapple, strawberries, apricots, golden raisins, etc.
1 cup nuts, coarsely chopped, such as pecans, walnuts, macadamias, peanuts, pistachios, etc.

Steps:

1. Preheat oven to 375. Lightly grease cookie sheets. Beat shortening and sugar in mixer bowl til fluffy. Add eggs, orange juice and rum extract. Beat 2 minutes longer.
2. Combine flour, baking powder and soda, and salt in small bowl. I use a whisk, it mixes dry ingredients so much better. Add fruit and nuts. Stir into creamed mixture.
3. Drop by rounded tablespoons full onto prepared cookie sheets. Bake 12 minutes +, or til golden. Let cookies stand on cookie sheets for 2 minutes, then remove to wire rack to cool completely. *Can drizzle accross with rum-flavored powdered suagr icing, or dip halfway into white chocolate and let harden if desired. *See Icings and Glazes for recipe.

FESTIVE FRUITCAKE COOKIES

FESTIVE FRUITCAKE COOKIES image

Categories Fruit Bake

Yield 24 Cookies

Number Of Ingredients 18

Ingredients

Cookies:
3 teaspoons Milk
3 teaspoons Baking Soda
1 stick (1/2 Cup) Regular (salted) Butter, Softened
1-⅓ cup Packed Brown Sugar
2 whole Eggs
2-½ cups Flour
1 cup Brandy
1 Tablespoon Vanilla Extract
¾ cups Finely Chopped Pecans
8 ounces, weight Candied Pineapple, Roughly Chopped
4 ounces, weight Candied Red Cherries, Roughly Chopped
4 ounces, weight Candied Green Cherries, Roughly Chopped
½ cups (additional) Flour
GLAZE
½ cups Brandy
½ cups Packed Brown Sugar
1 teaspoon Vanilla Extract

Steps:

Preheat oven to 350 degrees. Combine milk and baking soda and stir. Set aside. Cream butter and brown sugar. Add eggs and mix lightly. Add 2 cups flour and mix until just combined. With mixer on low, pour in brandy until combined. Add nuts and combine. Sprinkle 1/2 cup additional flour over the chopped fruit. Toss to coat. Add fruit and any excess flour to mixing bowl Mix until just combined. *Batter will be very wet* Spray baking sheet with baking spray (or use baking mat.) Drop heaping tablespoons of batter, then bake for 20 minutes or until just golden brown. Do not overbrown! Mix glaze ingredients in a bowl, then spoon 1 to 2 teaspoons of glaze over each warm cookie. Allow to cool. These cookies get better with age! (Well within reason.)

Tips:

Use a variety of fruits and nuts: This will give your cookies a more complex flavor and texture.
Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies at a low temperature: This will help them cook evenly without burning.
Let the cookies cool completely before frosting them: This will help the frosting set properly.
Store the cookies in an airtight container at room temperature: They will keep for up to 2 weeks.

Conclusion:

Festive fruitcake cookies are a delicious and easy-to-make holiday treat. With a variety of flavors and textures, they're sure to be a hit with everyone. So gather your ingredients and get baking!