Best 7 Gingerbread Fruitcake Cookies Recipes

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Indulge in a delightful culinary adventure with our irresistible Gingerbread Fruitcake Cookies. These delectable treats seamlessly blend the classic flavors of gingerbread and traditional fruitcake into a symphony of holiday cheer. Each bite offers a perfect balance of warm, aromatic spices, the richness of dried fruits, and a touch of citrusy zest.

Our collection features three enticing variations of this festive cookie. The Classic Gingerbread Fruitcake Cookies capture the essence of the season with their generous helping of candied cherries, oranges, and pecans. For a nutty twist, the Gingerbread Fruitcake Cookies with Walnuts add a delightful crunch, while the Gingerbread Fruitcake Cookies with Dried Cranberries offer a tangy and vibrant burst of flavor.

Whether you're a seasoned baker or just starting your culinary journey, our detailed recipes guide you through each step of the process with precision and clarity. From gathering the finest ingredients to decorating your cookies with festive flair, we've got you covered.

So, grab your apron, preheat your oven, and let's embark on a delightful baking adventure. Create memories that will last a lifetime as you fill your home with the enticing aroma of gingerbread and fruitcake, all wrapped up in the perfect bite-sized treat. Happy baking!

Check out the recipes below so you can choose the best recipe for yourself!

FRUITCAKE COOKIES



Fruitcake Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 40m

Yield 2 dozen cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, room temperature
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup whole milk
3 1/2 cups coarsely chopped pecans
1 cup candied cherries, chopped
3 slices candied pineapple, chopped
Half of a 15-ounce box golden raisins, chopped

Steps:

  • Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
  • Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.

GINGERBREAD COOKIES



Gingerbread Cookies image

These traditional cookies came to The Times by way of Jennifer Steinhauer in an article about her grandmother's beloved Christmas cookie recipes. Isabelle Steinhauer would bake between "15 and 20 varieties each season: cream cheese wreaths shot from a cookie press; papery wafers carefully dipped in colored sugar; elaborate cutout cookies of nursery rhyme characters, their eyes fashioned from metallic dragées that the F.D.A. has written off as inedible; all manner of confections with nuts." There's nothing fancy about these gingerbread cookies, but they are tender, gently spiced (feel free to add more to taste) and completely wonderful with a glass of cold milk. If you don't like using shortening, some readers have had good luck using half solid coconut oil and half softened butter instead.

Provided by Jennifer Steinhauer

Categories     brunch, easy, lunch, dessert

Time 1h

Yield 3 dozen cookies

Number Of Ingredients 12

1 cup light brown sugar
1 cup light molasses
1 cup vegetable shortening
1 tablespoon baking soda
1 egg, lightly beaten
1/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 to 4 1/2 cups all-purpose flour, more for rolling dough
Royal icing and cinnamon candies, for decorating, optional.

Steps:

  • In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
  • Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 11 grams, TransFat 1 gram

FRUIT CAKE COOKIES



Fruit Cake Cookies image

Somewhere along the line, fruit cake got a bad reputation-unfounded or not. And whatever you may think of this stalwart, we won't argue with you. We'll only invite you to consider this recipe. It takes what fruit cake does best and repackages it in the form of a soft and chewy cookie. What does fruit cake do best, you might ask? Let us tell you. Fruit cake combines sweet dried fruits (golden raisins and chopped dates), warm spices (nutmeg, cinnamon, cloves), citrus (orange zest), crunchy toasted almonds and brandy. In other words, all the flavors of the season are wrapped up in fruit cake. It's a daring move and that's exactly why it works. The bold flavors and colors-did we mention the sugar-sweet maraschino cherries and candied green cherries?-are as exuberant as Christmas itself. Forget what you thought you knew about fruit cake and let these fun, nostalgic cookies be your new-and much more delicious-definition.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 36

Number Of Ingredients 15

3/4 cup golden raisins
1/2 cup chopped dates
1/2 cup brandy
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup packed brown sugar
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, melted
1 egg
2 tablespoons water
3/4 cup coarsely chopped maraschino cherries, drained, patted dry
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup chopped candied green cherries, if desired

Steps:

  • Heat oven to 350°F.
  • In 1-quart saucepan, heat raisins, dates and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes. Drain; set aside. Discard liquid.
  • Meanwhile, in large bowl, stir together cake mix, brown sugar, orange zest, cinnamon, ginger and nutmeg. In small bowl, stir melted butter, egg and water until blended. Add butter mixture to cake mix-brown sugar mixture; beat with spoon until well blended. Add drained fruit, maraschino cherries, nuts and candied cherries.
  • Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
  • Bake 11 to 13 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 13 g, TransFat 0 g

MY GRANDMA'S FRUITCAKE COOKIES



My Grandma's Fruitcake Cookies image

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

3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 cup butter, at room temperature
1 cup brown sugar, packed
3 eggs
½ cup milk
2 tablespoons vanilla-flavored cream sherry
7 cups chopped mixed nuts
2 cups chopped raisins
2 cups pitted chopped dates
1 pound candied pineapple, coarsely chopped
1 pound red and green candied cherries, chopped

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

FRUITCAKE COOKIES



Fruitcake Cookies image

Provided by Ina Garten

Categories     dessert

Time 14h50m

Yield 5 dozen small cookies

Number Of Ingredients 15

1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour

Steps:

  • Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
  • Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
  • Preheat the oven to 350 degrees.
  • With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

Nutrition Facts : Calories 101, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 7 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams

GINGERBREAD FRUITCAKE



Gingerbread Fruitcake image

Yes, I know there are people who don't like fruitcake. But I am not one of them. When I saw this recipe, I knew I had to try it. It is easy to make -- and delicious! It adds a dash of fun to your hostess table. Actually I don't know where i even found this recipe, but I've had it a long time. If you make your own candied orange peel, it will add special goodness to this recipe.

Provided by Lorraine of AZ

Categories     Dessert

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 cup butter, at room temperature
3/4 cup light brown sugar, sifted
5 eggs, separated
2 1/2 cups sifted flour
2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon mace
1 cup light molasses
1/4 cup orange juice
1 cup dates, snipped
1 cup pecans, chopped
1/2 cup candied orange peel

Steps:

  • Preheat oven to 300 degrees F. Place a large pan of hot water on bottom rack. Heavily grease a 10-cup tube or Bundt pan.
  • Beat butter until smooth and soft. Gradually add brown sugar and beat until light and fluffy. Beat in egg yolks.
  • Sift together the flour and spices. Reserve 1/2 cup. Add dry ingredients to butter mixture alternately with the molasses and orange juice beginning and ending with the dry ingredients.
  • Sprinkle the dates, pecans, and candied orange peel with the reserved flour mixture. Beat egg whites until stiff. Fold into batter. then fold in floured nuts and fruits.
  • Pour mixture into prepared pan and bake on center rack for 1 hour and 15 minutes. Loosen edges and invert onto serving platter.

Nutrition Facts : Calories 522.7, Fat 20, SaturatedFat 7.4, Cholesterol 130.2, Sodium 120.6, Carbohydrate 81.4, Fiber 3.6, Sugar 47.1, Protein 8

GINGERBREAD COOKIES



Gingerbread Cookies image

Gingerbread cookies are a must for the holidays, and these spiced gingerbread men have a festive taste that doesn't disappoint! Originally titled "Eileen's Spicy Gingerbread Men," this gingerbread cookie recipe is easy to make and fun to decorate with kids. Adjust the spices to your liking, and use any shape cookie cutter for a nice variety of holiday cookies.

Provided by Stephanie Schneidewind

Categories     Gingerbread Cookies

Time 1h40m

Yield 30

Number Of Ingredients 12

½ cup margarine, softened
½ cup white sugar
1 large egg yolk
½ cup molasses (not blackstrap)
2 cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon, or to taste
½ teaspoon ground cloves, or to taste
½ teaspoon ground ginger, or to taste
½ teaspoon ground nutmeg, or to taste

Steps:

  • Beat margarine and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.
  • Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.
  • Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
  • Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.
  • Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.
  • Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.
  • Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool while you finish rolling, cutting, and baking the remaining cookies.
  • Frost or decorate cooled gingerbread cookies as desired.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 14 g, Cholesterol 6.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 103.4 mg, Sugar 6.4 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cookies.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before frosting them. This will help the frosting set properly.

Conclusion:

Gingerbread fruitcake cookies are a delicious and festive holiday treat. They are perfect for gift-giving or enjoying with family and friends. With a little planning and effort, you can make these cookies at home and enjoy the delicious taste of gingerbread and fruitcake in one bite.

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