Best 4 Rum Fruitcake Cookies Recipes

Tantalize your taste buds with our delectable Rum Fruitcake Cookies, a delightful fusion of classic holiday flavors and the irresistible essence of rum. These chewy and moist cookies are studded with a medley of candied fruits, nuts, and spices, capturing the essence of a traditional fruitcake in a bite-sized treat. Indulge in the boozy variation, where a splash of rum adds an extra layer of richness and depth of flavor, or savor the traditional recipe, bursting with the warmth of spices and the sweetness of candied fruits. Whichever you choose, these cookies are sure to become a beloved holiday tradition, cherished by friends and family alike.

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

FRUITCAKE COOKIES WITH RUM GLAZE

Fruitcake Cookies with Rum Glaze image

Like fruitcake-only better! If you make these cookies nonalcoholic, you may wish to increase the rum extract for richer flavor. -Sheila Joan Suhan, Scottdale, PA

Provided by Taste of Home

Categories Desserts

Time 1h

Yield about 4 dozen.

Number Of Ingredients 19

Ingredients

1 cup golden raisins
3/4 cup dried cherries
1/2 cup diced dried apricots
3/4 cup water
1/4 cup rum or additional water
3/4 cup chopped pecans
1/3 cup diced crystallized ginger
1/3 cup diced candied orange peel
1 cup butter, softened
2 cups sugar, divided
2 large eggs, room temperature
1-1/2 teaspoons rum extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
GLAZE:
3 cups confectioners' sugar
3 to 5 tablespoons 2% milk
3 tablespoons rum or additional milk

Steps:

Place first 5 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost absorbed, 12-15 minutes. Cool completely. Stir in pecans, ginger and orange peel., Preheat oven to 350°. Cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in fruit mixture., Place remaining 1/2 cup sugar in a shallow bowl. Shape 2 tablespoons of dough into balls; toss in sugar to coat lightly. Place 2 in. apart on parchment-lined baking sheets., Bake until golden brown and just set, 11-13 minutes. Remove from pans to wire racks; cool completely., Mix glaze ingredients. Drizzle over cookies.

Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 92mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

RUM FRUITCAKE COOKIES

Rum Fruitcake Cookies image

I love these cookies because they are so full of fruit and lots of raisins. It came from a Favorite Brand Names cookbook. I have been making them for Christmas for the past few years and everybody loves them! My co-workers love them too, so I always have to make them some too! I hate making fruitcake so these are much easier! I line my cookie sheets with parchment paper so they don't burn. My oven is quite hot so I lower the temperature by twenty five degrees. I don't bake them for as long because my oven is so hot. I bake them for eight minutes and they are just a nice shade of brown. Hope you like them!

Provided by Aunty Pen

Categories Dessert

Time 40m

Yield 6 dozen

Number Of Ingredients 12

Ingredients

1 cup sugar
3/4 cup shortening
3 eggs
1/3 cup orange juice
1 tablespoon rum extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups chopped mixed candied fruit
1 cup raisins
1 cup nuts, coarsley chopped

Steps:

Preheat oven to 375 degrees farenheit( or lower) Lightly grease cookie sheets or use parchment paper. Set aside. Beat sugar and shortening in a large bowl until fluffy. Add eggs, orange juice and rum extract, beat 2 minutes.
Combine flour, baking powder, baking soda and salt in a small bowl. Add candied fruit, raisins and nuts. Stir into creamed mixture. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 10 to 12 minutes (or not as long, depending on oven heat) Let cookies stand on cookie sheets 2 minutes. Remove to wire racks; cool completely.

Nutrition Facts : Calories 840.6, Fat 40.6, SaturatedFat 8.9, Cholesterol 105.8, Sodium 910.4, Carbohydrate 108.2, Fiber 4.7, Sugar 50.5, Protein 14.4

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.

RUM FRUITCAKE COOKIES RECIPE - (4.5/5)

Rum Fruitcake Cookies Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 12

Ingredients

1 cup sugar
3/4 cup vegetable shortening
3 eggs
1/3 cup orange juice
1 tablespoon rum extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups candied fruit, about 8 ounces
1 cup raisins
1 can nuts coarsely chopped

Steps:

Preheat oven to 375°F. Lightly grease cookie sheets; set aside. Beat sugar and shortening in large bowl until fluffy. Add eggs, orange juice and rum extract; beat 2 minutes longer Combine flour, baking powder, baking soda and salt in small bowl. Add fruit, raisins and nuts. Stir into creamed mixture. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until golden. Let cookies stand on cookie sheets 2 minutes. Remove to wire rack; cool completely.

Tips:

Use dark rum for a more intense flavor.
Make sure the dried fruit is plump and moist before using.
If you don't have candied cherries, you can use chopped dried cherries instead.
Don't overmix the batter, or the cookies will be tough.
Bake the cookies until they are just set, or they will be dry.
Let the cookies cool completely before frosting them.

Conclusion:

Rum fruitcake cookies are a delicious and festive holiday treat. They are easy to make and can be enjoyed by people of all ages. With their moist texture, chewy center, and sweet frosting, these cookies are sure to be a hit at your next holiday party.