Description
Easy Christmas Fruitcake Cookies Recipe
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (110g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 tablespoons dark molasses (not blackstrap)
- 1 tablespoon orange zest
- ¼ tsp lemon extract
- ½ tsp almond extract
- 1 ½ cups (about 250g) candied mixed fruit, chopped if large
- ½ cup (80g) golden raisins
- ½ cup (80g) dark raisins
- ½ cup (60g) dried cranberries or cherries
- 1 cup (115g) pecans, roughly chopped, toasted
- ½ cup (55g) walnuts, roughly chopped, toasted
- ¼ cup (30g) slivered almonds, toasted
- ¼ cup orange juice or apple juice (optional, for soaking fruit)
- 1 cup (120g) powdered sugar (for optional glaze)
- 2–3 tablespoons fresh orange juice or apple juice (for optional glaze)
Instructions
- In a bowl, combine candied mixed fruit, golden raisins, dark raisins, and dried cranberries. If using, pour ¼ cup orange juice or apple juice over fruit; stir and soak for 30 minutes to overnight. Chop large fruit pieces. Gently toast pecans, walnuts, and slivered almonds in a dry skillet (5-7 mins) or oven (350°F/175°C for 8-10 mins); cool. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.
- In a stand mixer, beat softened butter, granulated sugar, and light brown sugar for 3-5 minutes until light and fluffy. Scrape down bowl. Beat in eggs one at a time until incorporated. Add dark molasses, orange zest, lemon extract, and almond extract; beat until just combined. On low speed, gradually add dry ingredient mixture, mixing only until just combined. Remove bowl from mixer and gently fold in the prepared fruit mixture and toasted nuts until evenly distributed.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Drop 1 ½-tablespoon rounded spoonfuls of dough onto prepared sheets, leaving 2 inches between cookies. Bake one sheet at a time for 12-15 minutes, or until edges are lightly golden and centers are set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the optional glaze, whisk powdered sugar with 2-3 tablespoons fresh orange juice or apple juice until desired consistency. Once cookies are completely cool, drizzle or dip tops into the glaze. Let glazed cookies sit on a wire rack for at least 30 minutes until glaze sets. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to a month.
Notes
- Dough can be made ahead and kept in the fridge.
- Use fresh ingredients for the best flavor.
- Adjust spices to your preference.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg