Fruitcake cookies are a delicious twist on the classic christmas fruit cake. Studded with delicious dried fruit and nuts, this recipe is perfect for your holiday dessert menu and the best Christmas cookies!
These festive fruitcake cookies are light and chewy, loaded with rum soaked dry fruits and chopped nuts. You can feel the taste of juicy plumpy dry fruits and crunchy nuts in each blissful bite with a flavorful blend of sweet, nutty, and a hint of rum.
Another one ticks off my bucket list. Finally I could make it this time with the leftover rum soaked dry fruits I had after making my favorite holiday fruit cake. Everything you love about christmas fruit cake is made in cookie form with this very easy recipe!
They make the perfect addition to your holiday cookie platter and a welcome addition to the holiday table! A flavorful fruitcake cookies that is perfect for the holidays.
Fruitcake cookies are fun and easy recipe which comes together in just a few simple steps. They are easy to put together during the busy holiday season.
I have used rum soaked dry fruits. But feel free to swap it with just dry fruits or you can soak the dry fruits in orange juice couple of hours ahead of preparation time.
INGREDIENTS TO MAKE FRUITCAKE COOKIES
This section explains what all ingredients are used in making the fruitcake cookies, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
These are the ingredients you’ll need to make this fruitcake cookies.
FLOUR– All purpose flour is the best flour to use in this recipe. This keeps the cookies light and fluffy and not too dense.
BAKING POWDER AND BAKING SODA– They acts as a leavener, which means it helps the cookies rise.
SALT– To enhance the taste and balance out the sweetness.
BUTTER– Used soft unsalted butter. Butter lends richness and moisture. Be sure to bring it to room temperature before starting the recipe.
SUGAR– Used powdered granulated sugar. You can use both granulated sugar and light brown sugar which creates a fluffy, soft texture that makes these cookies perfectly chewy.
GINGER EXTRACT– Used fresh ginger extract. Ginger extract is used to spice the cake and add lovely aroma and taste to the cake.
CINNAMON POWDER– Cinnamon adds warmth and spicy flavor.
VANILLA FLAVOR– Vanilla extract is better than using artificial vanilla for the best flavor.
ORANGE JUICE– Orange juice add moisture and act as a binder, which means they help hold the cookie dough together.
SUBSTITUTE – You can use one large egg at room temperature for best results. The eggs serve as a binder for the batter which makes these cookies chewy and moist.
DRIED FRUIT– The recipe calls for rum soaked dry fruits. I have used a combination of dates, yellow raisins, black raisins, cherries, cranberries and blue berries. You are free to mix and match the type of dry fruit to your liking, not necessarily confined to the one mentioned here.
ORANGE ZEST– For the extra flavor and zing
NUTS– This recipe calls for mixed nuts, a mixture of almond, cashew, pistachio and walnut. Feel free to choose a mixture of your favorites! I recommend using raw, unsalted nuts.
CANDIED FRUIT- The recipe uses tutti frutti which is candied raw papaya. You can use any candied fruits to your liking and availability.
HOW TO MAKE FRUITCAKE COOKIES
This section shows how to make fruitcake cookies with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this fruitcake cookies recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!
Fruitcake Cookies Video Tutorial
STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE FRUITCAKE COOKIES
Preheat the oven to 180° C (350°F). Line baking tray with parchment paper or simply grease it with butter or oil.
Take 100 grams granulated sugar and grind them into a fine powder
In a mixing bowl whisk together soft butter and powdered sugar until combined.
Add in ginger extract and vanilla extract and whist until smooth and fluffy, about 2 minutes.
Sieve in the flour, cinnamon powder, baking powder, baking soda and salt. Sift them and mix until combined.
Add in the orange juice and mix.
Add in the soaked dry fruits, orange zest, tutti fruitti (candied fruit) and mixed nuts. Mix the ingredients together to form a soft mixture.
Scoop a tablespoon of the cookie dough and place on the prepared baking sheets about 1 to 2 inches apart.
Bake in the preheated oven @180° C for 20 to 25 minutes both filaments (rods) switched on or until the cookies are set and the bottoms and edges are very lightly browned and crisp.
Remove and cool on the baking sheet for about 5 to 10 minutes before removing to a wire rack to cool completely. Store the cookies in an airtight container and enjoy.
NOTES
* You may use whole wheat flour if you don’t want to use refined flour.
* If using the egg in the recipe skip the baking soda.
* You can use 50/50 ratio of granulated sugar and brown sugar.
* I have used spice like ginger extract and cinnamon powder but you may use store bought spice mix.
* For alcohol free cookies simply use your preferred dried fruits or you may soak the dry fruits in orange juice a couple of hours or overnight.
RECIPE CARD
Fruitcake Cookies
Fruitcake cookies are a delicious twist on the classic christmas fruit cake. Studded with delicious dried fruit and nuts, this recipe is perfect for your holiday dessert menu and the best Christmas cookies!
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Mixing bowl
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Sieve
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Baking tray
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OTG
- 130 Grams All purpose flour (1 cup)
- 1 Teaspoon Baking powder
- 1 Teaspoon Baking soda
- ¼ Teaspoon Salt
- 75 Grams Butter (⅓ cup)
- 100 Grams Granulated sugar (½ cup)
- 1 Teaspoon Ginger extract
- ½ Teaspoon Cinnamon powder
- 1 Teaspoon Vanilla extract (5 ml)
- 2-3 Tablespoon Orange juice or milk
- ½ Cup Rum soaked dry fruits
- 1 Teaspoon Orange zest
- 3 Tablespoon Nuts (almond, cashew, pistachio, walnut)
- 2 Tablespoon Tutti fruitti (candied fruit)
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Preheat the oven to 180° C (350°F). Line baking tray with parchment paper or simply grease it with butter or oil.
-
Take 100 grams granulated sugar and grind them into a fine powder
-
In a mixing bowl whisk together soft butter and powdered sugar until combined.
-
Add in ginger extract and vanilla extract and whist until smooth and fluffy, about 2 minutes.
-
Sieve in the flour, cinnamon powder, baking powder, baking soda and salt. Sift them and mix until combined.
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Add in the orange juice and mix.
-
Add in the soaked dry fruits, orange zest, tutti fruitti (candied fruit) and mixed nuts. Mix the ingredients together to form a soft mixture.
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Scoop a tablespoon of the cookie dough and place on the prepared baking sheets about 1 to 2 inches apart.
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Bake in the preheated oven @180° C for 20 to 25 minutes both filaments (rods) switched on or until the cookies are set and the bottoms and edges are very lightly browned and crisp.
-
Remove and cool on the baking sheet for about 5 to 10 minutes before removing to a wire rack to cool completely.
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Store the cookies in airtight container and enjoy.
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You may use whole wheat flour if you don’t want to use refined flour.
-
If using egg in the recipe skip the baking soda.
-
You can use 50/50 ratio of granulated sugar and brown sugar.
-
I have used spice like ginger extract and cinnamon powder but you may use store bought spice mix.
-
For alcohol free cookies simply use your preferred dried fruits or you may soak the dry fruits in orange juice couple of hours or overnight.
FREQUENTLY ASKED QUESTIONS
HOW TO STORE LEFTOVER COOKIES?
Fruitcake cookies can be kept in an airtight container at room temperature for up to 1 week. The cookies stays good for weeks in the refrigerator. The cookies can also be frozen in a freezer-safe container for up to 3 months. I suggest cling wrapping the cookies individually and place them in airtight container or freezer ziplock bag and freeze them.
Allow to thaw at room temperature before serving or heat up in the oven for few seconds.
CAN I SKIP THE ALCOHOL?
Yes! If you want alcohol free cookies you can simply use dry fruits and candied fruits. You can also soak the dry fruits in orange juice for a few hours or overnight. You can also add a teaspoon of rum extract in addition to the vanilla extract to get a similar flavor without the alcohol.
If you want a more traditional fruit cake flavor use 2-3 tablespoons alcohol or use alcohol soaked dry fruits
WHAT DO I SERVE WITH THIS?
They are delicious on their own or paired with a glass of cold milk, cold coffee, hot chocolate, hot coffee, or tea.
FEW COOKIES RECIPES
Brownie Cookies
Vanilla Pinwheel Cookies
Thumbprint Cookies
Atta Ghee Cookies (3 Ingredients)
Banana Chocolate Chip Cookies
Vegan Cranberry Chocolate Chip Cookies
Sattu Oats Cookies
Well, if you make this fruitcake cookies recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
