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Yields:
24 - 30
Prep Time:
1 hr
Total Time:
2 hrs
Fruitcake: you either love it or you won't touch it with a 10-foot pole. I tend to enjoy a slice of traditional fruitcake during the holidays, but what I love even more are these heavenly spiced fruitcake cookies. They're filled with delicious bits and pieces of candied cherries, candied orange peel, pecans, and walnuts, and are drizzled with a sweet brandy glaze. Fruitcake fan or not, there will be nothing controversial about these Christmas cookies. Promise!
Candied cherries and orange peel typically start showing up in supermarkets as the holidays approach, so keep an eye out on your next visit. If you can't find the candied orange peel in stores, you can make your own or use dried apricots instead. You can also purchase candied fruits online (oh, how I love modern technology) if you're into that sort of thing. I can't think of a more festive Christmas treat to add to Santa's cookie plate.
What can you use instead of brandy in the glaze?
Just use an equal amount of milk instead of the brandy! Skipping the brandy is a great way to make these cookies kid-friendly.
Can you freeze fruitcake cookie dough?
Yes, you sure can! Scoop the dough onto a parchment-lined baking sheet, place in the freezer until frozen solid, then transfer the dough balls to a zip-top plastic bag. Bake the dough from frozen, adding one to three minutes to the bake time. Once the cookies have lightly golden edges, they're ready!
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Ingredients
Cookies
- 2 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. ground ginger
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground nutmeg
- 3/4 cup (1 1/2 sticks) salted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tsp. vanilla extract
- 1 large egg
- 1/2 cup chopped candied green cherries
- 1/2 cup chopped candied red cherries
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/4 cup diced candied orange peel
Glaze
- 1 1/2 cups powdered sugar
- 1 tsp. freshly grated orange zest
- 4 Tbsp. brandy
Directions
- Step 1For the cookies: Line 3 baking sheets with parchment paper.
- Step 2In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, ginger, salt, and nutmeg. Set aside.
- Step 3In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl and beat in the vanilla and egg. Reduce the speed to low and slowly add the flour mixture, mixing until combined, about 1 minute. Remove the bowl from the mixer and carefully stir in the green cherries, red cherries, pecans, walnuts, and orange peel.
- Step 4Using a 2 tablespoon-cookie scoop, scoop the dough onto the prepared baking sheets, spacing the dough balls about 3 inches apart. Chill the dough for at least 30 minutes and up to overnight.
- Step 5Preheat the oven to 375°F.
- Step 6Working in batches if necessary, bake the cookies, rotating the pans halfway through, until lightly golden around the edges, 12 to 14 minutes. Transfer the cookies to a cooling rack and allow them to cool completely.
- Step 7For the glaze: Meanwhile, in a small bowl, whisk together the powdered sugar and orange zest. Add the brandy, 1 tablespoon at a time, until you reach a thick, but pourable consistency. You want the glaze to sit on top of the cookie and not run right off. Drizzle the glaze over the cookies on the cooling rack in a zigzag pattern so you can still see the cookie underneath. You don’t want to cover up all those beautiful candied fruits and nuts! Let the glaze set before serving, about 15 minutes.
Tip: Fruitcake cookies will keep in an airtight container at room temperature for up to five days. Unglazed cookies will keep in an airtight container in the freezer for up to three months. Let the cookies thaw at room temperature for one hour before glazing.
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