My Mother’s Famous Christmas Cookies with a twist. I have both recipes: my modified version and my Mother’s original recipe.
These easy homemade Fruitcake Cookies have always been a holiday favorite in my family. I’ll admit, when I was growing up, they weren’t exactly my top pick. But everyone else absolutely loved them and looked forward to them every Christmas. Over the years, I started experimenting with the recipe, adding my little tweaks until they became something I genuinely enjoyed, too. My sweet father-in-law and husband ask for these every Christmas, so I started making these every year and giving them away.
Fruitcake
Fruitcake is a classic holiday dessert that has been enjoyed by many around the world. Lucky for me, Claxton fruitcakes are made right up the road. Like many fruitcake recipes, the fruit in my version is soaked in Bourbon. You can make these cookies without the Bourbon, and they are still great. But ever since I started making Stollen Bread, I have been soaking the fruit in Bourbon for these fruitcake cookies too.
Below, I’m sharing my mom’s original recipe along with my updated version that has a modern twist. I have to say—while these cookies might look like fruitcake, they don’t taste like one. Even if you’re not a fruitcake fan, you just might be surprised!
When I make Laura’s recipe, I chop the candied fruit into nice small pieces. I do not use the candied pieces as they come in the containers from the store. Also, if I don’t have raisins, for example, but I do have cranberries, I’ll use those instead.
Where Did This Recipe Originate From
These cookies originated from the fruitcake. The idea of turning fruitcake into a cookie likely came about as a way to make the traditional treat more portable and easier to share. By transforming the rich and moist fruitcake batter into cookies, bakers could capture the essence of a fruitcake’s flavor in a more convenient and bite-sized form. These cookies have become a beloved holiday treat in many households, offering all the festive spices and fruits of the classic fruitcake, but in a lighter and more accessible form. Maybe that’s why I like the cookie better than the cake.
What You Will Need
- Candied Fruit Cherries
- Candied Pineapple
- Raisins
- Flour
- Pecans
- Brown Sugar
- Butter
- Cinnamon
- Nutmeg
- AllSpice
- Eggs
- Parchment Paper
- Cookie sheet for baking
- Whisk
- Mixer
- Bourbon for soaking fruit (optional)
Laura’s Recipe
Fruitcake Cookies
These fruitcake cookies are the perfect blend of sweet, spicy, and fruity flavors! Packed with dried fruits, and nuts they’re a twist of the classic fruitcake. Whether you’re baking for the holidays or craving a delicious treat, these cookies will be a hit. Easy to make, store, and share.
Ingredients
- 1 cup unsalted butter, room temperature (softened)
- 3/4 cups brown sugar (packed)
- 3 large eggs
- 1 teaspoons of vanilla extract
- 3 Tablespoons milk
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoon baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon mace or allspice
- 1/2 teaspoon ground cloves
- 1/2 cup diced candied (dried) pineapple
- 1 cup of raisins (or golden raisins)
- 1 cup diced green and red candied cherries (I mix the colors to make 1 cup)
- 1 cup coarsely chopped pecans.
- (Optional) 1 /2 cup bourbon for soaking fruit
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Optional: Prepare fruits (chopping) combine all fruits together with 1/2 cup bourbon. Set aside, let the fruit soak up the bourbon flavor 10 – 30 minutes.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy
- .Beat in the eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, mace (allspice), and salt.
- Gradually, add the dry ingredients to the butter mixture and mix until combined.
- Drain the fruit, and mix fruit and chopped pecans into the mixture.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the centers are set.
- Remove cookies from the oven and let cool for 5 minutes before placing cookies on a cooling rack.
- Serve as is once cooled.
Notes
Optional Extracts: 1 teaspoon vanilla, 1/2 teaspoon almond, and 1/2 teaspoon lemon)
Optional Dried Fruits: Raisins, currants, chopped dried apricots, or mixed dried berries.
I will sometimes add a glaze to the tops of these cookies.
Cookie Glaze:
- 1 cup Powdered sugar
- 1-2 Tablespoons milk or water
- 1/2 teaspoon vanilla
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 55mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information shared on this site should be used as a general guideline. Any nutritional information provided by Reefer’s Blend is provided as a courtesy and should be considered an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information. Of course if you use the boubon the approximations will change.
Momma’s Original Fruitcake Cookie Recipe
- 1 cup candied fruit cherries (8oz)
- 3 slices candied pineapple (8oz)
- 1 cup pitted dates (8 oz)
- 1 1/2 lbs. of raisins
- 3 1/2 cups chopped pecans
- 1/4 cup milk
- 1/2 cup of brown sugar (packed)
- 1/2 cup of butter (packed)
- 1 1/2 cups plain flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 eggs
Instructions
Using a mixer, cream together butter and sugar, add eggs, flour, and other ingredients, and blend with your hands. Drop from a spoon stiff dough onto a greased cookie sheet. Bake 325°F for 20 mins.
Notes added to this recipe: needs more dough.
Like I said, this is my mother’s original recipe, as you can see, there seems to be something missing due to the added notes from a family member. If you want my version, go to the recipe above Momma’s.
Storing Options
These cookies store very well in an airtight container for several days and can also be frozen for longer storage. They’re a great make-ahead option for the holiday baking. When I give these away during the holidays, I package them in either a decorative metal container or a decorative cookie box.
Comment below or send me a message to let me know if you’d like a printable version of this recipe or additional tips for baking these cookies.
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