Festive Fruitcake Cookies Recipe

Name: Festive Fruitcake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookies:; 3 teaspoons Milk; 3 teaspoons Baking Soda; 1 stick (1/2 Cup) Regular (salted) Butter, Softened; 1-1/3 cup Packed Brown Sugar; 2 whole Eggs; 2-1/2 cups Flour; 1 cup Brandy; 1 Tablespoon Vanilla Extract; 3/4 cups Finely Chopped Pecans; 8 ounces, weight Candied Pineapple, Roughly Chopped; 4 ounces, weight Candied Red Cherries, Roughly Chopped; 4 ounces, weight Candied Green Cherries, Roughly Chopped; 1/2 cups (additional) Flour; GLAZE; 1/2 cups Brandy; 1/2 cups Packed Brown Sugar; 1 teaspoon Vanilla Extract

Servings: persons

Cookies:
3 teaspoons Milk
3 teaspoons Baking Soda
1 stick (1/2 Cup) Regular (salted) Butter, Softened
1-1/3 cup Packed Brown Sugar
2 whole Eggs
2-1/2 cups Flour
1 cup Brandy
1 Tablespoon Vanilla Extract
3/4 cups Finely Chopped Pecans
8 ounces, weight Candied Pineapple, Roughly Chopped
4 ounces, weight Candied Red Cherries, Roughly Chopped
4 ounces, weight Candied Green Cherries, Roughly Chopped
1/2 cups (additional) Flour
GLAZE
1/2 cups Brandy
1/2 cups Packed Brown Sugar
1 teaspoon Vanilla Extract

1
Preheat oven to 350 degrees.
2
Combine milk and baking soda and stir. Set aside.
3
Cream butter and brown sugar. Add eggs and mix lightly. Add 2 cups flour and mix until just combined. With mixer on low, pour in brandy until combined. Add nuts and combine.
4
Sprinkle 1/2 cup additional flour over the chopped fruit. Toss to coat. Add fruit and any excess flour to mixing bowl Mix until just combined. *Batter will be very wet*
5
Spray baking sheet with baking spray (or use baking mat.) Drop heaping tablespoons of batter, then bake for 20 minutes or until just golden brown. Do not overbrown!
6
Mix glaze ingredients in a bowl, then spoon 1 to 2 teaspoons of glaze over each warm cookie. Allow to cool. These cookies get better with age! (Wellwithin reason.)

896

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cookies:, 3 teaspoons Milk, 3 teaspoons Baking Soda, 1 stick (1/2 Cup) Regular (salted) Butter, Softened, and more.

Yes, Festive Fruitcake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Festive Fruitcake Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions