If you clicked on this at all, you’re at least little curious about Fruitcake Cookies because you’re like me. I too, was curious. I made these almost as a dare to myself, and the joke is on me because they are slap yo mama good! (But don’t slap yo mama, she gave birth to you.) I promise these are not like those bricks people joke about where there’s only one fruitcake in the world, and it’s been regifted to everyone. These are so much better.
I always walked past those tubs of candied fruit every year at the grocery and thought “who buys those??” Well this year, I bought one because I wanted to go old school and I wanted to see if, like meatloaf, the jokes were based on old myths. When I took a bite of the candied fruit straight out of the tub, I thought “I’ve made a mistake.” Nope. Push on, girlfriend. (I call myself girlfriend when I bake, how 90’s of me.) So I did. I pressed on, I made these cookies, my house smelled amazing, and when I tasted one, angels sang. It was like being admitted to a secret baking club, and the only way to gain entrance was to make something with the word fruitcake in it. I gave one to the hubby, and he did that whole cartoony double take and “oh man, these are GOOD!”
They get better with age too! Three days later is when you hit peak flavor from all of the goodness marrying into the cookie. You can freeze them of course, and I’d pull them out of the freezer about a day or two before your event and then ice them and let the compliments roll in. So I’m going to make another batch to have for dessert after a dinner of meatloaf and Brussels sprouts and just call it a “black sheep” dinner and laugh maniacally at my secretly delicious culinary bounty. The video shows you how to bring it all together and what the recipe should look like in different stages.
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Fruitcake Cookies-Just Trust Me
Notes
You can glaze half the batch so you can mix and match depending on how sweet you want them.
Some of the tools you'll need:
Cookie Scoop
Fruitcake Mix
Silicone Baking Mats
Wire Rack
Adapted from https://www.tasteofhome.com/recipes/fruitcake-christmas-cookies/
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 3/4 cup dark brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cups pitted dates, chopped
- 10 oz candied fruit mix
- 1 cup walnuts, rough chopped
- 1/4 cup pecans, rough chopped
Glaze
- 4 oz powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
Instructions
- Preheat oven to 325.
- In a bowl, add baking soda and salt to flour, mix and set aside.
- In a mixing bowl, cream butter and brown sugar until fluffy. Add egg and vanilla and mix to combine.
- Add flour mixture to butter mixture until dough forms.
- Add candied fruit, dates and nuts to dough and stir to thoroughly combine.
- Scoop dough onto a lined cookie sheet about 2" apart. Cookies don't spread much so flatten slightly for a more cookie like shape.
- Bake for 15 minutes until edges are golden brown then transfer to wire rack to cool completely.
- Make glaze while cookies are baking by adding the vanilla and milk to the powdered sugar and drizzle on top once cookies are cooled.
- Store in airtight container 7-10 days or freeze for up to 3 months. (They get better with age!)
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6 Comments
these look so delicious that glaze looks awesome… thanks for sharing
Thanks so much, Angie!
These sound delicious, perfect for the holidays. Thank you for sharing at The Really Crafty Link Party. Pinned.
Thanks Teresa!
Hello, may I ask what size cookie scoop did you use please?
2 tbsp scoop give the perfect sized cookie!