Fruit Cake Cookies

Fruit Cake Drop Cookies are a deliciously easy alternative to traditional fruitcakes, which need to be made way ahead.

The great thing about these drop cookies is that even people who hate fruitcake love them. And they are easy too.

This recipe for Fruit Cake Cookies is a tried and true drop cookie recipe straight from my Betty Crocker Cookie Book.

If you prefer slice and bake cookies, you'll want to check out this recipe for slice and bake Fruitcake Cookies adapted from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again.

Brandied Drop Fruit Cake Cookies Recipe

1 teaspoon brandy extract mixed with 1/3 cup water can be used in place of the brandy. Your favorite combination of dried fruits can be substituted for those suggested.

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/3 cup brandy
  • 2 large eggs
  • 1 cup chopped pecans
  • 1 cup dried apricots, coarsely chopped
  • 1/2 cup currants
  • 1/2 cup golden raisins
  1. In a medium mixing bowl whisk together the flour, baking powder, and spices until well blended.
  2. In a large bowl, beat the brown sugar, butter, brandy, and eggs with an electric mixer on medium speed until well blended.
  3. Stir the flour mixture just until combined.
  4. Stir in the nuts and fruits until incorporated.
  5. Cover the bowl with plastic wrap and chill for at least one hour.
  6. When you are ready to bake, heat the oven to 350F degrees. Line cookie sheets with parchment paper.
  7. Drop the cookie dough by rounded teaspoonfuls onto the prepared sheets, about 2 inches apart. Bake until light golden brown, about 9 to 11 minutes.
  8. Remove from the oven and transfer the cookies to a wire rack to cool completely before storing.

This recipe makes about 5 dozen Drop Fruit Cake Cookies.

Recipe Source:
Betty Crocker Cookie Book

Orange Frosted Fruit Cake Cookies
The prep time for these cookies is a little longer because so much dough is made. This recipe will make you about 8 dozen cookies, perfect for large cookie exchanges or a bake sale.

Orange Frosted Fruit Cake Cookies Recipe

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 20-ounce can crushed pineapple, well-drained
  • 1 8-ounce package chopped dates
  • 1 cup chopped walnuts
  • 1/2 cup dried cherries or cranberries
  • 1/2 cup golden raisins
  • 1 teaspoon finely shredded orange peel
  • Orange Frosting
  1. Preheat the oven to 350F degrees.
  2. Lightly grease cookie sheets or line with parchment paper and set aside.
  3. In a large mixing bowl with an electric mixer on medium to high speed, beat butter an shortening for 30 seconds.
  4. Add granulated sugar, brown sugar, baking soda, cinnamon, baking powder and salt and beat until combined, scraping down sides of bowl as needed.
  5. Beat in eggs and vanilla extract until combined.
  6. Beat in as much flour as possible with mixer and stir in any remaining flour with a wooden spoon.
  7. Stir in pineapple, dates, walnuts, dried cherries, raisins and orange peel.
  8. Drop the cookie dough by rounded teaspoonfuls about 2 inches apart, onto the prepared sheets.
  9. Bake until edges are light brown, about 12 to 15 minutes.
  10. Remove from oven and transfer cookies to a wire rack to cool.
  11. Prepare Orange Frosting:
    In a medium bowl, combine 2 cups powdered sugar, 2 tablespoons softened butter, and 2 tablespoons orange juice. Gradually add additional orange juice until icing reaches desired consistency. Stir in 1 teaspoon finely shredded orange peel.
  12. Frost the cooled cookies with Orange Frosting.

This recipe makes about 8 dozen Orange Frosted Fruit Cake Cookies.

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