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Fruit Cake Cookies

December 18, 2012 By Lori 36 Comments

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Gorgeous Fruit Cake Cookies no one will be able to resist!

Which cookie lover are you – crispy or soft?  I like both, but I tend to make more crispy cookies like Ranger Cookies or Triple Chocolate Nutella-Stuffed Cookies. This time I decided to cater to my craving for a soft, moist and slightly chewy experience with these mini traditional morsels you are going to love, love love!

Everyone loves a Christmas fruitcake… no?… too traditional… too boring? Well stop right there. The combination of all those totally yummy glacé fruits never goes out of style… think about the cherry on the top of a sundae… a must.

Fruit-Cake-Cookies I’ll be frank, these Fruit Cake Cookies are showstoppers. You and your guest will not be able to stop eating them, they take a blah tray of boring holiday cookies to… WOW that’s a kick-ass holiday cookie tray!

Fruit Cake Cookies_2 Fruit Cake Cookies_4

5.0 from 5 reviews
Fruit Cake Cookies
 
Print
Author: Lori
Serves: 36 cookies
Ingredients
  • 3 Tbsp brandy
  • 1-1/4 cups fruitcake mix
  • 1-1/4 cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 4 Tbsp unsalted butter, at room temperature
  • ⅔ cup packed brown sugar
  • 1 large egg, at room temperature
  • ¼ cup sour cream
  • 1 cup icing sugar
  • 1 Tbsp lemon juice
Instructions
  1. Preheat oven to 375ºF. Line two baking sheets with parchment.
  2. Microwave brandy and fruitcake mix until bubbling, about 45 seconds. Let cool completely.
  3. In a small bowl, combine flour, baking powder, baking soda and salt.
  4. In another bowl, beat butter and sugar with electric mixer on medium until light and fluffy. Add egg and mix until incorporated. Reduce speed to low and add half the flour mixture, then sour cream, then remaining flour, mixing until combined after each addition. Add fruit mixture and stir to evenly distribute.
  5. Drop tablespoons of dough 2 inches apart on to baking sheets. Bake until light golden brown, about 10 to 13 minutes. Cool on wire racks completely.
  6. Whisk icing sugar and lemon juice until smooth. Drizzle over cookies and let set 30 minutes.
3.4.3177

 

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Filed Under: Baked, Cookies Tagged With: Christmas, cookie tray, cookies, fruit, Holidays, soft

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Comments

  1. Bekki says

    October 29, 2015 at 5:19 pm

    What is fruitcake mix????

    Reply
    • Lori says

      October 29, 2015 at 7:02 pm

      Hi Bekki, fruitcake mix is a blend of glacé fruits that are packaged ready to make into fruitcake – red, yellow and green cherries. You can find them in any baking section of the grocery store.

      Reply
      • Tammy Burress says

        December 11, 2018 at 11:51 am

        Thanks I wasn’t sure what it was

        Reply
      • Mes Petits Plaisirs says

        December 17, 2018 at 6:40 pm

        hello.
        Can I replace the lemon with lime?

        Reply
        • Lori says

          December 17, 2018 at 7:39 pm

          Sure, that would be great!

          Reply
  2. Sharon Jialanella says

    November 22, 2015 at 7:28 pm

    Lori,
    I just finished baking these cookies! Oh my!!! They are just fabulous! Exactly what I have been looking for. The lemon glaze on the cookies makes them Amazing. Thank you so much for sharing !

    Reply
    • Lori says

      November 22, 2015 at 10:47 pm

      Hi Sharon, thanks so much for coming back to give me the great news. They are one of my favorites around the holidays, so glad you liked them too!

      Reply
  3. Kristen says

    November 24, 2015 at 5:35 pm

    My dad loves fruit cake. These are a great idea! However, I’m not much of a baker. Could I use the sugar cookie dough from philsbury and just add the fruit mixture and then glacé them? ?

    Reply
    • Lori says

      November 24, 2015 at 7:28 pm

      I’m not sure the dough will be soft and moist enough to add in the fruit mixture Kristen. Give the recipe a try, you can do it!

      Reply
  4. Patti says

    December 6, 2015 at 9:21 pm

    Hello! I love this recipe! Is there a good substitute for the brandy? Preferably a non alcoholic one! Thank you!

    Reply
    • Lori says

      December 6, 2015 at 9:45 pm

      Hi Patti, how about diluted peach or apricot syrups?

      Reply
  5. Terry says

    December 12, 2015 at 6:45 pm

    Have you tried baking them with nuts? My hubby loves nuts so I’m going to add some.

    Reply
    • Lori says

      December 12, 2015 at 8:31 pm

      No, I have not tried that before, however I think pecans or walnuts would be an awesome addition. Try it and come back and tell me how you made out….

      Reply
      • Kevin Ryan says

        December 24, 2016 at 3:57 am

        I made this recipe with Pecans crushed. Came out very nice.

        Reply
        • Lori says

          December 24, 2016 at 7:32 pm

          Thanks for coming back Kevin, so glad you liked them!

          Reply
  6. Ardina says

    November 16, 2016 at 12:31 pm

    These look delicious! Can they be frozen?

    Reply
    • Lori says

      November 16, 2016 at 2:29 pm

      Hi Ardina, yes these cookies freeze really well. The best way is to lay them out in one layer and place wax paper between layers.

      Reply
  7. Jill Jones says

    December 9, 2016 at 3:52 pm

    Hi Lori. Fabulous recipe! I am making these today. Is there a substitution you could recommend for the brandy? Thanks for your help. Jill

    Reply
    • Lori says

      December 9, 2016 at 6:07 pm

      Hi Jill, these are great, but just as a “heads up” I’m posting Fruit Cake BROWINE Cookies next Friday. They are awesome… just sayin’. So, to answer your question you can sub in sherry, or even Grand Marnier.

      Reply
  8. Jill Jones says

    December 9, 2016 at 8:41 pm

    Thanks, Lori! I will “borrow” a little brandy from my dad. Looks like I am making these cookies today and will make the fruit cake brownie next week. I love anything fruitcake! Thanks again. Merry Christmas 🙂 -Jill

    Reply
    • Lori says

      December 9, 2016 at 9:41 pm

      You will need 1/2 cup more for the brownie version next week!

      Reply
  9. yv says

    October 14, 2017 at 11:51 pm

    Can this dough be frozen ahead of time?

    Reply
    • Lori says

      October 15, 2017 at 2:11 am

      Yes. Form into a roll so you can slice off when ready to bake.

      Reply
  10. Lisa Langston says

    October 4, 2018 at 11:19 am

    Hi! If I substitute the brandy for something else will these cookies still be delicious? If so, what could I substitute it with? Thank you!

    Reply
    • Lori says

      October 4, 2018 at 1:32 pm

      Yes to both questions! Instead of brandy you can use another liqueur – Rum, Ameretto, Grand Marnier. Just stay away from creme varieties.

      Reply
  11. Lisa Langston says

    November 15, 2018 at 1:58 am

    Hey, do you think I could substitute milk for the brandy???

    Reply
    • Lori says

      November 26, 2018 at 10:48 pm

      I think milk would work. Apple juice would be better.

      Reply
  12. Lynn says

    November 27, 2018 at 11:24 pm

    Would prefer not to use any alcohol. I would like to try it with Apple Juice. Does it make a difference in the taste or texture of cookie. Would the milk?

    Reply
    • Lori says

      November 28, 2018 at 1:40 pm

      I don’t know, but it should be fine. Come back and tell me about your results.

      Reply
  13. Ann says

    December 11, 2018 at 7:51 pm

    Mine turned out flattened. What did I do wrong? I followed the recipe. They are still delicious, though!

    Reply
    • Lori says

      December 11, 2018 at 7:55 pm

      Maybe too much butter?

      Reply
      • Cheryl says

        November 21, 2020 at 4:19 pm

        I baked on two different baking sheets. One insulated, one not. The un-insulated sheet gave me flatter cookies. Just FYI.

        Reply
  14. Al says

    December 22, 2019 at 11:23 pm

    My lemon glaze didn’t turn out. It says 1 cup icing sugar and 1 tbs lemon juice. Is this correct!

    Reply
    • Lori says

      December 23, 2019 at 2:16 pm

      Was it too thick? If so, just slowly add a tiny bit more lemon juice until a spreadable consistency is reached.

      Reply

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