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.
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!
- 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
- Preheat oven to 375ºF. Line two baking sheets with parchment.
- Microwave brandy and fruitcake mix until bubbling, about 45 seconds. Let cool completely.
- In a small bowl, combine flour, baking powder, baking soda and salt.
- 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.
- 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.
- Whisk icing sugar and lemon juice until smooth. Drizzle over cookies and let set 30 minutes.
Lori loves to create simple and delicious meals that are ready in 30 minutes or less!
What is fruitcake mix????
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.
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 !
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!
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? ?
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!
Hello! I love this recipe! Is there a good substitute for the brandy? Preferably a non alcoholic one! Thank you!
Hi Patti, how about diluted peach or apricot syrups?
Have you tried baking them with nuts? My hubby loves nuts so I’m going to add some.
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….
I made this recipe with Pecans crushed. Came out very nice.
Thanks for coming back Kevin, so glad you liked them!
These look delicious! Can they be frozen?
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.
Hi Lori. Fabulous recipe! I am making these today. Is there a substitution you could recommend for the brandy? Thanks for your help. Jill
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.
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
You will need 1/2 cup more for the brownie version next week!
Can this dough be frozen ahead of time?
Yes. Form into a roll so you can slice off when ready to bake.