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Fruitcake cookies

 fruitcake-cookies-for-xmas
*** Please note that this post was updated in December 2016 with a new version of the fruitcake cookies (image above). I have kept the old version (at the very bottom of this post) in case you like to bake it already. If you don’t, I would start by making the new version. I used sweeter, more delicate spices in the new version of this recipe for fruitcake cookies. I also sliced the cookies a little thinner. *** 
 
fruitcake cookies

Don’t panic if you are days away from the holidays or if it’s already December 24th. You still have time to throw together a few easy cookie recipes. Slice-and-bake cookies are your best bet when it comes to pumping out a large number of cookies in a short amount of time and with less effort. Why? Because slice-and-bake cookie dough can be made ahead and stored in the refrigerator for several days. Or you can freeze it for up to 1 month. When you are ready to bake, try to take the cookie dough out of the freezer the day before. Then all you have to do is slice and bake them!

Christmas cookies

What kind of fruit should you use

A typical fruitcake will have raisins and/or dried currants, glacéed cherries (red or green), candied citrus peel, candied citron peel, candied pineapple, and possibly nuts (though my family’s white fruitcake doesn’t have nuts). Really, any candied or dried fruit can be used in this recipe. The great thing about this recipe is that you can use up the tail-ends of the fruit you bought for your other Christmas baking. Candied ginger would also be great here. You can use chopped pitted dates instead of the raisins, or dried cranberries instead of the glacéed cherries…. use what you like and what you’ve got!

For the nuts, feel free to replace the walnuts with chopped pecans, almonds or even chopped hazelnuts. Or skip them entirely if you prefer for a nut-free version!

 

Slice-and-bake fruitcake cookies text with 4 round fruitcake cookies baked golden brown and featuring red cherries, green cherries, raisins, and chopped nuts

What if you hate fruitcake?

If you would don’t love fruitcake, I’m not here to judge you. Try these slice and bake ginger cookies and slice and bake gingerbread coins instead. Both are very easy and still quite festive for the holidays. If you dare to make something more elaborate, try the cinnamon rugelach with dried cranberries.

Slice-and-bake fruitcake cookies

This updated recipe for fruitcake cookies is flavoured with cardamom and allspice. Cut thinner, these cookies are a little more delicate.
Course Dessert
Cuisine American
Keyword Slice-and-bake fruitcake cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 80 cookies
Calories 72kcal
Author Janice

Equipment

Artisan mixer
GIR spatula
Sheet pans

Ingredients

  • 454 grams (1 lb) candied fruit or dried fruit, chopped
  • 45 mL (3 tbsp) brandy
  • 170 grams (1 ⅓ cups) walnut pieces 1 1/3 cup, toasted and chopped
  • 333 grams (2 ¾ cups) all-purpose flour
  • 3/4 tsp (3/4 tsp) ground cardamom
  • 1/4 tsp (1/4 tsp) ground allspice
  • 230 grams (1 cup) unsalted butter room temperature
  • 100 grams (½ cup) granulated sugar
  • 72 grams ( cup) light brown sugar
  • 1 large egg

Instructions

  • In a small saucepan, combine the candied/dried fruits and/or raisins with the brandy. Heat to warm up everything until the mixture is steamy, then remove the saucepan from the heat and let stand.
  • Meanwhile, in a medium bowl, whisk together the flour with the spices. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and the sugars until light and fluffy. Add the egg and beat well to combine. Scrape down the sides of the bowl as needed.
  • Add the flour to the mixer bowl in three additions, stirring between each addition and scraping down the bowl as needed. When the last of the flour has almost disappeared into the dough, add the soaked fruit and the walnuts. Stir to combine.
  • Divide the dough into 4 and roll each piece into a log of about 2-inches diameter. Wrap each in plastic wrap and refrigerate overnight.
  • Slice each log into about 16 cookies and arrange on parchment-lined baking sheets spaced 1 inch apart.
  • Bake at 350ºF for 15 minutes until the edges are nice and golden.

Notes

For the candied fruit, you can use any or even dried fruit:
  • raisins or dried currants
  • dried cherries or dried cranberries
  • crystallized ginger
  • candied citrus peel (lemon, orange, or citron)
  • glacéed cherries (chop them up in to small pieces!)
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

Nutrition

Calories: 72kcal

 

Adapted from Ina Garten.

12 days of cookies, booze, brandy, candied fruit, christmas, cloves, crystallized ginger, dates, dried fruit, fruitcake, raisins, walnuts

11 Responses to Fruitcake cookies

  1. La Table De Nana December 24, 2012 at 1:54 PM #

    Warmest wishes to you..these are cute:)

  2. El December 26, 2012 at 2:59 AM #

    They look great. Hope you had a Merry Christmas!

  3. Medeja December 27, 2012 at 12:37 AM #

    Great idea! Your fruitcake cookies sound interesting and really yummy!

  4. Pola M December 28, 2012 at 4:20 PM #

    What a great idea! They look delicious!

  5. Kim Matheson December 22, 2013 at 12:43 AM #

    I am so excited about this recipe – thank you for posting it! (Just came across it on Pinterest while searching for something to do with leftover glacé fruit.)

    • Janice Lawandi December 23, 2013 at 4:19 PM #

      Exactly, Kim! Great way to use up the odds and ends of glacéed cherries and candied peel. Merry Christmas 🙂

    • Kim Matheson January 6, 2014 at 10:41 PM #

      Update: made ’em and wow! Awesome. I love them and have received naught but compliments for them! Thanks again for the recipe. 🙂

  6. Ori A December 19, 2015 at 8:31 AM #

    How far in advance before Christmas can these be made

    • Janice December 19, 2015 at 9:57 AM #

      Hi! Slice & bake cookies like this can be stored for weeks in my opinion, in a sealed container. And by the way, feel free to cut them as thick or thin as you’d like. Some years I cut them thinner than pictured here. You just may have to adjust the baking time accordingly 😉

Trackbacks/Pingbacks

  1. Easy crystallized ginger cookies | Kitchen Heals Soul - April 20, 2017

    […] The holidays are hectic. Slice-and-bake cookies (also known as icebox cookies) are one way to keep up the baking without adding to the madness of your schedule. You can make the cookie dough several days before you bake them and even freeze it. Then defrost in the fridge overnight before slicing and baking. Chopped crystallized ginger is a really great ingredient to flavour this recipe, but feel free to use any of your favourite candied fruits or even dried cranberries or dried cherries. And if you love fruitcake, try these fruitcake slice and bake cookies. […]

  2. Bittersweet cocoa coffee cookies | Kitchen Heals Soul - May 1, 2017

    […] you are waiting for your book to arrive. If you want other slice-and-bake cooke recipes, try these fruitcake cookies, vanilla sablés, or another kind of chocolate cookie, chocolate […]

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