Fruitcake cookies

*** 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

‘Tis the season for baking and yet it’s also a time of year when many of us (myself included) don’t have as much time to bake as we’d like. As usual, I’m flabbergasted.

Today is Christmas Eve.

Tomorrow is Christmas Day.

Christmas cookies

I had a plan of action.

I had a list of cookies, and cakes, and tarts to make.

I’ve made none so far. Who am I kidding: I lost the list weeks ago.

This year I’m thankful for slice and bake options like this one. These fruitcake cookies are festive, and delicious. You might be surprised how many supposed-fruitcake-haters will tuck into these. Toss in any of the candied fruits/dried fruits you can get your hands on, just make sure to not go overboard with the amounts because we do like a little cookie with our candied fruits.

So, don’t panic that it’s already December 24th, 2012.

Just take a deep breath, bake, and enjoy. If you would still don’t love fruitcake, try these slice and bake ginger cookies, slice and bake gingerbread coins, or even classic sugar cookies.

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

Fruitcake cookies recipe

Slice-and-bake fruitcake cookies {new version}

This updated version is flavoured with cardamom and allspice. It's completely different than the old version, if you ask me. Cut thinner, these cookies are a little more delicate.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 80 cookies
Calories 72 kcal
Author Janice


  • 454 grams candied fruit/raisins/currants you decide how much of each you want to use, just make sure it adds up to about a pound
  • 3 tbsp brandy
  • 170 grams walnut pieces 1 1/3 cup, toasted and chopped
  • 333 grams all-purpose flour 2 2/3 cup
  • 3/4 tsp cardamom
  • 1/4 tsp allspice
  • 230 grams unsalted butter 1 cup, room temperature
  • 100 grams granulated sugar 1/2 cup
  • 72 grams light brown sugar 1/3 cup
  • 1 large egg


  1. 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.
  2. Meanwhile, in a medium bowl, whisk together the flour with the spices. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Slice each log into about 16 cookies and arrange on parchment-lined baking sheets spaced 1 inch apart.
  7. Bake at 350ºF for 15 minutes until the edges are nice and golden.


Fruitcake cookies {old version}

This version is cut thicker and has a fair amount of ground cloves.
Course Dessert
Cuisine British
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 4 dozen
Calories 134 kcal
Author Janice


  • 454 grams dried and candied fruit 1 pound, I used mostly sultana raisins with chopped candied cherries, candied mixed peel, dates, and crystalized ginger
  • 3 tbsp brandy
  • 170 grams chopped walnuts
  • 373 grams all-purpose flour 2 2/3 cups
  • 1/4 tsp salt
  • 1/2 tsp ground cloves
  • 230 grams unsalted butter 1 cup, room temperature
  • 100 grams granulated sugar 1/2 cup
  • 72 grams light brown sugar 1/3 cup
  • 1 large egg


  1. Begin by combining the raisins in a small saucepan with the brandy. Heat them together on medium-low until the brandy begins to steam. Close the lid and let the raisins absorb the alcohol. Set aside to cool
  2. In a large bowl, combine the rest of the candied/dried fruits, along with the steeped raisins and brandy, and the walnuts. Set aside for later.
  3. In a medium bowl, whisk together the flour, salt and cloves. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and the sugars until they are light and creamy (about 2 minutes).
  5. Add the egg and beat thoroughly to combine, scraping down the sides as needed.
  6. Add the whisked dry ingredients and beat on low til the dough just forms.
  7. Drop in the mixed fruits (brandy and all) and beat into the dough on low (you may have to knead them in by hand if your mixer isn’t powerful enough).
  8. Divide the dough in half and shape each into a log that is about 2 inches in diameter. Wrap them in clingwrap and refrigerate for several hours or overnight.
  9. Preheat the oven to 350°F. Line two baking sheets with parchment.
  10. Take one of the logs of dough out of the fridge and immediately slice it into 1/2-inch thick slices (yes they are supposed to be that thick). Place the rounds on the parchment lined sheets, keeping each about 1/2 inch apart. Refrigerate any leftover dough.
  11. Bake the cookies for about 18 minutes until the bottom edges just begin to turn golden brown. Transfer them to a rack to cool.
  12. Continue slicing and baking the remaining dough.

Adapted from Ina Garten.

12 days of cookies, booze, brandy, candied & dried fruits, candied fruit, christmas, cloves, crystallized ginger, dates, dried fruit, fruitcake, holidays, raisins, recipe, 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 😉


  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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