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The Best Chewy Christmas Fruitcake Cookies with Warm Glaze

Three freshly baked fruitcake cookies, studded with colorful candied fruit and topped with a white glaze, stacked on a small white plate.
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Make these chewy fruitcake cookies for a simple holiday treat. They capture the classic spiced fruit and nut flavors of fruitcake in an easy cookie format, perfect for gifting.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup dark rum or orange juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups mixed candied fruit (diced)
  • 1 cup chopped pecans or walnuts
  • 1/2 cup raisins or dried cherries
  • For the Glaze: 1 1/2 cups powdered sugar
  • 2 tablespoons milk or rum
  • 1/4 teaspoon almond extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and rum (or orange juice).
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the candied fruit, nuts, and raisins.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still look slightly soft for a chewy texture.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the glaze, whisk together the powdered sugar, milk (or rum), and almond extract until smooth. If the glaze is too thick, add more liquid, a half teaspoon at a time.
  11. Once cookies are cool, drizzle the glaze over the tops. Let the glaze set before serving or storing.

Notes

  • For a richer flavor, soak the candied fruit in the rum overnight before mixing into the dough.
  • If you prefer a slice-and-bake style, chill the dough in a log shape for at least 2 hours before slicing into 1/4-inch rounds and baking.
  • These cookies pair well with coffee or as part of your holiday meal planning for easy desserts.

Nutrition

Find it online: https://delicerecipe.com/fruitcake-cookies-best-chewy-christmas-recipe/