My Grandma's Fruitcake Cookies

4.9
(32)

These fruitcake cookies are made with dried fruit, nuts, and a splash of sherry. My grandmother called these "Merry Christmas cookies!" This recipe makes a huge batch — perfect for sharing with friends and family.

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6
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Prep Time:
40 mins
Cook Time:
20 mins
Total Time:
1 hrs
Servings:
144
Yield:
12 dozen cookies

Even fruitcake skeptics will love this easy and festive fruitcake cookie recipe!

Fruitcake Cookies Ingredients

These are the ingredients you'll need to make this top-rated fruitcake cookie recipe:

· Flour: These fruitcake cookies start with three cups of all-purpose flour.
· Cinnamon: Ground cinnamon adds warmth and spicy flavor.
· Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise.
· Butter: Two sticks of butter lends richness and moisture.
· Brown sugar: Using brown sugar instead of white sugar ensures sweet, warm, complex cookies.
· Eggs: Eggs add moisture and act as a binder, which means they help hold the cookie dough together.
· Milk: Use whole, reduced fat, or your favorite alternative milk.
· Sherry: Vanilla-flavored cream sherry enhances the flavor of these boozy fruitcake cookies. You can substitute regular cream sherry if you like.
· Nuts: This recipe calls for mixed nuts, but you can use whatever nuts you like.
· Candied and dried fruits: You'll need candied pineapple, candied cherries, dates, and raisins.

How to Make Fruitcake Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these fruitcake cookies:

1. Sift the dry ingredients together.
2. Beat the eggs and sugar, then beat in the eggs.
3. Gradually add the dry mixture to the wet mixture, alternating with milk.
4. Beat in sherry, then stir in the remaining ingredients.
5. Drop spoonfuls of dough onto a baking sheet, then bake until set.

How to Store Fruitcake Cookies

Allow the cookies to cool completely, then store them in an airtight container at room temperature. Enjoy them within four to five days.

Can You Freeze Fruitcake Cookies?

Yes! You can freeze baked and unbaked fruitcake cookies.

· Arrange the baked cookies on a baking sheet and freeze them for a few hours or up to overnight. When they're frozen solid, transfer them to an airtight container or zip-top bag. Freeze for up to one month.
· To freeze fruitcake cookie dough, arrange the dough balls on a baking sheet and freeze them for a few hours or up to overnight. When they're frozen solid, transfer them to an airtight container or zip-top bag. Freeze for up to three months. Follow the recipe when you're ready to eat them, but add a few minutes to the bake time to account for the frozen temperature.

Editorial contributions by Corey Williams

Ingredients

  • 3 cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • 1 cup butter, at room temperature

  • 1 cup brown sugar, packed

  • 3 eggs

  • ½ cup milk

  • 2 tablespoons vanilla-flavored cream sherry

  • 7 cups chopped mixed nuts

  • 1 pound candied pineapple, coarsely chopped

  • 1 pound red and green candied cherries, chopped

  • 2 cups pitted chopped dates

  • 2 cups chopped raisins

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift flour, cinnamon, and baking soda into a large bowl; set aside.

  2. Beat butter and sugar together in a separate large bowl with an electric mixer until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in batches, alternating with about 2 tablespoons of milk, beating batter briefly after each addition until the mixture is soft. Beat in sherry, then stir in nuts, pineapple, cherries, dates, and raisins until thoroughly mixed.

  3. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

  4. Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, about 20 to 30 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Tips

You can substitute regular cream sherry for vanilla sherry.

Nutrition Facts (per serving)

100 Calories
5g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 144
Calories 100
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 7mg 2%
Sodium 21mg 1%
Total Carbohydrate 12g 5%
Dietary Fiber 1g 4%
Total Sugars 8g
Protein 2g
Vitamin C 0mg 1%
Calcium 13mg 1%
Iron 1mg 3%
Potassium 78mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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