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Fruitcake Cookies

Rated as 4.38 out of 5 Stars

"I make these cookies in place of Fruitcakes. They go much faster. These cookies will keep indefinitely in the refrigerator, or store in a closed tin after baking. They are better after several days. Best if made a week or two before Christmas, and hope some are left for Christmas"
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Ingredients

servings 236 cals
Original recipe yields 72 servings (4 to 6 dozen)

Directions

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  1. In a medium bowl, dredge candied fruit and raisins in 1 cup flour.
  2. In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
  4. Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.

Nutrition Facts


Per Serving: 236 calories; 11.6 g fat; 31 g carbohydrates; 3 g protein; 17 mg cholesterol; 34 mg sodium. Full nutrition

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Reviews

Read all reviews 47
  1. 52 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I made the dough last night and tested a couple of cookies before letting the dough sit. They were excellent. I am making the rest today. I totally hacked the recipe but it's a great base to ...

Most helpful critical review

I did not care for this recipe at all. The cookies overall had a very plain flavor, and I didn't like the texture of the dough, either. The dough was way too light and airy to resemble fruitcak...

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I made the dough last night and tested a couple of cookies before letting the dough sit. They were excellent. I am making the rest today. I totally hacked the recipe but it's a great base to ...

Wonderful!! Huge kudos from the staff at my office. This recipe made so many cookies, that not only did I feed the office, but I also gave away platters to several neighbors and still had plen...

I just came back to read my posted review and saw Olga's just below. Yes, it is true that if you 'drop by teaspoons' you will get mini cookies. I dropped them by heaped Tablespoons and then form...

These are delicious, and the only cookie I made this year that will NEED to reappear on my cookie tray each holiday season. I do like fruitcake, so maybe I'm biased, but the sweet nutty candied-...

I made the dough for this recipe 3 nights ago and baked up a trial batch 2 nights ago. Because of the various comments that the cookies didn't hold together I chopped up most of the fruits wh...

I had to modify a bit because of the altitude here, and my aversion to alcohol, but this is the most wonderful cookie I ever baked.

This recipe is wonderful! Even diehard fruitcake haters loved these cookies.

I used this recipe last year because I ran out of time to make fruitcakes. I got nothing but praise from the people I gave them to. My husband and daughter, who think you have to have fruitcak...

This recipe is easy to prepare and easy to customize. I do not like bourbon so I used water with a lot of vanilla extract. I also did not have enough raisins or the pineapple and just used ext...