Fruitcake Cookies

Fruitcake Cookies

Mary Lou 0

"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"

Ingredients {{adjustedServings}} servings 236 cals

Serving size has been adjusted!

Original recipe yields 72 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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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.
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Reviews 41

  1. 46 Ratings


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 work from. I didn't have bourban, so I used apricot preserves and added a little more milk instead, also a tsp of rum flavoring. I only had one pound of raisins, so I threw in a handful of dried cranberries. I didn't have dried pineapple at all, so I added dates instead. The cranberries were *ok* but would probably not use them next time. They had quite a tart bite. I'm glad I didn't use a lot. The only thing wrong with the recipe is I think the "drop by tsp" is a typo. There is no way you could drop this chunky dough by the teaspoon. I'm using a big cookie dough scoop. I'm giving it a 5 stars because if this was easy to mess up, I certainly would have done it. Even with all of the modifications, this came out excellent. Thanks a bunch. A great holiday addition to my cookie trays.

Alicia Anderson

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 plenty for us. The taste is just incredible (and I really don't care for fruitcake). I'll be making these year after year after year after..... (thanks!)


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 formed them into shape because some cookies in the first batch fell apart. I only made half the recipe and got over 90 cookies but the amount you get depends on how much dough you portion for one cookie. I thought they did look pretty - like homemade cookies and the cookies are chock full of fruits & nuts, it can only remind you of fruitcake. Besides, this is a cookie and not a cake. I still am not sure how they are supposed to taste but I am happy with the results.