Short and Sweet: Fruitcake Cookies

There’s no reason you have to commit yourself to ginormous batches of fruitcake, made weeks or months ahead of the holidays, to get the dark, chewy, fruity flavour of fruitcake – make them cookie-sized, loaded with dried fruit and nuts, with just enough batter to hold them together.

Fruitcake cookie dough

Fruitcake Cookies


December 23, 2012

  • Makes: Makes about 3 dozen cookies.


1/2 cup butter

1 cup dark brown sugar

grated zest and juice of an orange

2 large eggs

1 tsp vanilla

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp cinnamon or pumpkin-pie spice

1/4 tsp ginger

1/4 tsp salt

3-4 cups dried fruit (such as raisins, currants, cherries, cranberries, chopped apricots, dates and figs)

1 cup chopped walnuts or pecans


1In a large bowl, beat butter, brown sugar and the orange zest until fluffy. Add the eggs, the juice of the orange and vanilla and beat until well blended.

2In a small bowl, stir together the flour, baking soda, cinnamon or pumpkin-pie spice, ginger and salt and stir just until combined. Stir in the dried fruit and chopped walnuts or pecans. Drop by the spoonful onto a parchment-lined sheet and bake at 350?F for 14-15 minutes, until pale golden and set.

3Cool on a wire rack.


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2 comments on “Short and Sweet: Fruitcake Cookies

  1. Laura
    December 23, 2012 at 8:05 pm

    Julie, how well do you think these would work gluten free??

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