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The Best Chewy Christmas Fruitcake Cookies with Simple Glaze

A close-up stack of delicious fruitcake cookies topped with a white glaze and colorful candied fruit pieces.
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Make festive fruitcake flavors in cookie form. These chewy cookies are packed with candied fruit, nuts, and warm spices, topped with a simple glaze.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract (optional)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mixed candied fruit, chopped
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup golden raisins
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/4 teaspoon vanilla 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 and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and rum extract, if using. Mix until just combined.
  4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Fold in the candied fruit and chopped nuts.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  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, and vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  11. Drizzle the cooled cookies with the glaze. Let the glaze set before serving or storing.

Notes

  • For a stronger fruitcake flavor, soak the candied fruit in a tablespoon of brandy or dark rum for 30 minutes before adding it to the dough.
  • You can slice and bake these cookies if you prefer a uniform shape; chill the dough in a log shape for at least 2 hours before slicing 1/4 inch thick.
  • These cookies freeze well before baking. Place frozen dough balls on a baking sheet and bake for 2-3 minutes longer.

Nutrition

Find it online: https://kitchenslang.com/fruitcake-cookies/