Holiday Fruitcake Cookies
Who loves Fruitcake? This holiday cookie recipe offers all the wonderful elements of a fruitcake without the heavy texture. Fruitcake Cookies are my new favorite cookie this year.
I’ve been working on many new holiday cookie recipes, but this one is the supreme winner, in my opinion.
Why?
I love everything in traditional fruitcake, but not the cake itself.
Rum, zippy winter spices, citrus zest, cherries and other fruit, nuts… I adore all those flavors.
Yet I can’t get over the density of a classic fruitcake, and those horrible green cherries.
So I took all the elements in a fruitcake and made light and bright Fruitcake Cookies.
Smart, right? I’m feeling pretty smart today.
It’s a unique holiday cookie recipe that tastes like heaven.
Fruitcake cookies are this week’s McCormick Seasonal Seven holiday cookie recipe featuring: Vanilla Extract, Cinnamon and Ginger, and Allspice.
Flavors that I believe resonate in our minds as holiday favorites.
The spices definitely give the dough that little extra something, every cookie needs.
As with all roll-out holiday cookie recipes, make sure to chill the dough before rolling and cutting into rings.
Then bake, cool and glaze.
While the glaze is still wet, press small chunks of dried fruit, nuts, and seeds on the top of the Fruitcake Cookies.
Beautiful!
Fruitcake Cookies
Ingredients
For the Fruit Cake Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 tablespoon McCormick vanilla extract
- 1/2 teaspoon McCormick ground cinnamon
- 1/4 teaspoon McCormick ground ginger
- 1/4 teaspoon McCormick ground allspice
- Zest of 1 orange
- 1 large egg + 1 yolk
- 2 1/2 cups all purpose flour
For the Rum Glaze:
- 1 cup powdered sugar
- 1 tablespoon spiced rum
- 3-4 tablespoons heavy cream
For the Top:
- 1 3/4 cup mixed dried fruit cut into small 1/4-inch pieces
- 1 1/4 cups chopped nuts/seeds I used pecans and pumpkin seeds
Instructions
- Preheat the oven to 375 degrees F. Line cookies sheets with parchment paper.
- Using an electric mixer, cream the butter and sugar until light and fluffy—3-5 minutes. Add the vanilla, spices, orange zest and egg + extra yolk, beat together. Slowly add the flour until just combined. Don't over mix.
- Dump the dough onto plastic wrap and wrap the dough well. Refrigerate for at least an hour before rolling out. Once the dough had chilled, flour a clean work surface, and break off a quarter of the dough, leaving the rest in the fridge. Roll the dough out evenly until 1/4-inch thick.
- Using a 2 to 2 1/2-inch round cookie cutter, cut out the cookies. Use a small 1/2- to 3/4-inch cutter, or small bottle cap to cut out the centers. Collect the leftover dough re-roll and cut. Place on prepared cookie sheets, and repeat with the rest of the dough.
- Bake the cookies for 6-8 minutes, then allow them to cool on the cookies sheets another 2-3 minutes before moving to a cooling rack. Cool completely before glazing.
- For the Rum Glaze: Whisk the powdered sugar, rum and cream together until smooth. Dip the tops of the cookies in glaze (or spread with a small spatula) and place back on the cooling rack.
- Mix the dried fruit and nuts together and press a small amount of the top of each cookie.
- Allow the glaze to dry thoroughly before moving.
Gorgeous!
Oh these are awesome. Okay so that ring cookie cutter just went on my wish list so that I can make these.
Haha, I hope you get it in your stocking. :)
Adorable cookies! They look like little holiday wreaths! I love that you use quality dried fruit for the fruit cake part versus the mystery fruit…smart move on your end! These are so colorful and look like they’re lots of fun to bake!
so fun and festive!
The cookies are so pretty.
These are just sooooooo pretty! I’m not a fruitcake fan, but these are very enticing to me. Beautiful!
This is such a great idea! They are beautiful!
Not only do these look totally pretty and festive but I bet they taste wonderful! Love them Sommer!
Love this idea, Sommer!
I LOVE these!!!!!
I was lucky enough to end up with some of these from Sommer– They are awesome everyone! They are perfect with a cup of hot tea :-) ENJOY!
That is such a great idea, Sommer. I actually do like the cake part of fruit cake, but I still love this idea!
Beautiful cookies, I’m loving that rum glaze!
You sent these to me as part of the food blogger cookie swap and they were my favorite out of the bunch. I’m SO HAPPY you posted the recipe!
so adorable and you beat me to it, I have fruitcake cookies on my list to make this week :) LOVE how pretty yours are!
I always gave fruit cake the cold shoulder at holiday parties, but these cookies?! I’d dive right into a plate of these.
I’m a tough sell on fruit cake but these cookies are a for sure winner!
I’ve always wondered if real people actually like fruitcake. It seems like nobody really does, so I wonder why it sticks around as well as it does this time of year. I’m not really a fan, but I’d be all over this cookie version.