If you enjoy fruitcake in small doses, this quick and easy fruitcake cookies recipe is just for you! It’s essentially fruitcake cookies meets drop cookies – resulting in the perfect fruitcake crunch in every small bite!
Quick and Easy Fruitcake Cookies Recipes
I know you’ve heard of fruitcake, but have you actually ever tried it?! Ah fruitcake. The jokes abound about this holiday decadence, or is it waste?
What is even in fruitcake, you may wonder! Traditional fruitcake is a dense mix of dried fruit, liquor, pecans, butter, candied cherries, sugar, and more. Many countries have their own version of fruitcake. Italy’s version is the Panforte. In Germany, they call it Stollen. Most people either love it or hate it – but it is certainly entrenched as a holiday tradition all around the world!
Hate Fruitcake? How about an Annual Fruitcake Toss?!
If you HATE fruitcake, you’ll definitely want to check this out! There’s even a fruitcake toss in Manitou Springs, Colorado? I wish I had known THAT when we lived in Colorado Springs!
Every January for the last 24 years, Manitou Springs has hosted a fruitcake toss to help people get rid of their unwanted fruitcakes by tossing them with catapults! 2021 marks the 25th anniversary of this toss. You don’t even need your own fruitcake to participate. According to the official fruitcake toss website, you can rent one for the bargain price of $1!
Why Fruitcake Cookies?
Well, why not? Just or unjust, fruitcakes have gotten a bad rap over the years. However, they’re still a fun Christmas tradition. If you’d like a smaller piece to chew, try these crunchy fruitcake cookies. They’re an easy type of drop cookie to make, and you’re not left with a heavy loaf of bread to cart to Colorado to toss! I think you’ll enjoy these cookies.
They’re easy to make a hit to eat. So go ahead and try this recipe!
Ingredients for Fruitcake Cookies
Makes about 8 dozen cookie drops. To make 4 dozen cookies instead, simply halve the recipe.
2 cups candied cherries, quartered (red and green)
2 cups candied pineapple, cut into small pieces
8 cups pecans, coarsely chopped – (note, it’s cheaper and easier to buy pecan bits and pieces!)
1 1/2 cup flour, divided
2 sticks butter, softened
5 large eggs
1 cup white sugar
1/4 cup bourbon
1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper and spray lightly with nonstick cooking spray.
2. Using a very large mixing bowl coat the fruits and pecans with ½ cup flour.
3. Cream the butter and sugar until fluffy. Then add the eggs one at a time, the bourbon, and finally the flour. Mix until well blended.
4. Pour the batter over the fruit/pecan mixture, and mix together until everything is well coated with batter.
5. Portion the batter using a small cookie scoop or drop two teaspoons of dough onto parchment paper lined cookie sheets.
6. Bake for 15 minutes, or until lightly browned. Cool on wire racks, then enjoy!
Note: It is best to make very small, bite size cookies. This will give each cookie a crunchy texture.
How to Halve this Recipe
If you’d like to halve this recipe but aren’t sure how to halve 5 eggs, simple whisk one egg in a cup and measure out half. You’ll also need two tablespoons of bourbon instead of 1/4 cup. The rest is pretty self-explanatory.
- 2 cups candied cherries, quartered (red and green)
- 2 cups candied pineapple, cut into small pieces
- 8 cups pecans, coarsely chopped
- 1 1/2 cups flour, divided
- 2 stick butter, softened
- 5 large eggs
- 1 cup white sugar
- 1/4 cup bourbon
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper and spray lightly with nonstick cooking spray.
Using a very large bowl coat the candied fruit and pecans with ½ cup flour.
Cream the butter and sugar until light and fluffy.
To the butter, add the eggs one at a time, then add the flour, and the bourbon. Mix until the batter is well blended.
Pour the batter over the fruit and nut mixture, and mix together on medium speed until everything is well mixed.
Portion the batter using a small cookie scoop or drop the dough onto the cookie sheet using two teaspoons.
Bake for 15 minutes, or until lightly browned.
Cool on wire racks, then enjoy!
To give each cookie a crunchy texture, it’s best to make very small, bite size cookies.
Amount Per Serving: Calories: 244Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 30mgSodium: 43mgCarbohydrates: 22gFiber: 2gSugar: 13gProtein: 3g
Nutritional data is not always correct.
If you have leftover fruitcake and you’re wondering what to do, here are a few ideas:
1. Use it as a paper weight. J/K. 😉
2. Turn it into fruitcake balls.
3. Crumble it into pancake, waffle, or cookie batter to add a nice fruitcake crunch.
4. Feed it to your birds. 🙂