Description
Fruit Cake Cookies are chewy, spiced, and filled with brandy-soaked fruits, nuts, and holiday cheer. A quick and festive cookie recipe made with cake mix.
Ingredients
Scale
¾ cup golden raisins
½ cup chopped dates
½ cup brandy
1 box yellow cake mix
½ cup packed brown sugar
1 Tbsp orange zest
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ cup butter, melted
1 egg
2 Tbsp water
¾ cup chopped maraschino cherries
½ cup toasted slivered almonds
½ cup candied green cherries (optional)
Instructions
- Preheat your oven to 350 °F (approx. 175 °C).
- In a 1-quart saucepan set over medium heat, stir together the golden raisins, chopped dates, and brandy. Heat until the mixture reaches a gentle simmer, then remove from the heat and let it sit for 15 minutes. After soaking, drain the fruit and set aside; discard the liquid.
- Meanwhile, in a large mixing bowl stir together the cake mix, brown sugar, orange zest, cinnamon, ginger and nutmeg until well blended.
- In a smaller bowl, whisk the melted butter, egg and water until combined. Add this wet mixture to the dry mixture and stir with a spoon until well blended.
- Fold in the drained fruit mixture, the maraschino cherries, toasted slivered almonds and the candied green cherries, if using.
- Drop the dough by rounded tablespoonfuls onto ungreased cookie sheets, spacing about 2 inches apart.
- Bake for 11 to 13 minutes or until the cookie edges are set (centers may still look slightly soft). Remove from the oven and allow to cool on the cookie sheet for 2 minutes, then transfer to a cooling rack to cool completely (about 30 minutes).
- Store the cooled cookies in an airtight container.
Notes
Soak fruit ahead to deepen flavor.
Use parchment for easy cleanup.
Cookies keep well for a week and freeze beautifully.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: ~150
- Sugar: ~12g
- Carbohydrates: ~20g
- Protein: ~1.5g