Dark Fruitcake Cookies. The flavour of a traditional molasses and spice dark fruitcake, translated into a crispy, chewy cookie. Even self professed fruitcake haters loved these!
Dark Fruitcake Cookies
My dark fruitcake adoring spouse proclaims this the best cookie she has ever eaten.
Here is another great cookie twist to celebrate the traditional Christmas fruitcake. My own recipe for a dark , richly flavoured, warmly spiced fruitcake is one of my favorite things at the holiday season. I’ve incorporated all of the ingredients that I love from that recipe into these amazing fruitcake cookies.
If you are a fruitcake lover, you will simply adore these cookies. I taste tested these on about 40 people and even people who said they were not fond of fruitcake loved these cookies!
Dark Fruitcake Cookies
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Dark Fruitcake Cookies
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- 3/4 cup soft room temperature butter
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoon ground ginger
- 1/2 cup chopped glace cherries
- 1/2 cup chopped dates
- 1/2 cup mixed glace citrus peel or glace fruit mix
- 1/2 cup roughly chopped toasted pecans or walnuts optional
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In the bowl of an electric mixer, mix beat together the butter, brown sugar, white sugar and molasses until well blended.
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Beat in the egg for an additional minute
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Combine the flour, baking soda, salt, cinnamon, cloves, and ginger and fold into the molasses mixture. Fold in all of the fruit and nuts if you are using them. Cover, and chill dough for a couple of hours or overnight.
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Preheat oven to 350 degrees F.
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Roll dough into 1 sized balls.. Place cookies 2 1/2 inches apart onto ungreased baking sheets, lined with parchment paper or silicone baking liners. press down slightly with the bottom of a water glass. you can dip the water glass in a little flour to prevent it form sticking to the dough.
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Bake for 10 to 12 minutes in the preheated oven. Allow to rest on the cookie sheet for a few minutes before transferring them to wire racks to cool.
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This dough freezes well, so you can roll them into balls and freeze them, then take them out of the freezer, let thaw for a 1/2 hour and bake as usual. They make take an extra 1 or 2 minutes in the oven this way but you can make a many or as few as you like
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Looks wonderful! I’ll make these tomorrow for my Christmas cookie tray. How many does the recipe make?
the cookies pictured look like they contain chopped walnuts, but they are not listed in ingredients…can they be added to the recipe?
Yes, that was a copy and paste error when I re-formatted the recipe. I’ve updated the recipe to include the nut option. Thanks for catching that.
Hi Barry, I made these wonderful cookies last year. Really loved them! This year as I’m mixing them up I notice in the directions it doesn’t say when to add the white sugar. I know enough that it would be creamed with butter, just wondering if you use it at all.I don’t remember what I did last year. Would appreciate your response! Thank You!!!
I’ve updated the recipe now. It is t be creamed in with the brown sugar.
Just tried your version of a similar recipe that I have been making for years. Guess who has a new Christmas recipe!! My oven must be running hot as my tester was done in 9 minutes. No sweat. Still was chewy, wonderful and great.
Glad you liked them!
I love fruitcake anytime of the year! Even though it’s almost the end of June, l’m going to make these cookies this evening after it cools off. I don’t have candied cherries but have everything else 😎
I made these and they are so good, but how do you store them? I put them in a tin and they got soggy and stuck together. I tried separating them with wax paper between layers but they are still soggy. Any suggestions?
Never had that issue. Perhaps they weren’t cooled enough?