Dark Fruitcake Cookies

Dark Fruitcake Cookies

Dark Fruitcake Cookies - the flavour of a traditional molasses and spice dark fruitcake, translated into a crispy, chewy cookie. Even fruitcake haters loved these!
Course Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 dozen cookies
Author Barry C. Parsons


  • 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


  1. In the bowl of an electric mixer, mix beat together the butter, brown sugar, white sugar and molasses until well blended.
  2. Beat in the egg for an additional minute
  3. 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.
  4. Preheat oven to 350 degrees F.
  5. 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.
  6. 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.
  7. 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