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Fruitcake Cookies

No ambition to bake full-sized fruitcakes? These bite-size versions are much faster and easier, and taste like fruitcake, only lighter. The addition of molasses will make them more like dark fruitcake… either way, they’ll make your house smell fantastic as they bake.

Fruitcake Cookies

Total Time:




Skill Level:



  • 1 cup Founders & Farmers Sultana or Golden raisins
  • ½ cup Founders & Farmers dried cranberries
  • ½ cup Founders & Farmers chopped dried apricots
  • grated zest of an orange or lemon
  • cup orange juice or brandy (or hot water)
  • ¾ cup flour
  • ½ tsp. Founders & Farmers cinnamon
  • ¼ tsp. Founders & Farmers ground ginger
  • ¼ tsp. allspice
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • ¼ cup butter, softened
  • ½ cup packed brown sugar
  • 1 Founders & Farmers large egg
  • 1 Tbsp. molasses (optional)
  • ½ tsp. vanilla
  • ½ cup Founders & Farmers chopped walnuts or pecans

How to Make It


Preheat the oven to 350°F.


In a large bowl, combine the raisins, cranberries, apricots, zest, and orange juice and let stand for an hour or so, stirring the mixture a few times as it sits, or until it absorbs the liquid.


In a small bowl, combine flour, cinnamon, ginger, allspice, baking powder and salt; set aside.


In a medium bowl, beat the butter and brown sugar until well blended. Beat in the egg and vanilla.


Add the fruit mixture and flour mixture to the butter mixture along with the nuts, and stir just until combined.


Drop round spoonfuls of dough an inch or two apart on a parchment-lined sheet.


Bake for about 15 minutes, until tops are just firm to the touch and no longer appear wet.


Let cool on the sheet for a few minutes, then transfer to a wire rack to cool completely


If you like, sprinkle the cooled cookies with icing sugar.

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