For a richer flavor, soak the fruit mixture in bourbon whiskey overnight. This will intensify the boozy notes and create a more complex flavor profile. If you don't have self-rising flour, you can make your own by combining 3 cups all-purpose flour with 4 1/2 teaspoons baking powder and 3/4 teaspoon salt. These cookies freeze beautifully! Simply wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw completely before serving. The longer the cookies sit, the more the flavor will develop. Aim to let them sit for at least 2 days before enjoying for the best taste.
Aunt Bert's Fruitcake Cookies
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING70 People
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VIEWS16
These Fruitcake Cookies are a delightful twist on a classic holiday treat! Bursting with candied fruit, nutty pecans, and a hint of bourbon, these cookies are sure to become a cherished tradition. Their flavor deepens over time, making them perfect for enjoying throughout the festive season.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol15 mg
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Fiber2 g
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Protein2 g
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Saturated Fat2 g
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Sodium97 mg
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Sugar16 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 250 degrees F (120 degrees C). (5 minutes)
02
StepIn a large bowl, combine raisins, candied cherries, dates, and candied pineapple. Stir in 1/2 cup of bourbon whiskey and let soak, allowing the fruits to plump up and absorb the boozy goodness. (30 minutes)
03
StepIn a separate large bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy. This step is crucial for creating a tender cookie. (5 minutes)
04
StepBeat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract and ground cinnamon with the last egg. (3 minutes)
05
StepGradually stir in the chopped pecans and the soaked fruit mixture into the butter mixture. Be sure to distribute them evenly throughout the batter. (5 minutes)
06
StepAdd the self-rising flour alternately with the remaining bourbon whiskey, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be soft and slightly sticky. (5 minutes)
07
StepDrop tablespoonfuls of dough about 2 inches apart onto ungreased baking sheets. (10 minutes)
08
StepBake in the preheated oven until the cookies begin to look dry and are lightly golden around the edges. (30 minutes)
09
StepTransfer the cookies to a wire rack to cool completely. Once cooled, store in an airtight container lined with waxed paper to allow the flavors to meld and mature. (1 hour)
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Deon Franey
Jun 26, 2025The bourbon adds such a wonderful depth of flavor. I will definitely be making these again.
Keshaun Hoeger
Jun 13, 2025I added a little bit of nutmeg to the dough, and it was a great addition.
Colt Parker
Jun 12, 2025These cookies are a Christmas staple in our house! Everyone loves them.
Alek Labadie
Jun 3, 2025Easy to follow recipe, and the cookies turned out perfectly!
Neoma Ullrich
May 27, 2025I've tried many fruitcake cookie recipes, and this one is by far the best!
Matteo Wisoky
May 26, 2025Soaking the fruit overnight is a must! It really enhances the flavor.
Cornell Schiller
May 24, 2025I was skeptical at first, but these fruitcake cookies are surprisingly delicious!
Curtis Schaefer
May 23, 2025My family couldn't stop eating these! They disappeared in no time.