These Fruitcake Cookies, make the perfect Christmas Cookie, filled with chopped nuts, candied fruit and chocolate chips together with a subtle Rum flavouring. They make a delicious addition to your Holiday Cookie plate!
Well since today is November first I figured it was ok to start sharing Christmas Cookies! I love making them and eating them. And so does the rest of my family and friends.
Lately whatever sweet recipe I make I hear the Italian saying “you know what would be perfect”? “No what”? “Candied Fruit”. No matter what I make, candied fruit would always make it better!
So I decided I would make my husband happy and make him a cookie with lots of candied fruit. This is actually one of my Mom’s Christmas Cookie Recipes.
But to tell the truth I am not a lover of those tiny sweet things. So I decided to add some nuts and chocolate chips and of course a little Rum flavouring.
- Sugar – granulated sugar
- Butter – softened
- Orange juice
- Rum extract
- Baking powder
- Baking soda
- Salt – if you use unsalted butter than add a bit more salt.
- Candied fruit – chopped
- Chocolate chips – dark or milk chocolate
- Chopped nuts – hazelnuts, walnuts, almonds, cashews or even a mixture.
Types of candied fruit
I am lucky to find a mixture or chopped candied fruit, but if you can’t you can chop your own favorites, such as candied cherries, lemons, dates, pineapple, peaches and orange.
How to make Fruitcake Cookies
In a large bowl beat together the sugar and butter until light and fluffy, then add the egg, orange juice and rum extract. Beat for two minutes.
In a medium bowl whisk together flour, baking powder, soda and salt, then stir in candied fruit, chocolate chips and nuts.
Add flour mixture to creamed mixture and stir to combine. Drop by spoonfuls on prepared cookie sheets. Bake for 10-12 minutes or until slightly golden.
Let cool on pan for approximately two minutes then move to a wire rack to cool completely.
Why do cookies spread?
Cookies can spread for a number of reasons, the most common being that the dough has not been chilled, or that you are using a low protein flour. I find a flour with at least 11.5 and up of protein works perfectly. Never use pastry or cake flour for these types of cookies.
You could also chill the dough for about 30 minutes before placing on the prepared baking sheet or while the oven is pre-heating.
Can they be made ahead of time?
Unbaked cookie dough will keep for up to 3 days in the fridge. You could also place the dropped raw dough cookies on the prepared sheets in the fridge, be sure to cover them in plastic wrap. They will also keep for up to 3 days in the fridge.
How to store the cookies
The cookies should be stored in an airtight container and will keep at room temperature for up to 3 days. Or store them in the refrigerator for up to 1 week.
They can also be frozen in a freezer safe bag or container. They will keep in the freezer for up to 3 months.
The unbaked cookie balls can also be frozen for up to 3 months, freeze the balls first on a cookie sheet then move to a freezer safe container. They can be baked without thawing although they will take a bit longer to bake.
They make about 30 cookies, so before we could eat them all, I shared some. My sister-in-law who does not like candied fruit whatsoever, told me she ate most of them before anyone could get to them. Enjoy!
More Christmas Cookies that you may Enjoy!
- Easy Chocolate Chip Whipped Shortbread
- Almond Crescent Cookies
- Chocolate Almond Biscotti
- Lemon Thumbprint Cookies
- Shortbread Cookies
Nutty Chocolate Chip Fruitcake Cookies
- 1 1/2 cups all purpose flour (with at least 11.5 % protein)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt*
- 1 cup candied fruit
- 1/2 cup chocolate chips (unsweetened or milk)
- 1/2 cup nuts (hazelnut, walnuts or almonds) (coarsely chopped)
- 1/2 cup granulated sugar
- 1/4 cup + 2 tablespoons butter (softened)*
- 1 large egg
- 3 tablespoons orange juice
- 1/2 tablespoon rum extract
*If you use unsalted butter then use ¼ teaspoon salt.
- In a medium bowl whisk together the flour, baking powder, soda and salt, then stir in the candied fruit, chocolate chips and nuts.
- Beat together the sugar and butter until light and fluffy, approximately 2 minutes, then add the egg, orange juice and rum extract. Beat for two minutes.
- Add the flour mixture to the creamed mixture and mix to combine. (If you wish at this point you can chill the dough for 30-60 minutes). Drop by spoonfuls on parchment paper lined cookie sheets. Cover the cookie sheets with plastic wrap and chill for 15-20 minutes while the oven is pre-heating. Remove from the fridge and bake for 10-12 minutes or until slightly golden.
- Pre-heat oven to 350F (180C).
- Let cool on pan for approximately 5 minutes then move to a wire rack to cool completely. Enjoy!
Updated from November 1, 2017.