fruitcake cookies recipe
- The Best fruitcake cookies recipe
- Spiced Fruitcake Cookies with Tomato-Garlic Glaze
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Spiced Fruitcake Cookies with Tomato-Garlic Glaze Works
- ❓ Frequently Asked Questions About Spiced Fruitcake Cookies with Tomato-Garlic Glaze
The Best fruitcake cookies recipe
I love this recipe because it’s a balance—just enough fruit to make them taste like a little holiday delight, but not so much that they’re overly dense or messy. The spices in the dough give them a warm, cozy flavor that pairs well with coffee or tea, and the chewy texture is satisfying without being too heavy. It’s a recipe that’s easy to customize with your favorite fruits, like dried apricots, cranberries, or even a mix of both, so you can adjust it to what you have on hand. And since it’s made with whole wheat flour and minimal refined sugar, it’s a little healthier than your average cookie—more fiber and nutrients without sacrificing taste. It’s the kind of recipe that feels like a little treat for yourself and your family, whether you’re making them for a holiday feast or just because you want something warm and comforting in your day.
Spiced Fruitcake Cookies with Tomato-Garlic Glaze
A festive twist on fruitcake cookies, infused with warm spices and a tangy tomato-garlic glaze for a seasonal treat that’s perfect for holidays or anytime. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- ½ cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp honey
- ½ tsp dried oregano
- Pinch of red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 350°F. In a medium bowl, whisk together flour, sugar, cinnamon, nutmeg, and cloves. Set aside. -
2
In a separate bowl, beat softened butter until smooth. Add egg and vanilla, mixing until combined. -
3
Gradually add dry ingredients to butter mixture, mixing until a dough forms. Divide dough into two discs, wrap in plastic, and chill for 30 minutes. -
4
While dough rests, heat tomato sauce in a small saucepan over medium heat. Stir in minced garlic, honey, oregano, and red pepper flakes until garlic is fragrant (about 1 minute). Cool slightly. -
5
Roll chilled dough into 1-inch balls. Place 2 inches apart on a lined baking sheet. Use a fork to create a crisscross pattern on each ball. -
6
Bake for 12–15 minutes until edges are lightly golden. Remove from oven and immediately brush with tomato-garlic glaze.
🔧Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Baking sheet
- Parchment paper
- Small saucepan
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, sprinkle a pinch of sea salt over the glaze before brushing.
- Store cookies in an airtight container at room temperature for up to 5 days.
Watch Video Of How Spiced Fruitcake Cookies with Tomato-Garlic Glaze Works
❓ Frequently Asked Questions About Spiced Fruitcake Cookies with Tomato-Garlic Glaze
How long should I bake the fruitcake cookies?
These cookies bake for about 10–12 minutes at 350°F (175°C) until the edges are just set and the centers look slightly underdone. Overbaking can make them dry, so check them early if your oven runs hot.
Can I substitute any of the dried fruits?
Yes, you can swap dried cranberries, raisins, or chopped dates for the apricots. For texture, keep the same quantity, but note that dried dates may need a splash of water to soften before adding.
What if my fruitcake cookie dough is too sticky?
If the dough feels too wet, chill it in the fridge for 15–20 minutes before rolling. If it’s still sticky, add 1–2 tablespoons of cold flour and mix gently to firm it up.
Why do the cookies spread so much?
The butter and a little extra flour in the dough help prevent spreading, but if they’re spreading too much, try chilling the dough longer or using a slightly lower oven temp (340°F/170°C).
