Traditional fruitcake not your thing?
Let me introduce you to these Fruitcake Cookies — bite-sized cookies loaded with brandy-marinated fruit, crunchy nuts, and a hint of candied orange. They carry all the festive flavors of fruitcake in a much more approachable form.
A surprising favorite
I was genuinely surprised by how much I loved these. The combination of dried cranberries, raisins, almonds, pecans, and candied orange rind gives each cookie a bright, festive burst of flavor. They’re rich, but balanced, and perfect for holiday cookie trays.
Makes about four dozen — and they disappear fast
This recipe yields roughly 48 cookies. That may seem like a lot, but these little gems are always the most requested item on a holiday table. They keep well and are great for gifting as well.
Fruitcake Cookies
Summary: Brandy-marinated fruits and a mix of nuts come together in a tender cookie base, finished with a simple sugar glaze and extra candied orange. Read the notes for substitutions and tips for best results.
Prep Time: 1 hr • Cook Time: 15 mins • Total Time: 45 mins • Servings: 48
Ingredients
- 1½ cup All Purpose Flour (188 g)
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ⅛ teaspoon Ground Cloves
- ½ teaspoon Salt
- 3 teaspoons Egg replacer (see notes)
- 7 tablespoons Vegan butter (98 g)
- ½ cup Light brown sugar (105 g)
- 6 tablespoons Plant milk (90 ml)
- 2 cups Mixed nuts (pecans, walnuts, almonds, cashews or your favorite mix)
- ½ cup Candied orange rind, divided (or substitute zest)
- 1 cup Dried cranberries
- 1 cup Raisins
- ¼ cup Brandy or fruit juice (60 ml) — for marinating
For the glaze:
- 1 cup Confectioners’ sugar
- 1 tablespoon Brandy or plant milk
Instructions
- Combine the mixed nuts and dried fruit in a large bowl. Pour the brandy (or fruit juice) over the mixture and stir to coat. Let sit for about 30 minutes to allow the fruit to plump and absorb flavor.
- Reserve about 2 tablespoons of the candied orange rind for topping. Place the rest of the marinated nut-and-fruit mixture into a food processor and pulse briefly until it is slightly pasty but still has some texture — you want smaller pieces so the cookie dough stays cohesive without large chunks.
- Cream the vegan butter and light brown sugar together until light and fluffy, about 3–4 minutes. Add the plant milk and vanilla, mixing until combined.
- Scrape the bowl, then add the sifted flour, egg replacer, cinnamon, ground cloves, baking soda, baking powder, and salt. Mix on low speed until just combined.
- Fold in the processed fruit-and-nut mixture and the remaining candied orange pieces gently until evenly distributed.
- Scoop tablespoon-sized portions onto parchment-lined baking sheets, spacing about 1 inch apart. Bake in a preheated 350°F oven for 15–18 minutes or until lightly golden.
- Allow cookies to cool completely. Make the glaze by whisking confectioners’ sugar with brandy or plant milk until smooth. Dip the tops of the cooled cookies into the glaze and sprinkle with the reserved orange rind pieces.
Notes and tips for success
- Nuts: Use any combination you prefer — pecans, walnuts, almonds, cashews, or seeds. The recipe calls for a total of 2 cups. Toasting the nuts lightly before mixing will deepen their flavor.
- Candied orange: If you don’t have candied orange rind, you can substitute 1 tablespoon of finely grated orange zest for a fresher citrus note, or use other diced candied fruit if you prefer.
- Alcohol-free option: Substitute apple juice or another fruit juice for the brandy when marinating the fruit.
- Egg replacer: This recipe works with a variety of vegan egg replacers. Commercial egg replacers or a flax “egg” (1 tablespoon flax meal reconstituted in 3 tablespoons water) are both good choices. I’ve also had success using powdered egg replacer brands when prepared according to package directions.
- Aquafaba: The original video demonstrates aquafaba, but you can replace it with extra plant milk if you don’t have aquafaba on hand.
- Texture: Pulse the fruit-and-nut mixture just enough to reduce large pieces. You want texture in the cookie, but avoid huge chunks that make shaping difficult.
- Glaze: Use plant milk for a milder glaze or a splash of brandy for a more boozy finish. Adjust the sugar to liquid ratio to reach a spreadable but thick glaze.
Storage and serving
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in an airtight container for up to one month. These cookies pair well with hot tea or coffee and are ideal for gift boxes and holiday gatherings.
No affiliation with any brands or products mentioned; product names appear only for reference.
If you try this recipe, please let us know how it turned out and any tweaks you made — feedback helps others enjoy the best results.