Forget everything you thought you knew about traditional fruitcake! These **Fruitcake Cookies** are a delightful, modern take on a classic holiday treat, designed to win over even the most skeptical palates. Imagine soft, chewy sugar cookies, generously studded with vibrant candied fruits, plump golden raisins, and crunchy toasted pecans. But the magic doesn’t stop there – each irresistible cookie is crowned with a velvety, tangy **Brandy Cream Cheese Frosting** that perfectly balances the sweetness and adds a sophisticated, festive kick.

Part of Our 12 Days of Christmas Cookies Celebration!

Why You’ll Fall in Love with These Fruitcake Cookies

This recipe marks Day 11 of our “12 Days of Christmas Cookies” series, and these little gems are truly special. I’ve been bursting with anticipation to share these sweet, unique **holiday cookies** with you. The initial delay due to uncooperative weather for photography was agonizing, but finally, they’re here!

Unlike their often-maligned cake cousins, these **chewy fruitcake cookies** deliver all the delightful flavors and festive essence of fruitcake without any of the dryness or the months of boozy soaking typically associated with the traditional loaf. Each bite is a harmonious blend of textures and tastes: the tender chewiness of the sugar cookie base, the bright sweetness of candied fruits, the subtle chew of raisins, and the nutty crunch of perfectly toasted pecans. And because it just wouldn’t be fruitcake without a hint of indulgence, the generous dollop of **Brandy Cream Cheese Frosting** adds an unparalleled layer of creamy, boozy tang. It’s truly a match made in holiday heaven!

The Perfect Balance: Sweet, Tangy, and Irresistible

The silky, smooth, and slightly tangy **brandy cream cheese frosting** is more than just a topping; it’s an essential component that rounds out the complex flavors of these sweet **candied fruit cookies**. It adds a creamy counterpoint to the rich fruit and nut mixture, ensuring every bite is perfectly balanced and utterly satisfying. You won’t find yourself re-gifting these cookies – that’s a promise! They’re fast to make, incredibly soft, and offer just the right amount of grown-up tang with a delightful pinch of holiday nostalgia.

The Story Behind These Festive Cookies

Every good recipe has a story, and these **fruitcake cookies** are no exception! You didn’t think you’d get out of here without a little tale, did you?

After a wonderful Thanksgiving in Washington D.C., I returned to New York City with plans to bake Nana’s famous fruitcake, alongside her much-loved Oatmeal Raisin Cookies. However, a delightful twist of fate intervened! Nana’s friend, hearing of my fruitcake ambitions, sent her a recipe for these very **fruitcake cookies**. “Fruitcake cookies?!” I thought, “Why didn’t I think of that before?” It was a moment of pure culinary epiphany.

There was a slight hiccup, though: the classic red and green candied cherries, so ubiquitous in many places, proved surprisingly elusive in NYC. Ever the lifesaver, Nana mailed me a care package filled with all the necessary candied fruits and other goodies to make her traditional fruitcake. I wisely saved half of those precious ingredients for her classic fruitcake (which I know you’ll be on the edge of your seat for!) and dedicated the other half to these fantastic cookies. It was, undoubtedly, an excellent decision.

The core ingredients for these **chewy sugar cookies** and my grandmother’s fruit cake are remarkably similar. So, I decided to incorporate one key ingredient from the fruitcake that wasn’t initially in the cookie recipe: **golden raisins**. My reasoning was simple: if they’re delicious in the cake, they’re bound to be wonderful in the cookies! And I was right again – they add a lovely, subtle sweetness and chewiness.

Another crucial enhancement I made was toasting the pecans before roughly chopping them and folding them into the batter. I have an absolute adoration for **toasted pecans**. The flavor transformation that occurs when those little nuts are warmed in the oven is nothing short of magical. Toasting them not only intensifies their nutty flavor but also adds a delightful depth and a satisfying crunch to the **fruitcake cookies**. It’s a small step that makes a huge difference!

Tips for Baking Perfect Fruitcake Cookies

Achieving the perfect chewy texture and rich flavor in these **Brandy Cream Cheese Fruitcake Cookies** is simpler than you think. Here are some essential tips to ensure your batch is absolutely divine:

• Room Temperature Ingredients: For both the cookies and the frosting, ensure your butter, eggs, and cream cheese are at room temperature. This allows them to cream together smoothly, creating a light, airy batter and a lump-free frosting.
• Don’t Overmix the Dough: Once you add the dry ingredients and the fruits/nuts, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough cookies instead of the desired chewy texture.
• Toast Your Pecans: As mentioned, toasting the pecans (or any nuts you use) before adding them to the batter significantly enhances their flavor and adds a deeper, more aromatic quality to the cookies. Spread them on a baking sheet and toast lightly in a preheated oven for about 5-7 minutes, watching carefully to prevent burning.
• Precise Scooping: Using a 2-tablespoon cookie scoop ensures uniform cookie size, which leads to even baking. Since these cookies don’t spread much, you can place them relatively close on the baking sheet (about an inch apart).
• Watch for Doneness: Bake these cookies until the bottom edges are lightly golden brown and you no longer see any shiny, raw dough peeking through the cracks on top. Overbaking will result in a drier cookie, so keep an eye on them!
• Cool Completely Before Frosting: Ensure your **fruitcake cookies** are completely cooled on a wire rack before applying the **Brandy Cream Cheese Frosting**. Frosting warm cookies will cause the frosting to melt and slide off.
• Adjust Frosting Consistency: The amount of half and half (or milk) in the frosting can be adjusted to achieve your desired consistency. For a thicker frosting, use less; for a thinner, more pourable glaze, add a little more, a teaspoon at a time. The half and half also helps to mellow out the strong brandy flavor, if you prefer a milder taste.
• Storage: Once frosted, these cookies should be stored in an airtight container in the refrigerator due to the cream cheese frosting. For the best taste and texture, bring them to room temperature for about 15-20 minutes before serving.

Variations & Substitutions

While this recipe for **Fruitcake Cookies** is fantastic as is, feel free to get creative and adapt it to your preferences:

• Other Dried Fruits: Experiment with dried cranberries, chopped dried apricots, or even a mix of tropical dried fruits for a different flavor profile.
• Nut Alternatives: Walnuts, almonds, or even a mix of different nuts can be used instead of or in addition to pecans. Remember to toast them for maximum flavor!
• Alcohol-Free Option: If you prefer to avoid alcohol, you can substitute the brandy in the frosting with orange juice, apple juice, or even a non-alcoholic brandy extract. For the cookie dough, the amount of brandy is minimal and bakes out, but you could omit it or replace with a tiny bit of orange zest or juice for flavor.
• Spice It Up: A pinch of nutmeg, allspice, or ginger could be added to the cookie dough along with the cinnamon for a more complex spice blend.
• Decorate with Flair: While candied cherries offer a classic pop of color, you could also top the frosted cookies with extra toasted pecan pieces, a sprinkle of orange zest, or even festive sprinkles for extra holiday cheer.

Discover More Festive Treats from Our Christmas Cookie Series!

These **Fruitcake Cookies** are for the eleventh day of my 12 Days of Christmas Cookies! You won’t want to miss the other incredible recipes we’ve shared. Each one is perfect for spreading holiday cheer and creating delicious memories. Be sure to check out:

• Cranberry Cinnamon Jam Bars
• Rum Refrigerator Cookies
• Cardamom Walnut Snowballs
• Spiced Crinkle Cookies
• Coconut Peppermint Pretzel Bark
• Old Fashioned Date Pinwheels
• Cranberry Thumbprint Cookies
• Nana’s Oatmeal Raisin Cookies
• Moravian Christmas Cookies
• Orange Pecan Milk Chocolate Chip Cookies