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Gingerbread Fruitcake Cookies

Here’s a recipe that combines two holiday classics—gingerbread and fruitcake—into one yummy favorite. I spread on a simple glaze made from confectioners' sugar and orange juice. —Jamie Jones, Madison, Georgia
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix
  • 1/4 cup butter, melted
  • 1/4 cup water
  • 1 container (8 ounces) chopped mixed candied fruit
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 1-1/4 cups confectioners' sugar
  • 1 to 2 tablespoons orange juice

Directions

  • Preheat oven to 350°. In a large bowl, mix cookie mix, melted butter and water to form a soft dough. Stir in candied fruit, pecans and raisins. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets.
  • Bake 8-10 minutes or until set. Cool on pans 1 minute. Remove from pans to wire racks to cool completely.
  • In a small bowl, mix confectioners’ sugar and enough orange juice to reach desired consistency. Spread or drizzle over cookies. Let stand until set.
To Make Ahead: Dough can be made 2 days in advance. Iced cookies can be stored in covered containers at room temperature for 1 week or in the freezer for up to 1 month.
Nutrition Facts
1 cookie: 111 calories, 4g fat (1g saturated fat), 3mg cholesterol, 91mg sodium, 19g carbohydrate (15g sugars, 1g fiber), 1g protein.
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