Hamdi Saidani This Pioneer Woman Fruitcake Cookies recipe is a chewy and festive recipe, which is made with colorful candied cherries and a boozy brandy glaze. It’s the perfect holiday cookie, a fun, modern take on a classic fruitcake, ready in about an hour, plus chilling time.
Pioneer Woman Fruitcake Cookies Ingredients
A classic combination for a perfectly festive and flavorful cookie.
For the Cookies:
- 2 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. ground ginger
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground nutmeg
- 3/4 cup (1 1/2 sticks) salted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tsp. vanilla extract
- 1 large egg, at room temperature
- 1/2 cup each chopped candied green & red cherries
- 1/2 cup each chopped pecans & walnuts
- 1/4 cup diced candied orange peel
For the Brandy Glaze:
- 1 1/2 cups powdered sugar
- 1 tsp. freshly grated orange zest
- 4 Tbsp. brandy
How To Make Pioneer Woman Fruitcake Cookies
A step-by-step guide to these wonderfully chewy, spiced, and festive cookies.
- Prep and Mix Dry Ingredients: Line a few baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, ginger, salt, and nutmeg.
- Cream Butter and Sugars: In the bowl of a stand mixer, beat the room-temperature butter and both sugars on medium speed for 3 to 5 minutes, until the mixture is light and fluffy.
- Mix the Dough: Beat in the vanilla and the egg. On low speed, slowly add the flour mixture and mix until just combined. Switch to a spatula and carefully stir in all the candied cherries, pecans, walnuts, and orange peel.
- Scoop and Chill: Using a 2-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, about 3 inches apart. Chill the scooped dough in the refrigerator for at least 30 minutes (or up to overnight).
- Bake the Cookies: Preheat the oven to 375°F. Bake the chilled cookies, rotating the pans halfway through, for 12 to 14 minutes, until the edges are lightly golden. Let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Glaze and Serve: While the cookies cool, make the glaze. In a small bowl, whisk together the powdered sugar and orange zest. Add the brandy, one tablespoon at a time, until you have a thick but pourable consistency. Drizzle the glaze in a zigzag pattern over the completely cooled cookies. Let the glaze set for about 15 minutes before serving.
Recipe Tips
For the perfect, chewy, and flavor-packed fruitcake cookie.
- Why chill the dough? This is a very important step. The dough is quite soft, and chilling the scooped balls of dough before baking prevents them from spreading too much. This results in a thicker, chewier cookie and a more concentrated flavor.
- Can I make the dough ahead of time? Yes, this cookie dough is fantastic for making ahead. You can cover and refrigerate the dough for up to 3 days. You can also scoop the dough into balls, freeze them solid on a baking sheet, and then store them in a freezer bag for up to 3 months. Bake from frozen, adding an extra 2-3 minutes to the bake time.
- What is candied fruit? Candied fruit, also known as glacé fruit, is fruit that has been preserved by being cooked in a sugar syrup. The red and green cherries are a classic, nostalgic ingredient for holiday baking.
- Can I make these non-alcoholic? Of course. For a non-alcoholic glaze, simply substitute the brandy with an equal amount of fresh orange juice or milk.
What To Serve With Fruitcake Cookies
The perfect accompaniment for this classic, festive cookie.
These festive, jewel-toned cookies are a perfect addition to any holiday cookie platter. They are wonderful served with:
- A cup of hot tea or a spiced latte
- A glass of eggnog or a hot toddy
- A small glass of the same brandy used in the glaze
How To Store Fruitcake Cookies
Keeping your cookies fresh and chewy.
- Room Temperature: Once the glaze has completely set, store the cookies in an airtight container at room temperature, with wax paper between the layers to prevent sticking. They will stay chewy and delicious for up to one week.
Pioneer Woman Fruitcake Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 180 kcal
- Carbohydrates: 25 g
- Protein: 2 g
- Fat: 8 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use different types of nuts or dried fruit?
Absolutely! This is a very forgiving recipe. You can use all pecans or all walnuts, or substitute with almonds. For the fruit, you could add chopped dried apricots or pineapple for a different flavor profile.
My cookies are hard, not chewy. What went wrong?
Hard cookies are almost always the result of over-baking. Remember to pull them from the oven when the edges are just golden and the centers still look a little soft. They will continue to set up as they cool on the hot pan.
My glaze is too thin/thick. How do I fix it?
This simple glaze is very easy to adjust. If it’s too thin and runny, whisk in a little more powdered sugar. If it’s too thick to drizzle, add a tiny bit more brandy or a few drops of water until it reaches the perfect consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cookie Dough Bars Recipe
- Pioneer Woman Brownie Cookies Recipe
- Pioneer Woman 7 Layer Cookie Bars Recipe
Pioneer Woman Fruitcake Cookies Recipe
Description
A fun and festive twist on a classic, these Fruitcake Cookies are soft, chewy, and packed with colorful candied cherries, pecans, and warm spices, all finished with a sweet brandy-orange glaze.
Ingredients
Instructions
- Whisk together the flour, baking soda, spices, baking powder, and salt.
- In a stand mixer, cream the butter and both sugars until light and fluffy. Beat in the vanilla and egg.
- On low speed, gradually add the dry ingredients until just combined.
- Stir in the candied cherries, pecans, walnuts, and orange peel.
- Scoop 2-tablespoon balls of dough onto parchment-lined baking sheets. Chill for at least 30 minutes.
- Preheat oven to 375°F. Bake the chilled cookies for 12-14 minutes, until the edges are lightly golden. Cool completely on a wire rack.
- Make the glaze by whisking the powdered sugar, orange zest, and brandy until smooth.
- Drizzle the glaze over the completely cooled cookies and let it set.
Notes
- u003cliu003eChilling the dough for at least 30 minutes is an important step that prevents the cookies from spreading too much and ensures a chewy texture.u003c/liu003eu003cliu003eFor a non-alcoholic version, substitute the brandy in the glaze with fresh orange juice.u003c/liu003eu003cliu003eThe unbaked cookie dough balls can be frozen for up to three months for a quick holiday treat anytime.u003c/liu003eu003cliu003eDon’t overcrowd the cookie sheet; leave about 3 inches between each dough ball.u003c/liu003e
