Gingerbread Fruitcake Cookies Recipe

Gingerbread Fruitcake Cookies Recipe photo by Taste of Home

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Two of my favorite things, gingerbread and fruitcake, meet in a truly great cookie. You’d never know this recipe starts with a mix. It bursts with fruit, nuts and gingerbread flavor, topped with a delightful orange glaze. —Jamie Jones, Madison, Georgia

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Gingerbread Fruitcake Cookies Recipe

Prep: 20 min. Bake: 10 min./batch + cooling

Yield: 36 Servings

20 10 30

Ingredients

1 package (14-1/2 ounces) gingerbread cake/cookie mix
1/4 cup water
1/4 cup butter, melted
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

Place the cookie mix, water and butter in a large bowl; beat until well blended. Stir in the candied fruit, pecans and raisins. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.
Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely.
Combine confectioners’ sugar and enough orange juice to achieve desired consistency; stir until smooth. Spread over cookies. Let stand until set. Yield: 3 dozen.

To Make Ahead: Dough can be made 2 days in advance. Iced cookies can be stored for 1 week in an airtight container at room temperature or frozen for up to 1 month.

Originally published as Gingerbread Fruitcake Cookies in Simple & Delicious October/November 2012, p40

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Gingerbread Fruitcake Cookies

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Reviewed on Jan. 06, 2013 by mreilly615

I made these for my mother-in-law who loves fruitcake. According to her they were great and wanted me to make her more. You must love fruitcake to like these because everyone in my house, including me thought they were terrible.