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Gingerbread Fruitcake Cookies

Name: Gingerbread Fruitcake Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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

2 reviews

Contest Winner

Test Kitchen Approved

Total Time

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

Makes

3 dozen

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

Gingerbread Fruitcake Cookies Recipe photo by Taste of Home

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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.

Gingerbread Fruitcake Cookies

Total Time

Makes

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