Rum Fruitcake Cookies
Infused with the warm, spiced richness of dark rum, these Rum Fruitcake Cookies are the ultimate holiday treat or year-round indulgence. Packed with chopped dried cherries, cranberries, apricots, and a medley of pecans and walnuts, these cookies are a luxurious twist on the classic fruitcake, delivering chewy and nutty bites in every mouthful. Flavored with fragrant spices like cinnamon, nutmeg, and cloves, they bring cozy, nostalgic flavors to your dessert table. Quick to whip up in just 20 minutes of prep time, this recipe creates two dozen irresistible cookies, perfect for gifting, potlucks, or snacking with a hot cup of tea. Whether you’re a fruitcake lover or simply craving something unique, these cookies are a must-try for adding a festive flair to your baking repertoire.
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 150 grams Light brown sugar
- 50 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Dark rum
- 210 grams All-purpose flour
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 60 grams Chopped dried cherries
- 60 grams Chopped dried cranberries
- 60 grams Chopped dried apricots
- 60 grams Chopped pecans
- 60 grams Chopped walnuts
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy using a hand mixer or stand mixer.
Beat in the egg, vanilla extract, and dark rum until fully combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until evenly blended.
Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated and no dry streaks remain. Avoid overmixing.
Fold in the chopped dried cherries, cranberries, apricots, pecans, and walnuts until evenly distributed throughout the cookie dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.3 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
