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Home » Christmas

Candied Fruit & Bourbon Cookies

Modified: Nov 23, 2024 · Published: Dec 12, 2009 by Anna · This post may contain affiliate links · 16 Comments

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If you like fruitcake but don't have the patience to make it, these bourbon cookies packed with candied fruit are a great substitute. Bourbon lovers will appreciate the flavor, which is not subtle. If you are interested in the fruitcake cookies but not quite sure how they'll be received, the recipe halves well.

candied fruit used for fruitcake cookies or bourbon cookies

Here is an updated picture for 2020. I forgot how good these are. I left out the golden raisins for the latest batch and the cookies were fine, though a bit flatter with less fruit plump them up.

Fruitcake Cookies
Candied Fruit and Bourbon Cookies
bourbon cookies with candied fruit
Cookie Madness

Candied Fruit & Bourbon Cookies Notes

  • It may seem obvious, but the brand of dried fruit you use will really make a difference. Some brands are better than others, but sometimes we have to go with whatever the stores have because dried fruit is usually only on the shelves around the holidays. Sometimes it appears as early as September so that fruitcake makers can get a head start.
  • If you can't find candied fruit, you can order it.
  • The cookies improve as they it, so have a tin ready and store your baked cookies at room temperature in a closed tin.

Recipe

Candied Fruit & Bourbon Cookies

Anna
Candied Fruit & Bourbon Cookies are like miniature versions of fruitcake with a good bourbon flavor.
Print Recipe Pin Recipe
Prep Time 15 hours hrs
Cook Time 16 minutes mins
Total Time 15 hours hrs 16 minutes mins
Course Dessert
Cuisine American
Servings 50

Ingredients
 

  • 1 pound 16 oz chopped candied fruit (cherries, pineapples, oranges, citron mix)
  • 1 ¼ cups golden raisins
  • ⅔ cup Bourbon whiskey
  • 2 cups unbleached all purpose flour (250 grams)
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ⅓ cup packed dark brown sugar
  • ⅓ cup granulated sugar
  • 7 tablespoons melted unsalted butter, cooled (100 grams)
  • 2 large eggs lightly beaten in a separate bowl
  • ¾ teaspoon baking soda dissolved in 2 teaspoons water
  • 2 ½ cups chopped walnuts & pecans or use all pecans or all walnuts

Instructions
 

  • Mix the candied fruit and raisins in a bowl, then pour in the Bourbon and stir to coat fruit. Cover and let sit overnight at room temperature.
  • Preheat oven to 325 degrees F. Line a couple of baking sheets with parchment or grease well.
  • Mix the flour, salt, cinnamon, cloves and both sugars in a large mixing bowl.
  • Add the beaten eggs, cooled melted butter, and baking soda/water mixture to flour mixture and stir until ingredients are mixed. Add the soaked fruit and nuts and stir until blended.
  • Scoop batter up by generously heaping teaspoonfuls and place a couple of inches apart on baking sheets – the cookies puff up, but they don’t spread too much. Bake for 15-18 minutes. Remove from cookie sheets and let cool. Store covered and let the Bourbon flavor mellow.
Keyword fruitcake cookies
Tried this recipe?Let us know how it was!
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Comments

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  1. Sue says

    December 22, 2011 at 5:12 pm

    I just finished these cookies and I think once they set for a week they will be very good. Actually, they aren't bad right out of the oven. I was given some candied fruit and searched until I found this recipe. The cookies are easy to make and if you have a stand mixer it is no trouble at all mixing the ingredients.

  2. Anna says

    December 14, 2010 at 4:27 pm

    Gavin, I think these would do pretty well. I've never mailed them, but they do keep well.

  3. Gavin says

    December 14, 2010 at 3:51 pm

    These look pretty amazing. I was curious, would these travel well in the mail? I am always looking for things that can go be mailed to others.

  4. Anna says

    August 23, 2010 at 8:08 am

    Well, it depends on the recipe. For instance, this recipe isn't one where you'd bother with a substitute because Bourbon is the highlight. If recipes call for small amounts of booze -- like 1/4 cup, then you might swap out another liquid that has a flavor you like. Of course the easiest thing to do it just go with a different recipe. There are so many to choose from which do NOT have alcohol.

  5. nas says

    August 23, 2010 at 3:11 am

    Hi there! I saw your page when i was google-ing and thought that i might as well try some of the recipes. They were great!

    However, I do have a small question especially in regards to this recipe. You see, I don't consume alcohol. Some of your recipes used them. how can I substitute them?

    Thanks! 🙂

  6. Anna says

    December 15, 2009 at 7:24 am

    HI Alton,

    I'm glad you liked the cookies! This was my first time making the recipe too. Maybe on the second try, I'll add more bourbon. If you splashing a little bourbon over the baked cookies, let me know. I think that might work, but I'm not sure because the cookies are aleady pretty moist.

  7. Alton says

    December 14, 2009 at 11:40 pm

    Anna, I just made these and they look good. When I put the bourbon in the fruit it really smelled, but after they are cooked I don't taste the bourbon. Maybe after a day or two they will taste more. They are good, though. I was thinking of giving them a little shot like fruit cake!
    The recipe was very easy to make but when I was mixing the fruit and nuts in the batter was quite thick. So I put on my gloves (the ones you get with hair coloring are just right for working with dough) and worked the batter with my hands. They don't spread at all. Its a good recipe - thank you.

  8. Louise says

    December 14, 2009 at 11:56 am

    Tell Todd that you really shouldn't cook with anything you wouldn't drink. 🙂

  9. C L says

    December 13, 2009 at 7:03 pm

    Ahh, bourbon! A favorite of mine and my friends. 🙂 They sound like a "must make' and soon! As soon as I buy candied fruit tomorrow...

  10. Alton says

    December 13, 2009 at 5:12 pm

    These look so good I dashed right out and got the fruit and some 80 proof bourbon. They didn't have 100 proof so I had to settle. I was tempted to use Southern Comfort - its a little sweeter, but I think the first time one should follow the directions.
    Would Louise mind sharing her mini-fruitcake recipe? I have the pans and would like to try some.

  11. Kelly says

    December 13, 2009 at 1:10 pm

    This sounds like a much updated take on fruit cake.

  12. snooky doodle says

    December 13, 2009 at 12:30 pm

    THESE SOUND AND LOOK SO GOOD AND FESTIVE. hAVE TO TRY THEM HOPE I DON T GET BOOZY BY EATING THEM 🙂

  13. HeartofGlass says

    December 12, 2009 at 5:34 pm

    I admit it! I like candied fruit!

    I don't drink but I like fruitcake--I might use another beverage but these look like a great way to have the taste of fruitcake without the long 'marinating' period, and not quite so heavy.

  14. Amanda says

    December 12, 2009 at 5:06 pm

    Ooooo my kind of cookie!

  15. Sue says

    December 12, 2009 at 5:02 pm

    Not being a bourbon or whiskey gal, I have no idea if 2/3 c. is a lot or a little when it comes to the good stuff. I hope you're already forgiven for using it though. 🙂
    I hope the food bloggers like them!

  16. Louise says

    December 12, 2009 at 4:50 pm

    And how much did the baker drink? LOL These look really good. I'd be tempted to try them using the dried fruit mix I use for my mini-fruitcakes (baked in tiny muffin tins). I can't think off the top of my head, but there's no candied fruit. It's cherries, apricots, and all those other things soaked in bourbon for five days before you bake them.

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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