Glazed Fruitcake Cookies

Sponsored Content

Studded with candied fruit and spiked with rum, these Glazed Fruitcake Cookies are the from-scratch version of our editor-in-chief, Brian Hart Hoffman’s grandfather’s cookies. We finished them off with a Rum Drizzle to make them extra merry. From our family to yours, these cakey cookies are sure to become a part of your own holiday traditions.

Click here to watch Brian bake these up on Home & Family on the Hallmark Channel!

Glazed Fruitcake Cookies
Makes about 36 cookies
  • 1¼ cups (300 grams) spiced rum
  • ½ cup (100 grams) finely chopped candied red cherries
  • ½ cup (100 grams) finely chopped candied green cherries
  • ½ cup (87 grams) finely chopped dried pineapple
  • ½ cup (83 grams) finely chopped crystallized ginger
  • ½ cup (85 grams) finely chopped candied orange
  • 1 cup (227 grams) unsalted butter, softened
  • 1¾ cups (350 grams) granulated sugar, divided
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (4 grams) rum extract
  • 3½ cups (438 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground nutmeg
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 teaspoon (2 grams) ground ginger
  • ½ teaspoon (1 gram) ground cloves
  • 1 cup (113 grams) chopped toasted pecans
  • Rum Drizzle (recipe follows)
  1. In a medium microwave-safe bowl, combine spiced rum, cherries, pineapple, crystallized ginger, and orange, and heat on high until hot, 2 to 3 minutes; let stand at room temperature for at least 1 hour, stirring occasionally. Drain fruit mixture. Set aside.
  2. Preheat oven to 350°F (180°C). Line 4 baking sheets with parchment paper.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1¼ cups (250 grams) granulated sugar, and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in rum extract.
  4. In a medium bowl, whisk together flour, baking soda, salt, nutmeg, cinnamon, ground ginger, and cloves. Add flour mixture to butter mixture all at once; beat at low speed just until combined, stopping to scrape sides of bowl. Fold in fruit mixture and pecans. (Dough will be sticky.)
  5. Place remaining ½ cup (100 grams) granulated sugar on a rimmed plate. Using a 2-tablespoon spring-loaded scoop, scoop dough, and shape into balls (42 grams each). Roll in sugar, and place 1½ to 2 inches apart on prepared pans. Using the palm of your hand, gently flatten balls to 1-inch thickness.
  6. Bake until light golden brown and set around the edges, about 12 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Place Rum Drizzle in a piping bag, and cut a ¼-inch opening in tip. Drizzle onto cooled cookies.

Rum Drizzle
Makes about ½ cup
  • 1 cup (120 grams) confectioners’ sugar
  • 1½ tablespoons (22.5 grams) heavy whipping cream
  • 1 tablespoon (15 grams) spiced rum
  • 2 teaspoons (10 grams) unsalted butter, melted
  • ¼ teaspoon kosher salt
  1. In a medium bowl, stir together all ingredients until smooth. Use immediately.


Previous articleTillamook’s Anything but Ordinary Giveaway
Next articleSugar Cookie Wreaths


    • Hi Shelley,

      Thanks for reaching out! That would absolutely be fine, just as long as you protect the cookies from the aromas of your freezer by wrapping them tightly and storing them in an airtight container. This will also help prevent freezer burn!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.