Brandied Fruitcake Cookies

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 95
  • Fat: 2.8g
  • Saturated fat: 1.7g
  • Protein: 1.0g
  • Carbohydrate: 16.8g
  • Cholesterol: 13mg
  • Iron: 0.4mg
  • Sodium: 49mg
  • Calories from fat: 27%
  • Fiber: 0.3g
  • Calcium: 11mg


  • 4 ounces red candied cherries, chopped
  • 4 ounces green candied cherries, chopped
  • 4 ounces candied pineapple, chopped
  • 1/2 cup raisins
  • 1 1/2 cups all-purpose flour, divided
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons apple pie spice
  • 1/2 cup butter or stick margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/3 cup brandy
  • Cooking spray


  1. Preheat oven to 325°.
  2. Combine first 4 ingredients in a bowl; toss with 1/2 cup flour.
  3. Combine remaining 1 cup flour, baking soda, and apple pie spice.
  4. Beat butter at medium speed of a mixer until creamy; gradually add sugar, beating well. Add egg, mixing well. Stir in vanilla and brandy. Add flour mixture, mixing just until blended; stir in fruit mixture
  5. Drop level tablespoonfuls onto baking sheets coated with cooking spray. Flatten cookies slightly with back of a spoon. Bake at 325° for 12 to 14 minutes or until golden. Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from pan; let cool on wire racks.
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