Pioneer Woman Fruitcake Cookies Recipe: A Festive Holiday Classic

Seasonal spices and candied fruit come together in bite-sized morsels with festive cheer.

By Medha deb

Created on Sep 17, 2025

Seasonal spices and candied fruit come together in bite-sized morsels with festive cheer.

Pioneer Woman Fruitcake Cookies: Holiday Baking at Its Finest

There’s something irresistible about a cookie that captures the essence of the holiday season—and Ree Drummond’s (The Pioneer Woman) Fruitcake Cookies do just that. These chewy, festive treats are loaded with colorful candied cherries, crunchy pecans and walnuts, and candied orange peel, all finished with a zesty glaze that melts in your mouth. They’re perfect for cookie swaps, holiday parties, or simply enjoying with a cup of cocoa by the fire. Below, you’ll find a detailed guide to making these iconic cookies, including ingredient lists, step-by-step instructions, tips for storage and variation, and answers to your burning questions.

Why Fruitcake Cookies?

Fruitcake is often the butt of holiday jokes, but its flavors and textures are undeniable when packaged as a cookie. The Pioneer Woman’s rendition swaps out the dense, sometimes polarizing loaf for a bite-sized, chewy delight that everyone can enjoy. Packed with candied fruit and nuts, these cookies bring a balance of tart, sweet, and crunchy—with a hint of spice and a boozy, citrusy glaze. They’re a fun, approachable way to enjoy classic fruitcake flavors in a new form.

Ingredients

For the Cookies

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground nutmeg
3/4 cup (1 1/2 sticks) salted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg
1/2 cup chopped candied green cherries
1/2 cup chopped candied red cherries
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/4 cup diced candied orange peel

For the Glaze

1 1/2 cups powdered sugar
1 teaspoon freshly grated orange zest
4 tablespoons brandy (substitute orange juice if desired)

Step-by-Step Instructions

1. Prepare the Baking Sheets

Line three baking sheets with parchment paper to prevent sticking and ensure easy cleanup.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, ginger, salt, and nutmeg. Set aside.

3. Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy—about 3 to 5 minutes.

4. Add Wet Ingredients

Scrape down the sides of the bowl. Add the vanilla extract and the egg, then beat again until everything is well combined.

5. Incorporate Dry Ingredients

Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined—about 1 minute. Overmixing can lead to tough cookies.

6. Fold in Fruits and Nuts

Gently stir in the candied green and red cherries, pecans, walnuts, and candied orange peel by hand until evenly distributed.

7. Portion and Chill

Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 3 inches apart. Chill the dough balls in the refrigerator for at least 30 minutes (this prevents excess spreading during baking).

8. Bake

Preheat your oven to 375°F. Working in batches if needed, bake the cookies for 12 to 14 minutes, rotating the pans halfway through, until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. Make the Glaze

In a small bowl, whisk together the powdered sugar and orange zest. Add the brandy one tablespoon at a time, whisking until the glaze is thick but pourable.

10. Glaze the Cookies

Drizzle the glaze over the cooled cookies in a zigzag pattern—enough to enhance flavor and presentation, but not so much that the colorful fruit and nuts are hidden. Let the glaze set for about 15 minutes before serving.

Tips for Success

Chilling is key: Don’t skip the chill time—it helps the cookies hold their shape and prevents spreading.
Even spacing: Give the cookies plenty of room on the baking sheet (3 inches apart) to allow for spreading.
Fresh zest: Use freshly grated orange zest for the best flavor in the glaze.
Cookie size: A 2-tablespoon cookie scoop ensures uniform baking and a chewy center with crisp edges.
Storage: Store glazed cookies in an airtight container at room temperature for up to five days. For longer storage, freeze unglazed cookies for up to three months and glaze after thawing.

Ingredient Substitutions and Variations

Gluten-free: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
Dairy-free: Swap in a plant-based butter.
Non-alcoholic glaze: Use orange juice instead of brandy for a kid-friendly or alcohol-free version.
Nut-free: Omit pecans and walnuts, or replace them with raisins, toasted coconut, or sunflower seeds.
Different fruits: Try candied pineapple, citron, or a mix of dried apricots and dates for variety.

Recipe Comparison Table

Recipe	Fruits/Nuts	Glaze	Baking Time
Pioneer Woman Fruitcake Cookies	Red/green cherries, pecans, walnuts, orange peel	Brandy, orange zest, powdered sugar	12–14 min at 375°F
Old Fashioned Fruitcake Cookies	Pineapple, red/green cherries, pecans	None	20–25 min at 300°F
Grandma’s Fruitcake Cookies	Cherries, pineapple, pecans	None	Not specified

History and Tradition

Fruitcake cookies have roots in traditional European fruitcake recipes, which date back centuries. Early versions often included wine-soaked fruits, spices, and nuts, symbolizing wealth and bounty. In the 19th and 20th centuries, as baking traditions crossed the Atlantic to America, cooks sought ways to make fruitcake more approachable. The cookie form—smaller, chewier, and easier to share—became a holiday staple in many families, especially in the American South.

Serving Suggestions

Pair with hot cocoa, coffee, or tea for a cozy holiday treat.
Arrange on a festive platter with other holiday cookies for a colorful dessert spread.
Package in decorative tins or boxes for edible gifts—these cookies ship well.

Frequently Asked Questions

Can I make Pioneer Woman Fruitcake Cookies ahead of time?

Yes, you can make the dough and chill it overnight, then bake the next day. Or, bake and freeze the cookies without glaze for up to three months. Thaw, glaze, and serve fresh before gatherings.

Can I use different candied fruit or add raisins?

Absolutely! Feel free to mix in raisins, citron, candied pineapple, or your favorite dried fruits for variety. Just keep the total amount consistent with the original recipe for the best texture.

Can I leave out the alcohol in the glaze?

Yes, substitute orange juice, apple juice, or milk for the brandy in the glaze for a non-alcoholic version—the cookies will still taste delicious.

How do I keep Fruitcake Cookies fresh and soft?

Store them in an airtight container at room temperature. For longer freshness, you can freeze unglazed cookies and glaze them just before serving.

How can I prevent my cookies from spreading too much?

Chill the dough for at least 30 minutes before baking. Also, make sure your butter isn’t too soft, and don’t overmix the dough after adding the flour.

Final Thoughts

Ree Drummond’s Fruitcake Cookies are a delightful twist on a holiday classic—chewy, colorful, and packed with flavor. Whether you’re a fruitcake skeptic or fan, these cookies are sure to win over your family and friends with their festive appearance and irresistible taste. Try baking a batch this season, and you just might find a new holiday favorite.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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