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Fruitcake Drops

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Fruitcake Drops Recipe

Didn't feel like making fruitcake this year, did you? Or maybe you forgot to start it on time, and it's just not the same if you don't let it rest for weeks and weeks, brushing it with brandy every few days or so? Or maybe your best friend has just now revealed, for the very first time, her obsession with fruitcake?

Whatever, if you now find yourself in the position of wishing you'd made fruitcake, here's an easy out: fruitcake cookies, moist little nuggets of fruit bound with the merest bit of spice-scented batter and baked to chewy perfection.

View step-by-step
directions on our blog

At a glance

5 1/2 dozen cookies
Nutrition information


Choose your measure:

  • 1/2 cup (8 tablespoons) butter
  • 1 cup light brown sugar, packed
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1/4 cup bourbon, rum, brandy, or apple juice
  • 1/4 cup boiled cider, apple juice concentrate, or cherry concentrate
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon espresso powder, optional
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 9 cups chopped dried fruit
  • *Use your favorite combination of dried and/or candied fruits. We like to use 1/2 to 3/4 pound candied cherries, snipped into pieces; and for the remainder, our Fruitcake Fruit Blend.


  1. Preheat the oven to 325°F. Lightly grease (or better yet, line with parchment) a couple of baking sheets.
  2. In a large bowl, mix together the butter, sugar, salt, and baking powder until smooth.
  3. Add the eggs, and beat until smooth and creamy.
  4. Add the liquor and boiled cider/juice/concentrate and mix, scraping the sides of the bowl. The batter will appear curdled; that's OK.
  5. Add the spices; the espresso powder and the flour. Mix until smooth.
  6. Stir in the fruit. The batter will be heavy and sticky; this is best done in a stand mixer, or using a heavy spoon and lots of muscle power.
  7. Using a tablespoon cookie scoop, or a spoon, scoop out balls of dough about the size of a ping pong ball. Space them on the baking sheets, leaving about 1" to 1 1/2" between them; they won't spread much.
  8. Bake the cookies for 20 to 22 minutes. They'll appear fairly set, but may still be very slightly shiny/wet looking when you remove them from the oven. The bottoms will be lightly browned.
  9. Let the cookies cool, then loosen them from the parchment or pan using a spatula.
  10. Store at room temperature up to several weeks, in an airtight canister in layers, with parchment or waxed paper between the layers to keep the cookies from sticking to one another. For longer storage, freeze.

Nutrition Information

  • Serving Size 2 cookies
  • Servings Per Batch 30
Amount Per Serving:
  • Calories 230
  • Calories from Fat 35
  • Total Fat 3.5g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 100mg
  • Total Carbohydrate 50g
  • Dietary Fiber 2g
  • Sugars 37g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.