Chef John Folse’s Cookbook: Chewy Fruitcake Cookies

This great holiday recipe turns fruitcake into bite-sized cookies.


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The fruitcake may have originated in ancient Egypt or the Roman Empire. The confection was, and still is, widely loved in England where it was originally called plum cake and was served at weddings and other celebrations. How the fruitcake made it to Louisiana is hard to determine; nevertheless, fruitcake is commonplace on the Christmas table in Bayou Country and a great interesting combination for a cookie.

Prep Time: 30 Minutes

Yields: 2 Dozen Cookies



1½ cups chopped, mixed dried fruit (could be a fruitcake mix which includes orange and lemon peels, green and red cherries, and pineapple)

1¼ cups flour

½ tsp salt

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

½ cup butter

½ cup brown sugar

½ cup sugar

1 egg

1 tsp vanilla extract



Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside. In a medium bowl, sift together flour, salt, baking soda and spices. In a large bowl, cream together butter and sugars until light and fluffy. Add egg and vanilla then blend together thoroughly. Add flour mixture to creamed butter. Lightly mix together, being careful not to overmix. Fold in dried fruit. Evenly divide dough into 24 portions and roll into 1-inch balls and place onto lined cookie sheet approximately 2 inches apart. Bake 12 minutes or until edges are lightly browned. Cool 10 minutes on a wire rack. Serve with milk.


Recipe courtesy of Chef John Folse

Created in partnership with Orleans Coffee