Xmas Cake Cookies

I couldn’t make cookies inspired by bakes and cakes without creating a Christmas cake version. These are based on my long-standing Christmas cake recipe, with a nod to the marzipan and icing typically found on top. The almond drizzle icing is simple and a great way to use up dried fruit.

Xmas Cake Cookies
Xmas Cake Cookies

Makes 16

Hands-on Time 25 minutes plus chilling (overnight)

Baking Time 15 minutes

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Ingredients

  • 300g sultanas

  • 40g candied peel

  • 75ml dark spiced rum

  • 50g glacé cherries

  • 30g whole almonds

  • 1 orange

  • 250g unsalted butter (softened)

  • 200g dark brown sugar

  • 175g caster sugar

  • 3 tsp almond extract

  • 2 large eggs

  • 400g plain flour

  • 1 tsp bicarbonate of soda

  • 1 tsp fine salt

  • 1 tsp mixed spice

  • 1/2 tsp nutmeg

  • 1/2 tsp cloves

  • 1/2 tsp cinnamon

  • 1/2 tsp ginger

  • 200g icing sugar

Equipment

  • Saucepan with lid

  • Micro-grater

  • Spatula

  • Knife

  • Freestanding mixer with paddle and whisk attachments

  • Baking parchment

  • Baking sheet (ideally aluminium)

  • Wire rack

  • Juicer

  • Bowl

Method

1. Prepare the Fruit

  • In a saucepan, combine sultanas, candied peel, and rum. Heat over medium heat, stirring until the rum bubbles and becomes fragrant. Remove from heat, cover, and let sit for 30 minutes.

  • Finely chop the cherries and almonds. Grate the zest of half the orange over the soaked fruit and stir to combine.

2. Make the Dough

  • In a freestanding mixer, beat butter, dark brown sugar, and caster sugar for 5 minutes until light and fluffy.

  • Add 2 tsp almond extract and eggs, mixing briefly to combine.

  • Add flour, bicarbonate of soda, salt, mixed spice, nutmeg, cloves, cinnamon, and ginger. Mix until just combined, scraping down the sides with a spatula.

  • Add the rum-soaked fruit mixture and mix for 10 seconds until evenly distributed.

3. Shape and Chill the Dough

  • Shape the dough into a log, wrap in parchment, and chill for 30 minutes.

  • Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.

4. Bake the Cookies

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.

  • Bake on the middle shelf for 15 minutes.

  • Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.

5. Make the Orange Icing

  • Squeeze 50ml orange juice into a bowl. Add 1 tsp almond extract and icing sugar. Stir until thick and smooth. Adjust consistency with more icing sugar if needed.

  • Drizzle the icing over the cookies and let set.

Enjoy!

Xmas Cake Cookies
Xmas Cake Cookies