Fruit Ginger Drops

Four ingredients stand between you and a batch of spiced, chewy cookies studded with candied fruit and crunchy nuts. Gingerbread mix does all the heavy lifting here, bringing warm ginger, cinnamon, and molasses flavor without measuring a single spice.

The batter comes together fast: just mix the gingerbread mix with water, fold in your cut-up candied fruit and chopped nuts, and drop by teaspoonfuls onto a greased sheet. That’s it. The cookies spread slightly during baking, so leave about an inch between drops. Pull them when the edges are just set but the centers still look slightly soft; they’ll firm up as they cool.

These are a natural fit for Christmas cookie tins and holiday swaps because they travel well and hold up for days in an airtight container. The candied fruit gives them jewel-like color that looks festive without any decorating effort.

Chef Tips

• Use a mix of candied cherries, pineapple, and citrus peel for the best color and flavor variety
• Chop the candied fruit into small, uniform pieces so each cookie gets an even distribution
• Lightly grease your knife or scissors with cooking spray when cutting sticky candied fruit
• Cool cookies completely on a wire rack before storing; trapped steam makes them soggy

Variations

• Gumdrop version: Swap the candied fruit for ⅔ cup cut-up gumdrops for a fun, kid-friendly twist
• Mincemeat version: Replace candied fruit with 1 cup prepared mincemeat for a richer, more traditional holiday flavor
• Tropical: Use chopped dried mango and macadamia nuts instead