... Print

The Best Chewy, Old-Fashioned Fruitcake Cookies

A close-up stack of three golden brown fruitcake cookies, studded with visible pieces of candied fruit.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Capture the warm spice and rich flavor of classic fruitcake in an easy, chewy cookie format. These old-fashioned Christmas cookies are perfect for holiday baking and cookie exchanges.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mixed candied fruit (chopped)
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup dark rum or orange juice (optional, for soaking fruit)

Instructions

  1. If using rum or juice, soak the mixed candied fruit for at least 30 minutes. Drain any excess liquid before using.
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the drained candied fruit and chopped nuts until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can gently press them down slightly if you prefer flatter cookies.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look soft for a chewy texture.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture and flavor, you can soak the candied fruit overnight in dark rum. If you skip the alcohol, use orange juice or even water.
  • These buttery holiday cookies freeze well. Place cooled cookies in an airtight container and freeze for up to three months.
  • For a festive finish, you can lightly dust the cooled cookies with powdered sugar or brush them with a simple glaze made from powdered sugar and milk.

Nutrition

Find it online: https://kitchenuser.net/best-chewy-old-fashioned-fruitcake-cookies/