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Chewy Old-Fashioned Fruitcake Cookies

A close-up stack of delicious fruitcake cookies loaded with candied fruit and nuts on a white plate.
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Bake these chewy cookies that capture the classic flavors of fruitcake using candied fruit, nuts, and warm spices. This recipe focuses on achieving a moist texture perfect for holiday sharing.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 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 1/2 cups mixed candied fruit (cherries, pineapple), chopped
  • 1 cup chopped pecans or walnuts
  • 1/4 cup brandy or orange juice (optional, for soaking fruit)

Instructions

  1. If using brandy or juice, mix it with the candied fruit and nuts in a small bowl. Let this mixture sit for at least 30 minutes to absorb the liquid. Drain any excess liquid before adding to the dough.
  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, brown sugar, and granulated sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the prepared candied fruit and nut mixture until evenly distributed throughout the dough.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For a classic look, you can press a small piece of candied cherry or a pecan half onto the top of each cookie.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft for a chewy result.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best flavor, soak the candied fruit and nuts overnight in the brandy or juice.
  • If you prefer a firmer cookie, bake for an additional 1 to 2 minutes.
  • You can roll the dough balls in granulated sugar before baking for a slightly crisp exterior.
  • Store these festive snack recipes in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://hearthbite.com/fruitcake-cookies-chewy-old-fashioned-recipe/