Best Ever Fruitcake Cookies
Enjoy chewy fruit and nut-studded cookies inspired by classic fruitcake, perfect for the holiday season or cookie swaps.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use unsalted for control over salt.
- 1 cup brown sugar, packed Using dark brown sugar adds a richer molasses flavor.
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour For gluten-free, use a 1:1 gluten-free blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt If using salted butter, reduce added salt to 1/4 teaspoon.
- 1 cup mixed dried fruit (raisins, currants, candied cherries) Chop larger pieces.
- 1 cup nuts (walnuts or pecans), chopped Toast for extra flavor.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy and light — about 2–3 minutes.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry mix to the wet ingredients, mixing just until combined — avoid overmixing.
- Fold in the chopped dried fruit and nuts until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes, or until edges are lightly golden and centers look set.
- Let the cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat in the microwave for 8–12 seconds or in the oven for 3–5 minutes at 300°F (150°C).