Decadent Chewy Fruitcake Cookies
These soft and chewy cookies capture the flavors of traditional fruitcake, making them perfect for gifting or enjoying with a cozy cup of tea.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Substitute equal margarine for dairy-free.
- 1 cup granulated sugar Reduce to 3/4 cup for milder sweetness.
- 1 cup packed brown sugar Increase to 1 1/4 cups for more chew.
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Use 2 3/4 cups for a slightly cakier cookie.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped candied fruit Use glazed cherries, mixed peel, or dried apricots.
- 1 cup chopped nuts Pecans or walnuts recommended; toast for extra depth.
- 1 cup raisins Or swap with dried cranberries.
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2–3 minutes with a hand mixer.
- Beat in 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 ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the chopped candied fruit, nuts, and raisins until evenly distributed.
Baking
- Using a rounded tablespoon, drop dough onto the prepared sheets about 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly browned but centers are still soft.
- Let cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with butter, or cool them for a delicious pairing with tea or coffee. Store in an airtight container for up to 5 days or freeze for longer storage.