Print

The Ultimate Chewy Old-Fashioned Fruitcake Cookies

A stack of freshly baked, chewy fruitcake cookies loaded with dried fruit and nuts, sitting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these chewy, spiced cookies that capture the classic flavor of fruitcake without the heavy loaf. This recipe is perfect for holiday baking and cookie exchanges.

Ingredients

Scale
  • 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
  • 2 1/2 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 orange juice

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate 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. Stir in the chopped candied fruit, nuts, and orange juice until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a deeper fruit flavor, soak the candied fruit in 2 tablespoons of brandy or rum for 30 minutes before adding it to the dough. Drain any excess liquid.
  • You can make this dough up to 3 days ahead. Wrap it tightly and chill it in the refrigerator. Allow the dough to sit at room temperature for 15 minutes before scooping.
  • If you prefer a flatter cookie, slightly press down on the dough balls with the bottom of a glass before baking.

Nutrition

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