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The Best Chewy Old-Fashioned Fruitcake Cookies

A stack of chewy fruitcake cookies loaded with candied fruit and nuts, heavily dusted with powdered sugar.
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Capture the nostalgic, warm spice flavor of traditional fruitcake in these unbelievably chewy, easy-to-make cookies. Packed with candied fruit and nuts, they are the perfect addition to your holiday cookie trays.

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 (cherries, citrus peel), chopped
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup dark rum or orange juice (for soaking fruit, optional)
  • Confectioners’ sugar for dusting

Instructions

  1. If using rum or juice, place the chopped candied fruit in a small bowl, cover with the liquid, and let it soak 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, brown sugar, and granulated sugar until light and fluffy. This step helps create a chewy texture.
  4. Beat in the eggs one at a time, then mix 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 drained candied fruit and chopped nuts until evenly distributed throughout the dough.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These are festive drop cookies, so no need to flatten them.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden brown but the centers still look slightly soft. For the chewiest fruitcake cookies, slightly underbake them.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cool, dust generously with confectioners’ sugar for an old fashioned holiday treats look.

Notes

  • For a richer flavor, soak the candied fruit overnight in dark rum. If you prefer an alcohol-free cookie exchange recipe, use orange juice or even apple juice.
  • These make ahead Christmas cookies freeze well. Place cooled cookies in an airtight container separated by parchment paper and freeze for up to three months.
  • If you prefer a slice and bake fruitcake cookies method, chill the dough for 2 hours, then slice into 1/4-inch rounds before baking.

Nutrition

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