Description
These Decadent Chewy Fruitcake Cookies combine the rich flavors of traditional fruitcake with the familiar comfort of a chewy cookie. Loaded with candied fruit, nuts, and raisins, and scented with warm spices like cinnamon and nutmeg, these cookies offer a festive treat perfect for the holiday season or any time you crave a deliciously soft, flavorful cookie.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped candied fruit
- 1 cup chopped nuts (pecans or walnuts)
- 1 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully, then stir in the vanilla extract for added flavor, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg to evenly distribute the leavening agents and spices before adding them to the wet ingredients.
- Mix Dry into Wet Ingredients: Gradually blend the dry ingredient mixture into the creamed butter and sugar mixture, stirring until just combined to avoid overmixing, which can toughen cookies.
- Fold in Add-ins: Stir in the chopped candied fruit, chopped nuts, and raisins until they are evenly distributed throughout the cookie dough, giving each cookie bursts of texture and flavor.
- Scoop and Bake: Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing them to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned indicating they are cooked through but still chewy inside.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set before transferring them to wire racks to cool completely, ensuring they firm up to a chewy consistency without becoming hard.
Notes
- Ensure butter is softened, not melted, for the best texture.
- You can substitute nuts with your preferred variety or omit for nut allergies.
- For a more intense fruit flavor, soak the raisins and candied fruit in warm rum or orange juice for 30 minutes before adding.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Use parchment paper or silicone baking mats to avoid sticking and for easier cleanup.
- Do not overbake; cookies will continue to set as they cool.
