Decadent Chewy Fruitcake Cookies are a delightful twist on the classic holiday fruitcake, loaded with candied fruits, nuts, and warm spices. These cookies have a chewy, rich texture and make for the perfect holiday treat, bringing festive flavors to every bite!
Decadent Chewy Fruitcake Cookies
Decadent Chewy Fruitcake Cookies are a delightful twist on the classic holiday fruitcake, loaded with candied fruits, nuts, and warm spices. These cookies have a chewy, rich texture and make for the perfect holiday treat, bringing festive flavors to every bite!
Ingredients
- 1cup(230g) unsalted butter, softened
- 1cup(200g) brown sugar, packed
- 1/2cup(100g) granulated sugar
- 2large eggs
- 2 tspvanilla extract
- 2 1/4cups(280g) all-purpose flour
- 1 tspbaking soda
- 1/2 tspground cinnamon
- 1/4 tspground nutmeg
- 1/4 tspsalt
- 1 1/2cups(240g) mixed candied fruits (cherries, pineapple, etc.), chopped
- 1cup(120g) chopped nuts (pecans, walnuts, or a mix)
- 1/2cup(80g) raisins or dried cranberries
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the Butter and Sugars:In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla:Beat in the eggs, one at a time, until well combined. Add the vanilla extract and mix well.
- Beat in the eggs, one at a time, until well combined. Add the vanilla extract and mix well.
- Combine the Dry Ingredients:In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Mix the Dough:Gradually add the dry ingredients to the wet ingredients, mixing until just combined.Fold in the chopped candied fruits, nuts, and raisins (or dried cranberries) until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped candied fruits, nuts, and raisins (or dried cranberries) until evenly distributed.
- Shape and Bake the Cookies:Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
- Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
- Cool and Serve:Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Add a festive twist:Add 1-2 tbsp of rum or brandy to the dough for a classic fruitcake flavor.
Add extra spice:Mix in 1/4 tsp ground cloves or allspice for a spicier cookie.
Storage:Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
