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Decadent Chewy Fruitcake Cookies

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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

Scale
  • 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

  1. Preheat the Oven:Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. 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.
  4. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
  5. Add the Eggs and Vanilla:Beat in the eggs, one at a time, until well combined. Add the vanilla extract and mix well.
  6. Beat in the eggs, one at a time, until well combined. Add the vanilla extract and mix well.
  7. Combine the Dry Ingredients:In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  8. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  9. 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.
  10. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  11. Fold in the chopped candied fruits, nuts, and raisins (or dried cranberries) until evenly distributed.
  12. 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.
  13. Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
  14. Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
  15. 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.
  16. 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.

Find it online: https://cosycookery.com/decadent-chewy-fruitcake-cookies/