Introduction
These chewy fruitcake cookies capture the traditional flavors of holiday fruitcake but in a soft, buttery cookie form. They are packed with candied fruit, pecans, warm vanilla, and brown sugar for a tender, festive treat. This recipe makes a generous batch perfect for sharing, gifting, or storing for the holiday season.
Ingredients
1 cup butter, softened
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon salt
1 1⁄2 cups mixed candied fruit
1⁄2 cup chopped pecans
1⁄2 cup raisins or chopped dates (optional for extra chewiness)
Instructions
Cream the butter and brown sugar together until smooth and light.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry mixture to the butter mixture and mix until combined.
Fold in the candied fruit, pecans, and optional raisins or dates until evenly distributed.
Cover the dough and refrigerate for 1 hour to help the cookies hold their shape and stay chewy.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop tablespoon-sized portions of dough onto the baking sheet, leaving space between each cookie.
Bake for 10 to 12 minutes or until edges are lightly golden but centers remain soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Methods
Creaming Method: Softened butter and sugar are beaten together to trap air, giving the cookies their tender texture.
Chilling Method: Chilling the dough prevents spreading and produces a chewy, dense cookie.
Fold-In Method: Fruits and nuts are gently folded so the dough stays uniform without overmixing.
History
Fruitcake cookies evolved from classic European holiday fruitcakes that used dried and candied fruits preserved for winter. Americans adapted the recipe in the mid-1900s to create cookies with the same festive flavors but a softer, more approachable texture.
Benefits
Rich in natural sweetness from candied fruit
Longer shelf life than many cookies
Perfect for gifting, storing, and holiday gatherings
Ideal for make-ahead baking
Formation
The dough forms a soft, thick batter that becomes chewy and dense after baking. The candied fruit distributes color and texture throughout the cookie.
Nutrition (approximate per cookie)
Calories: 140
Fat: 7 g
Carbohydrates: 19 g
Sugar: 12 g
Protein: 2 g
Conclusion
These chewy fruitcake cookies bring together the warmth of holiday baking and the richness of traditional fruitcake flavors in a simple, reliable recipe. With their tender texture, colorful fruits, and deep aroma, they make a standout addition to any Christmas dessert table.
Lovers
Perfect for fruitcake lovers, cookie lovers, holiday bakers, and anyone who enjoys festive, flavorful treats.
