Description
These Decadent Chewy Fruitcake Cookies are a delightful twist on traditional fruitcake, offering a chewy texture packed with candied fruit, nuts, and warm spices. Perfectly balanced with soft butter and sugars, they bake to golden perfection with just a hint of spice in every bite. Ideal for holiday treats or any time you crave a festive, flavorful cookie.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
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
Mix-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). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar together 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, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture into the creamed butter mixture, mixing gently until just combined to avoid overworking the dough.
- Add Mix-ins: Fold in the chopped candied fruit, nuts, raisins, ground cinnamon, and nutmeg to incorporate all the flavorful ingredients evenly through the dough.
- Shape and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them to allow spreading. Bake in the preheated oven for 10-12 minutes or until the cookie edges are lightly browned.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to set, then transfer to wire racks to cool completely, which prevents sogginess and helps them firm up.
Notes
- Use room temperature butter to ensure proper creaming with sugars.
- For an extra chewy texture, slightly underbake the cookies by baking closer to 10 minutes.
- Feel free to substitute nuts with your favorite variety or omit for a nut-free option.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Chilling the dough for 30 minutes can help control spread during baking and intensify flavors.
