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Best Ever Chewy Old Fashioned Fruitcake Cookies

A close-up stack of freshly baked fruitcake cookies loaded with candied fruit and nuts, ready to eat.
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Bake these chewy, old-fashioned fruitcake cookies packed with candied fruit and pecans. This recipe delivers the classic holiday flavor in a simple, buttery cookie format.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mixed candied fruit, chopped
  • 1/2 cup chopped pecans
  • 1/2 cup chopped candied pineapple
  • 1/4 cup brandy or orange juice (optional, for soaking fruit)

Instructions

  1. If using brandy or orange juice, combine the candied fruit, pineapple, and liquid in a small bowl. Let it soak for at least 30 minutes, or up to 24 hours, stirring occasionally. Drain any excess liquid before using.
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  4. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the soaked and drained candied fruit and chopped pecans.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can gently press them down slightly if desired.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft for a chewy texture.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can roll the dough balls in granulated sugar before baking for a slight crust.
  • If you prefer a less dense cookie, chill the dough for 30 minutes before scooping.
  • These buttery fruitcake cookies store well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://cutcooktaste.com/fruitcake-cookies-best-ever-chewy-recipe/