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Best Ever Chewy Old-Fashioned Fruitcake Cookies

Three chewy fruitcake cookies, studded with colorful candied fruit pieces, stacked on a small white plate.
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Make these chewy fruitcake cookies that capture the rich flavor of traditional fruitcake using candied fruit, pecans, and warm holiday spices. This recipe simplifies the classic treat into an easy, buttery cookie format perfect for the holidays.

Ingredients

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

Instructions

  1. If using brandy or juice, soak the chopped candied fruit and pecans for at least 30 minutes. Drain any excess liquid before mixing.
  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 brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, 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 drained candied fruit and pecans until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These are your buttery fruit cookies.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. For chewy fruitcake cookies, slightly underbake them.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To achieve the best chewy texture, chill the dough for 30 minutes before scooping if your kitchen is warm.
  • For a deeper fruitcake flavor, you can soak the fruit mixture in dark rum or brandy overnight instead of 30 minutes.
  • These no slice fruitcake cookies are excellent for make ahead holiday cookies; store them in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://cookingbyfelix.com/fruitcake-cookies-recipe-chewy-old-fashioned/