Print

Old-Fashioned Chewy Fruitcake Cookies

A close-up of three chewy fruitcake cookies loaded with dried fruit and nuts on a white plate.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make chewy, festive cookies that capture the flavor of traditional fruitcake using candied fruit and nuts.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup mixed candied fruit (cherries, pineapple), chopped
  • 1 cup chopped pecans
  • 1/2 cup raisins (optional)
  • 1/4 cup orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the chopped candied fruit, pecans, and raisins (if using).
  7. Mix in the orange juice until the dough comes together. The dough will be thick.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, soak the candied fruit in a tablespoon of brandy or rum for 30 minutes before adding it to the dough.
  • If you prefer a slightly crisper cookie, bake for an additional minute or two.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Nutrition