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The Ultimate Chewy Old-Fashioned Fruitcake Cookies

A close-up stack of chewy fruitcake cookies featuring colorful candied fruit pieces and nuts on a white plate.
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Capture the warm spice and rich flavor of traditional fruitcake in these unbelievably chewy, easy-to-make cookies. Packed with candied fruit and pecans, they are the perfect addition to your holiday cookie trays.

Ingredients

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  • 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
  • 1/2 teaspoon rum extract (optional, for authentic flavor)
  • 2 3/4 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 1/2 cups mixed candied fruit (cherries, pineapple, citron), chopped
  • 1 cup chopped pecans
  • 1/2 cup raisins (optional)

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. This step builds the base for chewy cookies.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and rum extract, if using.
  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 chopped candied fruit, pecans, and raisins 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 festive drop cookies, so no need to flatten.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are set but still soft. For the best chewy texture, do not overbake.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. For gifting or storage, you can lightly dust cooled cookies with powdered sugar or drizzle with a simple glaze.

Notes

  • To achieve the best chewy texture, slightly underbake these cookies. They firm up as they cool.
  • If you prefer a stronger holiday flavor, soak the candied fruit in 2 tablespoons of brandy or dark rum for 30 minutes before adding it to the dough. Drain excess liquid first.
  • These fruitcake cookies freeze well. Place cooled cookies in an airtight container with parchment paper between layers for up to three months.
  • For cookie exchange recipes, consider adding a small piece of candied cherry or a pecan half to the top of each dough ball before baking for visual appeal.

Nutrition

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