Irresistibly Chewy Fruitcake Cookies Recipe: Holiday Magic in Bites

Sweet aromas of spice and nostalgia waft through the kitchen with these decadent chewy fruitcake cookies that blend tradition and modern baking.

Dark dried fruits mingle with rich buttery dough, creating a texture that melts in your mouth.

Each cookie carries the warmth of holiday memories and careful crafting.

Clusters of candied cherries and nuts provide delightful bursts of flavor in every bite.

The recipe strikes a perfect balance between dense, chewy goodness and light, tender crumbs.

Baking these cookies transforms an ordinary afternoon into a celebration of comfort and sweet indulgence.

You’ll want to share these irresistible treats with everyone who appreciates a classic dessert with a delicious twist.

FAQs

• Can I use fresh fruits instead of candied fruits?

Fresh fruits contain more moisture and might make cookies soggy. Candied fruits are preserved and have less water content, which helps maintain the cookie’s texture and prevents excess spreading during baking.

• How can I prevent my cookies from becoming too hard?

Remove cookies from the oven when edges are just lightly browned and centers look slightly underbaked. Let them cool on the baking sheet for a few minutes, which helps them set without overcooking and ensures a chewy texture.

• Is it necessary to use both brown and white sugar?

Using both sugars creates a more complex flavor and helps achieve the perfect chewy texture. Brown sugar adds moisture and a deeper caramel-like taste, while white sugar provides sweetness and helps with crisp edges.

Why Chewy Fruitcake Cookies Are Irresistible

• Sneak in Veggies: Cleverly disguise zucchini in a delightful sweet bread that kids and adults will love, turning a nutritious vegetable into a tasty treat.
• Versatile Crowd-Pleaser: Perfect for breakfast, snacking, potlucks, or dessert, this chocolate chip zucchini bread suits multiple occasions and satisfies diverse taste preferences.
• Freezer-Friendly Delight: Easily store slices or the entire loaf in the freezer, providing a convenient make-ahead option for quick grab-and-go moments or unexpected guests.
• Simple Baking Magic: Requires basic pantry ingredients and minimal kitchen skills, making this recipe accessible for bakers of all experience levels, from beginners to seasoned home cooks.

What’s Inside Chewy Fruitcake Cookie Batter

• Butter: A rich, creamy base that provides moisture and helps create a soft, chewy texture.
• Granulated Sugar, Brown Sugar: Sweet ingredients that add depth of flavor and help create a golden-brown color.
• Eggs: Binding agents that provide structure and richness to the cookies.
• Vanilla Extract: A flavor enhancer that adds warmth and complexity to the cookie's taste.

• All-Purpose Flour: The primary structure-building ingredient that gives the cookies their base texture.
• Baking Soda: A leavening agent that helps the cookies rise and become light.
• Salt: A flavor enhancer that balances the sweetness of the cookies.

• Candied Fruit, Raisins, Nuts: Texture-rich ingredients that add chewiness, sweetness, and a traditional fruitcake flavor profile.
• Cinnamon, Nutmeg: Warm spices that provide a classic, comforting flavor reminiscent of traditional fruitcake.

Making Decadent Chewy Fruitcake Cookies

Step 1: Warm Up the Oven

Get your oven ready by setting it to 350F. Grab some parchment paper and line your baking sheets to prevent any sticky situations.

Step 2: Create Creamy Butter Base

Grab a large mixing bowl and whip together softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy like a cloud.

Step 3: Introduce Eggs and Flavor

Crack eggs one by one into the butter mixture, beating thoroughly after each addition.

Pour in vanilla extract and mix until everything looks smooth and well-blended.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking soda
• Salt

Slowly fold this dry mixture into your creamy butter base, stirring gently to create a perfect cookie dough.

Step 5: Add Festive Mix-Ins

• Chopped candied fruit
• Chopped nuts
• Raisins
• Cinnamon
• Nutmeg

Ensure these ingredients are evenly distributed throughout the dough.

Step 6: Shape and Bake Cookies

Use a spoon to drop rounded dollops of dough onto your prepared baking sheets.

Slide the sheets into the preheated oven and bake for 10-12 minutes until edges turn a beautiful golden brown.

Step 7: Cool and Enjoy

Let the cookies rest on the baking sheets for a few minutes, then transfer them to wire racks.

Allow them to cool completely before diving into these scrumptious treats.

Little Tips for Perfect Fruitcake Cookies

• Soak dried fruits in rum or brandy for 30 minutes before adding to enhance depth and richness.
• Dust chopped candied fruits with a bit of flour to prevent clumping and distribute evenly in the dough.
• Chill dough for 30 minutes before baking to prevent excessive spreading and maintain chewy consistency.
• Experiment with ground ginger or allspice to personalize the warm, festive flavor profile of the cookies.
• Store cookies in an airtight container with a slice of bread to maintain moisture and softness for several days.

Swaps for Chewy Fruitcake Cookie Batches

• Gluten-Free Fruitcake Cookies: Replace wheat flour with almond or gluten-free flour blend for those with wheat sensitivities.
• Vegan Fruit Delight: Swap butter with coconut oil, use flax eggs instead of regular eggs, and select plant-based candied fruits.
• Low-Sugar Christmas Cookies: Substitute granulated sugar with monk fruit sweetener or stevia, reduce overall sugar content for diabetic-friendly option.
• Tropical Fruit Version: Replace traditional candied fruits with dried mango, pineapple, and coconut for a Caribbean-inspired cookie experience.

What Goes Best With Fruitcake Cookies

• Pair with Warm Bourbon Toddy: Enhance the rich, spiced fruitcake cookie flavor with a classic bourbon toddy, where the whiskey's warmth complements the cookie's deep cinnamon and nutmeg notes.
• Complement with Aged Tawny Port: Select a smooth, caramel-like tawny port that mirrors the cookie's complex fruit and nut profile, creating a luxurious dessert pairing experience.
• Match with Vanilla Bean Ice Cream: Serve a scoop of creamy vanilla bean ice cream alongside the cookies, allowing the cold, smooth texture to contrast with the chewy, spiced cookie.
• Enjoy with Strong Espresso: Brew a robust espresso that cuts through the cookie's sweetness and highlights its deep, nuanced fruit and spice characteristics.

Storing Chewy Fruitcake Cookies Just Right

• Store cookies in an airtight container with parchment paper between layers for up to 5 days. Keep container in the refrigerator to maintain freshness and prevent fruit from spoiling.
• Scoop unbaked cookie dough into balls, freeze on a baking sheet, then transfer to freezer bags. Freeze up to 3 months. Bake directly from frozen state, adding 1-2 minutes to baking time.
• Place completely cooled cookies in freezer-safe containers with wax paper between layers. Freeze up to 2 months. Thaw at room temperature for 30 minutes before serving.

Decadent Chewy Fruitcake Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 20 reviews

• Total Time: 32 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Fruitcake cookies bring festive magic to classic holiday treats, blending rich dried fruits and warm spices into perfectly chewy bites. Sweet memories emerge with each delightful morsel you’ll savor, connecting generations through this timeless seasonal indulgence.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed

Fruits and Nuts:

• 1 cup chopped candied fruit
• 1 cup chopped nuts (pecans or walnuts)
• 1 cup raisins

Spices and Extras:

• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Cook Mode Prevent your screen from going dark

---

Instructions

1. Calibrate the oven to 350F (175C) and strategically line baking sheets with parchment paper for optimal cookie preparation.
2. Whip softened butter with granulated and brown sugars in a spacious mixing bowl until the texture becomes airy and voluminous.
3. Introduce eggs individually into the creamed mixture, ensuring thorough integration after each addition. Infuse vanilla extract and blend seamlessly.
4. Separately combine flour, baking soda, and salt through gentle whisking, then methodically incorporate into the butter mixture until a uniform dough emerges.
5. Gently fold candied fruit, nuts, raisins, cinnamon, and nutmeg throughout the dough, creating an even distribution of festive ingredients.
6. Carefully deposit rounded tablespoon-sized dough portions onto prepared baking sheets, maintaining consistent spacing.
7. Bake for 10-12 minutes, watching for delicate golden-brown edges as the indicator of perfect doneness.
8. Let cookies rest momentarily on baking sheets to stabilize, then transfer to wire cooling racks for complete temperature reduction.

Notes

• Soften butter completely at room temperature for smoother, creamier mixing and better cookie texture.
• Toast nuts beforehand to enhance their rich, nutty flavor and add extra crunch to the cookies.
• Swap candied fruit with dried fruit for a less sweet, more natural taste profile if preferred.
• Use gluten-free flour blend as a direct substitute to make these cookies celiac-friendly and allergen-safe.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 245 kcal
• Sugar: 18 g
• Sodium: 130 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 35 mg