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The Best Ever Chewy Old-Fashioned Fruitcake Cookies

A stack of homemade fruitcake cookies featuring bright red and yellow candied fruit pieces.
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Bake these chewy, old-fashioned fruitcake cookies packed with candied fruit and nuts. This simple recipe delivers the classic holiday flavor in a perfect, bite-sized 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 baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup finely chopped candied cherries
  • 1/2 cup finely chopped candied pineapple
  • 1/2 cup chopped pecans
  • 1/4 cup brandy or orange juice (for soaking fruit, optional)

Instructions

  1. If using brandy or orange juice, combine the chopped candied cherries and pineapple in a small bowl. Pour the liquid over the fruit and let it soak for at least 30 minutes. Drain any excess liquid before using.
  2. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  3. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, which helps create a chewy texture.
  4. Beat in the egg and vanilla extract until just combined.
  5. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix the dough.
  7. Gently fold in the drained candied fruit and chopped pecans until they are evenly distributed throughout the dough.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For a uniform look, you can lightly press the tops of the dough balls.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft for a chewy result.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra rich flavor, you can substitute 1/4 cup of the butter with shortening.
  • If you prefer a firmer cookie, bake for an additional 1 to 2 minutes.
  • These buttery holiday cookies store well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://tastethisplate.com/fruitcake-cookies/