Decadent Chewy Fruitcake Cookies

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Decadent Chewy Fruitcake Cookies – A Festive Twist on a Classic Favorite

All the rich, fruity flavor of traditional fruitcake—wrapped in a soft, chewy cookie that’s perfect for the holidays.

Introduction: Fruitcake, Reimagined

Fruitcake has a reputation—some love it, some avoid it—but when you transform it into a chewy, buttery cookie, everything changes. These Decadent Chewy Fruitcake Cookies are a revelation: soft, spiced, and studded with candied fruit, raisins, and crunchy nuts. They’re festive, flavorful, and far more approachable than the dense loaves of holiday lore.

Perfect for cookie exchanges, holiday platters, or cozy nights with a cup of tea, these cookies bring all the warmth and nostalgia of fruitcake in a format that’s easy to love. No soaking, no slicing—just scoop, bake, and enjoy.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so irresistible:

Wet Ingredients:

  • Unsalted butter (1 cup, softened)
    Adds richness and creates a tender texture.
  • Granulated sugar (1 cup)
    Sweetens and helps the cookies spread.
  • Brown sugar (1 cup, packed)
    Adds moisture and a hint of molasses flavor.
  • Eggs (2 large)
    Bind the dough and add richness.
  • Vanilla extract (1 tsp)
    Enhances all the flavors with warm, aromatic notes.

Dry Ingredients:

  • All-purpose flour (2½ cups)
    Provides structure and chewiness.
  • Baking soda (1 tsp)
    Helps the cookies rise and spread.
  • Salt (½ tsp)
    Balances sweetness and enhances flavor.

Mix-Ins:

  • Chopped candied fruit (1 cup)
    Adds color and festive flavor—use a mix of cherries, pineapple, and citrus peel.
  • Chopped nuts (1 cup, pecans or walnuts)
    Add crunch and nutty depth.
  • Raisins (1 cup)
    Bring chewy sweetness and classic fruitcake vibes.
  • Ground cinnamon (½ tsp)
    Adds warmth and spice.
  • Ground nutmeg (¼ tsp)
    Deepens the flavor with earthy sweetness.

Optional: Add a splash of rum extract or orange zest for extra holiday flair.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cooling racks
  • Cookie scoop or spoon

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper or silicone baking mats.

Step 2: Cream the Butter & Sugars

In a large bowl:

  • Cream together 1 cup softened butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy—about 2–3 minutes.

Tip: Use room-temperature butter for best results.

Step 3: Add Eggs & Vanilla

Beat in 2 large eggs, one at a time.

Stir in 1 tsp vanilla extract.

Mix until smooth and fully incorporated.

Step 4: Combine Dry Ingredients

In a separate bowl:

  • Whisk together 2½ cups flour, 1 tsp baking soda, and ½ tsp salt.

Gradually add dry ingredients to the wet mixture, mixing until just combined.

Tip: Don’t overmix—this keeps the cookies soft and chewy.

Step 5: Add Mix-Ins

Stir in:

  • 1 cup chopped candied fruit
  • 1 cup chopped nuts
  • 1 cup raisins
  • ½ tsp cinnamon
  • ¼ tsp nutmeg

Mix until evenly distributed.

Optional: Chill dough for 30 minutes for thicker cookies.

Step 6: Scoop & Bake

Drop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.

Bake for 10–12 minutes, until:

  • Edges are lightly browned
  • Centers are set but still soft

Let cool on the baking sheets for 2–3 minutes, then transfer to wire racks.

Yields:

  • 36 cookies

Presentation Tip: Garnish with a drizzle of white chocolate or a sprinkle of powdered sugar.

Serving Suggestions

Perfect for:

  • Holiday cookie trays
  • Gift boxes and tins
  • Afternoon tea
  • Cozy winter snacks

Pair with:

  • Hot cocoa or mulled wine
  • Eggnog or chai latte
  • Vanilla ice cream or whipped cream

Tip: Serve warm for extra gooeyness.

Variations to Try

Want to make them your own? Try these delicious twists:

Citrus Fruitcake Cookies

Add orange zest and dried cranberries.

Tropical Twist

Use candied pineapple and shredded coconut.

Chocolate Fruitcake Cookies

Add mini chocolate chips or drizzle with dark chocolate.

Vegan Version

Use plant-based butter, egg replacer, and dairy-free mix-ins.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare dough up to 2 days in advance and refrigerate.
  • Refrigerate: Store baked cookies in airtight container for up to 1 week.
  • Freeze: Freeze dough balls or baked cookies for up to 2 months.

Tip: Reheat in microwave for 10 seconds to restore softness.

Nutrition Notes (Per Cookie, ~1 of 36)

  • Calories: ~150
  • Protein: ~2g
  • Carbohydrates: ~18g
  • Fat: ~8g
  • Sugar: ~12g
  • Sodium: ~90mg
  • Fiber: ~1g

These cookies are:

  • Soft and chewy
  • Sweet and spiced
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Decadent Chewy Fruitcake Cookies are more than just a holiday treat—they’re a celebration of tradition, flavor, and festive joy. Whether you’re baking for a crowd or just treating yourself, they’re guaranteed to impress and satisfy. With their chewy texture, colorful mix-ins, and warm spices, they’re everything fruitcake wishes it could be.

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