Chewy Fruitcake Cookies have become a beloved holiday treat in our household, combining the festive flavors of dried fruits and spices into one irresistible cookie. These cookies are not only delicious but also easy to make, perfect for sharing with family and friends during the holiday season. The delightful chewy texture and vibrant colors from the fruits create a charming appearance that’s sure to impress. Let’s dive into the recipe that guarantees a batch of cookies that everyone will love!
Why You’ll Love This Chewy Fruitcake Cookies
Here are a few reasons why these cookies are a must-try:
- They’re incredibly moist fruitcake treats that stay fresh for days.
- The combination of fruity chewy cookies with nuts adds delightful texture.
- They’re a lovely option for chewy dried fruit cookies lovers!
- These cookies are perfect for the holidays, making them a festive favorite.
- They require simple ingredients, making them an easy chewy fruitcake cookie recipe.
- Customize with your favorite dried fruits or nuts to create unique variations.
Ingredients for Chewy Fruitcake Cookies
Gather these items:
- 1 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 1 cup of packed brown sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of chopped candied fruit
- 1 cup of chopped nuts (choose pecans or walnuts)
- 1 cup of raisins
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
How to Make Chewy Fruitcake Cookies Step-by-Step
- Step 1: Start by preheating your oven to 325°F (163°C). Line baking sheets with parchment paper.
- Step 2: Cream together the softened unsalted butter, granulated sugar, and packed brown sugar until light and fluffy.
- Step 3: Introduce the eggs one at a time, mixing well. Add vanilla extract.
- Step 4: Sift together the flour, baking soda, salt, ground cinnamon, and nutmeg. Gradually mix into the creamed mixture.
- Step 5: Fold in the chopped candied fruit, nuts, and raisins.
- Step 6: Drop rounded tablespoonfuls of dough onto prepared baking sheets.
- Step 7: Bake for 18-20 minutes or until golden brown.
- Step 8: Cool on the baking sheet for 2 minutes before transferring to a wire rack.
Pro Tips for the Perfect Chewy Fruitcake Cookies
Keep these in mind:
- Store in an airtight container for freshness.
- For a different flavor, try using dried cranberries instead of raisins.
- Adjust the spices to your taste preference.
- Make sure not to overmix the dough to keep the cookies soft and chewy.
Best Ways to Serve Chewy Fruitcake Cookies
Here are some serving ideas:
- Pair with a warm cup of tea or coffee for a cozy afternoon snack.
- These cookies shine on dessert platters during holiday gatherings.
- For a twist, serve with a scoop of vanilla ice cream on top!
How to Store and Reheat Chewy Fruitcake Cookies
To store, place the cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage. To reheat, pop them in the microwave for a few seconds to revive their chewy texture.
Frequently Asked Questions About Chewy Fruitcake Cookies
What’s the secret to perfect Chewy Fruitcake Cookies?
The secret lies in the balance of moist ingredients like butter and eggs with the right amount of flour. This ensures you get that distinct chewy texture that makes these cookies so delightful.
Can I make Chewy Fruitcake Cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days before baking. This allows the flavors to meld together beautifully.
How do I avoid common mistakes with Chewy Fruitcake Cookies?
Avoid overmixing the dough once you add the flour to keep the cookies tender. Also, ensure your oven is preheated to the right temperature for evenly baked cookies.
Variations of Chewy Fruitcake Cookies You Can Try
Consider trying these variations:
- Replace raisins with dried cherries for a different fruity flavor.
- Add chocolate chips for a sweet twist to the classic recipe.
- Use gluten-free flour for a gluten-free chewy fruitcake cookie option.
- For a vegan version, substitute eggs with flax eggs and use vegan butter.
For more delicious recipes, check out our Grandma Carter’s Peanut Butter Cookies or try making Chocolate Eclair Cake for a delightful dessert!
For more tips on baking, visit Creamy Tuscan Scallops Recipe or explore our Hidden Valley Ranch Chicken for a savory option!
Print
Irresistibly Chewy Fruitcake Cookies for the Holidays
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Irresistibly Chewy Fruitcake Cookies: A Festive Treat You Can’t Resist
Ingredients
- 1 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 1 cup of packed brown sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of chopped candied fruit
- 1 cup of chopped nuts (choose pecans or walnuts)
- 1 cup of raisins
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
Instructions
- Start by preheating your oven to 325°F (163°C). Line baking sheets with parchment paper.
- Cream together the softened unsalted butter, granulated sugar, and packed brown sugar until light and fluffy.
- Introduce the eggs one at a time, mixing well. Add vanilla extract.
- Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually mix into the creamed mixture.
- Fold in the chopped candied fruit, nuts, and raisins.
- Drop rounded tablespoonfuls of dough onto prepared baking sheets.
- Bake for 18-20 minutes or until golden brown.
- Cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for freshness.
- For a different flavor, try using dried cranberries instead of raisins.
- Adjust the spices to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg