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Best Ever Fruitcake Cookies ready to enjoy during the festive season

Chewy Fruitcake Cookies

A delightful blend of holiday spices, mixed dried fruits, and nuts in a chewy cookie form, perfect for festive occasions and cookie swaps.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened (room temperature) Use room temperature for proper creaming
  • 1 cup packed brown sugar Use all brown sugar for deeper molasses flavor
  • 1/2 cup granulated sugar
  • 2 large eggs Use room temperature for better incorporation
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour For gluten-free, use a cup-for-cup GF flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Add-ins
  • 1 cup mixed dried fruit (raisins, currants, candied cherries), chopped Soak dried fruit in brandy/orange juice for 30 minutes for added flavor
  • 1 cup nuts (walnuts or pecans), chopped Omit or substitute sunflower seeds for nut-free

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix.
  6. Fold in the chopped dried fruit and nuts until evenly distributed.
Baking
  1. Drop rounded tablespoons of dough onto the prepared sheet, spacing cookies about 2 inches apart.
  2. Bake for 10–12 minutes, rotating the pan halfway through if needed. The edges should be lightly golden and centers set.
  3. Let the cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.

Notes

Cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.