Decadent Chewy Fruitcake Cookies
Indulge in these chewy, flavorful cookies that combine the richness of butter and sugar with the vibrant tastes of dried fruits and nuts, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure the butter is softened but not melted.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped candied fruit
- 1 cup chopped nuts (pecans or walnuts) Feel free to swap out with your favorite nuts.
- 1 cup raisins
- 1/2 teaspoon ground cinnamon Add more to taste if desired.
- 1/4 teaspoon ground nutmeg Add more to taste if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture until just combined.
- Stir in the chopped candied fruit, nuts, raisins, cinnamon, and nutmeg until evenly distributed throughout the dough.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for about one week. To keep them longer, freeze for up to three months, ensuring they're well wrapped to prevent freezer burn. You can customize these cookies with different nuts or dried fruits.