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The Best Chewy Old-Fashioned Fruitcake Cookies: All the Holiday Flavor in One Easy Bite

A stack of four rich, brown fruitcake cookies loaded with candied fruit pieces, sitting on a small plate.
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Capture the nostalgic, warm spice flavor of traditional fruitcake in these unbelievably chewy, easy-to-make cookies. Packed with candied fruit and nuts, they are the perfect addition to your holiday cookie trays.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups mixed candied fruit (cherries, pineapple, citron)
  • 1 cup chopped pecans or walnuts
  • 1/4 cup dark rum or orange juice (optional, for soaking fruit)

Instructions

  1. If using rum or juice, place the mixed candied fruit in a small bowl and toss with the liquid. Let it soak for at least 30 minutes, or up to overnight. Drain any excess liquid before using.
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step builds the cookie’s texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the soaked and drained candied fruit and the chopped nuts until they are evenly distributed throughout the dough.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can slightly flatten the tops with the bottom of a glass if you prefer a flatter cookie.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are set. These cookies stay soft when done.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture and flavor, you can soak the candied fruit overnight in a small amount of brandy or dark rum. If you avoid alcohol, orange juice works well.
  • To achieve the chewiest texture, be careful not to overbake. Pull them out when the edges look set but the center still looks slightly soft.
  • These are excellent bake ahead Christmas cookies. Store cooled cookies in an airtight container at room temperature for up to one week.
  • If you are making these for a holiday cookie exchange, consider dusting the cooled cookies lightly with powdered sugar for a snowy, festive look.

Nutrition

Find it online: https://tastetaught.com/fruitcake-cookies-recipe-chewy-old-fashioned/