Decadent chewy fruitcake cookies are perfect for anyone who loves warm, festive flavors. Whether you love a classic fruitcake or you just want to have a higher-end cookie experience, this one ticks all of the boxes. They’re quick to whip up, inherently customizable, and basically impossible to resist!
Whether you’re baking for the holidays or simply have a taste for something delicious, this recipe has all the appeal of classic fruitcake in the form of a delightful cookie. And the best part? They’re easy to make and people love them everywhere.
PrintQuick Decadent Chewy Fruitcake Cookies Recipe
Master these chewy fruitcake cookies with this easy step-by-step. And I’ll include everything you need to know, from prep time to pro tips for serving, and I’ll answer those all-important questions about this crowd-pleaser of a dessert. Let’s get baking!
- Total Time: 1 hour 32 minutes (Including Chill Time: 1 hour )
- Yield: 20 cookies (approx.) 1x
Ingredients
Here’s everything you’ll need to make these chewy fruitcake cookies. Most are pantry staples, but feel free to customize the dried fruits and nuts to your liking.
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange zest
Fruitcake Mix-Ins
- ½ cup chopped dried apricots
- ½ cup candied cherries, chopped
- ½ cup raisins or golden raisins
- ⅓ cup chopped walnuts or pecans
- ⅓ cup chopped candied pineapple
- Optional: 2 tablespoons brandy for soaking fruit (for a boozy twist)
Instructions
Step 1. Prep Your Fruit
For extra flavour, soak the dried fruits (apricots, raisins, and candied cherries) in 2 tablespoons of brandy or orange juice for about 15 minutes. This step is optional but highly recommended. Drain any excess liquid before using.
Step 2. Mix Dry Ingredients
Combine all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl. Whisk well and set aside.
Step 3. Cream Butter & Sugar
Using a hand mixer or stand mixer, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes. Then, mix in the egg, vanilla extract, and orange zest until smooth.
Step 4. Combine & Fold
Gradually add the dry ingredients to the wet mixture, mixing just until combined (don’t overmix!). Fold in the soaked fruit and chopped nuts by hand to evenly distribute the mix-ins.
Step 5. Chill the Dough
To ensure chewy cookies, don’t skip this important step! Cover the cookie dough and refrigerate for at least 1 hour, or up to 24 hours for even better flavour.
Step 6. Bake to Perfection
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop rounded tablespoons of dough and roll into balls. Place them about 2 inches apart on the prepared sheet.
- Bake for 10-12 minutes or until the edges are just golden. The centres will still look soft — that’s key for the chewy texture!
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 7. Serve & Enjoy
Serve these chewy fruitcake cookies as a festive dessert, a tea-time treat, or even a delicious homemade gift for loved ones. Pair with hot cocoa, spiced cider, or your favourite coffee for an extra-special moment.
Notes
- Calories: 145
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 45mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g
Note: Nutritional values are approximate and will vary slightly depending on ingredient brands and exact measurements.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snacks
- Cuisine: American
- Diet: Vegetarian
Frequently Asked Questions (FAQs)
Absolutely! These cookies are good for 4 days in an airtight container at room temperature. You can freeze the unbaked cookie dough balls, too — for up to 3 months. Simply bake right from frozen — no thawing necessary!
2. Can I customize the mix-ins?
2. Can I customize the mix-ins?
Of course! You can sub in your preferred dried fruits, nuts or chocolate chips. Just do not exceed about 1 ½ cups total mix-ins — and you’re golden.
Chilling the dough is also key to chewiness because it reduces spread and develops the flavors. Also, don’t overbake — the centers should appear a little underbaked when you pull them from the oven.
Yes, you can make these cookies without the alcohol. Replace the brandy with orange juice if you’re soaking the fruits, or leave out the soaking step altogether.
Yes, you may use a 1-to-1 gluten-free baking blend in place of the all-purpose flour. Make sure the blend contains xanthan gum to hold it all together.