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 

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 
2. Scoop rounded tablespoons of dough and roll into balls. Place them about 2 inches apart on the prepared sheet. 
3. 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!
4. 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.