Soft and chewy fruitcake cookies filled with candied fruit, dates, and nuts. A colorful, modern spin on a classic holiday favorite!
Okay, confession time. I used to avoid fruitcake like it was my job. You know that one dessert at every holiday gathering that just sits there? Yep, that was always the fruitcake. Until, one year, I stumbled upon a recipe for Chewy Fruitcake Cookies. I was skeptical, but I had a ton of candied cherries leftover from decorating sugar cookies (rookie mistake, I bought double what I needed), and I thought, “Why not?”
Fast forward to the first bite—total game-changer. These cookies were everything fruitcake wasn’t: chewy, buttery, and just sweet enough. My mom, who usually just humors my baking experiments, actually asked for the recipe. And my dad? He’s been sneaking them into his coffee breaks ever since.
Now, these cookies are a permanent part of my holiday baking lineup. They’re colorful, festive, and just the right amount of nostalgic without being, well, too much. And let’s be real—if they can convert a fruitcake hater like me, they’re bound to win over your crowd too.
Why You’ll Love This Chewy Fruitcake Cookies Recipe?
- Perfect Texture: Soft and chewy with just enough crunch from the nuts.
- Festive Appeal: Those vibrant red and green cherries make these cookies look like edible Christmas ornaments.
- Quick to Make: Ready in under 30 minutes, they’re perfect for last-minute holiday treats.
- Crowd-Pleaser: Even self-proclaimed fruitcake skeptics can’t resist them.
Ingredient Notes:
When it comes to these cookies, the ingredients are the real stars. Let’s talk about what makes them shine:
- All-Purpose Flour: Keeps the cookies soft but structured.
- Butter: Use unsalted butter for control over the saltiness. Make sure it’s softened—nobody likes chunks of butter in their dough.
- Sugars (Granulated + Brown): The combo of white and brown sugar creates that perfect chewy texture.
- Candied Fruits: Red and green cherries, pineapple, and dates bring a sweet, tangy burst to every bite. Chop them finely so they’re evenly distributed.
- Nuts: Pecans and walnuts add just the right amount of crunch. Toasting them beforehand intensifies their flavor.
- Vanilla Extract: A must-have for warmth and depth in the flavor.
How To Make Chewy Fruitcake Cookies?
These cookies come together faster than you can say “holiday baking.” Let’s walk through it:
Step 1: Preheat and prep
Set your oven to 350°F and line your baking sheets with parchment paper. Trust me, it’ll save you from scrubbing cookie bits off your pans later.
Step 2: Mix the dry ingredients
In a small bowl, whisk together the flour, baking soda, and salt. This ensures everything blends evenly when you mix it into the dough.
Step 3: Cream the butter and sugars
In a medium mixing bowl (or your stand mixer), beat the butter and sugars together until fluffy—about 2 minutes. Don’t rush this step; it’s what gives the cookies their amazing texture.
Step 4: Add the wet ingredients
Mix in the eggs and vanilla until smooth. Don’t forget to scrape down the sides of the bowl—you don’t want to leave any goodness behind.
Step 5: Combine and fold
Slowly add the dry ingredients to the wet mixture. Once combined, fold in the candied fruits and nuts. The dough will look like a holiday explosion of color, and that’s exactly what you’re going for.
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Step 6: Scoop and bake
Scoop out tablespoon-sized portions of dough onto your baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, just until the edges are golden.
Step 7: Cool and enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They’re amazing warm, but equally good once they’ve cooled (if they last that long).
Storage Options:
These cookies stay fresh in an airtight container at room temperature for up to a week. For longer storage, freeze them in a resealable freezer bag for up to 3 months. Just thaw them at room temperature before serving—easy peasy.
Variations and Substitutions:
- No candied fruit? Use dried cranberries, apricots, or raisins instead for a slightly less sweet version.
- Nut-free: Skip the nuts or swap them with sunflower or pumpkin seeds for a crunch without allergens.
- Spiced up: Add a pinch of cinnamon or nutmeg for a cozy, holiday vibe.
- Gluten-free: Use a 1:1 gluten-free baking mix instead of all-purpose flour.
What to Serve with Chewy Fruitcake Cookies?
- Hot Drinks: These cookies pair beautifully with a cup of coffee, tea, or hot cocoa.
- Dessert Platters: Add them to your holiday cookie tray for a colorful and tasty addition.
- Ice Cream: Crumble a few over vanilla or butter pecan ice cream for an indulgent dessert.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 48 hours. Let it sit at room temperature for a bit before baking.
My cookies are spreading too much. What can I do?
Chill the dough for 20 minutes before baking, or make sure your butter isn’t overly soft.
Can I skip the candied fruit?
Sure! Substitute with dried fruits like cranberries or raisins for a less traditional but equally delicious option.
There you have it! These Chewy Fruitcake Cookies are a festive, foolproof way to bring holiday cheer to your kitchen. Whether you’re a fruitcake lover or skeptic, these cookies are guaranteed to win you over. Bake a batch and let me know what you think—your feedback always makes my day!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chewy Fruitcake Cookies
Ingredients
Dry Ingredients:
- 2 ¼ cups 281 g all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
Wet Ingredients:
- 1 cup 227 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- ½ cup 110 g packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Fruits and Nuts:
- ½ cup chopped dates pitted
- 1 cup chopped red candied cherries 8 oz package
- 1 cup chopped green candied cherries 8 oz package
- 1 cup chopped candied pineapple 8 oz package
- ¾ cup chopped pecans
- ½ cup chopped walnuts
Instructions
Mix Dry Ingredients
- In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars
- Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until smooth and fluffy, approximately 2 minutes. Scrape down the sides of the bowl as needed.
Incorporate Wet Ingredients
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
Combine Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape the bowl to ensure an even mixture.
Fold in Fruits and Nuts
- Using a spatula, gently fold in the chopped dates, candied cherries, candied pineapple, pecans, and walnuts until evenly distributed.
Scoop and Shape the Cookies
- Use a heaping tablespoon of dough for each cookie. Place scoops on the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies
- Bake one sheet at a time in the preheated oven for 8 to 10 minutes, or until the edges are golden brown while the centers remain slightly soft.
Cool the Cookies
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
