Chewy Fruitcake Cookies
Enjoy a modern twist on holiday baking with these chewy fruitcake cookies. Packed with candied fruits, dates, and nuts, they deliver festive flavors in every bite. Perfect for dessert trays or gifting during the holiday season.
48 Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. Ensure the candied fruits and other ingredients are certified gluten-free.