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Best Chewy Old-Fashioned Fruitcake Cookies

A stack of chewy fruitcake cookies loaded with candied fruit and drizzled with white icing, sitting on a white plate.
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Make festive, chewy fruitcake cookies packed with candied fruit, nuts, and warm spices. This recipe captures classic fruitcake flavor in an easy cookie form, perfect for holiday trays.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups mixed candied fruit, chopped
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup dark raisins, chopped
  • 1/4 cup orange juice
  • 1 cup powdered sugar (for glaze)
  • 1 tablespoon milk or water (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Stir in the chopped candied fruit, nuts, and raisins by hand.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still look slightly soft for a chewy texture.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. While cookies cool, prepare the glaze: Whisk together the powdered sugar and milk or water until smooth. Add more liquid, a drop at a time, to reach a drizzling consistency.
  10. Once cookies are cool, drizzle the glaze over the tops. Let the glaze set before serving or storing.

Notes

  • For a deeper fruitcake flavor, you can soak the candied fruit and raisins in 1 tablespoon of dark rum or brandy for 30 minutes before adding them to the dough. Pat them dry slightly before mixing.
  • This cookie dough freezes well. Scoop the dough onto a parchment-lined tray, freeze until solid, then transfer the frozen dough balls to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the bake time.
  • If you prefer a slightly crisper cookie, bake for 13-14 minutes.

Nutrition

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