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Chewy Old-Fashioned Fruitcake Cookies

A stack of homemade fruitcake cookies loaded with dried cherries and golden raisins, one cookie is broken open.

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Bake chewy cookies that taste like classic fruitcake, featuring candied fruit, nuts, and warm spices.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mixed candied fruit, chopped
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup brandy or orange juice (optional)

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, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chopped candied fruit and nuts. If using, mix in the brandy or orange juice.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft for a chewy texture.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can soak the candied fruit in brandy or rum for several hours before using them in the dough.
  • If you prefer a firmer cookie, bake for an additional 1 to 2 minutes.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

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