Chewy Fruitcake Cookies

Why Make This Chewy Fruitcake Cookies

Chewy Fruitcake Cookies bring the comforting essence of fruitcake into a delightful, bite-sized treat. This recipe is perfect for those who enjoy the joy of fruitcake but prefer a more accessible, cookie format. With a wonderful medley of textures and flavors—thanks to the mixture of candied fruits and spices—these cookies will be a standout addition to your dessert table. The soft, chewy texture will have everyone reaching for seconds, and the subtle sweetness from the fruits and glaze will satisfy any sweet tooth. Plus, they make for a unique gift during the holiday season!

How to Make Chewy Fruitcake Cookies

Making Chewy Fruitcake Cookies is simpler than you might think! The process begins with soaking an array of fruits to enhance their natural sweetness and flavor. After preparing a rich cookie dough, you’ll chill it to develop the perfect texture before baking. Once baked, these cookies can be enjoyed as is or dressed up with a sweet glaze. Follow this step-by-step guide to create a batch of these delightful cookies.

Ingredients:

• 1 cup (150g) mixed candied fruit peel, finely chopped
• 1/2 cup (80g) golden raisins
• 1/2 cup (75g) dried cranberries
• 1/4 cup (40g) dried apricots, finely diced
• 1/4 cup (30g) glace cherries, roughly chopped
• 1/4 cup (60ml) orange juice
• 2 1/4 cups (270g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (160g) light brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange zest (from 1 large orange)
• 1/2 cup (60g) chopped pecans or walnuts (optional)
• 1 cup (120g) powdered sugar, sifted (for glaze)
• 2-3 tablespoons milk or orange juice (for glaze)
• 1/4 teaspoon vanilla extract or orange extract (for glaze)

Directions:

1. Prepare Fruit Medley: In a bowl, combine candied fruit peel, golden raisins, dried cranberries, diced apricots, and chopped glace cherries. Pour 1/4 cup of orange juice over the fruits and stir to coat. Cover and let soak at room temperature for at least 2 hours, or ideally overnight, to plump and infuse flavors.

2. Prepare Dry Ingredients: Sift together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in a medium bowl. Whisk and set aside.

3. Cream Butter & Sugars: In a large bowl, beat softened unsalted butter with granulated sugar and light brown sugar on medium-high speed for 3-5 minutes until light and fluffy.

4. Add Eggs & Flavorings: Beat in eggs one at a time, scraping the bowl. Stir in vanilla extract and orange zest until just combined.

5. Combine Wet & Dry Ingredients: With the mixer on low, gradually add dry ingredients to wet, mixing only until just combined. Avoid overmixing.

6. Fold in Fruits & Nuts: Drain excess liquid from the soaked fruit medley. Gently fold plumped fruits and optional chopped pecans or walnuts into the dough until evenly distributed.

7. Chill Dough: Cover the bowl tightly and refrigerate for at least 2-4 hours, or preferably overnight. Chilling is essential for the right texture.

8. Preheat Oven & Prep Sheets: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.

9. Scoop & Bake Cookies: Scoop 1.5-2 tablespoon-sized balls of chilled dough onto prepared baking sheets, leaving 2 inches between each. Bake one sheet at a time for 10-13 minutes, until edges are lightly golden and centers are slightly soft.

10. Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

11. Prepare & Apply Glaze (Optional): Whisk sifted powdered sugar, 2-3 tablespoons of milk or orange juice, and vanilla or orange extract until smooth. Drizzle or dip cooled cookies into the glaze and let set on wire rack for about 15-30 minutes.

12. Store or Freeze: Store in an airtight container at room temperature for 5-7 days. For freezing, arrange cooled cookies in a single layer until solid, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature.

Nutritional Information

Per cookie (yield: approximately 24 cookies):

• Calories: 160
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 100mg
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 2g

How to Serve Chewy Fruitcake Cookies

These cookies shine when paired with a hot beverage like tea or coffee, making them perfect for cozy gatherings or afternoon snacks. Consider serving them on a festive platter, perhaps alongside other holiday treats, to create an inviting dessert selection. They also make fantastic gifts when wrapped in decorative packaging for friends and family.

How to Store Chewy Fruitcake Cookies

Store Chewy Fruitcake Cookies in an airtight container at room temperature for 5-7 days to keep them fresh. If you decide to freeze them, make sure to layer them carefully between sheets of parchment paper to prevent sticking. They can be frozen for up to three months—ideal for preparing holiday treats in advance.

Expert Tips for Perfect Chewy Fruitcake Cookies

• Soaking the Fruits: Be sure to soak the fruits properly to maximize flavor and moisture. Ideally, overnight soaking will yield the best results.
• Chilling the Dough: Do not skip the chilling step! This helps the cookies maintain their shape while baking and gives them the perfect chewy texture.
• Adjusting Spices: Feel free to adjust the spices based on your personal preference. For a spicier cookie, add more cinnamon or ginger.
• Glazing Options: Experiment with different flavors for the glaze by changing the type of extract or using lemon juice instead of orange juice.

Delicious Variations

• Nut-Free Version: Omit the pecans or walnuts to make this recipe nut-free.
• Glazed or Un-glazed: You can skip the glaze for a less sweet cookie or dust the cookies with powdered sugar instead.
• Chocolate Chips: For a richer flavor, add chocolate chips alongside the fruit mix.
• Dried Fruits Variety: Swap out any dried fruits in the recipe with your favorites, like figs or dates, for a personalized twist.

Frequently Asked Questions

1. Can I make these cookies ahead of time?
   Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days before baking.

2. Is it necessary to chill the dough?
   Absolutely! Chilling the dough is crucial for achieving the right texture and preventing the cookies from spreading too much while baking.

3. Can I use fresh fruit instead of dried?
   Fresh fruit has a higher moisture content, which can lead to a different texture. It’s best to stick with dried fruit for this particular recipe.

4. What if I don’t have mixed candied fruit peel?
   You can substitute with additional dried fruits or a combination of chopped dried figs and dates for a similar effect.

5. How do I get my cookies to stay chewy?
   Ensure you do not overbake the cookies; they should come out slightly soft in the center, as they will continue to firm up as they cool.

6. Can I freeze the dough?
   Yes, you can freeze the dough for up to 3 months. Just thaw it in the refrigerator before baking.

7. What is the best way to pack these cookies for gifts?
   Place the cookies in a tin or box lined with parchment paper. You can also add dividers for a professional touch.

8. Can I use less sugar?
   You can slightly reduce the sugar, but making significant changes might affect the texture and flavor.

9. What’s the best way to drizzle the glaze?
   Use a fork or a whisk to drizzle the glaze over the cookies, ensuring even coverage.

10. How can I make these cookies more festive?
    Consider adding festive spices like star anise or adding small bits of crystallized ginger for an extra kick of flavor.

Conclusion

Chewy Fruitcake Cookies provide a delightful twist on a traditional holiday favorite. With their chewy texture and vibrant mix of fruits and spices, these cookies are perfect for any occasion. They not only taste great but also look beautiful when served. So, gather your ingredients and make a batch to enjoy or gift to loved ones. We encourage you to try this recipe and experience the joy of baking these scrumptious cookies from your kitchen. Happy baking!

Chewy Fruitcake Cookies

---

• Author: acheyakh-mohamed
• Total Time: 133 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Pin Recipe

Pin Recipe

Description

Chewy Fruitcake Cookies bring the comforting essence of fruitcake into a delightful, bite-sized treat, perfect for the holiday season.

---

Ingredients

Scale 1x2x3x

• 1 cup (150g) mixed candied fruit peel, finely chopped
• 1/2 cup (80g) golden raisins
• 1/2 cup (75g) dried cranberries
• 1/4 cup (40g) dried apricots, finely diced
• 1/4 cup (30g) glace cherries, roughly chopped
• 1/4 cup (60ml) orange juice
• 2 1/4 cups (270g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (160g) light brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange zest (from 1 large orange)
• 1/2 cup (60g) chopped pecans or walnuts (optional)
• 1 cup (120g) powdered sugar, sifted (for glaze)
• 2–3 tablespoons milk or orange juice (for glaze)
• 1/4 teaspoon vanilla extract or orange extract (for glaze)

---

Instructions

1. In a bowl, combine candied fruit peel, golden raisins, dried cranberries, diced apricots, and chopped glace cherries. Pour 1/4 cup of orange juice over the fruits and stir to coat. Cover and let soak at room temperature for at least 2 hours, preferably overnight.
2. Sift together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in a medium bowl. Whisk and set aside.
3. In a large bowl, beat softened unsalted butter with granulated sugar and light brown sugar on medium-high speed for 3-5 minutes until light and fluffy.
4. Beat in eggs one at a time, scraping the bowl. Stir in vanilla extract and orange zest until just combined.
5. With the mixer on low, gradually add dry ingredients to wet, mixing only until just combined. Avoid overmixing.
6. Drain excess liquid from the soaked fruit medley and gently fold plumped fruits and optional chopped pecans or walnuts into the dough.
7. Cover the bowl tightly and refrigerate for at least 120-240 minutes, preferably overnight.
8. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
9. Scoop 1.5-2 tablespoon-sized balls of chilled dough onto prepared baking sheets. Bake for 10-13 minutes until edges are lightly golden and centers are slightly soft.
10. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11. For the glaze, whisk powdered sugar with 2-3 tablespoons of milk or orange juice and vanilla/orange extract until smooth. Drizzle over cooled cookies and let set.
12. Store in an airtight container at room temperature for 5-7 days or freeze for up to 3 months.

Notes

Soaking the fruits overnight improves flavor. Chilling the dough is crucial for texture.

• Prep Time: 120 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 10g
• Sodium: 100mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: cookies, fruitcake, holiday desserts, chewy cookies, baking