Description
Chewy Fruitcake Cookies bring the comforting essence of fruitcake into a delightful, bite-sized treat, perfect for the holiday season.
Ingredients
Scale
- 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
- 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.
- Sift together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in a medium bowl. Whisk and set aside.
- 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.
- Beat in eggs one at a time, scraping the bowl. Stir in vanilla extract and orange zest until just combined.
- With the mixer on low, gradually add dry ingredients to wet, mixing only until just combined. Avoid overmixing.
- Drain excess liquid from the soaked fruit medley and gently fold plumped fruits and optional chopped pecans or walnuts into the dough.
- Cover the bowl tightly and refrigerate for at least 120-240 minutes, preferably overnight.
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- 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.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- 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.
- 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