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Best Ever Chewy Fruitcake Cookies

A stack of four homemade fruitcake cookies, richly studded with candied fruit and drizzled with white icing.
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Make these chewy fruitcake cookies for a simple, flavorful holiday treat packed with candied fruit, nuts, and warm spices.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract (optional)
  • 2 1/4 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 1/2 cups mixed candied fruit, chopped
  • 1 cup chopped pecans or walnuts
  • 1/2 cup raisins or dried cranberries
  • 1/2 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 granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and rum extract, if using. Mix until just combined.
  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 on low speed until just incorporated. Do not overmix.
  6. Fold in the chopped candied fruit, nuts, and dried fruit until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  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.
  10. Prepare the glaze: Whisk together the powdered sugar and milk or water until smooth. Drizzle the glaze over the cooled cookies.

Notes

  • For a more intense fruitcake flavor, you can soak the candied fruit and dried fruit in 2 tablespoons of rum or brandy for 30 minutes before adding them to the dough. Drain any excess liquid.
  • This 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 from frozen, adding 2-3 minutes to the baking time.
  • If you prefer a crispier cookie, bake for an additional 1 to 2 minutes until the edges are firmer.

Nutrition

Find it online: https://cookingbycarla.com/fruitcake-cookies-best-ever-chewy-recipe/