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Best Ever Chewy Old-Fashioned Fruitcake Cookies

A tempting stack of freshly baked fruitcake cookies featuring colorful candied fruit pieces, resting on a white plate.
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Make chewy, flavorful fruitcake cookies packed with candied fruit and pecans, perfect for holiday baking.

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
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup finely chopped candied mixed fruit
  • 1 cup chopped pecans
  • 1/2 cup chopped candied pineapple

Instructions

  1. Preheat your oven to 350 degrees F. 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, salt, and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the candied mixed fruit, pecans, and candied pineapple 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.

Notes

  • For easier handling, chill the dough for 30 minutes before scooping.
  • You can substitute walnuts for pecans if you prefer.
  • For a traditional look, press a single piece of candied cherry half onto the top of each cookie before baking.

Nutrition

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