Chewy Fruitcake Cookies Recipe

Name: Chewy Fruitcake Cookies Recipe
Prep time: 12 min
Cook time: 16 min
Total time: 48 min
Ingredients: 185 g All-Purpose Flour (1.5 cups); 2.4 g Baking Soda (1/2 tsp); 1.5 g Salt) (1/4 tsp); 115 g Unsalted Butter (1 stick or 1/2 cup( softened to room temperature)); 100 g Light Brown Sugar (1/2 cup, packed); 100 g White Granulated Sugar (1/2 cup); 1 Egg; 5 ml Pure Vanilla Extract (1 tsp); 1.4 g Ground Cinnamon (1/2 tsp); 1 g Ground Nutmeg (1/8 tsp); 1 Zest of orange; 240 g Mixed Dried Fruits and Nuts (like raisins, cranberries, dried apricots, chopped dates, and mixed nuts) (1.25 cups)

Recipe Video

Chewy fruitcake cookies recipe will help you make soft, chewy fruitcake cookie, filled with the aroma and deliciousness of Christmas fruit cake.

When you think of fruitcake, you probably imagine a dense, sweet loaf packed with dried fruit, nuts, and warm spices. But what if you could transform all those festive flavors into a chewy, bite-sized cookie? That’s exactly what this recipe does. By taking the best parts of traditional moist fruitcake — dried fruit, nuts, and aromatic spices — and blending them with classic cookie ingredients, you get a rich, flavorful, and perfectly chewy treat.

Unlike traditional fruitcake, these cookies bake up quickly, require no soaking, and have a perfectly balanced texture that even non-fruitcake fans will love. They’re easy to customize with your favorite dried fruits and nuts, making them a holiday must-have for your cookie platter!

Why You’ll Love This Chewy Fruitcake Cookies Recipe

Perfectly Chewy: The center stays soft and chewy, thanks to a combination of brown sugar, butter, and just the right baking technique.
Bursting with Fruit & Nuts: Each bite is packed with bits of sweet dried fruit and crunchy nuts.
Customizable: Use whatever dried fruits and nuts you have on hand! Raisins, cranberries, apricots, and even chocolate chips can be swapped in.
Quick & Simple: Unlike fruitcake, which takes hours (or days) to prepare, these cookies come together in less than an hour.

Ingredients

To make these festive cookies, you’ll need a combination of pantry staples and fruitcake essentials. Here’s what you’ll need:

185 g (1.5 cups) All-Purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
115 g (1 stick or 1/2 cup) Unsalted Butter, softened to room temperature
100 g (1/2 cup) Light Brown Sugar, packed
100 g (1/2 cup) Granulated Sugar
1 large Egg
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
Zest of 1 orange (for a fresh, citrusy zing)
1.25 cups (240g) Mixed Dried Fruits and Nuts (like raisins, cranberries, dried apricots, chopped dates, and mixed nuts)

Note: You can swap the dried fruits and nuts for your favorites. For a tropical twist, try using dried pineapple, mango, or coconut flakes.

How to make chewy fruitcake cookies

Step 1: Cream the Butter and Sugars

Start by creaming together the softened butter, light brown sugar, and granulated sugar. Add the cinnamon, nutmeg, orange zest and vanilla extract during this step.

You can use an electric mixer or a hand whisk, but using a mixer is faster. This process should take 3-4 minutes to create a fluffy, frosting-like texture. The aroma of the orange zest and warm spices will start to fill your kitchen — pure holiday magic!

Step 2: Add the Egg

Beat in the egg. Mix just until combined. Avoid overmixing, as it can make the cookies cakey instead of chewy. Keep your mixer on a low speed to ensure the egg blends evenly without incorporating too much air.

Step 3: Fold in the Dried Fruits and Nuts

Time to load up on the good stuff! Add the mixed dried fruits and nuts to the batter.

Use a spatula to fold them in gently, ensuring they’re evenly distributed throughout the dough. This is where your fruitcake inspiration really comes to life!

Step 4: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix — stop as soon as the flour is incorporated.

Step 5: Chill the Dough

Chill the dough in the refrigerator for 20-25 minutes while you preheat your oven to 350°F (175°C). Chilling prevents the cookies from spreading too much and helps them maintain their thick, chewy centers.

Step 6: Bake the Cookies

Line a baking sheet with parchment paper or a silicone baking mat. Scoop heaping tablespoons of dough onto the sheet, leaving about 2 inches of space between each cookie.

Bake for 15-16 minutes or until the edges are lightly golden brown. The centers may look soft as undercooked — that’s okay! They’ll firm up as they cool.

Leave the cookies on the baking tray for five minutes and you will see the puffy cookies will deflate slightly, making the center denser and chewier.

Transfer the fruitcake cookies on to a wire rack. If you move them too soon, they might break apart.

Tips for making the Best Fruitcake Cookies

Use Fresh, Soft Dried Fruit: Dry, tough fruit won’t blend as well. If your dried fruit is too firm, soak it in warm water for 10 minutes, then pat dry.
Don’t Skip the Orange Zest: It adds brightness and freshness to the flavor profile, balancing out the sweetness.
Chill the Dough: Chilling for just 20-25 minutes prevents the cookies from spreading too much, giving you thick, bakery-style cookies.

Why These FruitCake Cookies Stand Out

Fruitcake Inspiration, Cookie Form: Unlike traditional fruitcake, these cookies are ready in under an hour.
Customizable: Swap in your favorite fruits, nuts, or even chocolate chips.
Soft, Chewy Perfection: The soft, dense and chewy texture of this fruit cake cookie is irresistible.

Storage and Freezing

Storage: Keep the cookies in an airtight container at room temperature for up to 1 week.

How to Freeze Cookie Dough

Freezing cookie dough is like saving a delicious treat for later — ready to enjoy whenever you want! Here’s how to freeze fruitcake cookie dough properly:

Shape the Dough: Roll the cookie dough into balls or scoop the cookie using a 1 tablespoon size cookie scoop and arrange them in a single layer on a baking sheet.
Freeze the Dough: Place the baking sheet in the freezer and leave it for 2 to 3 hours, or until the dough balls are completely frozen.
Store the Dough: Transfer the frozen dough balls into a freezer-safe bag. Remove as much air from the bag as possible before sealing it.
Freeze for Later: Store the bag in the freezer for up to 6 months.

How to Bake Frozen Fruitcake Cookie Dough

When you’re ready for fresh cookies, you don’t need to thaw the dough! Follow these instructions:

Place the frozen cookie dough balls on a baking sheet.
Bake them directly from frozen at 325°F (163°C) for 16 to 18 minutes.
The lower baking temperature and longer cook time allow the dough to defrost and bake evenly.

Now you have freshly baked cookies whenever you want — no mixing, no mess!

Final Thoughts

These chewy fruitcake cookies are the perfect blend of tradition and innovation. With the warmth of cinnamon, nutmeg, and orange zest combined with chewy dried fruit and crunchy nuts, these cookies are like little bites of holiday magic. Perfect for cookie swaps, gifts, or just a cozy night with tea, these cookies are sure to become a new family favorite.

So, what are you waiting for? Gather your ingredients, preheat that oven, and fill your home with the heavenly aroma of freshly baked fruitcake cookies.

Happy Baking!

You might also love our Fruit Bread Recipe or German Fruit Bread Stollen both of them are delicious bread versions of Christmas fruitcake.

Video :Chewy fruitcake cookies Recipe

Can I use whole wheat flour instead of all-purpose flour?

Yes, but the cookies may be a bit denser. You could also try a 50/50 blend of whole wheat and all-purpose flour.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 3 days or shape and freeze it for up to 3 months. When you want to bake the cookies, take them out, arrange on baking sheet and can bake straight without thawing; at 325 F or 160 C for 16-18 minutes.

Can I use gluten-free flour?

Yes, but use a 1:1 gluten-free baking flour blend. The texture might be a little different, but it will still taste great.

Can I skip the nuts?

Yes, but it’s highly recommended. It is so good to have bites of nuts in between the juicy fruits; which brings a nice contrast of taste and texture.