Chewy Fruitcake Cookies Recipe
Chewy Fruitcake cookie recipe will help you make soft and chewy fruit cake cookies for holidays, filled with the delicious smell and flavor of fruit cake.
Equipment
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
Instructions
Cream the Butter and Sugar
- 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.
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.
Fold in the Dried Fruits and Nuts
- 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.
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.
Chill the Dough
- Chill the dough in the refrigerator for 20 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.
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.
Video
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