Make classic fruitcake flavors in a simple, chewy cookie format perfect for holiday baking.
Author:Chloe Thompson
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:About 3 dozen cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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
3 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 cup chopped pecans or walnuts
1 cup mixed candied fruit (glacé cherries, pineapple), chopped
1/2 cup golden raisins
Instructions
Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chopped pecans, mixed candied fruit, and golden raisins until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
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.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more intense flavor, you can soak the candied fruit and raisins in a tablespoon of brandy or orange juice for 30 minutes before adding them to the dough.
If you prefer a firmer cookie, bake for an additional 1 to 2 minutes.
Store cooled cookies in an airtight container at room temperature for up to one week.