Bake these chewy fruitcake cookies that capture the classic holiday flavors in a simple, bite-sized format. This recipe uses candied fruit and pecans for a festive treat.
Author:ariathompson
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup mixed candied fruit (cherries and pineapple), chopped
1/2 cup chopped pecans
1/4 cup orange juice
Instructions
Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Beat in the egg and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the chopped candied fruit, pecans, and orange juice until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10 to 12 minutes, or until the edges are lightly golden. For chewy fruitcake cookies, slightly underbake them.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a richer flavor, you can soak the mixed candied fruit in a tablespoon of brandy or rum for one hour before adding it to the dough.
If you prefer a firmer cookie, bake for an additional 1 to 2 minutes.
This recipe makes a great holiday cookie exchange treat because the flavors deepen slightly overnight.