Ingredients for Decadent Chewy Fruitcake Cookies
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped candied fruit
1 cup chopped nuts (pecans or walnuts)
1 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
This ingredient list lines up closely with many fruitcake cookie and fruitcake drop cookie recipes that combine a standard cookie dough base with mixed candied fruit, raisins, nuts, and warm spices. Using both granulated sugar and brown sugar helps create a chewy center and slightly crisp edges, while butter provides flavor and tender texture.
Baking soda gives the cookies lift and spread, and the salt balances the sweetness from the sugars and fruit. Candied fruit, raisins, and chopped nuts mimic the mix-ins found in traditional fruitcake, and cinnamon plus nutmeg give that cozy holiday flavor profile described in many Christmas fruitcake cookie recipes.
Step-by-step instructions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and encourage even browning, a common recommendation for fruitcake cookies and drop cookies.
In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy. This usually takes a few minutes with an electric mixer on medium speed and is the same technique used in other chewy fruit cookie and fruitcake cookie recipes to incorporate air and dissolve sugar slightly.
Beat in the eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified. Stir in the vanilla extract. Many fruitcake cookie recipes add vanilla at this stage to build a warm, rounded base flavor.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Gradually blend the dry mixture into the creamed butter mixture, mixing just until no streaks of flour remain. Overmixing at this point can make cookies tougher, so stopping when everything is incorporated follows the same guidance given for other holiday drop cookies.
Stir in the chopped candied fruit, chopped nuts, raisins, ground cinnamon, and ground nutmeg until they are evenly distributed throughout the dough. Fruitcake cookie recipes often note that the dough will be quite packed with fruit and nuts, which is exactly what gives each cookie its dense, “loaded” character.
Drop the dough by rounded tablespoons (or use a small cookie scoop) onto the prepared baking sheets, spacing the portions a couple of inches apart to allow for slight spreading. If you want a more pronounced jewel-like look, you can follow tips from other fruitcake cookie recipes and press a few extra pieces of candied fruit onto the tops of the scooped dough before baking for added color.
Bake the cookies for 10–12 minutes, or until the edges are lightly browned and the centers look just set. Many chewy fruitcake cookie recipes emphasize not overbaking, since the goal is a soft, chewy center rather than a crisp cookie. Allow the cookies to cool on the baking sheets for a few minutes to firm up before transferring them to wire racks to cool completely.