Part fruitcake and part cookie – This chewy fruitcake cookie is for all of the fruitcake fans out there.
If ever there were a time to embrace fruitcake, it would surely have to be in a chewy, cookie form.
Chewy Fruitcake Cookie Tips
If you are using a mix in ingredient like chocolate chips, or in this case, candied fruit, it is a good to reserve just a bit of that topping and sprinkle it on the top of the unbaked cookie just before baking. That way you get a very pretty little cookie and the toppings aren’t completely hidden.
Chewy Fruitcake Cookies
- Small Cookie Scoop (1 Tbsp.)
- Baking Sheet
- Parchment Paper Sheets
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp freshly grated nutmeg
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped mixed dried fruit You can use whatever dried fruits you like. Fruitcake mixes are sold during the holidays if you prefer.
- 1/2 cup chopped pecans optional
- Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
- In a medium sized bowl sift together flour, salt, and baking soda.
- In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
- Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the dried fruit
- Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart.
- Bake until light brown around the edges, about 12-15 minutes, depending on cookie size. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
Recipe slightly adapted from Rock Recipes.