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Give these Irresistibly Soft and Sweet Chewy Fruitcake Cookies a try and savor the taste, one bite at a time.
Chewy Fruitcake Cookies have a story that goes back to the centuries-old tradition of fruitcake, a festive delight cherished across cultures. The fruitcake’s roots can be traced to Roman times when preserved fruits and nuts were used to make hearty cakes that would last for weeks. This tradition has evolved into these Irresistibly Soft and Sweet Chewy Fruitcake Cookies that bring the best of tradition into every bite.
Loved for their rich flavor, these cookies combine the sweetness of dried fruits, the warmth of spices, and the buttery texture of a melt-in-your-mouth treat. They carry the nostalgia of holidays, family gatherings, and the comfort of home. Whether shared as a gift or savored with a cup of tea, they bring people together in the sweetest way possible.
Beyond their irresistible taste, these cookies are packed with the benefits of rich dried fruits and nuts. They offer a dose of natural sweetness and energy while being a lighter alternative to traditional fruitcakes. Perfect for festive occasions or a delightful snack any day of the year, these Irresistibly Soft and Sweet Chewy Fruitcake Cookies are sure to win hearts.
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Irresistibly Soft and Sweet Chewy Fruitcake Cookies
- Prep Time: 20 minutes
- Resting Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 36 cookies depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
Let these melt-in-your-mouth cookies bring cheer and flavor with every bite to your table
Ingredients
- 1 cup Softened Butter
- 1 cup White Sugar
- 1 cup packed Demerara brown sugar
- 2 large Eggs
- 1 tsp. Vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp. Baking soda
- 1/2 tsp. Salt
- 1 cup Chopped Glazed Candied Fruit
- 1 cup Chopped Pecans or Walnuts
- 1 cup Golden Seedless Raisins
- 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Ground Nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to keep things mess-free.
- In a big mixing bowl, cream the butter, granulated sugar, and brown sugar together until they’re light and fluffy, like a sweet, fluffy cloud.
- Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract for that classic flavor.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly mix this dry blend into the buttery goodness until it all comes together.
- Stir in the fruit, nuts, raisins, cinnamon, and nutmeg.
- Make sure everything is evenly spread for perfect bites every time!
- Set aside in the fridge for approximately 30 minutes.
- Scoop rounded tablespoons of dough and drop them onto your prepared baking sheets, leaving enough space for them to spread out.
- Bake for 10–12 minutes, or until the edges are just turning golden brown.
- Let the cookies cool on the baking sheets for a few minutes, as they will be soft when fresh out of the oven. Once they firm up, transfer them to wire racks to cool completely.
- Yield: About 36 cookies, depending on the size. Happy baking!
Notes
Created, Prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 159
- Sugar: 13.9 g
- Sodium: 74.3 mg
- Fat: 7.7 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 21.9 g
- Fiber: 0.8 g
- Protein: 1.8 g
- Cholesterol: 23.9 mg
Products we love and used in this recipe, available from Amazon
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These look soft and full of flavor—perfect for gifting or enjoying! Thank you so much for joining Fiesta Friday Party!
Thank you Jhuls, It’s a winner in my books and will make them again and again.
I love chock-full cookies! These sound wonderful. Thanks for sharing this post with us at the Will Blog for Comments #56 linkup! We’d love to see more at #57, too. Have a great week.
These turned out super delicious and yum. Need to make some again but first I should find some fruitcake mix (usually only available around Christmas time)
These sound delicious!
Thank you, Joanne, We truly enjoyed them. Even my hubby, who does not like fruitcake, gobbled them up.
Hi, Esme. You must be one busy kitchen bee! These sound good. Thank you for sharing.
Take care and best wishes.
Hi Debra. Thanks so much for visiting. We made these for Christmas and they were amazing. Will make them again but will not wait for December, as they are way too delicious to wait that long.