If you love fruitcake, you will love Chewy Fruitcake cookies. They are a more portable and convenient version of traditional fruitcake. They are also softer and chewier, and they have a higher ratio of fruit and nuts to cake. This post contains affiliate links. I make a small commision for purchases made through the links.
Fruitcake is a classic holiday dessert that has been enjoyed by people around the world for centuries. However, it is not without its naysayers. Some people find the dense texture and strong flavor to be overwhelming. Others simply don’t like the combination of dried fruit and nuts. But me, I love it all and enjoy my annual slice of fruitcake which I grew up on.
However, even if you’re one of those people, don’t despair! There is a way to enjoy the flavors of fruitcake without all of the drawbacks. Chewy fruitcake cookies are the perfect solution you need in your life! They’re soft and moist, with a chewy texture, and lovely flavor/scent that is simply irresistible.
The best part is that you can customize the cookies to your liking. If you prefer lots of nuts and dried fruit, you can add more. You can even experiment with different types of dried fruit and nuts to find your favorite combination. Chopped dates, candied pineapple, and dried cherries are some of my favorites when I cannot find Paradise Fruitcake Mix. I also enjoy a mix of both walnuts and pecans but you could use either or!
No matter how you make them, chewy fruitcake cookies are a surefire hit with everyone who tries them. They are the perfect holiday treat to enjoy with family and friends. You have got to try this Christmas cookie tray worthy recipe!
Fruitcake Cookie Mix
Paradise Old English Fruit and Peel Mix – This is what I use for the fruitcake base. It is a combination of candied orange peels, lemon peels, cherries, pineapple, and citron. It is a popular ingredient in fruitcake, but it can also be used in other baked goods, such as cookies, muffins, and trail bars.
The fruit and peel mix are typically made by soaking the fruit in a sugar syrup until it is translucent and candied. The fruit is then diced and mixed with the other ingredients. Paradise Old English Fruit and Peel Mix is also available in a variety of colors, including natural, red, and green. I love that it also has a super long shelf life!
Tips for Making the Best Chewy Fruitcake Cookies
- Use high-quality ingredients. This will make a big difference in the taste and texture of the cookies.
- Don’t overmix the dough. Overmixing can make the cookies tough.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just golden brown. Overbaking will make them dry and crunchy.
- Let the cookies cool completely before storing them. This will help them keep their chewy texture.
Fruitcake Cookies FAQS
What type of candied fruit should I use in fruitcake cookies?
You can use any type of candied fruit that you like, such as cherries, pineapple, citrus peel, or dates. Just be sure to chop the fruit into small pieces so that it is evenly distributed throughout the cookies. I purchased a premade mix that is available on Amazon or at Walmart this time of year in the holiday baking section.
Can I substitute other nuts for the pecans in fruitcake cookies?
Yes, you can substitute other nuts for the pecans, such as walnuts, almonds, or hazelnuts. Just be sure to use nuts that have been roasted and chopped and not salted.
How do I make sure that my fruitcake cookies are chewy?
Don’t overbake the cookies. Overbaking will make them dry and hard. I tested two batches and baked one longer and they came out toastier and biscotti-like. You want to strictly bale these for 8-10 minutes because they will harden a bit as they cool.
How should I store fruitcake cookies?
Fruitcake cookies can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.
More Christmas Cookie Tray Cookies
Looking for festive cookies to add to your holiday cookie trays? Check out these tasty options!
- Easy Christmas Cake Mix Cookies
- Christmas Peanut Butter Cookies
- Christmas Vanilla Pudding Cookies
- Peppermint White Chocolate Pudding Cookies
- M&M Shortening Christmas Cookies
Chewiest Fruitcake Cookies
- Oven adjusted to center rack position
- Stand Mixer fitted with the paddle attachment
- large baking sheet
- parchment paper
- wire cooling rack
- Measuring cups and spoons
- tablespoon sized cookie scoop
- 1¾ cups all-purpose flour
- ¾ teaspon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¾ cup light brown sugar firmly packed
- ¾ cup unsalted butter at room temperature
- 1 large egg at room temperature
- ½ tablespoon vanilla extract
- 1½ tablespoon white rum
- 1 cup paradise fruit and peel mix
- ½ cup chopped pecans
- ½ cup chopped walnuts
- Preheat oven to 375℉ and line a large baking sheet with parchment paper.
- Whisk flour, salt, and baking soda and set aside.
- In a bowl of a stand mixer mix sugar and butter and beat until whipped.
- Add in egg, vanilla extract, and rum; whisk.
- Lower mixer speed and add flour. Mix until just combined. Add in nuts and fruit and mix until just combined being careful not to overmix.
- Add tablespoon-sized dough balls to the parchment-lined baking sheet leaving 2 inches between each cookie.
- Bake for 10 minutes. Cookies may feel soft, but will firm up and be chewy once cooled. Overbaking them will make them hard and crunchy.
- Allow cookies to cool for a minute before transferring them to a baking sheet.
- Repeat steps 7 & 8 until all cookies have been baked.