Decadent Chewy Fruitcake Cookies
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup dried cranberries
1/2 cup chopped candied cherries
1/2 cup chopped pecans or walnuts
1/4 cup golden raisins
1/4 cup chopped dates
Instructions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture and mix until just combined.
Add the Fruits and Nuts:
Fold in the dried cranberries, candied cherries, pecans (or walnuts), golden raisins, and dates until evenly distributed throughout the dough.
Scoop and Bake:
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve:
These Chewy Fruitcake Cookies are best enjoyed fresh but can be stored in an airtight container for up to a week. They make great additions to holiday cookie trays or festive gifts for friends and family!
Prep Time: 15 minutes | Bake Time: 12 minutes | Total Time: 27 minutes
Kcal: 150 kcal | Servings: 24 cookies
