Here’s a Decadent Chewy Fruitcake Cookies recipe that transforms classic fruitcake flavors into irresistible, soft-baked cookies—packed with rum-soaked fruits, toasted nuts, and warm spices. Perfect for holiday gifting or anytime you crave a grown-up treat!
Contents
Decadent Chewy Fruitcake Cookies
Prep Time: 30 mins (+ 1 hour soaking) | Bake Time: 12-14 mins | Total Time: 1.5 hours
Makes: 24-30 cookies
Ingredients:
For the Fruit Mix:
- 1 ½ cups mixed dried fruit (raisins, currants, chopped apricots, candied cherries, citrus peel)
- ¼ cup dark rum or brandy (or orange juice for non-alcoholic)
- 1 tbsp molasses
For the Cookies:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg + 1 yolk
- 2 tsp vanilla extract
- 1 cup toasted pecans or walnuts, chopped
Optional Glaze:
- ½ cup powdered sugar
- 1-2 tbsp rum or milk
- 1 tsp orange zest
Instructions:
1. Soak the Fruit:
- In a bowl, combine dried fruit, rum, and molasses. Microwave 30 sec, stir, and let soak 1 hour (or overnight for deeper flavor). Drain excess liquid.
2. Make the Dough:
- Whisk dry ingredients: In a bowl, mix flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Cream butter & sugars until fluffy (3 mins). Beat in egg + yolk and vanilla.
- Combine: Gradually add dry ingredients to wet. Fold in soaked fruit and nuts (dough will be thick).
3. Bake:
- Chill dough 30 mins (for chewier cookies).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop 2-tbsp portions of dough, spacing 2″ apart.
- Bake 12-14 mins until edges are golden but centers look soft. Cool 5 mins on sheet, then transfer to rack.
4. Glaze (Optional):
- Whisk powdered sugar, rum/milk, and zest until smooth. Drizzle over cooled cookies.
Tips:
- Fruit swaps: Try dried cranberries, figs, or dates.
- Extra decadence: Dip half of each cookie in melted dark chocolate.
- Storage: Keep airtight for up to 1 week, or freeze dough balls for 3 months.
- For gift boxes: Layer cookies with parchment in tins—they ship well!
These cookies are chewy, boozy, and packed with texture—all the best parts of fruitcake without the heaviness! 🍪🍊 Let me know if you’d prefer a nut-free version.
