Chewy fruitcake cookies are a delightful treat, combining the rich flavors of fruitcake with the soft, chewy texture of a cookie. Here’s a recipe for these delicious cookies:
Chewy Fruitcake Cookies Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups mixed dried fruit (raisins, currants, chopped dried apricots, cranberries, etc.)
- 1/2 cup chopped candied ginger (optional, for an extra kick)
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chopped crystallized ginger (optional, for a stronger ginger flavor)
- 1/2 cup dark or milk chocolate chips (optional)
- 1/4 cup orange zest (optional, for a citrusy touch)
Instructions:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy (about 3-4 minutes).
- Add the wet ingredients: Add the molasses, eggs, and vanilla extract to the butter-sugar mixture and continue to beat until everything is well combined.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Fold in the fruits and nuts: Gently fold in the dried fruit, nuts, candied ginger (if using), chocolate chips (if using), and orange zest (if using) until evenly distributed throughout the dough.
- Scoop the dough: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies: Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool, so avoid overbaking them.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For a softer cookie: Bake for a slightly shorter time and let them cool on the sheet. They will firm up as they cool but will remain chewy inside.
- Mix and match dried fruits: Feel free to use any dried fruits you love, such as cherries, dates, or figs.
- Make ahead: These cookies can be stored in an airtight container for up to 1 week. They also freeze well for up to 3 months.
Enjoy these chewy fruitcake cookies as a festive treat during the holidays or any time you crave something flavorful and hearty!
