Description
Chewiest Fruitcake Cookies offer a soft, chewy, and highly flavorful twist on traditional fruitcake, making them the perfect portable dessert. Packed with a generous amount of mixed fruits and nuts, these cookies bring the classic holiday flavors with a delightful texture that’s easier to enjoy year-round.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 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
Mix-ins
- 1 cup paradise fruit and peel mix
- ½ cup chopped pecans
- ½ cup chopped walnuts
Instructions
- Preheat the Oven: Preheat your oven to 375℉ and line a large baking sheet with parchment paper, ensuring an easy release and clean-up of the cookies.
- Mix Dry Ingredients: Whisk together the flour, baking soda, and salt in a bowl. Set this mixture aside to prepare for combining with the wet ingredients.
- Cream Sugar and Butter: In the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar, brown sugar, and unsalted butter. Beat until the mixture becomes light and fluffy, incorporating air for a tender cookie texture.
- Add Wet Flavorings: Add the egg, vanilla extract, and white rum to the creamed mixture. Whisk these ingredients together on medium speed until fully blended.
- Incorporate Dry Ingredients: Lower the mixer speed and gradually add the flour mixture to the wet ingredients. Mix until just combined to ensure the cookies remain tender and chewy.
- Fold in Fruit and Nuts: Gently fold in the paradise fruit and peel mix along with the chopped pecans and walnuts. Mix just until evenly distributed, taking care not to overmix which can make the cookies tough.
- Scoop Dough: Using a tablespoon-sized cookie scoop, place dough balls onto the parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake the cookies for 10 minutes. They may appear soft when removed but will firm up as they cool, preserving that desired chewy texture. Avoid overbaking to keep them from becoming hard or crunchy.
- Cool and Repeat: Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack or clean baking sheet to cool completely. Repeat the scooping and baking process until all dough is used.
Notes
- Nutritional values provided are approximate and may vary depending on specific ingredients used.
- For softer cookies, be careful not to overbake, as residual heat will continue to set them after removal from the oven.
- If you prefer a non-alcoholic version, substitute white rum with an equal amount of orange juice or additional vanilla extract.
- Storage: Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
