Chewy Fruitcake Cookies
Prep time
Cook time
Total time
Don’t like fruitcake? Bet you’d like our chewy fruitcake cookies. We make ‘em small but chunky, leaving a lot of whole pieces of candied fruit and nuts in the dough.
Recipe type: Holiday Cookies
  • 12 ounces light brown sugar (1½ cups, firmly packed)
  • 6 ounces unsalted butter (3/4 cup)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 15 ounces all purpose flour (3½ cups)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon ground cloves
  • 12 ounces coarsely chopped walnuts
  • 8 ounces golden raisins
  • 8 ounces mixed peels and citron
  • 1½ pounds (24 ounces) candied cherries and pineapple
  1. Cut the fruit and nuts, place, with raisins and peels, into a large bowl and set aside.
  2. Whisk the dry ingredients, including spices, together and set aside.
  3. In mixer bowl fitted with paddle, beat brown sugar and butter until light and fluffy.
  4. Beat in the eggs and vanilla.
  5. Add the whisked flour mixture and mix until completely incorporated.
  6. Turn the cookie dough out into the bowl of fruit and work it into the fruit by hand. Don’t stress your mixer! The dough will be way to stiff for your electric mixer.
  7. We like the irregular shapes rendered by pinching small amounts of dough about the size of a walnut.
  8. Bake at 350 degrees for about 12-13 minutes. Cool slightly and remove with spatula to wire rack.
  9. Makes about 5½ pounds of dough; approximately 11 dozen small cookies
  10. Dough can be kept in freezer for up to 3 months.
  11. Store baked cookies in tightly covered container. Baked cookies can be frozen for up to two weeks.
Recipe by Spatula Queens at