Chewy Fruitcake Cookies Recipe

Ever thought of making your holiday food look as festive as the Christmas season? This recipe is the perfect food counterpart to the colorful Christmas lights you see twinkling yearly in town! 

This chewy fruitcake cookie recipe is a lively mix of fruity and nutty flavors, making it one of the most unique cookie flavors you can make that aren’t as common in pastry shops. This recipe is also a perfect hybrid of cookie and cake to give you that indescribable tasty mouthfeel full of texture.

We are using roasted pili nuts as a special ingredient for a healthy addition and an even more customized recipe. Pili nuts benefits are widely known to be essential due to their high magnesium, protein, and vitamin E content. These are helpful for keeping your body healthy inside and out.

For authentic roasted pili nuts sourced locally, make sure to buy from Simbag!

Ingredients

Dry Ingredients:

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter, softened

¾ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 tablespoon orange zest

Fruit and Nut Mix:

¾ cup candied cherries, chopped

½ cup golden raisins or currants

½ cup chopped dried apricots

½ cup chopped Simbag Roasted Pili Nuts

¼ cup chopped almonds

2 tablespoons rum (optional, or substitute with orange juice)

Preparation

Directions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a small bowl, combine the chopped cherries, raisins, apricots, chopped Simbag roasted pili nuts, and almonds. Add the rum (or orange juice), toss to coat, and set aside.
3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
4. In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the egg, vanilla extract, and orange zest, beating until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the prepared fruit and nut mix, ensuring they’re evenly distributed throughout the dough.
6. Scoop heaping tablespoons of dough and roll into balls. Place on the prepared baking sheets, leaving space between each cookie. Slightly flatten each cookie with the back of a spoon. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
7. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Details:

1. Prep Time: 20 minutes
2. Cook Time: 10-12 minutes
3. Total Time: 32 minutes
4. Servings: 24-30 cookies