Ingredients:

  • 1/4 cup (60 ml) dark rum, brandy, or apple juice
  • 1/2 cup (75g) mixed candied peel, finely chopped
  • 1/2 cup (75g) glace cherries, quartered
  • 1/4 cup (40g) raisins
  • 1/4 cup (40g) dried cranberries
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • Turbinado sugar, for sprinkling (optional)

Instructions:

  1. Combine chopped fruit and rum/brandy/juice in a small bowl. Cover and let sit for at least 30 minutes, or up to overnight. Drain any excess liquid before using.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently fold in the soaked and drained fruit until evenly distributed throughout the dough.
  7. Cover the dough and refrigerate for at least 1 hour to prevent spreading during baking.
  8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This is how you can make Decadent Chewy Fruitcake Cookies