Chewy Light Fruitcake Cookies – an unspiced version of our very popular dark fruitcake cookie; all the seasonal flavour of fruitcake in a chewy, crispy cookie.
Even if you are not partial to fruitcake you should try these amazing spicy and chewy cookies; they are delicious! Cut back on some of the dried fruit if you like but even you fruitcake nay-sayers might just be surprised by this one.
Like this recipe?
For over 200 more delectable cookie recipes browse through the photo links in our Cookie Gallery.
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped mixed dried fruit use whatever you like in whatever combination you like, I've used glace cherries, mixed glace citrus peel, pineapple etc
- 1/2 cup chopped pecans optional
Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
In a medium sized bowl sift together flour, salt, and baking soda.
In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the dried fruit. Chilling the dough for an hour or so will yield best results.
Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart.
Bake until light brown around the edges, about 12-13 minutes, depending on cookie size.
Over baking is the biggest problem with most chewy cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.