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Chewy Light Fruitcake Cookies

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. 

Light Fruitcake Cookies

Light Fruitcake Cookies

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.

Light Fruitcake Cookies

Light Fruitcake Cookies

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You might also like to try another version of this recipe with added spices; our Dark Fruitcake Cookies.

Dark Fruitcake Cookies

Dark Fruitcake Cookies

3.67 from 3 votes
Light Fruitcake Cookies
Chewy Light Fruitcake Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
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.
Course: Cookie
Servings: 2 dozen cookies
Author: Barry C. Parsons
Ingredients
  • 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
Instructions
  1. Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
  2. In a medium sized bowl sift together flour, salt, and baking soda.
  3. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
  4. 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.
  5. Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart.
  6. Bake until light brown around the edges, about 12-13 minutes, depending on cookie size.
  7. 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.
  8. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
Recipe Notes

The timing for chewy cookies can vary between ovens. Chilling the dough does yield best results. With any new cookie recipe I like to bake 2 or 3 cookies first as a test batch to make sure I get the baking time correct in my oven. Make sure you let the cookies completely cool down to see if they are still soft and chewy.


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Recipe Rating




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Karen Byers

Friday 3rd of December 2021

I'm definitely going to try these for the church bake sale. They look so festive.

Sandra

Wednesday 3rd of November 2021

I made these today, and we love them! Will definitely make them again.

Joan

Tuesday 2nd of November 2021

I am new to Barry’s recipes. They are great

D. Wilcox

Tuesday 22nd of December 2020

They are absolutely delicious. I did add a few more chopped pecans and my chopped mixed fruit has orange peel in it. It will be one of my favorite cookies.

Vicki

Wednesday 9th of December 2020

My Aunt Irma made a very similar cookie recipe called "Michigan Rocks". They are the only fruitcake type recipe I've ever loved. I'm anxious to try these as they are so so similar in the ingredients. The only difference is instead of pecans we use walnuts. Thanks

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