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

Originally published Dec 2011.

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.

This cookie also has a sister recipe using molasses and spices for darker fruitcake lovers! FIND IT HERE.

Dark Fruitcake Cookies

Looking for more christmas cookie ideas?

We have put together a collection of some of our local favourites. FIND IT HERE.

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Light Fruitcake Cookies

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Yield: 24 cookies

Chewy Light Fruitcake Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Additional Time: 1 hour

Total Time: 1 hour 27 minutes

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.

Print

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

• 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.
• NOTE: 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.

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. I lke to mke a notw=e on ech recipe with baking time for my particular oven.

Make sure you let the cookies completely cool down to see if they are still soft and chewy.

Nutrition Information

Yield

24

Serving Size

1 Cookie
Amount Per Serving Calories 138Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 107mgCarbohydrates 21gFiber 1gSugar 14gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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