As I flipped through my grandmother’s old recipe book, I stumbled upon a treasure that brought back a wave of holiday memories—the Glazed Fruitcake Shortbread Cookies. These delightful cookies combine the rich, buttery goodness of traditional shortbread with the sweet, festive flair of glazed fruits, making them a standout for any holiday gathering. Not only are they a delightful treat to share with loved ones, but they’re also an easy cookie recipe that allows for fun variations in fruit and glaze to suit your taste. Each bite offers a comforting blend of textures, from the crisp edges to the chewy fruit centers, striking the perfect balance between nostalgia and innovation. Ready to infuse your holiday baking with something uniquely sweet? Let’s dive into the delightful world of these cookies!
Why Are Fruitcake Shortbread Cookies So Special?
Flavorful Explosion: Each cookie bursts with a symphony of sweet, glazed fruits, creating a delightful holiday treat.
Easy to Make: This simple recipe means you don’t need to be a pro to impress your guests.
Customizable: Feel free to substitute different dried fruits or play with glazes, so you can cater to your family’s favorites!
A Twist on Tradition: Enjoy the nostalgic taste of fruitcake without the fuss, in a more accessible cookie form.
Perfect for Sharing: These cookies are a fantastic addition to holiday trays or gifts, making them a crowd pleaser at any gathering. For more delightful cookie ideas, try my Cinnamon Roll Cookies or festive Pumpkin Cookies Soft!
Fruitcake Shortbread Cookies Ingredients
For the Cookie Base
- 1 cup butter – Provides rich flavor and structure; using unsalted butter allows for better control of sweetness.
- 3/4 cup powdered sugar – Sweetens and adds tenderness to the texture; you can substitute with icing sugar for a similar effect.
- 1/2 teaspoon vanilla extract – Adds warmth and depth; feel free to omit for a simpler taste.
- 2 cups all-purpose flour – Forms the essential base of the cookie; for a gluten-free option, substitute with a gluten-free flour blend.
- 1 cup glazed fruits and glazed cherries – Infuses fruity sweetness and texture; consider dried fruits as substitutes, but they could alter the cookie’s flavor.
For the Glaze
- 3/4 cup powdered sugar – Delivers sweetness for the glaze; adjust the amount according to your preference for sweetness.
- 2 tablespoons rum or milk – Provides the necessary liquid for glaze consistency; either can be replaced with milk alternatives for a non-alcoholic version.
Indulge in the magic of Fruitcake Shortbread Cookies as they bring warmth and joy to your festive celebrations!
Step‑by‑Step Instructions for Glazed Fruitcake Shortbread Cookies
Step 1: Cream the Butter and Sugar
In a stand mixer or using a wooden spoon, cream together 1 cup of butter, 3/4 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until the mixture is light and fluffy, about 3–5 minutes. This process infuses air into the cookies, which will help create that delightful texture. Make sure to scrape down the sides of the bowl for even mixing.
Step 2: Mix in the Flour
Gradually add in 2 cups of all-purpose flour to the creamed mixture, mixing on low speed or gently with a spoon until just combined. Be careful not to overmix, as this can lead to tougher cookies. The dough should be soft but hold together well, ready to embrace the delicious fruits.
Step 3: Fold in Glazed Fruits
Gently fold in 1 cup of glazed fruits and glazed cherries using your hands or a spatula. This minimizes handling of the dough, ensuring your cookies remain tender. You should see colorful bits of fruit peeking through the dough, promising delightful bursts of flavor in each bite.
Step 4: Chill the Dough
Divide the dough into two equal halves and shape each half into a 7-inch square. Wrap the squares in plastic wrap and refrigerate for 25 minutes. Chilling the dough firms it up, making it easier to slice and ensuring your cookies maintain their shape during baking.
Step 5: Preheat the Oven
While the dough is chilling, preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper. This step ensures that your Glazed Fruitcake Shortbread Cookies bake evenly and develop that lovely golden edge.
Step 6: Slice the Cookies
Once chilled, remove the dough from the refrigerator and cut each square into 1.75-inch strips, then slice each strip into pieces about 2 inches wide. This will yield delightful little squares that are perfect for sharing. Arrange them on the prepared baking sheets with about an inch of space in between each cookie.
Step 7: Bake the Cookies
Bake the cookies in your preheated oven for 23-25 minutes, or until the edges are lightly golden and the centers are just set. Keep an eye on them towards the end of the baking time, as this is when they will perfectly develop that lovely texture and color.
Step 8: Cool and Glaze
Allow the cookies to cool briefly on the sheets before transferring them to wire racks to cool completely. For the glaze, whisk together 3/4 cup of powdered sugar and 2 tablespoons of rum or milk until you reach your desired consistency. Brush the glaze over the cooled cookies, letting it create a beautiful, sweet sheen.
How to Store and Freeze Fruitcake Shortbread Cookies
Room Temperature: Store cookies in an airtight container for up to 3-5 days; keep them in a cool, dry place to maintain crispness.
Fridge: If you want to extend freshness, these cookies can last up to 10 days in the refrigerator; just ensure they are well-wrapped to avoid moisture.
Freezer: Freeze cookies for up to 3 months; layer them between parchment paper in an airtight container to prevent sticking.
Reheating: To enjoy your frozen Fruitcake Shortbread Cookies, thaw at room temperature or warm in the oven at 300°F (150°C) for about 10 minutes until slightly crisp.
Expert Tips for Fruitcake Shortbread Cookies
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Don’t Overmix:: Be careful not to overmix the dough after adding flour; overmixing can lead to tough cookies instead of the tender texture you want in these fruitcake shortbread cookies.
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Measure Correctly:: Always measure your flour properly by spooning it into the measuring cup and leveling it off; too much flour can dry out your cookies.
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Chill for Shape:: Chilling the dough firmens it, helping your cookies maintain their shape while baking; don’t skip this important step!
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Quality of Fruit:: Use high-quality glazed fruits and cherries for the best flavor; fresh ingredients elevate your fruitcake shortbread cookies tremendously.
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Glaze Wisely:: Adjust the glaze consistency to your liking; if it’s too thick, add a splash more liquid, and if it’s too thin, add a bit more powdered sugar.
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Cool Completely:: Allow cookies to cool fully before glazing; this prevents the glaze from melting into the cookie, ensuring a beautiful finish.
Variations & Substitutions for Fruitcake Shortbread Cookies
Feel free to tweak these cookies to suit your taste and pantry items, creating a unique twist each time!
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Dried Fruit Swap: Use cranberries, apricots, or raisins instead of glazed fruits for a twist on flavor and texture. Each fruit brings its own special sweetness to the cookie!
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Nuts Galore: Add chopped walnuts or pecans to the dough for an added crunch. They complement the fruit wonderfully, enhancing the overall experience.
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Citrus Zest: Grate some lemon or orange zest into the cookie base for a refreshing flavor boost. It brightens the cookies, evoking the essence of holiday cheer.
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Glaze Variations: Experiment with the glaze by substituting rum with orange juice for a non-alcoholic version. A citrusy glaze gives a delightful tang that pairs beautifully with the sweet cookie base.
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Chocolate Drizzle: Drizzle some melted dark or white chocolate over the glazed cookies for a decadent touch. It adds richness and beautifully contrasts with the fruit.
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Flavor Infusion: Add a pinch of cinnamon or nutmeg into the dough for a cozy, spiced flavor. This creates a warm aroma that brings everyone to the kitchen, feeling festive.
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Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make these cookies suitable for gluten-free diets. They’ll still be just as delightful!
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Fruity Filling: Mix in a spoonful of fruit preserves or jam into the dough for an unexpected fruity burst of flavor. This secret addition will surprise your tastebuds with every bite!
Each variation allows you to make these cookies your own! For even more delightful cookie inspirations, check out my Peanut Butter Cookies or Blueberry White Cookies. Enjoy creating delightful memories this holiday season!
Make Ahead Options
These Glazed Fruitcake Shortbread Cookies are perfect for busy home cooks looking to save time during the holiday season! You can prepare the cookie dough up to 24 hours in advance by following the first three steps, then wrapping it tightly in plastic wrap and refrigerating it. This not only helps the flavors meld but also makes slicing easier. Additionally, the cookies can be baked and stored in an airtight container for up to 3 days before serving, maintaining their delicious flavor and texture. When ready to enjoy, simply glaze the cookies and let them sit for a few minutes to allow the glaze to set, providing you with a delightful treat that’s just as fresh as if made that day!
What to Serve with Glazed Fruitcake Shortbread Cookies
The festive charm of these cookies invites a whimsical spread to complement their sweet, fruity essence.
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Creamy Mashed Potatoes: The buttery texture and savory flavors create a delightful contrast to the sweet cookies.
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Spiced Eggnog: A glass of this creamy holiday classic means warm spices and sweetness—perfect companions to your cookies.
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Warm Apple Cider: The shimmery sweetness paired with gentle spices brings a cozy, comforting vibe to your dessert table.
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Chocolate Dipped Strawberries: Juicy berries dipped in rich chocolate offer a lovely balance of tartness and sweetness. Each bite is a burst of flavor!
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Cheeseboard with Soft Cheeses: Include brie and camembert for a creamy contrast, balancing the dessert-like nature of your cookies beautifully.
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Pecan Pie Bites: These nutty, sweet mini pies create harmony with the fruit and glaze, making every bite extra special.
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Vanilla Ice Cream: A scoop of this classic brings a creamy coolness that pairs perfectly with the warm flavors of your cookies.
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Gingerbread Latte: Smooth and warming, this festive drink enhances the holiday spirit while complementing the fruitcake notes beautifully.
Let your holiday gathering shine with these delightful pairings, ensuring your Glazed Fruitcake Shortbread Cookies steal the show!
Fruitcake Shortbread Cookies Recipe FAQs
How do I select the right fruits for my cookies?
Absolutely! When choosing fruits for your Glazed Fruitcake Shortbread Cookies, go for vibrant, high-quality glazed fruits and cherries. Look for fruits with bright colors and a glossy finish—this indicates freshness. If opting for dried fruit, ensure it’s soft and chewy; dark spots can signal age.
What’s the best way to store these cookies?
These cookies can stay fresh when stored properly! Keep them in an airtight container at room temperature for up to 3–5 days. If you’re craving that fresh-baked taste for longer, you can also refrigerate them; they’ll keep for about 10 days in a well-wrapped state to combat moisture.
Can I freeze Fruitcake Shortbread Cookies? How?
Yes! Freezing is a great way to preserve these delicious cookies. To freeze, layer them between sheets of parchment paper in an airtight container, ensuring they’re separated to prevent sticking. They can last for up to 3 months in the freezer. When you’re ready, simply thaw them at room temperature or warm them in a preheated oven at 300°F (150°C) for about 10 minutes.
What should I do if my cookie dough is too crumbly?
If your dough feels too crumbly, it might need a touch more liquid or fat. Try adding a teaspoon of cold milk or a little melted butter while mixing until the consistency improves. Remember, the key is to avoid overmixing, which can lead to tougher cookies.
Are these cookies suitable for those with food allergies?
Be mindful of allergies! The Glazed Fruitcake Shortbread Cookies contain butter and flour, which may not be suitable for those with dairy or gluten intolerances. For a gluten-free option, simply swap in a gluten-free flour blend. Always check the ingredients of your glazed fruits in case any allergens are present.
Can I adjust the sweetness of the glaze?
Very much! If you prefer a less sweet glaze, simply reduce the amount of powdered sugar you use or balance it with a bit more milk or rum until it reaches your desired taste. The flexibility in this recipe allows you to create a glaze that perfectly complements your palate!
Fruitcake Shortbread Cookies: A Holiday Delight You’ll Crave
Ingredients
Equipment
Method
- Cream the butter, powdered sugar, and vanilla extract until light and fluffy, about 3-5 minutes.
- Gradually add the all-purpose flour to the creamed mixture, mixing until just combined.
- Gently fold in glazed fruits and cherries until well distributed.
- Divide dough into two equal halves, shape into squares, wrap in plastic, and refrigerate for 25 minutes.
- Preheat your oven to 325°F (163°C) and line baking sheets with parchment.
- Slice chilled dough into strips and pieces, and arrange on baking sheets with spacing.
- Bake in preheated oven for 23-25 minutes, until edges are lightly golden.
- Cool briefly, then glaze with a mixture of powdered sugar and rum or milk.
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