Name: Deliciously Festive Glazed Fruitcake Shortbread Cookies
Prep time: 30 min
Cook time: 25 min
Total time: 80 min
Ingredients: 1 cup unsalted butter (at room temperature); ¾ cup powdered sugar (can substitute with granulated sugar); 1 teaspoon vanilla extract (optional if using flavored rum); 2 cups all-purpose flour (measure accurately); 1 cup glazed fruits and glazed cherries (can substitute with dried fruits); 1 cup powdered sugar (for glaze); 2 tablespoons rum or milk (use vanilla extract for non-alcoholic option)

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Amidst the busy holiday hustle, I stumbled upon a delightful revelation that made my baking heart skip a beat: Glazed Fruitcake Shortbread Cookies. These little treats combine the comforting buttery flavor of shortbread with the cheerful sweetness of glazed fruits, creating a festive alternative to the traditional fruitcake. What I love about this recipe is its perfect blend of crispy edges and soft centers, making them an instant hit for any holiday gathering. Not only are they effortlessly easy to whip up, but they also make for charming gifts that show you care. Who wouldn’t appreciate a box of these dazzling cookies? Let’s dive in and explore how to make this delicious holiday delight that can be enjoyed all year round. Ready to sweeten up your holiday baking?

Want a Festive Cookie Alternative?

Deliciously festive and fun to make, these Glazed Fruitcake Shortbread Cookies will steal the show at your holiday gatherings! Easy to customize, you can swap in your favorite dried fruits to make them truly your own. Crisp edges paired with a buttery center provide the perfect contrast, while the glossy glaze adds a stunning finish. Time-saving and simple, you’ll have a tray of these beauties ready in no time. Plus, they make adorable gifts, just like my popular Cookies Cream Oreo and Gingerbread Men Cookies. Enjoy these festive treats that capture the spirit of the season!

Glazed Fruitcake Shortbread Cookies Ingredients

For the Shortbread Dough

Butter – Provides richness and tenderness; use unsalted for better salt control.
Powdered Sugar – Adds sweetness and is vital for creating that classic shortbread texture; can substitute with granulated sugar in a pinch, but it may change the texture.
Vanilla Extract – Enhances the overall flavor; if opting for flavored rum in the glaze, you can skip this ingredient.
All-Purpose Flour – The backbone of your cookies, ensuring structure; measure accurately for the best results.
Glazed Fruits (and Glazed Cherries) – Infuse the cookies with festive flavors and textures; dried fruits can replace them, though they will alter the taste.

For the Glaze

Powdered Sugar (for glaze) – Adds a sweet and glossy finish; fresh sugar yields the best consistency.
Rum or Milk – Essential for achieving the desired glaze consistency; for a non-alcoholic option, use vanilla extract instead.

Step‑by‑Step Instructions for Glazed Fruitcake Shortbread Cookies

Step 1: Cream the Butter and Sugar
In a stand mixer, combine 1 cup of unsalted butter with ¾ cup of powdered sugar and 1 teaspoon of vanilla extract. Beat on medium speed until the mixture is light and fluffy, about 3-4 minutes. This step creates the rich foundation for your Glazed Fruitcake Shortbread Cookies, so ensure the butter is at room temperature for the best results.

Step 2: Incorporate the Flour
Gradually add 2 cups of all-purpose flour to the creamed mixture, mixing on low speed to avoid overworking the dough. Continue mixing until just combined and the dough holds together. You’ll want to see a smooth and soft texture, which is a hallmark of shortbread cookies, ensuring they’re tender when baked.

Step 3: Fold in the Glazed Fruits
Using clean hands, gently fold in 1 cup of glazed fruits and glazed cherries to the dough. Be careful not to over-mix, as this maintains the cookies’ delightful texture. The colorful fruits will add a festive touch to your Glazed Fruitcake Shortbread Cookies, making them not only tasty but visually appealing.

Step 4: Shape and Chill the Dough
Divide the dough into two equal portions and shape each into a 7-inch square. Wrap each square tightly in plastic wrap to prevent drying out, then place them in the refrigerator to chill for 25 minutes. Chilling helps solidify the butter, which gives your cookies their lovely texture after baking.

Step 5: Preheat the Oven
While the dough chills, preheat your oven to 325°F (160°C). Prepare two baking sheets by lining them with parchment paper. This preparation ensures an even bake and prevents the cookies from sticking, allowing your Glazed Fruitcake Shortbread Cookies to come out perfectly every time.

Step 6: Cut the Dough
Once the dough has chilled, remove it from the refrigerator and slice it into strips about 1.75 inches wide. Then, cut each strip into smaller pieces to create your cookies. This method makes for uniform pieces that will bake evenly, resulting in delicious little treats.

Step 7: Bake the Cookies
Carefully transfer the cookie pieces onto the prepared baking sheets, leaving enough space between each for spreading. Bake for 23-25 minutes, or until the edges are just lightly golden. The cookies should remain soft in the centers, resulting in the ideal texture for your Glazed Fruitcake Shortbread Cookies.

Step 8: Cool the Cookies
Allow the baked cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks. This step ensures they firm up a bit and makes for easier handling. You’ll want them to cool completely before applying the glaze for the best finish.

Step 9: Prepare the Glaze
To make the glaze, whisk together 1 cup of powdered sugar with 2 tablespoons of rum or milk until you achieve a smooth, pourable consistency. Adjust as needed by adding more liquid or sugar, as desired. This sweet glaze will add a beautiful, glossy finish to your Glazed Fruitcake Shortbread Cookies.

Step 10: Glaze the Cookies
Once the cookies are completely cool, use a pastry brush to gently apply the glaze on top of each cookie. The glaze should glisten as it sets, creating an inviting look for your treats. Let the glaze set for at least 15-20 minutes before serving or stacking them up for storage.

Make Ahead Options

You can prepare these Glazed Fruitcake Shortbread Cookies well ahead of time, making them a lifesaver during the busy holiday season! Start by making the dough, which can be wrapped tightly and refrigerated for up to 24 hours. Alternatively, you can freeze the unbaked dough for up to 3 months; just ensure it’s well-wrapped to prevent freezer burn. When ready to bake, simply slice the thawed dough and bake as directed. The cookies will remain just as delicious when made ahead, so you can enjoy the festive season without the last-minute baking stress. Finish by glazing once they’ve cooled completely for a stunning presentation!

Glazed Fruitcake Shortbread Cookies Variations

Feel free to get creative with these cookies and make them your own with delightful twists that will wow your taste buds!

Dried Fruit Swap: Use cranberries or apricots instead of glazed fruits for a tangy flavor. This swap not only adds brightness but also makes the cookies more colorful!
Nuts Added: Incorporate chopped pecans or walnuts for extra crunch and richness. The nutty flavor complements the buttery base, making each bite wonderfully satisfying.
Spice It Up: Sprinkle in some ground cinnamon or nutmeg to infuse your cookies with holiday warmth. It’s like wrapping your treats in a cozy, sweet hug, perfect for family gatherings.
Glazed Fruit Variations: Try using candied orange peel or lemon zest for a vibrant citrus twist. This bright flavor will create an exciting new dimension, reminiscent of sunny winter mornings.
Chocolate Drizzle: Top finished cookies with a drizzle of melted dark chocolate for added decadence. The combination of chocolate and the fruity glaze is a match made in heaven!
Flavorful Extracts: Experiment with almond or peppermint extract in the dough for a unique flavor profile. These subtle changes can make your cookies surprise your family and friends!
Healthier Version: Substitute coconut oil for half of the butter for a lighter twist. The coconut flavor paired with glazed fruits creates a delicious alternative that tastes as good as it sounds.
No-Glaze Option: For a simpler cookie, skip the glaze altogether and sprinkle powdered sugar on top before serving. This makes for a cozy look and leaves the buttery taste front and center!

Cooking is all about making each recipe your own! As you enjoy our Glazed Fruitcake Shortbread Cookies, consider pairing them with a festive cup of tea or coffee. For more delightful ideas, check out my Healthy Chocolate Cookies or the indulgent Cookies Cream Cupcakes. Happy baking!

Expert Tips for Glazed Fruitcake Shortbread Cookies

Avoid Overmixing: Overworking the dough can result in tough cookies. Mix until just combined to maintain that tender texture.
Chill the Dough: Don’t skip chilling! It helps prevent spreading during baking, keeping your cookies thick and buttery.
Use Room Temperature Butter: For best results, ensure your butter is at room temperature before creaming. It allows for proper incorporation and fluffiness.
Uniform Size: Cut your cookie pieces uniform in size to ensure even baking. This ensures that all your Glazed Fruitcake Shortbread Cookies are perfectly baked.
Fresh Ingredients: Use fresh powdered sugar for the glaze to achieve the best sweetness and consistency. Stale sugar can alter the glaze’s texture.
Customize Wisely: Feel free to swap the glazed fruits with your favorites, but be aware that it might change the overall flavor of the cookies.

What to Serve with Glazed Fruitcake Shortbread Cookies

Delightful and colorful, these cookies are the perfect sweet treat for your festive gatherings.

Festive Hot Chocolate: A rich, creamy mug adds warmth and complementing flavors to the cookies’ buttery sweetness.
Eggnog: The creamy, spiced essence of eggnog pairs beautifully with the fruity notes in the cookies, creating a holiday classic.
Sweet Cheese Platter: A selection of creamy cheeses enhances the cookies’ balance, adding a savory contrast to their sweetness.
Cranberry Sauce: The tartness of cranberry sauce contrasts wonderfully with the rich cookie texture and brightness of glazed fruits.
Vanilla Ice Cream: A scoop of cold, creamy vanilla ice cream offers a delightful contrast to the warm cookies, enhancing their flavors.
Pumpkin Spice Latte: The warm spices and creamy texture elevate the experience, adding an inviting holiday vibe with every bite.
Apple Cider: Hot spiced apple cider complements the cookie’s sweetness and brings a festive touch to your dessert table.
Gingerbread Cookies: Serve alongside for an array of flavors; their spicy warmth will create a lovely contrast.
Chocolate-Covered Cherries: These decadent treats echo the glazed fruit aspect, enhancing the overall flavor experience while adding fun textures.

How to Store and Freeze Glazed Fruitcake Shortbread Cookies

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3-5 days to maintain their delicious buttery texture.
Fridge: If you prefer a longer shelf life, refrigerate the cookies for up to 10 days in an airtight container, though this may slightly change their texture.
Freezer: Freeze the cookies for up to 3 months. Layer them with parchment paper in an airtight container to prevent sticking.
Reheating: If desired, gently reheat frozen cookies in a preheated oven at 300°F (150°C) for about 5-10 minutes to restore their original warmth and soft texture.

Glazed Fruitcake Shortbread Cookies Recipe FAQs

How do I select the right glazed fruits for my cookies?
Absolutely! When choosing glazed fruits, look for brightly colored and plump options. Avoid any that appear hard or have dark spots, which can indicate staleness. If you want more flavor, consider dried fruits like raisins or cranberries, but keep in mind they will alter the taste and texture of the cookies slightly.

How should I store Glazed Fruitcake Shortbread Cookies after baking?
I recommend storing your cookies in an airtight container at room temperature, where they will stay fresh for about 3-5 days. This preserves their buttery texture. If you prefer a longer shelf life, refrigerating them can extend freshness up to 10 days, although the texture may shift a bit.

Can I freeze my Glazed Fruitcake Shortbread Cookies?
Very much so! To freeze, layer the cookies with parchment paper in an airtight freezer container. They can be frozen for up to 3 months without losing flavor. When you’re ready to enjoy them, simply pop them in a preheated oven at 300°F (150°C) for about 5-10 minutes to restore their warmth and softness—just like the day they were baked!

What should I do if my cookie dough gets too sticky while handling?
Not to worry! If your dough becomes too sticky, pop it back in the refrigerator for a few minutes to firm up. Alternatively, sprinkle a bit of flour on your work surface and your hands as you handle the dough. This will allow for easier shaping without compromising its texture.

Can these cookies be made without gluten?
Yes, you can certainly make gluten-free versions of Glazed Fruitcake Shortbread Cookies! Substitute the all-purpose flour with a gluten-free flour blend. I recommend blends that contain xanthan gum for the best structure, as they replicate the texture of traditional flour.

Are there any dietary considerations I should keep in mind?
Absolutely! Always check for any allergies related to fruits, especially if using glazed cherries or other specific fruit options. If you have gluten sensitivities, opt for gluten-free flour. And for pets, be sure to keep these treats away from them, as some ingredients, such as chocolate or certain dried fruits, can be harmful.