As the festive season approaches, I find myself yearning for the comforting flavors of holiday traditions, but with a creative twist. Enter the Glazed Fruitcake Shortbread Cookies—a delightful fusion of buttery shortbread and vibrant, glazed fruits that transforms the classic fruitcake into a cookie masterpiece. This recipe not only keeps prep time refreshingly short, but it’s also a crowd-pleaser, perfect for your upcoming holiday gatherings or as handmade gifts that spread joy. Each bite offers that familiar taste of holiday cheer without any heaviness, making it an enjoyable treat for everyone. Ready to add a splash of color and a sprinkle of sweetness to your cookie trays this year? Let’s get baking!
Why are Glazed Fruitcake Shortbread Cookies special?
Delightful fusion: These cookies beautifully merge buttery shortbread with vibrant, glazed fruits, giving a fresh twist to the classic fruitcake.
Quick prep time: With simple steps and minimal effort, you can whip these up in no time, allowing you to spend more moments with loved ones.
Gift-worthy: Pack them into festive tins for a charming homemade gift that’s sure to impress during the holiday season.
Nostalgic flavors: Each bite radiates holiday cheer while maintaining a light texture, making them perfect for all ages.
Versatile options: Feel free to experiment by swapping glazed fruits for other favorites, like chocolate chips, or try a rum-infused glaze for extra richness.
If you’re ever in the mood for chocolatey goodness, I highly recommend checking out my Cheesecake Stuffed Cookies or for a fruity finish, try my Peach Glazed Chicken!
Glazed Fruitcake Shortbread Cookies Ingredients
For the Cookie Dough
- Butter – Provides richness and moisture; ensure it’s softened for easy mixing.
- Powdered Sugar – Adds sweetness and contributes to the tender texture; use for both the dough and glaze.
- Vanilla Extract – Enhances flavor with a sweet aroma; opt for pure vanilla for the best taste.
- All-Purpose Flour – Forms the base structure of the cookies; sifted flour can improve texture.
For the Fruit Mix
- Glazed Fruits – Add color, flavor, and chewiness; you can substitute with dried fruits for a different taste.
- Glazed Cherries – Include in the mix for an extra burst of sweetness and visual appeal.
For the Glaze
- Milk or Rum – Provides liquid needed for a brushable glaze; any milk can be used, but rum adds depth of flavor to the finished Glazed Fruitcake Shortbread Cookies.
Step‑by‑Step Instructions for Glazed Fruitcake Shortbread Cookies
Step 1: Cream the Butter and Sugar
In a stand mixer, combine 1 cup of softened butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Beat on medium speed for about 3-5 minutes until the mixture is light and fluffy, resembling a cloud-like texture. This step forms the foundation of your Glazed Fruitcake Shortbread Cookies, so ensure it’s well-whipped before moving on.
Step 2: Incorporate the Flour
Gradually add 2 cups of sifted all-purpose flour to the creamed mixture, mixing on low speed. Blend just until the flour is incorporated, taking care not to overmix. This safeguard helps maintain the tender crumb that is essential for the texture of your cookies. Once blended, the dough should come together easily without leaving floury pockets.
Step 3: Add the Glazed Fruits
With clean hands, gently fold in 1 cup of mixed glazed fruits and ½ cup of glazed cherries into the dough. Be careful not to overwork the dough; a light hand will keep the shortbread tender while ensuring the colorful fruits are evenly distributed throughout. You’ll see pops of color that add delightful charm to your Glazed Fruitcake Shortbread Cookies.
Step 4: Chill the Dough
Divide the dough into two equal squares and wrap each in plastic wrap. Refrigerate for at least 25 minutes to firm up the dough, which will make it easier to cut. While the dough chills, prepare for the next steps by preheating your oven to 325°F and lining baking sheets with parchment paper to prevent sticking.
Step 5: Shape the Cookies
Once chilled, remove the dough from the refrigerator. Using a pizza cutter, slice each square into strips and then cut each strip into smaller squares or rectangles, approximately 2 inches apart. This method ensures you have evenly sized Glazed Fruitcake Shortbread Cookies that will bake uniformly, offering that charming look we all love.
Step 6: Bake the Cookies
Place the cookie pieces onto the prepared baking sheets, ensuring a bit of space between each for spreading. Bake them in the preheated oven for 23-25 minutes or until the edges are lightly golden. Keep an eye on the cookies as they bake—once they start to turn a soft golden brown, they’re ready to come out!
Step 7: Cool the Cookies
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack. This brief cooling period will help them set while still maintaining their lovely shape. Once on the wire rack, let them cool completely to prepare for the final finishing touch—the glaze.
Step 8: Prepare the Glaze
In a medium bowl, whisk together 1 cup of powdered sugar with enough milk or rum to achieve a smooth, brushable glaze. Start with 2 tablespoons of liquid and add more as needed until the consistency is perfect for drizzling. This sweet glaze will beautifully enhance the flavors of your Glazed Fruitcake Shortbread Cookies.
Step 9: Glaze the Cookies
With a pastry brush, carefully apply the glaze over the cooled cookies, allowing it to drape gently and create a shiny finish. Allow the glaze to set for at least 15 minutes before stacking or serving. The glossy coat not only adds sweetness but also keeps the lovely fruits moist and vibrant, completing your cookie masterpiece.
Glazed Fruitcake Shortbread Cookies Variations
Feel free to explore these delightful twists and substitutions to make the recipe your own!
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Chocolate Chip: Swap glazed fruits with semi-sweet chocolate chips for a decadent take. It’s a sweet surprise for your guests!
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Citrus Zest: Add a teaspoon of orange or lemon zest to the glaze for a refreshing citrus burst. A simple twist that elevates the flavor profile beautifully.
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Dried Fruit: Use a mix of dried apricots, cranberries, or figs instead of glazed fruits for a chewier texture. This variation caters to those who prefer a rustic touch.
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Spiced Glaze: Mix some cinnamon or nutmeg into your glaze for a cozy, spiced flavor boost. Imagine the scent of holiday spices wafting through your kitchen!
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No-Gluten: Try almond flour or coconut flour to create a gluten-free version. Adjust the liquid slightly to maintain the right texture and enjoy guilt-free indulgence.
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Nutty Crunch: Fold in chopped pecans or walnuts into the dough for added texture. The nutty crunch harmonizes so wonderfully with the sweet glaze.
For those who fancy an alternative sweet treat, don’t miss my Panko Cookies Chewy or for a traditional holiday flourish, check out my Maple Glazed Butternut!
What to Serve with Glazed Fruitcake Shortbread Cookies
As you prepare these delightful treats, think of the perfect companions that will elevate your holiday spread to new heights.
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Creamy Mashed Potatoes: Their buttery texture pairs wonderfully with the sweetness of the cookies, creating a balanced flavor experience.
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Festive Spinach Salad: The crisp, fresh greens and tangy vinaigrette add a refreshing contrast to the rich cookies. A beautiful burst of color and nutrition!
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Warm Mulled Cider: The spicy aroma will fill your home, enhancing the cozy holiday spirit and complementing the fruity notes of the cookies.
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Chocolate Mint Fudge: Rich and decadent, this dessert offers a contrasting flavor profile that is sure to excite chocolate lovers while harmonizing with your cookies.
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Cranberry Sauce: A spoonful of tart cranberry sauce alongside the cookies adds a zingy kick that elevates their sweetness to new realms.
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Nutty Biscotti: The crunchy texture of biscotti creates a delightful contrast to the melt-in-your-mouth shortbread, perfect for dunking in coffee or tea.
This array of pairings embraces various textures and flavors, ensuring that your Glazed Fruitcake Shortbread Cookies shine amidst the holiday festivities.
Expert Tips for Glazed Fruitcake Shortbread Cookies
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Perfect Butter Texture: Make sure your butter is softened, not melted. This ensures that your shortbread cookies have the right crumbly texture that we all love.
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Handle with Care: When adding the glazed fruits, use a gentle touch. Overmixing the dough can lead to tough cookies instead of the tender delight you want.
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Check for Doneness: Keep an eye on your cookies as they bake. They should be lightly golden around the edges but soft in the center. Remove them from the oven to prevent burning!
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Glazing Tips: If you prefer a sweeter cookie, increase the powdered sugar in the glaze. For added depth, consider using rum instead of milk for your Glazed Fruitcake Shortbread Cookies glaze.
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Cooling Do’s: Allow cookies to cool completely on the wire rack before glazing. This helps the glaze adhere better and prevents it from melting off!
How to Store and Freeze Glazed Fruitcake Shortbread Cookies
Room Temperature: Keep cookies in an airtight container at room temperature for up to a week, placing parchment paper between layers to prevent sticking.
Fridge: For longer freshness, refrigerate the cookies in an airtight container for up to 2 weeks. This helps maintain their delightful texture.
Freezer: Freeze Glazed Fruitcake Shortbread Cookies for up to 3 months. Wrap them tightly in plastic wrap, then place in a freezer-safe bag, ensuring layers are separated by parchment.
Reheating: To enjoy them warm, reheat cookies in a preheated oven at 300°F for about 5-10 minutes. This will freshen them up while maintaining their lovely texture.
Make Ahead Options
These Glazed Fruitcake Shortbread Cookies are a fantastic choice for busy home cooks looking to simplify their holiday baking! You can prepare the cookie dough up to 24 hours in advance. Simply follow the steps to mix the dough, then wrap it tightly in plastic and refrigerate. When you’re ready to bake, slice the chilled dough into shapes and bake as instructed. For even longer storage, you can freeze the wrapped dough for up to 3 months—just thaw it in the fridge overnight before slicing and baking. The glazed cookies can also be stored in an airtight container for up to a week at room temperature, ensuring they stay just as delicious. Enjoy the time-saving benefits while still impressing your guests!
Glazed Fruitcake Shortbread Cookies Recipe FAQs
How do I choose ripe fruits for the Glazed Fruitcake Shortbread Cookies?
Absolutely! When selecting glazed fruits, look for those that are bright in color and have a glossy finish. Avoid any fruit with dark spots or a sticky texture, as this indicates they may be past their prime. If you can find a mix of colors, it will make your cookies visually stunning and flavorful!
What’s the best way to store Glazed Fruitcake Shortbread Cookies?
I recommend storing your cookies in an airtight container lined with parchment paper. This way, they’ll stay fresh for up to a week at room temperature. If you’d like to extend their shelf life, refrigerate them for up to 2 weeks. Just make sure to keep layers of cookies separated with parchment to avoid sticking!
Can I freeze Glazed Fruitcake Shortbread Cookies?
Yes, indeed! To freeze these delightful cookies, first, wrap them tightly in plastic wrap. Then, place them in a freezer-safe bag or container, making sure to separate layers with parchment paper. They will maintain their deliciousness for up to 3 months. To enjoy, simply thaw them at room temperature or reheat in a preheated oven at 300°F for about 5-10 minutes.
What should I do if my cookies come out too hard?
Very! If your Glazed Fruitcake Shortbread Cookies turn out harder than expected, it may be due to overmixing or baking for too long. To troubleshoot, ensure you mix just until combined and keep a close eye while baking. They should be lightly golden on the edges but still soft in the center.
Are Glazed Fruitcake Shortbread Cookies safe for pets or those with allergies?
It’s important to note that these cookies contain common allergens like butter and flour. If you have pets, avoid sharing these cookies as they may have ingredients that are harmful to them, such as sugar. Always check with your doctor or allergist if you’re concerned about potential allergic reactions.
Can I customize the fruits in the Glazed Fruitcake Shortbread Cookies?
Absolutely! One of the joys of this recipe is its versatility. Feel free to swap glazed fruits with your favorite dried fruits or even chocolate chips for a different flavor profile. Just remember to maintain the overall volume of fruit so that the texture of your cookies stays delightful!
Glazed Fruitcake Shortbread Cookies for a Festive Treat
Ingredients
Equipment
Method
- Cream the butter, powdered sugar, and vanilla extract until light and fluffy.
- Gradually incorporate sifted flour into the creamed mixture.
- Fold in the mixed glazed fruits and glazed cherries gently.
- Chill the dough for at least 25 minutes.
- Shape the cookies and cut them into equal sizes.
- Bake the cookies at 325°F for 23-25 minutes until edges are golden.
- Cool the cookies on the baking sheets for 5 minutes.
- Prepare the glaze by mixing powdered sugar with milk or rum.
- Glaze the cookies and let the glaze set for at least 15 minutes.