Glazed Fruitcake Shortbread Cookies are a delightful way to enjoy the flavors of traditional fruitcake in a buttery, melt-in-your-mouth cookie. The rich shortbread base, studded with colorful candied fruit, is topped with a sweet glaze for an elegant, festive finish. Whether you’re looking for a centerpiece for your holiday cookie platter or a thoughtful homemade gift, these cookies are guaranteed to bring smiles and holiday cheer!
Growing up, holiday baking was always a special event in my family. My mom and I would bake trays of cookies for neighbors, friends, and holiday parties. These Glazed Fruitcake Shortbread Cookies are reminiscent of those days, with their vibrant colors and rich, buttery taste bringing back warm, nostalgic memories.
Why Our Glazed Fruitcake Shortbread Cookies Are the Best
Our Glazed Fruitcake Shortbread Cookies offer the perfect combination of festive flavors and an irresistible texture:
- Classic Fruitcake Twist: All the flavors of fruitcake in a buttery shortbread base.
- Melt-in-Your-Mouth Texture: Rich and tender cookies that crumble just right.
- Festive Presentation: Glazed and topped with colorful candied fruit for a holiday-ready look.
Ingredients Notes for Glazed Fruitcake Shortbread Cookies
Each ingredient in these Glazed Fruitcake Shortbread Cookies contributes to their unique flavor and texture:
For the Shortbread
- Unsalted Butter: The key to a rich, buttery base. Use room-temperature butter for easy creaming.
- Granulated Sugar: Sweetens the cookies without overpowering the buttery flavor.
- Candied Fruit Mix: Adds bursts of color and sweetness. Customize with your favorite varieties like cherries, pineapple, or orange peel.
- All-Purpose Flour: Provides the structure for the cookies.
For the Glaze
- Powdered Sugar: Creates a smooth, sweet glaze.
- Milk: Adjusts the glaze’s consistency. Any type of milk works, including plant-based options.
- Vanilla Extract: Adds a touch of warmth and enhances the glaze’s flavor.
Kitchen Equipment Needed for Glazed Fruitcake Shortbread Cookies
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Spoon or piping bag for glazing
How to Make Glazed Fruitcake Shortbread Cookies
1. Prepare the Shortbread Dough
Preheat the oven to 325°F (160°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
Mix in the salt and vanilla extract. Gradually add the all-purpose flour, blending until a soft dough forms.
Fold in the chopped candied fruit until evenly distributed.
2. Shape and Bake the Cookies
Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving 2 inches between each cookie.
Gently flatten each ball with your palm.
Bake for 15–18 minutes, or until the edges are lightly golden. Be careful not to overbake.
Transfer the cookies to a wire rack and let them cool completely.
3. Make the Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
4. Decorate the Cookies
Drizzle the glaze over the cooled cookies using a spoon or a piping bag.
Top with additional candied fruit while the glaze is still wet for a festive touch.
Let the glaze set for 15–20 minutes before serving.
How to Store Glazed Fruitcake Shortbread Cookies
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer: Freeze unglazed cookies for up to 3 months. Thaw at room temperature and add the glaze before serving.
- Make-Ahead Option: Bake and glaze the cookies up to 2 days ahead for a stress-free holiday treat.
Glazed Fruitcake Shortbread Cookie Variations
Here are a few ways to customize these cookies:
- Spiced Shortbread: Add 1/2 teaspoon of cinnamon or nutmeg to the dough for a warm holiday flavor.
- Nutty Addition: Mix in 1/4 cup of chopped pecans or walnuts for added crunch.
- Chocolate Drizzle: Swap the glaze for a drizzle of melted dark or white chocolate.
- Dried Fruit: Use dried cranberries, apricots, or figs instead of candied fruit for a modern twist.
What to Serve with Glazed Fruitcake Shortbread Cookies
Pair these cookies with:
- Eggnog: A rich, creamy drink that complements the buttery shortbread.
- Hot Cocoa: A warm and chocolatey pairing perfect for cozy evenings.
- Spiced Tea: The fruity flavors of the cookies go beautifully with a cup of chai or cinnamon tea.
Top Tips for Perfect Glazed Fruitcake Shortbread Cookies
- Use Room Temperature Butter: Soft butter ensures even mixing and a smooth dough.
- Don’t Overwork the Dough: Mix until just combined to keep the cookies tender.
- Chill if Needed: If the dough becomes too soft to handle, chill it for 10–15 minutes before rolling.
- Customize the Glaze: Adjust the glaze consistency to your preference for easy drizzling or piping.
- Let Them Cool: Ensure the cookies are completely cool before glazing to prevent it from melting.
Helpful Notes
- Evenly Sized Cookies: Use a cookie scoop for uniform dough balls that bake evenly.
- Prevent Sticky Dough: Dust your hands with a little flour if the dough sticks while shaping.
- Gift Idea: Package these cookies in festive tins or boxes for a thoughtful homemade holiday gift.
Tips from Well-Known Chefs
- Ina Garten: “Use high-quality butter for the best flavor in shortbread cookies.”
- Mary Berry: “Chilling the dough briefly before baking helps maintain the cookies’ shape.”
- Dorie Greenspan: “For a perfectly smooth glaze, sift the powdered sugar before mixing.”
Frequently Asked Questions
1. Can I use salted butter?
Yes, just omit the added salt in the recipe.
2. Can I make the dough ahead of time?
Absolutely! Refrigerate the dough for up to 2 days or freeze it for longer storage.
3. Can I skip the glaze?
Yes, the cookies are delicious on their own, but the glaze adds sweetness and helps the candied fruit garnish stick.
4. Why are my cookies crumbly?
Overworking the dough can lead to crumbly cookies. Mix just until combined.
5. How do I keep the glaze from running off?
Make sure the cookies are completely cool before glazing, and adjust the glaze consistency if needed.
More Delicious Holiday Recipes
Make these Glazed Fruitcake Shortbread Cookies a part of your holiday celebrations and enjoy the perfect blend of buttery, fruity, and festive flavors. Happy baking!
Glazed Fruitcake Shortbread Cookies
Ingredients
For the Cookies:
- – 1 cup unsalted butter softened
- – 1/2 cup powdered sugar
- – 1 tsp vanilla extract
- – 2 cups all-purpose flour
- – 1/4 tsp salt
- – 1 cup candied mixed fruits chopped
- – 1/2 cup chopped nuts pecans or walnuts
For the Glaze:
- – 1 cup powdered sugar
- – 2-3 tbsp milk
- – 1/2 tsp almond extract optional
- – Red and green sprinkles optional
Instructions
- Prepare the Dough: In a large bowl, cream together the butter and powdered sugar until smooth. Mix in the vanilla extract.
- Add the flour and salt to the bowl, mixing until just combined. Fold in the candied fruits and chopped nuts.
- Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
- Glaze the Cookies: In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled cookies and sprinkle with red and green sprinkles if desired.
- Allow the glaze to set before serving.
Notes
- Store cookies in an airtight container for up to 1 week.
- For a colorful presentation, use a mix of bright candied fruits.
- These cookies freeze well without the glaze; simply thaw and glaze before serving.
