As I sifted through the holiday recipes, a wave of nostalgia washed over me, reminding me of the joyful chaos in the kitchen surrounded by loved ones. Enter the Glazed Fruitcake Shortbread Cookies, a delightful blend of buttery shortbread and festive glazed fruits that elevate any dessert table. These cookies are not only a savory nod to traditional fruitcake, but their tender texture and crisp edges make them irresistible. Plus, they’re quick to whip up—perfect for last-minute gatherings! Whether you’re baking for cookie exchanges or simply spreading cheer among family and friends, these treats will surely impress. What’s your favorite way to add a festive twist to your holiday baking?
Why Will You Love These Cookies?
Irresistible combination: Each bite of these Glazed Fruitcake Shortbread Cookies offers a blissful blend of rich buttery goodness and festive fruitiness that captures the essence of the holiday season.
Easy to make: With a straightforward recipe, your culinary skills can shine as you whip up these delightful cookies in no time.
Perfect for gatherings: They’re ideal for cookie exchanges, party platters, or simply enjoying with a cup of coffee or tea!
Customizable flavors: Feel free to add a twist, such as a hint of cinnamon or a mix of dried cranberries; the possibilities are endless!
Gorgeous presentation: The glaze not only enhances the flavor but also gives these cookies a lovely shine, making them a beautiful addition to any dessert table.
Embrace the joy of baking and check out my tips for holiday cookies that will warm your heart!
Glazed Fruitcake Shortbread Cookie Ingredients
For the Cookie Dough
- Butter – Use unsalted butter for better control of salt levels in your cookies.
- Powdered Sugar – This sweetens the cookies and helps create a tender texture; try using coconut sugar for a unique sweetness.
- Vanilla Extract – Adds a rich and aromatic flavor; feel free to use vanilla bean paste for an upscale touch.
- All-Purpose Flour – This forms the base structure of the cookies; you can swap it with gluten-free all-purpose flour if needed.
- Glazed Fruits – These add delightful bursts of sweetness and texture; consider using dried fruits for a less sweet option.
- Glazed Cherries – A festive touch that enhances the cookies’ flavor and visual appeal; substitute with your favorite dried fruit as well.
For the Glaze
- Powdered Sugar – This is key for sweetening and thickening; be sure to whisk until smooth for a lovely finish.
- Rum or Milk – Incorporate this to add moisture and depth of flavor to the glaze; adjust for your perfect consistency, whether you prefer it thicker for spreading or thinner for brushing.
Dive into the festive baking spirit with these delightful Glazed Fruitcake Shortbread Cookies—a true seasonal treat that combines traditional flavors with modern flair!
Step‑by‑Step Instructions for Glazed Fruitcake Shortbread Cookies
Step 1: Cream the Butter and Sugar
In a stand mixer fitted with a paddle attachment or using a wooden spoon, cream together 1 cup of unsalted butter, 3/4 cup powdered sugar, and 1 teaspoon vanilla extract. Beat the mixture on medium speed until it turns light and fluffy, about 3-5 minutes. This step is crucial for achieving the tender texture of your delicious Glazed Fruitcake Shortbread Cookies.
Step 2: Incorporate the Flour
Gradually add 2 cups of all-purpose flour into your butter mixture, mixing on low speed just until combined. Be careful not to overmix, as this can lead to tough cookies. You’ll notice the dough forming around the paddle or spoon—this is the perfect point to stop and prepare to add your fruity goodness.
Step 3: Add the Glazed Fruits
Using clean hands, gently fold in 1 cup of glazed fruits and 1/2 cup of glazed cherries into your dough. Take care not to overwork the dough, as you want to keep those delectable fruit pieces intact. The mixture will look colorful and festive, hinting at the wonderful flavors of your Glazed Fruitcake Shortbread Cookies.
Step 4: Shape and Chill the Dough
Divide the dough into two equal pieces and shape each piece into a rough square, roughly 7 inches in size. Wrap each square tightly in plastic wrap and place them in the refrigerator to chill for at least 25 minutes. Chilling the dough is essential for maintaining its shape during baking, ensuring that your cookies have the perfect texture.
Step 5: Preheat and Prepare Baking Sheets
While the dough chills, preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking. This step gets your kitchen warmed up and ready for the delectable Glazed Fruitcake Shortbread Cookies to come!
Step 6: Cut the Cookie Pieces
Once the dough has chilled, remove it from the refrigerator. Cut each square into 1 ¾ inch wide strips, then slice each strip into 3-4 pieces depending on your preferred cookie size. Arrange the cookie pieces on the prepared baking sheets, leaving space between them for expansion as they bake.
Step 7: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 23-25 minutes, or until the edges are lightly golden. The cookies will have a delicate, buttery aroma filling your kitchen! Once baked, allow them to cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
Step 8: Prepare the Glaze
While the cookies are cooling, whisk together 1 cup of powdered sugar and 2-3 tablespoons of rum or milk in a small bowl until smooth. Adjust the consistency by adding more liquid if you desire a thinner glaze, or keep it thicker for spreading. This glaze will beautifully complement the flavors of your Glazed Fruitcake Shortbread Cookies.
Step 9: Glaze the Cookies
Once the cookies are completely cooled, use a brush to apply the glaze evenly over the tops of each cookie. Allow the glaze to set for a few minutes before serving or storing. This final touch not only enhances the flavor but gives your delicious cookies that stunning finish that will impress everyone!
Glazed Fruitcake Shortbread Cookies Variations
Get ready to personalize your baking experience with these easy and delicious tweaks!
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Dried Fruit Swap: Use a mix of dried cranberries and apricots for a vibrant flavor twist. This blend brings a tartness that balances the sweetness beautifully.
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Spice It Up: Add a pinch of cinnamon or nutmeg to the dough for a cozy, aromatic touch. The warmth of the spices will be a delightful surprise in each bite.
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Citrus Zest: Incorporate the zest of one orange or lemon into the glaze for a refreshing brightness. This twist adds a lovely citrus note that complements the fruitcake flavors wonderfully.
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Nutty Delight: Fold in chopped walnuts or pecans in place of some glazed fruit for a crunchy texture. The nuttiness pairs perfectly with the buttery shortbread base.
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Coconut Infusion: Use shredded coconut in the dough for a tropical flair; this makes for an intriguing balance against the fruitiness. Every bite will remind you of sunshine!
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Chocolate Drizzle: Drizzle melted dark or white chocolate over the glazed cookies for a decadent finish. Who can resist chocolate? It’s a crowd-pleaser that brightens up the presentation.
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Rum Glaze Alternative: Instead of rum, use orange juice or almond milk for a non-alcoholic glaze. This keeps the cookies suitable for the whole family while still packing a flavorful punch.
For even more delightful ideas, don’t forget to check out my collection of holiday cookies, perfect for spreading joy this season!
Expert Tips for Glazed Fruitcake Shortbread Cookies
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Measure Flour Correctly: Spoon and level the flour instead of scooping directly from the bag. This prevents dry, crumbly cookies that lack the ideal texture.
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Chill Dough: Keep your dough chilled before baking to maintain shape and avoid spreading. This ensures that your Glazed Fruitcake Shortbread Cookies come out perfectly formed.
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Avoid Overmixing: Mix until just combined after adding flour to maintain the tender, melting texture of your cookies. Overworking can lead to tough cookies.
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Glazing Technique: For best results, brush glaze on cooled cookies gently and evenly. Ensure the cookies are completely cool to avoid melting the glaze.
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Parchment Paper Use: Line your baking sheets and place parchment under cooling racks. This prevents sticking and makes cleanup a breeze!
Make Ahead Options
These Glazed Fruitcake Shortbread Cookies are perfect for busy home cooks looking to save time during the hectic holiday season! You can prepare the cookie dough up to 24 hours in advance—simply follow the instructions through shaping and chilling the dough, then wrap it tightly in plastic wrap and refrigerate. Additionally, the glaze can be made ahead and refrigerated for up to 3 days; just whisk it again before using. To maintain the cookies’ delightful texture, ensure they are fully cooled before glazing. When you’re ready to serve, bake the chilled dough pieces straight from the fridge, and you’ll have fresh, scrumptious cookies that taste just as delightful as when made fresh!
What to Serve with Glazed Fruitcake Shortbread Cookies
These festive cookies are a sweet invitation to build a cheerful holiday spread, perfect for sharing with friends and family.
- Warm Spiced Tea: A comforting companion, its aromatic spices beautifully enhance the sweet, fruity notes of the cookies.
- Creamy Hot Chocolate: The richness of hot chocolate complements the buttery texture of the cookies, creating a cozy pairing sure to warm hearts.
- Fruity Fruit Salad: A refreshing contrast that brings forth the flavors of the glazed fruits, brightening your dessert table with colorful joy.
- Cheese Board: A selection of creamy cheeses balances the sweetness of the cookies, providing a delightful harmony of flavors and textures.
- Whipped Cream Topping: Light and airy, dolloping this onto the cookies adds a luscious creaminess that takes your treat to the next level.
- Christmas Punch: With its hints of citrus and spices, this festive drink adds a merry touch, perfectly complementing the celebratory spirit of the cookies.
- Chocolate-Dipped Strawberries: The tartness pairs wonderfully with the sweetness of the cookies, offering a delightful contrast in every bite.
Embrace these serving suggestions, and let each bite of your Glazed Fruitcake Shortbread Cookies bring a delightful smile this holiday season!
How to Store and Freeze Glazed Fruitcake Shortbread Cookies
Airtight Container: Store the cookies in an airtight container at room temperature for up to 3-5 days to maintain their delightful texture and flavor.
Refrigerator: If you want to extend their freshness, keep the cookies in the refrigerator for up to 10 days. Just ensure they’re properly sealed to prevent them from drying out.
Freezer: For long-term storage, layer cookies with parchment paper in a freezer-safe container. They can be frozen for up to 3 months. Thaw them before serving for the best taste experience.
Reheating: If desired, reheating the cookies in the oven for a few minutes at a low temperature can revive their fresh-baked taste!
Glazed Fruitcake Shortbread Cookies Recipe FAQs
What type of fruits should I use for the cookies?
Absolutely! I recommend using a mix of glazed fruits and cherries for a colorful, festive touch. Look for fruits without dark spots or a sticky residue; this will ensure they’re fresh and good for baking. You can opt for dried fruits for a less sweet alternative, but they’ll alter the flavor slightly—it’s all about what you love!
How should I store the Glazed Fruitcake Shortbread Cookies?
Store these delightful cookies in an airtight container at room temperature for 3-5 days to keep them soft and flavorful. For extended freshness, the refrigerator can hold them for up to 10 days. Just be sure to seal them well to prevent drying out!
Can these cookies be frozen?
Yes, they freeze beautifully! Layer the cookies with parchment paper in a freezer-safe container; this prevents them from sticking together. You can freeze them for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or pop them in a low oven for a few minutes to revive that fresh-baked taste.
What if my cookie dough is too crumbly?
If your dough is too crumbly and won’t hold together, no worries! You can add a little bit of milk—about a tablespoon at a time—until it reaches the perfect consistency. This will help it come together without overmixing. If the dough gets warmer while you’re working with it, chill it for a few minutes before shaping.
Are these cookies suitable for those with allergies?
These Glazed Fruitcake Shortbread Cookies contain gluten, dairy, and sugar. For gluten-free eaters, you can substitute all-purpose flour with a gluten-free blend. If you’re watching sugar intake, coconut sugar can be a great alternative. Always be wary of cross-contamination for food allergies!
Can I make substitutions in the glaze?
Absolutely! If you’re not a fan of rum or want to skip alcohol, milk works wonderfully in the glaze. For a citrus twist, try using lemon juice or even a flavored extract to create a unique flavor profile. Play around to find what tickles your taste buds!
Glazed Fruitcake Shortbread Cookies for a Festive Feeling
Ingredients
Equipment
Method
- Cream together the butter, powdered sugar, and vanilla extract until light and fluffy, about 3-5 minutes.
- Gradually add the all-purpose flour to the butter mixture, mixing until just combined.
- Gently fold in the glazed fruits and glazed cherries using clean hands.
- Divide the dough into two pieces and shape each into a square. Wrap in plastic wrap and chill for at least 25 minutes.
- Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
- Cut each square into strips and slice into preferred cookie sizes. Place on baking sheets.
- Bake for 23-25 minutes or until edges are golden. Cool on sheets for a few minutes before transferring to wire racks.
- Prepare the glaze by whisking powdered sugar with rum or milk until smooth, adjust consistency as needed.
- Brush the glaze evenly over cooled cookies and allow it to set before serving.
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