These Fruitcake Shortbread Cookies are a delightful twist on two holiday classics — the buttery richness of shortbread and the festive sweetness of fruitcake. Soft, crumbly, and studded with colorful glazed fruits, they’re perfect for Christmas cookie swaps or cozy winter evenings with tea. The vanilla glaze gives them just the right touch of sweetness, making every bite a celebration.
Table of Contents
Why You’ll Love This Fruitcake Shortbread Cookies
- Festive and colorful: The glazed fruits make them perfect for holidays.
- No chill time needed: Quick, easy, and fuss-free.
- Rich, buttery texture: Classic shortbread crumb that melts in your mouth.
- Perfect for gifting: Keeps well and looks beautiful in cookie boxes.
- Versatile flavor: Swap in nuts or chocolate for your own twist.
If you love nostalgic holiday treats, try my Danish Carnival Buns — soft, filled pastries that are just as joyful and festive.
Ingredients You’ll Need For Fruitcake Shortbread Cookies
For the Cookies
- 1 cup butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup mixed glazed fruits and cherries, chopped
For the Glaze
- ¾ cup powdered sugar
- 2 tablespoons milk (or rum for flavor variation)
Step-by-Step Instructions
- Cream the butter and sugar: In a large bowl, beat butter and powdered sugar until light and fluffy. Add vanilla and mix until smooth.
- Add dry ingredients: Gradually add flour, mixing just until combined. Fold in the chopped glazed fruits.
- Shape the dough: Roll the dough into a log or press it into a lined baking pan. Chill for 15–20 minutes if too soft.
- Bake: Preheat oven to 350°F (175°C). Slice cookies ½ inch thick (if rolled) and bake for 12–15 minutes or until edges are lightly golden.
- Make the glaze: Whisk powdered sugar and milk (or rum) until smooth.
- Decorate: Drizzle or dip cookies in the glaze and let set before serving.
(My Tip: Use high-quality butter — it’s what gives shortbread that signature melt-in-your-mouth texture.)
Expert Tips for Perfect Shortbread
- Don’t overmix once you add flour — it can make cookies tough.
- Cool completely before glazing to prevent melting.
- Use a sharp knife for slicing neat edges.
- Add a pinch of salt if using unsalted butter for balance.
- Store in tins lined with parchment — they actually taste better after a day!
For more delicate butter-based cookies, check out my Crème Brûlée Donuts — the same rich texture with a custardy twist.
Serving Suggestions
- Serve with hot chocolate, tea, or mulled cider.
- Add to Christmas cookie platters for a colorful touch.
- Wrap individually for edible gifts.
- Pair with Mango Curd Tart for a bright dessert duo.
Storing and Freezing
- Room temperature: Store in an airtight tin for up to 1 week.
- Freezer: Freeze unbaked dough for up to 2 months; bake from frozen, adding 1–2 minutes.
- Glazed cookies: Best stored in a cool place to keep the icing firm.
Nutrition (Per Cookie, Approx. 24 cookies)
- Calories: 130
- Protein: 1g
- Carbohydrates: 14g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 18mg
- Sodium: 40mg
- Fiber: 0.5g
- Sugar: 8g
- Calcium: 8mg
- Iron: 0.3mg
Frequently Asked Questions
Can I make these ahead of time?
Yes! They taste even better the next day as the flavors meld.
Can I use dried fruits instead of glazed ones?
Absolutely — try cranberries, apricots, or golden raisins.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend for best results.
Final Thoughts
These Fruitcake Shortbread Cookies capture the magic of the holidays in one buttery, crumbly bite. They’re simple to make, look stunning, and taste like pure nostalgia — a perfect treat for cookie swaps, gifts, or cozy winter afternoons.
If you’re in the mood for more holiday desserts, don’t miss my Pistachio Honey Bites — another festive favorite that pairs beautifully with these cookies.
Fruitcake Shortbread Cookies
Ingredients
Equipment
Method
- In a large bowl, cream butter and powdered sugar until light and fluffy. Mix in vanilla extract.
- Gradually add flour, mixing just until combined. Fold in chopped glazed fruits.
- Shape dough into a log or press into a lined baking pan. If dough is too soft, chill for 15–20 minutes.
- Preheat oven to 350°F (175°C). Slice cookies ½ inch thick (if rolled) and place on a baking sheet.
- Bake for 12–15 minutes, until edges are lightly golden. Let cool completely.
- Whisk powdered sugar and milk (or rum) until smooth to make glaze. Drizzle or dip cookies. Let glaze set before serving.
Nutrition
Notes
- Recipe is alcohol-free.
- Optionally, rum can be used in the glaze.
- Add a pinch of salt if using unsalted butter.
- No chill time required unless dough is soft.
