If you’re on the lookout for a delightful holiday treat that brings a fresh, festive flair to your cookie lineup, look no further. Glazed Fruitcake Shortbread Cookies – A Festive Twist on a Classic Recipe take the buttery crumbly goodness of traditional shortbread and elevate it with bursts of sweet, chewy candied fruit, finished off with a luscious, glossy glaze. These cookies aren’t just a delight to your taste buds; their vibrant colors and rich textures also make them a joyful centerpiece for any celebration or cozy gathering. Once you try them, they’ll quickly become a go-to dessert you’ll love sharing with family and friends.
Ingredients You’ll Need
Gathering these ingredients is straightforward, but each plays a crucial role in creating the perfect texture and flavor balance that makes these cookies so memorable.
- Unsalted butter: Use softened to ensure creamy dough and classic shortbread richness.
- Granulated sugar: Adds sweetness and helps with the delicate crumb texture.
- All-purpose flour: The base that gives structure to the cookies.
- Salt: Just a pinch to enhance all the other flavors.
- Chopped mixed candied fruit or fruitcake mix: Bursts of colorful sweetness that bring the festive twist alive.
- Powdered sugar: For the glaze, providing a smooth, sweet finish.
- Milk or orange juice: Thin the glaze to just the right consistency; orange juice adds extra zing.
- Vanilla extract: Rounds out the flavor with warmth and depth.
- Additional chopped candied fruit: Optional garnishes to elevate presentation and taste.
How to Make Glazed Fruitcake Shortbread Cookies – A Festive Twist on a Classic Recipe
Step 1: Cream the Butter and Sugar
Start by creaming the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This step is key because it incorporates air, giving your cookies that tender, melt-in-your-mouth texture you expect from shortbread.
Step 2: Combine Dry Ingredients and Fruit
Next, gently mix in the all-purpose flour and salt, just until everything comes together. Overmixing can toughen shortbread, so be gentle here. Then fold in the chopped candied fruit, making sure it’s evenly distributed to add delightful bursts of sweetness in every bite.
Step 3: Shape and Chill the Dough
Form your dough into a log shape or press it evenly into a parchment-lined baking dish. The chilling step—about 30 minutes or more—allows the dough to firm up, making it easier to slice into neat rounds and helping the cookies keep their shape during baking.
Step 4: Bake to Light Golden Perfection
Preheat your oven to 325°F (165°C). Slice your dough log into rounds or cut into your favorite festive shapes if you pressed the dough flat. Arrange on baking sheets lined with parchment and bake for 12 to 15 minutes. You’ll want to watch for edges to turn a delicate golden shade without losing the beautiful pale center.
Step 5: Glaze and Garnish for Festive Flair
Once cooled completely on a wire rack, whisk together powdered sugar, milk (or orange juice), and vanilla extract to create a smooth glaze. Drizzle it generously over your cookies for a bright, shiny finish. If you love extra color and texture, sprinkle additional chopped candied fruit on top while the glaze is still wet, so they stick beautifully.
How to Serve Glazed Fruitcake Shortbread Cookies – A Festive Twist on a Classic Recipe
Garnishes
These cookies are already festive, but a sprinkle of extra candied fruit really amps up their visual appeal. You can also dust them lightly with powdered sugar for a snowy effect, or add a few edible gold flakes if you want to impress guests during holiday parties.
Side Dishes
Pair these cookies with a warm cup of spiced tea, hot chocolate, or a glass of mulled wine for an irresistible treat. They also sit beautifully alongside creamy cheeses or a fruit spread at a holiday cookie platter, offering a perfect balance of buttery richness and fruity sweetness.
Creative Ways to Present
Try stacking your glazed fruitcake shortbread cookies with layers of soft winter fruits on a decorative plate or serving them in a rustic tin lined with festive tissue paper. Making gift boxes with personalized tags for loved ones is another way to share this classic recipe that’s been given a lively twist.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to one week. Ensuring they are well-sealed keeps the shortbread crisp and prevents the glaze from drying out or getting sticky.
Freezing
If you want to prepare these cookies ahead of time, they freeze beautifully. Lay them flat on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. They can be frozen for up to three months without losing their flavor or texture.
Reheating
When ready to enjoy, let frozen cookies thaw at room temperature before serving. Avoid reheating in the microwave as it may soften the shortbread and affect the glaze. If you prefer a warm cookie, pop them in a preheated oven at 300°F for 5 minutes for a delightful freshly baked feel.
FAQs
Can I substitute the candied fruit with dried fruit?
Absolutely! While candied fruit gives that classic fruitcake vibe and vibrant color, dried fruit like cranberries, cherries, or raisins can add lovely natural sweetness and texture. Just keep the pieces chopped finely so the cookies hold together well.
Is there a gluten-free version of this recipe?
Yes! You can substitute all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or a similar binder to maintain the texture of the shortbread.
Can I skip the glaze on these cookies?
Definitely. The cookies are delicious on their own with the fruity bursts baked right in. The glaze adds a nice touch of sweetness and shine, but if you’re short on time or prefer a simpler cookie, feel free to leave it off.
How do I prevent the glaze from being too runny?
Easy — just add the milk or orange juice gradually when mixing your glaze until you reach a thick but pourable consistency. If it’s too thin, add more powdered sugar; if too thick, a few drops of liquid will fix it. It should lightly coat the back of a spoon.
Can I use the dough to make festive shapes?
Yes! After chilling, roll out the dough on parchment paper and use cookie cutters for festive shapes like stars or holly leaves. Just be sure to keep the dough chilled to prevent spreading during baking.
Final Thoughts
Now that you have the recipe and all the tips for these unforgettable Glazed Fruitcake Shortbread Cookies – A Festive Twist on a Classic Recipe, I encourage you to give them a try. They truly capture the spirit of the season with their buttery, tender texture and vibrant fruity flair. Whether for holiday baking marathons, gifting, or cozy nights by the fire, these cookies will bring joy and warmth to your celebrations. Happy baking!
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Glazed Fruitcake Shortbread Cookies – A Festive Twist on a Classic Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: About 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Glazed Fruitcake Shortbread Cookies offer a festive twist on a classic holiday treat, combining buttery shortbread with colorful candied fruit and a sweet glaze for a delightful burst of flavor and texture in every bite.
Ingredients
Shortbread Cookie Dough
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (150g) chopped mixed candied fruit or fruitcake mix
Glaze
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk (or orange juice for extra flavor)
- 1/2 teaspoon vanilla extract
Garnish (optional)
- Additional chopped candied fruit
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring the sugar is well incorporated to create a smooth base for the dough.
- Add Dry Ingredients and Fruit: Gradually mix in the all-purpose flour and salt until just combined, being careful not to overmix. Gently fold in the chopped mixed candied fruit to evenly distribute the colorful pieces throughout the dough.
- Chill the Dough: Form the dough into a log shape or press it evenly into a parchment-lined baking dish. Chill in the refrigerator for at least 30 minutes to firm up the dough, which makes slicing and baking easier and helps maintain the cookie shape.
- Preheat Oven and Prepare Cookies: Preheat your oven to 325°F (165°C). Remove dough from the fridge and slice it into rounds if shaped into a log, or cut into desired shapes if pressed into a dish. Place cookies on a baking sheet lined with parchment paper.
- Bake the Cookies: Bake the cookies for 12 to 15 minutes, or until the edges start to turn a light golden brown, indicating they are cooked through with a tender crumb.
- Cool and Prepare Glaze: Allow the cookies to cool completely on a wire rack to prevent melting the glaze. While cooling, whisk together the powdered sugar, milk (or orange juice), and vanilla extract until smooth to create a sweet, glossy glaze.
- Glaze and Garnish: Drizzle the prepared glaze over the cooled cookies. Optionally, garnish with additional chopped candied fruit to enhance the festive appearance and add a bit of extra texture and flavor.
Notes
- For a citrusy twist, substitute milk in the glaze with freshly squeezed orange juice.
- Ensure the cookies are completely cool before glazing to prevent the glaze from melting or running.
- You can store these cookies in an airtight container at room temperature for up to one week.
- Use parchment paper or a silicone baking mat to prevent sticking during baking.
- Chilling the dough is essential for easier slicing and better cookie structure.
