There’s a reason shortbread cookies are a beloved classic: their tender, buttery crumb is simply irresistible. But what if we added a festive, vibrant twist? These Glazed Fruit Shortbread Cookies do just that, transforming a simple cookie into a celebration of color and sweet, chewy fruit. Each bite offers a delightful contrast between the melt-in-your-mouth shortbread and the jewel-toned bursts of glazed fruit, all finished with a delicate glaze. They’re perfect for holiday gatherings, cookie exchanges, or just bringing a little cheer to your everyday.
Why I Love This Recipe
I’m a big advocate for classic recipes that can be easily elevated, and this shortbread cookie is a perfect example. What I absolutely adore about these Glazed Fruit Shortbread Cookies is their festive appeal combined with their incredible simplicity. They look beautiful on a plate, yet they come together with minimal fuss, making them ideal for even busy bakers.
The shortbread base is perfectly tender and rich, providing a wonderful canvas for the sweet, slightly chewy glazed fruits. The subtle vanilla and the light glaze tie all the flavors together, creating a cookie that’s both comforting and elegant. Plus, these cookies keep well, making them perfect for preparing ahead for holiday gifting or simply enjoying throughout the week.
Ingredients
To bake these delightful shortbread cookies, you’ll need:
For the Cookies:
- 1 cup butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup glazed fruits and glazed cherries, chopped if large
For the Glaze:
- ¾ cup powdered sugar
- 2 tablespoons milk or rum
Swaps and Notes
- Butter: Use high-quality unsalted butter for the best flavor. Ensure it is truly softened to room temperature for proper creaming.
- Powdered Sugar: Powdered sugar (confectioners’ sugar) gives these cookies a delicate, tender crumb, unlike granulated sugar, which can make them crunchier.
- Vanilla Extract: Good quality vanilla extract enhances the overall flavor.
- Glazed Fruits and Cherries: These are key for the festive look and chewy texture. You can find pre-mixed candied fruit blends, or choose individual glazed cherries, pineapple, or citrus peel. Make sure they are finely chopped if they come in larger pieces, as this helps with even distribution.
- Flour: All-purpose flour provides the necessary structure. Do not substitute with self-rising flour.
- Glaze Liquid: Milk creates a simple sweet glaze. For an extra festive and sophisticated touch, rum (light or dark) adds a wonderful depth of flavor to the glaze. You can also use fruit juice for a different flavor.
- Optional Additions: A teaspoon of lemon zest can add a bright note to the cookie dough, complementing the fruit. A pinch of ground cardamom could also be interesting for a warm, subtle spice.
List of Steps for the Recipe
- Prepare Cookie Dough Base: In a stand mixer fitted with the paddle attachment (or a large bowl with a wooden spoon), beat the softened butter, ¾ cup powdered sugar, and ½ teaspoon vanilla extract until the mixture is light and fluffy, usually 2-3 minutes on medium speed.
- Add Flour: Gradually stir in the 2 cups of all-purpose flour on low speed until just combined. Be careful to avoid overmixing the dough once the flour is added; overmixing develops gluten, which can make the shortbread tough instead of tender.
- Fold in Glazed Fruits: Gently fold in the 1 cup of chopped glazed fruits and glazed cherries by hand. Use a spatula to ensure they are evenly distributed throughout the dough without crushing them.
- Shape and Chill Dough: Divide the dough into two equal portions. Place each portion between two sheets of plastic wrap. Using your hands or a rolling pin, shape each portion into a 7-inch square (about 1/2-inch thick). Wrap the squares tightly in the plastic wrap and refrigerate for at least 25 minutes (or up to an hour) to firm up the dough. This makes it easier to cut and prevents spreading during baking.
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Cut Cookies: Remove one dough square from the fridge. Unwrap it and place it on a cutting board. Using a sharp knife, cut the square into 1¾-inch-wide strips, then cut those strips into 2-inch pieces, forming rectangular shortbread fingers. Repeat with the second dough square.
- Bake: Arrange the cut shortbread pieces on the prepared baking sheets, leaving about 1 inch of space between them. Bake for 23–25 minutes, or until the edges are very lightly golden and the cookies are firm to the touch. They should not be deeply browned.
- Cool Cookies: Allow the cookies to cool on the baking sheets for about 5-10 minutes to firm up slightly before carefully transferring them to wire racks to cool completely.
- Make Glaze: While the cookies are cooling, prepare the glaze. In a small bowl, whisk together ¾ cup powdered sugar with 2 tablespoons of milk or rum until you create a smooth, brushable glaze. Adjust the liquid amount slightly if needed for desired consistency.
- Glaze and Set: Once the cookies are completely cool, brush the glaze evenly over the tops of the cooled cookies. Let them set on the wire racks for about 1 hour, or until the glaze is dry and firm to the touch, before stacking or serving.
Tips for Success
- Softened Butter (for dough): It’s crucial for creaming properly. If it’s too cold, it won’t blend; if melted, the texture will be off.
- Don’t Overmix Flour: Mix just until the flour disappears into the dough. Overmixing develops gluten and can make shortbread tough.
- Chill Dough: This step is essential! Chilling firms up the butter in the dough, which prevents the cookies from spreading too much and helps them hold their shape.
- Even Thickness: Aim for uniform thickness when shaping the dough squares for even baking.
- Cool Completely Before Glazing: Glazing warm cookies will cause the glaze to melt and run off.
Serving Suggestions and Pairings
These Glazed Fruit Shortbread Cookies are perfect for a variety of occasions:
- Holiday Dessert Platters: Their festive colors make them a beautiful addition to any holiday cookie spread.
- Tea Parties: A delightful cookie to serve with afternoon tea or coffee.
- Edible Gifts: Package them in pretty tins or bags for a thoughtful homemade holiday gift.
- Cookie Exchanges: A unique and delicious contribution to any cookie swap.
- Everyday Treat: Enjoy one with a cup of hot chocolate or your favorite warm beverage for a cozy moment.
- Complementary Sweets: These shortbreads pair wonderfully with other homemade baked goods like These Chocolate Chip Cookie Bites are My Favorite Little Treat to Bake Anytime or something richer like The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot).
Storage and Leftover Tips
Store these Glazed Fruit Shortbread Cookies in an airtight container at room temperature for up to 1 week. If layered, separate with parchment paper to prevent sticking from the glaze. For longer freshness, you can freeze the baked and glazed cookies for up to 2-3 months. Thaw at room temperature before serving.
You can also prepare the dough, wrap it tightly, and freeze the unbaked logs for up to 3 months. When ready to bake, thaw slightly in the refrigerator until sliceable, then proceed with cutting and baking, adding a few minutes to the bake time if needed.
More Recipes You Will Love
If you enjoyed the simple elegance and deliciousness of these cookies, and have a love for homemade sweet treats, you’ll definitely want to explore some of these other fantastic recipes from Chef Maniac:
- For another fun and indulgent cookie creation, explore These Chocolate Chip Cookie Dough Brownie Bombs are My Favorite Sweet Obsession.
- If you’re a fan of classic cookies but with a festive twist, try The Easter Cookies Everyone Will Be Talking About (and Asking the Recipe For).
- And for an incredibly easy, no-bake option that never disappoints, don’t miss These Old School No-Bake Cookies Never Fail Me (and I’ve Made Them 100 Times).
Final Thoughts
These Glazed Fruit Shortbread Cookies are more than just a treat; they’re a little bite of festive joy. With their tender texture, rich buttery flavor, and bursts of sweet fruit, they’re sure to bring a smile to anyone’s face. Get ready to bake a batch and spread some cheer!
What’s your favorite type of shortbread cookie? Do you have a go-to holiday cookie recipe? Share your thoughts and ideas in the comments below! And for more amazing recipes that celebrate comfort and sweetness, be sure to follow Chef Maniac and Jason Griffith.
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