Some dishes are more than just meals—they’re a celebration of tradition, flavor, and the joy of bringing people together around the table. Easy Fruitcake Shortbread Cookies are one such treat. This delightful recipe combines the buttery richness of classic shortbread with the festive flavors of fruitcake, making it perfect for holiday gatherings, cookie exchanges, or simply enjoying with a cup of tea. Imagine tender, crumbly shortbread cookies studded with colorful dried fruits and a hint of warm spices, offering a bite-sized taste of holiday cheer. It’s a treat that feels like a warm hug, whether you’re baking them for a festive occasion or just to brighten a cozy afternoon.

The first time I made these cookies, it was for a holiday cookie swap. I wanted something that would stand out and capture the essence of the season, and this recipe caught my eye. As the cookies baked in the oven, the aroma of butter, vanilla, and dried fruits filled the house, and my family couldn’t stop asking, “What’s baking? It smells amazing!” When I finally brought the cookies to the swap, everyone gathered around the table, eager to try them. “These are incredible!” one of the guests exclaimed, reaching for another cookie. Since then, Easy Fruitcake Shortbread Cookies have become a cherished holiday tradition in my household.

The first time I served these cookies to friends, it was at a casual holiday gathering. One of my friends, who’s known for her elaborate holiday baking, had brought her famous gingerbread house, and I was a little nervous to present my humble cookies. But as soon as I placed the plate on the table, the buttery aroma and festive appearance started drawing everyone in. “What’s in these?” a friend asked, eyeing the cookies curiously. “A little bit of holiday magic,” I replied, smiling. When everyone took their first bite, the room went quiet. Then came the murmurs of approval. “These are amazing!” someone said, reaching for another cookie. Even my baking-savvy friend nodded in approval. “You’ve got to give me this recipe,” she said with a smile. That day, Easy Fruitcake Shortbread Cookies became a holiday favorite, and they’ve been a staple at every gathering since.

Why These Easy Fruitcake Shortbread Cookies?

Selling Points:

• Festive and Flavorful: The combination of buttery shortbread and festive dried fruits makes these cookies a holiday classic.
• Simple Ingredients: With easy-to-find ingredients, this recipe is perfect for bakers of all levels.
• Versatile: Perfect for holiday cookie swaps, gift-giving, or enjoying with a cup of tea or coffee.
• Customizable: Add your favorite dried fruits, nuts, or spices to make them your own.

What You Need for Easy Fruitcake Shortbread Cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup mixed dried fruits (such as cranberries, cherries, apricots, and raisins), finely chopped
• 1/2 cup chopped nuts (such as pecans or walnuts), optional
• Additional powdered sugar, for dusting (optional)

How to Make Easy Fruitcake Shortbread Cookies

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined.
2. Add Dry Ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
3. Fold in Fruits and Nuts: Gently fold in the chopped dried fruits and nuts (if using) until evenly distributed throughout the dough.
4. Shape the Dough: Divide the dough in half and shape each portion into a log about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm.
5. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Slice and Bake: Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake: Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Dust with Sugar: If desired, dust the cooled cookies with powdered sugar for a festive touch.

Tips for the Perfect Fruitcake Shortbread Cookies

• Chill the Dough: Chilling the dough ensures the cookies hold their shape while baking.
• Use Quality Ingredients: High-quality butter and fresh spices make a big difference in flavor.
• Uniform Slices: Use a sharp knife to slice the dough evenly for consistent baking.
• Storage: Store the cookies in an airtight container to keep them fresh and crumbly.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
• Nut-Free: Omit the nuts or replace them with seeds like sunflower or pumpkin.
• Different Fruits: Use your favorite dried fruits, such as figs, dates, or pineapple.
• Spice It Up: Add a pinch of cloves or allspice for extra warmth.

Make a Healthier Version

• Reduce Sugar: Use less sugar or substitute with a natural sweetener like honey or maple syrup.
• Whole Grain Flour: Replace half of the all-purpose flour with whole wheat flour.
• Low-Fat Option: Use a reduced-fat butter alternative, though the texture may vary slightly.

Closing for Easy Fruitcake Shortbread Cookies

These Easy Fruitcake Shortbread Cookies are more than just a treat—they’re a celebration of tradition, flavor, and the joy of sharing something special with loved ones. Whether you’re baking them for a holiday gathering or simply to enjoy with a cup of tea, these cookies are sure to impress. Don’t forget to let us know how your cookies turn out, and consider checking out some of our other recipes for more culinary inspiration. Happy baking!

Frequently Asked Questions for Easy Fruitcake Shortbread Cookies

Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 3 days before baking.

Can I freeze these cookies?
Absolutely! Freeze the baked cookies in an airtight container for up to 2 months.

Can I use fresh fruit?
Fresh fruit may add too much moisture. Stick to dried fruits for the best texture.

Can I make these gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.

Can I add other flavors?
Yes, try adding orange zest, almond extract, or a splash of rum for extra depth.

How do I store leftovers?
Store in an airtight container at room temperature for up to 1 week.

Can I make these in different shapes?
Yes, you can roll out the dough and use cookie cutters for festive shapes.

What’s the best way to serve these cookies?
Serve with a cup of tea, coffee, or hot cocoa for a delightful treat.

Can I make these vegan?
Yes, use vegan butter and ensure your dried fruits and nuts are vegan-friendly.

These Easy Fruitcake Shortbread Cookies are a testament to the magic of simple, wholesome ingredients coming together to create something truly special. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. So, gather your ingredients, preheat your oven, and get ready to enjoy a treat that’s sure to become a holiday favorite. Happy baking!

Easy Fruitcake Shortbread Cookies

Recipe by Aisha DevCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup granulated sugar

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1/2 tsp salt

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1 cup mixed dried fruits (such as cranberries, cherries, apricots, and raisins), finely chopped

• 1/2 cup chopped nuts (such as pecans or walnuts), optional

• Additional powdered sugar, for dusting (optional)

Directions

• Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined.
• Add Dry Ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
• Fold in Fruits and Nuts: Gently fold in the chopped dried fruits and nuts (if using) until evenly distributed throughout the dough.
• Shape the Dough: Divide the dough in half and shape each portion into a log about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm.
• Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Slice and Bake: Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
• Bake: Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Dust with Sugar: If desired, dust the cooled cookies with powdered sugar for a festive touch.