Why do people like shortbread cookies so much?

Shortbread cookies have a timeless appeal because of their rich, buttery taste and delicate crumb . They’re not overly sweet, which makes them the perfect base for mix-ins like glazed fruit or chocolate. People love their simplicity—no eggs, no fuss—and the way they almost melt in your mouth. With Glazed Fruitcake Shortbread Cookies , that same texture gets an upgrade with bursts of chewy, fruity flavor.

What does shortbread taste like?

Classic shortbread has a mild, buttery flavor with a slight hint of vanilla. The absence of leavening agents like baking powder or baking soda gives it a dense, tender texture. When fruitcake elements are added—like glazed cherries, citrus peel, and sweet glaze —the flavor evolves into something festive and complex, combining buttery richness with sweet-tart fruity pops.

How long does shortbread last?

Shortbread is known for its long shelf life when stored correctly. Here’s a breakdown: Storage Method Lasts For Notes Room Temperature 7–10 days Keep in airtight container Refrigerated Up to 2 weeks Helps in hot or humid climates Frozen (unbaked dough) 2–3 months Thaw in fridge before baking Frozen (baked, glazed) Up to 2 months Separate layers with parchment paper For best taste, keep them in a cool, dry place . Let frozen cookies return to room temperature naturally before serving.

What are the characteristics of shortbread cookies?

Shortbread cookies are defined by three main features: Buttery texture: Soft, crumbly, and rich without being greasy Minimal ingredients: Usually made with just butter, sugar, and flour No rise: Their flat, dense profile is ideal for slicing into bars or shapes The version with glazed fruit adds chewiness, color, and holiday flair , making these Glazed Fruitcake Shortbread Cookies perfect for seasonal gifting or festive dessert trays. Want more cookie inspiration? Check out our Peanut Butter Buckeye Cookies —they’re just as satisfying and perfect for homemade gift boxes.

Glazed Fruitcake Shortbread Cookies

Description

These buttery fruit shortbread cookies are rich, tender, and dotted with sweet, festive glazed fruits. Finished with a delicate rum or milk glaze, they’re the perfect holiday treat or tea-time indulgence with a nostalgic, old-fashioned charm.

Ingredients

Units Scale

Cookies:
1 cup butter
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup glazed fruits and glazed cherries, mixed
Glaze:
3/4 cup powdered sugar
2 tablespoons rum or milk

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Instructions

In a stand mixer fitted with a paddle attachment or using a wooden spoon, beat together the butter, powdered sugar, and vanilla until light and fluffy.
Gradually mix in the flour just until combined. Avoid overmixing.
Gently fold in the glazed fruits using clean hands, handling the dough as little as possible.
Divide dough in half and shape into two 7-inch squares between sheets of plastic wrap. Wrap and refrigerate for 25 minutes.
Preheat oven to 325°F (163°C) and line two baking sheets with parchment paper.
Remove dough from the fridge and cut into 1¾-inch wide strips, then into 2-inch cookie pieces using a sharp knife or pizza cutter.
Place cookies on prepared baking sheets and bake for 23–25 minutes until lightly golden at the edges. Cool on the baking sheet for a few minutes, then transfer to wire racks.
Make the glaze: In a small bowl, whisk together powdered sugar and rum (or milk) until smooth. Adjust with more liquid or sugar as needed for a brushable consistency.
Brush glaze over the tops of the cooled cookies. Let glaze set for about 1 hour before stacking or storing.

Notes

Don’t overmix the dough to preserve the delicate, crumbly shortbread texture.
Use rum for a classic flavor, or milk for a family-friendly version.
Cookies store well in an airtight container for up to 1 week.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 9 g
Sodium: 45 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 0.5 g
Protein: 1 g
Cholesterol: 20 mg