Fruitcake shortbread cookies are one of those things I never thought I’d make voluntarily. Like, fruitcake gets such a bad reputation, right? Everyone jokes about it being the gift nobody wants. But then I tried adding candied fruit to my favorite shortbread recipe last Christmas and… wow. Total game-changer.
I think my aunt made something similar when I was a kid? Or maybe I saw it on some British baking show. Honestly can’t remember where the idea came from, but I’m so glad I tried it because now these are my go-to holiday fruitcake cookies that people actually request by name.
First attempt? Absolute mess. The fruit sank to the bottom and the cookies spread into weird flat puddles. But after tweaking the recipe (okay, like four times), I finally got them right.
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Why This Easy Fruitcake Shortbread Recipe Works
Now, here’s the thing about festive shortbread cookies recipe—they’re supposed to be crumbly, buttery, and just sweet enough without being overwhelming. Adding the candied fruit gives you these little pockets of chewy sweetness that contrast perfectly with the crisp, sandy texture of the shortbread.
My mother-in-law, who hates fruitcake with a passion (like refuses to even look at it), tried one of these cookies at Christmas and asked for seconds. That’s when I knew I’d created something special. She still doesn’t believe they have fruitcake ingredients in them.
The buttery shortbread cookie recipe base is classic—just butter, flour, and sugar. But the addition of chopped candied fruit and a hint of orange zest makes them taste festive and fancy without being fussy. They look impressive on a cookie platter but are actually stupid easy to make.
What You Need For This Homemade Shortbread With Dried Fruit
For the cookies:
- 1 cup (2 sticks) unsalted butter, room temperature (European butter if you can get it)
- 2/3 cup powdered sugar (regular sugar makes them too crunchy)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 large orange)
- 3/4 cup mixed candied fruit, finely chopped (I use the colorful kind from the baking aisle)
- 2 tablespoons brandy or orange juice (optional but adds depth)
For finishing:
- Coarse sugar for sprinkling (optional but makes them look prettier)
- Extra candied cherries for decoration if you’re feeling fancy
Don’t buy the cheap candied fruit that’s all weird and artificial tasting. I learned this the hard way when I grabbed a random container at the grocery store and the cookies tasted like chemicals. Spend a bit extra on decent quality candied fruit—Paradise brand works well, or you can use dried cranberries and chopped dried apricots if you want a less traditional version.
The butter MUST be room temperature. Not melted, not cold. Room temp so it creams properly. I usually leave mine out for about 2 hours before baking. And yes, the orange zest makes a huge difference. Don’t skip it.
How To Make The Best Shortbread Cookie Recipe
Step 1: Beat the room temperature butter and powdered sugar together until light and fluffy. This takes about 3-4 minutes with a hand mixer. It should look pale and airy, almost like buttercream. If you don’t beat it long enough, your cookies will be dense instead of tender.
Step 2: Add the vanilla extract and orange zest. Mix until combined. The smell at this point is incredible—buttery and citrusy and makes your whole kitchen smell like Christmas.
Step 3: In a separate bowl, whisk together the flour and salt. This seems like an extra step but it helps distribute the salt evenly.
Step 4: Add the flour mixture to the butter mixture in two additions, mixing on low speed just until the dough comes together. Don’t overmix or you’ll develop the gluten and end up with tough cookies instead of tender, crumbly ones.
Step 5: Gently fold in the chopped candied fruit. If you’re using brandy or orange juice, drizzle it over the fruit first and let it soak for a few minutes before adding. The key is—oh wait, I forgot to mention—make sure your fruit is chopped into small pieces, about the size of a pea. Big chunks will make the dough hard to work with.
Step 6: Turn the dough out onto a piece of plastic wrap and shape it into a log about 2 inches in diameter. Wrap tightly and refrigerate for at least 2 hours, or overnight. I usually make the dough in the evening and bake the next day because it fits my schedule better.
Step 7: When you’re ready to bake, preheat your oven to 325°F. Line baking sheets with parchment paper. Don’t go higher than 325°F or the cookies will brown too fast on the outside while staying raw inside.
Step 8: Unwrap the chilled dough log and slice into 1/4-inch rounds using a sharp knife. If the dough is too hard, let it sit at room temperature for 10 minutes. If it’s crumbling, you may have added too much flour—it’ll still taste good, just press the rounds back together.
Step 9: Place cookies on prepared baking sheets about 1 inch apart. They don’t spread much. If you want, press a small piece of candied cherry on top of each cookie for decoration, or sprinkle with coarse sugar.
Step 10: Bake for 18-22 minutes until the bottoms are just barely starting to turn golden. The tops will still look pale—that’s what you want. They’ll firm up as they cool. I set my timer for 18 minutes and then watch them carefully.
Step 11: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll be soft when warm but will crisp up beautifully as they cool.
Tips For Perfect Christmas Fruitcake Shortbread
Chop the fruit small. This is crucial. Big pieces of candied fruit will make your cookies fall apart when you try to slice the dough. I chop mine pretty fine, almost minced.
Chill the dough properly. Don’t skip this step. Warm shortbread dough is impossible to work with and will spread too much during baking.
Low and slow baking. The 325°F temperature is important. These are crispy edge shortbread cookies that should be pale golden, not brown. Brown shortbread tastes burnt.
Orange zest is your friend. It brightens up the flavor and makes the candied fruit taste less heavy. I’ve tried making these without it and they’re just not as good.
Storage matters. These keep in an airtight container for up to 2 weeks at room temperature. They also freeze beautifully for up to 3 months, which makes them perfect for holiday baking marathons. Just thaw at room temperature for 30 minutes before serving.
What Makes These Traditional Holiday Shortbread Special
These melt in your mouth shortbread cookies have become my signature Christmas treat. I make triple batches every December and give them out as gifts in cute tins. Last year I gave some to my mail carrier, my kids’ teachers, and my hairdresser. Everyone loved them.
The texture is what really sets them apart—that classic shortbread crumble with little bursts of fruity sweetness throughout. And they’re not too sweet, which makes them perfect with afternoon tea or coffee. My husband dunks his in hot chocolate, which I think is weird but he swears it’s amazing.
Actually, you know what? These work year-round if you swap the candied fruit for dried cranberries and white chocolate chips. I made a batch in July once (don’t ask why, I was stress-baking) and they were fantastic. But they definitely feel most appropriate during the holidays.
Why People Love This Simple Fruitcake Cookie Recipe
I’ve converted so many fruitcake haters with these cookies. There’s something about the homemade christmas shortbread cookies format that makes the candied fruit actually appealing instead of off-putting. Maybe it’s the ratio—enough fruit to be festive but not so much that it’s overwhelming.
My neighbor brings these to every cookie exchange now. She tripled the recipe last year and still ran out before the party was over. People kept asking for “those fruitcake cookies” which she thought was hilarious because she never thought those words would be a compliment.
The first time I made these successfully and my teenage son voluntarily ate three in a row, I knew I’d nailed it. Teenagers don’t fake enthusiasm about food—they’ll tell you straight up if something sucks.
Make Ahead And Gift-Giving Tips
These are perfect for shortbread fruitcake gift recipe purposes because they travel well and keep for ages. I package them in clear cellophane bags tied with ribbon, or layer them in tins with parchment paper between layers.
The dough can be made ahead and kept in the fridge for up to 5 days before slicing and baking. Or freeze the dough logs for up to 3 months—just thaw overnight in the fridge before slicing.
Wait, I almost forgot—these are also great for cookie platters because they hold their shape well and don’t get soggy or sticky like some cookies do. They always look pristine even after sitting out for hours at a party.
If I can make these without completely messing them up (after a few practice rounds), anyone can. They’re forgiving once you get the hang of the technique. And even when they’re not perfect, they still taste delicious because butter and fruit and sugar are a hard combination to ruin completely.
Let me know how yours turn out! Seriously, I’m curious if this converts any fruitcake skeptics out there. And if you have any secret tips for making them even better, drop them in the comments. 🎄🍪
