Fruitcake Slice and Bake Shortbread Recipe

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All the candied fruit taste that you love about a classic fruitcake but in a slice-and-bake shortbread cookie. These fruitcake slice and bake shortbread cookies are fun, festive and fruity for the holidays!

It’s the cake everyone loves to hate, but with these fruitcake slice and bake shortbread cookies, it will be love at first taste! They have all the candied fruit flavor of the cake but in a buttery shortbread cookie!

In the past I have made some of the best shortbread cookies from lemon shortbread cookies to chocolate shortbread cookies but after my family loved these nutty chocolate chip fruit cake cookies I knew I wanted to try a buttery shortbread version!

While there are a few more ingredients than my simple 3-ingredient shortbread cookies, they still have a buttery shortbread taste but with the addition of candied fruit it makes these cookies the perfect treat for Christmas.

Table of Contents

Why You’ll Love This Fruitcake Shortbread Cookies Recipe

Flavorful: Candied fruit such as orange peel, lemon peel, cherries or pineapple add flavor while nuts and coconut add a crunchy texture!
Festive: A cross between a classic fruitcake and shortbread cookie, the pretty candied fruit gives these cookies such a festive look for the holiday season!
Fun and easy to make: With only a few simple ingredients, these slice and bake fruitcake cookies are ready to chill then just shape and bake for the best Christmas cookies.

Ingredients Needed

Candied fruit: Either a candied fruit mix or chopped glace cherries, pineapple or dried fruits of choice.
Walnuts: Finely chopped walnuts or any other chopped nuts of choice.
All-purpose flour: With at least 11% protein.
Butter: The quality of your butter matters! I use salted butter that has been softened. If using unsalted butter, add ¼ teaspoon of salt.
Powdered sugar: Adds a tender texture to the cookies.
Egg yolk: While not traditional to shortbread, this helps bind the cookies together with the additional ingredients.
Vanilla extract: Adds a rich flavor to the cookies.
Unsweetened coconut: This adds the perfect taste and crunchy to the outside of the cookies.

How to Make Fruitcake Slice and Bake Shortbread

In a small bowl combine the candied fruit, nuts and 2 tablespoons of flour to prevent sinking, then set aside.

Using an electric mixer or stand mixer, in a large bowl beat the butter until creamy. Add powdered sugar, beat well to combine then add egg yolk and vanilla.

Creaming the butter and beating it with eggs.

Add remaining flour and salt then beat on low to combine. Add the candied fruit mixture and mix on low just to combine, or stir in with a spatula or wooden spoon.

Mixing in the remaining flour and candied fruit.

Move shortbread dough to a flat surface and form into a log. Brush the log with a little milk and then roll in the coconut. Wrap the log in plastic wrap and chill.

Forming the dough and rolling in coconut.

Remove from the refrigerator then slice the log into slices.

Place on a prepared baking sheet one inch apart. Chill the cookies again while the oven is preheating.

Bake until the edges are golden brown. Cool the cookies on the baking sheet then move to a wire rack to cool completely.

Baked cookies on the baking sheet and on the wire rack.

Substitutions and Variations

Dried fruit: You can use any of your favorite dried fruits but the cookies will not have the classic candied fruit taste.
Warm spices: Add cinnamon like I do in these cinnamon shortbread cookies or try a pinch of allspice to add warm flavor to the shortbread fruitcake cookies.
Extract: Instead of vanilla extract you can use rum extract or even almond extract.
Alcohol: While I don’t recommend adding liquor to the batter, you could make your own candied fruits with brandy, sugar and dried fruits. Drain the mixture before adding to the batter.
Instead of coconut: Roll the cookies in sparkling sugar instead of shredded coconut.

Expert Tips

Cut chilling time in half: Instead of placing the shortbread cookie recipe in the refrigerator, place it in the freezer for an hour and then slice and bake!
Slice and bake as needed: These holiday cookies are great for last minute guests that drop over or when you need a quick gift!
Crispy shortbread: I love to use powdered sugar as it adds a softer, tender texture to the buttery shortbread cookies but if you like crispy cookies try granulated sugar instead.
Thinner cookies: Roll your logs of dough longer and thinner before slicing and baking.

Recipe FAQs

What is fruitcake?

A traditional fruitcake is a moist cake often soaked in alcohol to preserve it. Throughout history it was thought of as a celebration cake loaded with candied fruits, nuts and spices. It may contain glace cherries or a variety of figs, plums, citrus peels and nuts for an extremely chunky texture! These fruitcake shortbread cookies on the other hand are buttery cookies full of classic fruitcake taste.

Where can I find candied fruit?

During the holidays, it is often sold as a ready made mix that has already been chopped and candied. Look for it in the dried fruit section of your grocery store.

How to store fruitcake cookies?

Store the cookies in an airtight container at room temperature for up to 4 days. They may be soft at first but they firm up once they have cooled.

Can I freeze shortbread cookies?

You can freeze these shortbread fruitcake cookies either baked or unbaked. For baked cookies, cool completely then freezer in a freezer safe container separating layers with waxed paper or parchment paper.

To freeze unbaked shortbread cookie dough, flash freeze on a baking sheet until frozen. Transfer to a freezer safe bag and then bake as needed. You can also freeze the cookie dough log by wrapping in plastic and then foil. Keep frozen for up to one month. Thaw in the fridge overnight before baking or thaw at room temperature for one hour.

If you are a lover of fruitcake then I think you will love these fruitcake slice and bake shortbread! Enjoy.