Description
Ingredients
For the Sugar Cookie Base
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- 2 ¾ cups all-purpose flour
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- 1 tsp baking soda
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- ½ tsp salt
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- ½ tsp cream of tartar
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- 1 ½ cups granulated sugar
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- 1 cup unsalted butter, softened
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- 1 large egg
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- 1 large egg yolk
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- 2 tsp vanilla extract
For the Cream Cheese Frosting
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- 8 oz cream cheese, softened
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- 5 tbsp unsalted butter, softened
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- 2 cups powdered sugar
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- ½ tsp vanilla extract
For the Fruit Topping
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- Sliced strawberries
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- Blueberries
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- Kiwi slices
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- Raspberries
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- Mandarin orange segments
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- Optional: 1 tbsp warmed honey for a glossy glaze
Substitutions: You can use mascarpone instead of cream cheese or swap in coconut sugar for a richer depth of flavor. Try seasonal fruits like figs, cherries, or even sliced grapes depending on what’s fresh near you.
Instructions
Start by whisking together the dry ingredients: flour, baking soda, salt, and cream of tartar. In a separate bowl, cream the butter and sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract. Gradually add the dry mix, stirring just until the dough comes together. Chill the dough for 10 minutes if it’s too sticky.
Preheat your oven to 350°F (175°C). Scoop the dough into 1.5-tablespoon balls, roll them gently, and flatten slightly. Space them 2 inches apart on a parchment-lined baking sheet. Bake for 9–11 minutes until the edges are lightly golden and the centers are just set.
Cool for 5 minutes on the pan before transferring to a wire rack.
Beat softened cream cheese and butter until smooth. Add vanilla and gradually mix in powdered sugar. Whip until fluffy. If the frosting feels too soft, refrigerate it for 10–15 minutes before spreading.
Spread a generous layer of frosting over each cooled cookie. Top with a creative combination of fruits, using contrasting colors and textures. For a bakery-style finish, lightly brush the fruit with a thin layer of honey.
Notes
Room-temperature ingredients: For a smooth, lump-free frosting, let the cream cheese and butter come to room temperature before whipping.Cookie thickness: Aim for uniformly rolled cookies (about ¼” thick) so they bake evenly and hold the “topping” well.
Fruit prep: Pat fresh fruit dry with paper towels to remove excess moisture; this prevents the frosting from becoming soggy.
Make-ahead: Cookies and frosting can be prepared a day in advance. Store cooled cookies in an airtight container and keep frosting chilled; assemble just before serving.
Fruit choices: Mix and match seasonal berries, kiwi, mango, grapes, or pomegranate arils for vibrant color and flavor.
Sweetness tweak: If you prefer a tangier frosting, reduce the powdered sugar by ¼ cup or add a squeeze of fresh lemon juice.
Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Add a teaspoon of xanthan gum if your blend doesn’t already include it.
Vegan adaptation: Substitute vegan butter and cream cheese, and replace the egg with a “flax egg” (1 tbsp ground flax + 3 tbsp water, chilled).
Storage: Assembled cookies are best enjoyed within 4–6 hours. If made earlier, store loosely covered in the fridge and bring to room temperature before serving.
Transporting: For potlucks, arrange cookies on parchment-lined trays and cover lightly to avoid smudging the fruit topping.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: cake
- Cuisine: Américaine
Nutrition
- Calories: 310
- Sugar: 26 g per cookie
- Sodium: ~205 mg
- Fat: 15 g
- Saturated Fat: 7 g per cookie
- Unsaturated Fat: ~5 g total
- Trans Fat: ~0.4 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: ~53 mg