Description
These Sugar Cookie Fruit Tarts are delightful bite-sized treats featuring soft, buttery sugar cookies topped with a creamy cream cheese frosting and fresh fruit. Perfect for parties, brunches, or anytime you want a light, sweet dessert that showcases fresh fruit on a homemade cookie base.
Ingredients
Cookies
- ½ cup unsalted butter (slightly softened but still cool)
- ⅔ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 large egg
- 1 ½ cups all-purpose flour (lightly spooned and leveled)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons granulated sugar (for flattening)
Frosting
- 3 ounces cream cheese (softened)
- 3 tablespoons unsalted butter (softened)
- 1 ¾ cups powdered sugar (sifted, if lumpy)
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 1 – 2 teaspoons milk (if needed)
Topping
- 2-3 cups fresh fruit (chopped/sliced, if necessary)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Cookie Dough: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the ½ cup of slightly softened butter and ⅔ cup granulated sugar together for 1-2 minutes until the mixture is light and creamy. Add the vanilla and almond extracts along with the egg, then beat until fully combined, scraping down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating until just combined to form the cookie dough.
- Shape Cookies: Using a heaping tablespoon (or a 1½ tablespoon scoop), scoop dough balls onto prepared baking sheets, spacing them about two inches apart. Sprinkle each dough ball with a little granulated sugar. Using the bottom of a drinking glass, gently flatten each cookie to create an even surface.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, rotating baking sheets halfway through to ensure even browning. The centers should remain slightly underdone when you remove them. Adjust baking time if you use larger or smaller dough portions. Transfer baking sheets to racks and cool cookies completely.
- Prepare Frosting: In a clean bowl, beat the softened cream cheese and butter until smooth and creamy using a hand or stand mixer with a paddle attachment. Slowly add powdered sugar, vanilla extract, and almond extract, beating until fully incorporated. Add milk one teaspoon at a time as needed to reach a spreadable consistency.
- Assemble Tarts: Once cookies are completely cooled, spread a generous layer of cream cheese frosting on each cookie. Top with 2-3 cups of fresh fruit that has been chopped or sliced as necessary to fit attractively on the cookie surface.
Notes
- Ensure your butter is slightly softened but still cool when starting the dough to achieve the perfect texture.
- You can use any fresh fruit you like such as berries, kiwi, or mango—choose a combination of colors for visual appeal.
- If frosting is too thick, add milk very gradually to avoid making it too runny.
- Cookies are best enjoyed the same day but can be refrigerated for up to 2 days; bring to room temperature before serving.
- Use parchment paper for easy cleanup and to prevent the cookies from sticking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
