Fresh Fruit Cookies (Print Version)
# Ingredients:
→ Sugar Cookies
01 -
1 whole egg
02 -
1 cup granulated sugar
03 -
1 cup salted butter, chopped into squares
04 -
1/2 teaspoon almond extract
05 -
1/2 teaspoon vanilla extract
06 -
3 cups all-purpose flour, leveled after whisking and scooping
07 -
2 teaspoons baking powder
→ Cream Cheese Frosting
08 -
1 teaspoon vanilla extract
09 -
8 ounces cream cheese, softened
10 -
1/2 cup salted butter, softened
11 -
1 pound powdered sugar
→ Toppings
12 -
Fresh fruits like strawberries, raspberries, kiwi, banana slices, blueberries, mandarin orange segments, etc.
# Instructions:
01 -
Set your oven to 350°F to preheat. Coat a half-size sheet pan lightly with grease or use a sheet of parchment paper. Leave it for later.
02 -
In a mixing bowl, beat the sugar and butter squares together until smooth. Add the egg, almond extract, and vanilla, and stir until it all blends together.
03 -
Pour flour and baking powder into the wet mixture bit by bit, stirring each time until dough begins to form. It'll look a tad crumbly, but if you press it in your palm, it should stick together nicely.
04 -
Scoop roughly 3 tablespoons of dough for each cookie and shape it into a ball. Flatten each ball with the bottom of a cup or glass. Chill them in the fridge for about 5 minutes so they hold their form while baking.
05 -
Pop the cookies into the oven for 8 to 10 minutes. They're done when the edges are firm but not browned. Let them cool on the baking sheet for 5 minutes, then move them to a rack to finish cooling.
06 -
Mix the softened cream cheese, butter, powdered sugar, and vanilla in a bowl until creamy and thick. Scrape the bowl's edges and give it one final mix so it's fully blended.
07 -
Once the cookies are cool, generously spread frosting on each one. Top them with fresh fruit of your choice. Arrange them however you'd like for a pop of color.
08 -
Place your decorated cookies on a sheet lined with parchment, cover them lightly with plastic wrap, and refrigerate until you're ready to eat.
# Notes:
01 -
Properly measuring flour is key: whisk it first, scoop it lightly into the cup, and level it off. This keeps your cookies from turning out dry.
02 -
For the creamiest frosting, be sure your butter and cream cheese are softened before mixing.
03 -
Eat the cookies within a day of adding fruit for the freshest taste.