Who else imagined that by Memorial Day we’d be clanking glasses of Rose with our loved ones? Eek … we’re not there yet. BUT – that does not mean that we should not still celebrate how fortunate we are to have so many selfless Americans serving our country keeping us safe!
These mini fruit sugar cookies are not only beautiful, but versatile. They are a cross between a buttery sugar cookie and a short bread! This sugar cookie is frosted with a delicious cream cheese frosting and topped with any fresh fruit you like. Forget the fruit and just add sprinkles if you’d like, there is no wrong way to decorate these!
Finding the perfect sugar cookie recipe over the years left me feeling like goldilocks trying out all of the porridge. Too dry, flimsy, or sweet. Dozens of recipes later, my adaptions to the “Swig” sugar cookie has become my “go-to” for over a year, and turns out perfect without fail every time! This buttery sugar cookie is the perfect platform to frost and top with fresh berries for a bright and fruitful summer twist. With Memorial Day right around the corner, adorning these sugar cookies with a “Red, White + Blue” theme fruit is the perfect fit. Once frosted, keep these cookies chilled in the fridge for the ultimate sweet bite when ready to enjoy!
Classic Sugar Cookie
- 2 sticks unsalted butter, at room temperature
- 1 1/4 cup sugar
- 3/4 cup powdered sugar
- 3 eggs, at room temperature
- 3/4 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp cream of tartar
- 1 tsp kosher salt
- 5 1/2 cup unbleached, all purpose flour
Preheat oven to 350*
Line two baking sheets with parchment paper
- In a large bowl, with a handheld mixer, mix together the butter and sugars until light and fluffy (3 minutes)
- Add the eggs, oil, and vanilla to the bowl, and continue to mix until everything is incorporated
- Pour in the flour, cream of tartar and salt, and mix together until everything is evenly distributed and fully incorporated
- Using your hands, scoop out roughly a large golf ball-sized piece of dough and roll into a ball. Place onto the baking sheet
- With the bottom of a drinking glass, press down on each of the cookie balls, to flatten them out to be 1/4” thick. The edges will appeared crinkled, and that is just right!
- BAKE at 350* for 10-16 minutes, depending on size of cookie. Bottoms should be barely golden, let cool on a wire rack before frosting.
Frosting
- 1 stick unsalted butter, at room temperature
- 4oz cream cheese, at room temperature
- 1 1/2 tsp vanilla extract
- 3-4 cups powdered sugar
- In a large bowl, with a handheld mixer, whip together the butter, cream cheese and vanilla until light and fluffy.
- Add the powdered sugar, one cup at a time until frosting starts to come together and is smooth and creamy.
- If your frosting is too thick, add a tablespoon of milk to thin it out. You want it to be spreadable, and creamy.
Simply frost each cooled sugar cookie with the frosting, and then adorn each cookie with fresh fruit of choice! Blueberries and raspberries hold up wonderfully in the fridge on top of the frosting, fruit like strawberries will start to bleed out once paired against the sugary frosting. So, if you choose strawberries, serve within a few hours to maintain appearance!
