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–+ servings
Sugar Cookie Fruit Tarts

Delightful Sugar Cookie Fruit Tarts for Sweet Summer Bliss

These Sugar Cookie Fruit Tarts are a delightful dessert, perfect for summer gatherings, blending soft cookies with creamy frosting and fresh fruit.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup Butter softened; can substitute with margarine for dairy-free
  • 1/2 cup Vegetable Oil melted coconut oil can also be used
  • 1/2 cup Powdered Sugar
  • 1/2 cup Granulated Sugar plus additional for coating
  • 1 large Egg use a flax egg for vegan option
  • 1/2 teaspoon Vanilla Extract
  • 2.5 cups Flour measure accurately
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Cream of Tartar
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese softened
  • 1/4 cup Granulated Sugar adjust to taste
  • 1 teaspoon Vanilla Extract
For the Fruit Topping
  • 1 pound Strawberries fresh and sliced
  • 12 ounces Raspberries
  • 12 ounces Blueberries

Equipment

  • mixing bowl
  • cookie scoop
  • baking sheet
  • parchment paper
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Prepare Berries: Wash and dry strawberries, raspberries, and blueberries. Slice strawberries and set aside.
  2. Preheat Oven: Heat oven to 350°F (175°C). Prepare baking sheets with parchment paper.
  3. Make Cookie Dough: Cream together butter, granulated sugar, and powdered sugar until light and fluffy. Add vegetable oil, egg, and vanilla, mixing well.
  4. Combine Ingredients: Whisk together flour, baking soda, cream of tartar, and salt. Gradually stir into the wet mixture until blended.
  5. Shape Cookies: Scoop portions of dough and roll in granulated sugar. Place on baking sheet and flatten slightly.
  6. Bake: Bake for about 12 minutes until edges are set. Remove from oven and cool on baking sheet.
  7. Cool: Let cookies cool on the baking sheet before transferring to a wire rack.
  8. Make Frosting: Beat cream cheese, granulated sugar, and vanilla together until smooth and creamy.
  9. Assemble Tarts: Frost each cooled cookie with frosting and top with prepared fresh berries.
  10. Serve: Serve immediately for freshness or store in the refrigerator for up to 24 hours.

Nutrition

Serving: 1tartCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 25mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Ensure butter is softened, watch for overbaking, wash and dry fruits thoroughly, and store in refrigerator for best results.

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