Mini fruit pizza sugar cookies
Topped with fresh fruits, light and refreshing, frosted with lemon cream cheese frosting, these patriotic mini fruit pizza sugar cookies are a must bake this summer!
Servings: 24 Cookies
Hand beater/ Stand Mixer
- 2 3/4 Cups All purpose flour
- 1/2 tsp Salt
- 1 tsp Baking soda
- 1/2 tsp Cream of Tartar
- 1 1/2 Cups Granulated Sugar
- 1 Cup Butter (Softened to room temperature)
- 1 Large Egg
- 1 Egg Yolk
- 2 tsp Vanilla Extract
- Fresh fruits/berries to top
Lemon Cream Cheese Frosting
- 1/3 Cup Salted butter (Softened)
- 8 oz Cream Cheese (Softened)
- 2 1/2 Cups Powdered Sugar
- 2 Tbsp Lemon Juice
- 1 tsp Lemon extract
For the Sugar Cookies: 1. Mix flour, salt and baking soda in a medium mixing bowl and set it aside.
2. Beat room temperature butter and sugar until fluffy and creamed. About 3 minutes.
3. Then mix in egg, egg yolk and vanilla extract. Now slowly add flour in the bowl and beat just until the dough comes together. Scrape sides as needed. The dough will be thick.
4. Scoop dough and divide into 24 equal balls (about 41 gms each). Roll them and place on a baking tray lined with parchment paper/silicon mats approx 3 inches apart. At this point I like to place my dough balls in the freezer till they are super cool and firm to touch. About 10-20 minutes.
5. Meanwhile preheat your oven to 350 deg F. Bake the cookies for 10-12 minutes. They will appear uncooked in the center, but don't be tempted to bake them any longer. The cookies continue to bake as they cool down.
6. Allow to cool for 5-7 minutes on tray and transfer on wire stand to cool further. Bake all the cookies anf frost just before ready to serve and top with fresh fruit/berries.
For Lemon Cream Cheese Frosting:
1. In a bowl of stand mixer, using paddle attachment (you can also use a hand beater) beat butter and cream cheese together until creamy.
2. Mix in powdered sugar, lemon juice and zest. Beat until the frosting gets light and creamy.
1. You may store un-frosted cookies at room temperature (covered tightly) for 3-4 days. In the refrigerator for upto 5 days, bring to room temperature before enjoying.
2. For longer storage, both rolled dough balls and baked cookies can be stored in the freezer for upto 2 months.
a. When ready to bake, directly place the dough balls on tray and bake cookies for an extra minute. No need to thaw!
b. Thaw baked cookies either in the refrigerator (for 7-8 hours) or on counter top and frost when ready to serve.
- Chilling the cookie dough is an optional step in this recipe but I recommend it to ensure thick and super chewy sugar cookies.