Fruity Sugar Cookies

Fruity Sugar Cookies

The following recipe and photography for this post were provided by local blogger Abby Thome of The Thome Home.

Finding the perfect sugar cookie recipe has left me feeling like Goldilocks as she tried all of those bowls of porridge. Some were too dry, others were too flimsy and others were too sweet.

Dozens of recipes later, my adaptions to the “Swig” sugar cookie has become my “go-to.” The cookies turn out perfect every time! This buttery sugar cookie is the perfect platform to frost and top with fresh berries for a bright and fruitful summer twist.

Fruity Sugar Cookies

With Memorial Day right around the corner, adorning these sugar cookies with a patriotic-themed fruit is the perfect fit. Once frosted, keep these cookies chilled in the fridge for the ultimate sweet bite.

Fruity Sugar Cookies

Ingredients

For the Cookies

  • 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

For the Frosting and Toppings

  • 1 stick unsalted butter, at room temperature
  • 4 oz. cream cheese, at room temperature
  • 1 1/2 tsp. vanilla extract
  • 3-4 cups powdered sugar
  • Blueberries, Raspberries or fruit of your choice

Instructions

For the Cookies

  1. Preheat oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl with a handheld mixer, combine butter and sugars until light and fluffy, about 3 minutes.
  4. Add eggs, oil and vanilla to the bowl and continue to mix until everything is incorporated.
  5. Add flour, cream of tartar and salt and mix together until fully incorporated.
  6. Using your hands, scoop out a large golf ball-sized piece of dough and roll into a ball. Place onto the baking sheet
  7. Using the bottom of a drinking glass, press down on each of the cookie balls to flatten to 1/4-inch thickness. The edges will appear crinkled and that is just right!
  8. Bake for 10-16 minutes, depending on size of cookie. Bottoms should be just golden. Let cool on a wire rack before frosting.

For the Frosting and Toppings

  1. In a large bowl with a handheld mixer, whip together the butter, cream cheese and vanilla until light and fluffy.
  2. Add the powdered sugar, one cup at a time until smooth and creamy.
  3. If your frosting is too thick, add a Tbsp. of milk to thin it out. You want it to be spreadable.
  4. Frost each sugar cookie and then top with fresh fruit like blueberries and raspberries.

Note: Strawberries will likely bleed once paired with the sugary frosting, so if you choose strawberries, serve within a few hours to maintain appearance.

Fruity Sugar Cookies

Click Here to Print the Recipe for Fruity Sugar Cookies.

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