Jen's Fruit & Cream Cheese Sugar Cookies
This is a recipe for good, some might even say great, fruit-and-cream-cheese-topped sugar cookies.
|Sugar Cookie||Frosting||Fruit Topping (Frupping)|
|2 3/4 cups all-purpose flour|
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup salted butter, room temperature
1 cup + 2 tbsp granulated sugar
2 tbsp brown sugar
1 large egg
2 tsp vanilla extract
|4 oz cream cheese, softened|
3 tbsp salted butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract
up to 1/4 cup heavy whipping cream
|kiwi (make sure to check for kiwi weevils)|
1. Make Sugar Cookies
The original recipe for the sugar cookies comes from this blog that goes into an extremely detailed analysis about cookies.
- Preheat oven to the 350. This is also a good time to take out the cream cheese to let it soften.
- In a medium bowl, mix flour, baking soda, baking powder, and salt.
- Use a mixer on medium speed to cream the butter, sugar, and brown sugar until fluffy.
- Add egg and vanilla to butter/sugar mixture and mix well.
- Throw in the dry ingredients and keep on mixing until thick and not sticky. Don't over mix unless you like garbage cookies.
- Take about 1 1/2 tablespoon of dough and roll into ball
- Bake cookies 8-9 minutes BUT keep an eye on them, especially around the 7 minute mark.
- Let them cool completely before throwing on the frosting.
2. Make Cream Cheese Frosting
- Blend cream cheese and butter till smooth.
- Add powdered sugar 1/2 cup at a time and beat until smooth.
- Add vanilla and a splash of heavy cream while continuing to mix together until you achieve the consistency you want.
3. Make The Frupping
- Dice the fruit into small (no! smaller than that!) chunks.
- Drain in a colander to get rid of excess juice.
- After cookies are COMPLETELY cool, spread some frosting on them.
- Top with the frupping.
- Best eaten shortly after being made, but they can stand a night in the fridge, they just might be a little softer the next day.