Sugar Cookie Fruit Tarts

Mini fruit tarts made with sugar cookies topped with cream cheese frosting and fresh fruit. Use your favorite fruit for this easy dessert.

Course Dessert

Cuisine Dessert

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 209kcal

Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone liners.
Using an electric mixer, beat butter and sugar for a couple minutes, until light and creamy. Add extracts and egg, and beat until combined, scraping the sides of the bowl as necessary.
In a separate bowl, combine flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and beat until combined.
Place ½ cup sugar in a shallow bowl or plate. Scoop dough by the heaping tablespoon (I used a 1 ½ tablespoon scoop), and place on the prepared baking sheets, spacing the dough balls about two inches apart. Sprinkle the top of each dough ball with a little bit of the reserved sugar, then use the bottom of a drinking glass to flatten each cookie. Dip the bottom of the glass into sugar as needed to help keep it from sticking to the cookie dough.
Bake for 8-10 minutes. The center might still be a tiny bit underdone, the edges should be set. If using portions of dough that are more or less than 1 ½ tablespoons, adjust baking time accordingly. Place the baking sheet on a rack to cool completely.

Using a hand mixer or stand mixer, beat cream cheese and butter until smooth and creamy. Add powdered sugar and extracts and beat until well combined. Add half and half or cream 1 teaspoon at a time until you reach your desired consistency,
Spread frosting onto the top of each cookie then top with fruit. These cookies are best served immediately or within a couple hours of being prepared.