Rainbow Fruit Sugar Cookies

There is something about a soft sugar cookie with cream cheese frosting that keeps you coming back for more. They are good any time of the year—from the heat of summer to the cold temps in winter. We also love the fact that you can adjust these cookies to make them festive any time of the year. Valentine’s day? Dye the frosting pink or add fresh pureed strawberries to the frosting. Christmas? Use the Christmas-themed cookie cutters you have laying around. These rainbow fruit sugar cookies were created specifically for St. Patrick’s day, but they are a fun option to make year-round. We love the fresh, colorful fruit on top that is not only pretty to look at, but also provides a fresh element that cuts through the richness of the cream cheese frosting. If you’ve ever had “fruit pizza” before, you can think of these as little individual fruit pizzas. For this recipe, you’ll create soft, melt-in-your-mouth, sugar cookies with a rich cream cheese frosting. Just before serving, top with a variety of your favorite fresh fruit.

What ingredients do you need?

For the Sugar Cookies:

Butter

For this recipe, we use unsalted butter. Not because we don’t like the salt, we just prefer to control the amount of salt in the recipe. The butter should be slightly softened, but by no means melted. 

Eggs

You’ll need 3 eggs for this recipe.

White Sugar

For this recipe, you just need the basic white sugar. They are called sugar cookies for a reason!

Vanilla + Almond Extract

While I recommend both vanilla and almond extract, I know some are not a fan of the almond extract. You can easily leave it out if that’s the case.

Baking powder + salt

Baking powder and salt will give this recipe the perfect soft and fluffy texture. These cookies are not dense, but rather melt in your mouth. The salt is essential to balance out the sweetness of the cookies.

All-purpose flour

You don’t need anything special for this recipe, just the basic all-purpose flour. This recipe calls for 3-3 ½ cups of flour. We provided this range because the humidity and altitude of your kitchen can change the end result. You want the dough to be only slightly sticky, and not too dry. If you are using cookie cutters and rolling out the dough, you will want a bit more flour to prevent the dough from sticking to the counter. If you are following our cookie scoop method, you can get away with a slightly stickier dough. Start with 3 cups, and add a few tablespoons at a time until you have the desired consistency.

For the cream cheese frosting:

Cream cheese

The easiest way to purchase cream cheese is in the brick form. 1 brick is 8 ounces, which is all you’ll need!

Unsalted Butter

Yep, more butter! We prefer to use unsalted butter here.

Vanilla + Almond Extract

We love adding both vanilla and almond extract to the recipe. If you are not a fan of almond extract, feel free to leave it out.

Salt

Since we use unsalted butter, a small amount of salt balances out the sweetness of the frosting! Add ¼ tsp to ½ tsp according to taste.

Powdered Sugar

You’ll need 4 cups of powdered sugar here. Again, they're called sugar cookies right?!

For the fruit toppings

Choose any variety of rainbow fruit! We love using strawberry, raspberry, kiwi, mango or orange, and blackberry. 

What equipment do you need?

For this recipe, you will need the following equipment:

• Measuring cups and spoons
• Stand mixer or large mixing bowl and electric beaters
• Parchment paper
• Cookie sheets
• Rubber spatula
• A cookie scoop or a rolling pin and cookie cutter shapes if you are cutting out shapes for your cookies

How is it done?

For the Sugar Cookies:

In a large bowl or stand mixer, add the softened butter and sugar. Beat the butter and sugar for one minute or until fluffy and light. 

Add the eggs, vanilla, and almond extract to the bowl. Beat until just combined. 

Add the baking powder, salt, and flour. A note on the flour—start with 3 cups and add a tablespoon more until you have the right consistency. You want the dough to be slightly sticky but still hold its shape. If you are rolling out the dough and cutting shapes, you will need a bit more flour to prevent the dough from sticking. If you are using the cookie scoop method like we did here, you can use a little less flour. Mix until just combined.

Cover the dough and allow it to chill for 20 minutes in the fridge.

Preheat the oven to 375 degrees.

There are two options for forming the cookies: roll out the sugar cookie dough and cut it into shapes with cookie cutters, or scoop it into rough circles with a cookie scoop. We prefer the cookie scoop option because it is much easier and less of a mess.

For the shapes/cookie cutter option:

• Remove the chilled dough from the fridge. Line 2-3 cookie sheets with parchment paper.
• Add a few tablespoons of flour to a clean counter and spread it in a thin layer with your hands to prevent sticking. 
• Flour the rolling pin to prevent sticking. Roll the dough out into a ½-inch thick layer. Use the cookie cutters to cut out the shapes. Add the shaped dough to a parchment-lined cookie sheet. Form the sugar cookie dough scraps back into a ball each time to prevent wasted dough. Repeat until all of the cookie dough is used. Do not overcrowd the pan, as the cookies will spread.

For the cookie scoop method:

• Remove the chilled dough from the fridge. Line 2-3 cookie sheets with parchment paper.
• Using a cookie scoop, scoop eight cookies onto each pan. Repeat until all the dough is formed. Using your fingertips, slightly flatten each cookie on the pan.

Bake the cookies at 375 degrees for about 7 minutes or until the cookies are very lightly brown. Do not overbake the cookies. Let the cookies cool completely before frosting.

For the frosting:

In a large bowl or stand mixer, add the softened butter and cream cheese. Beat with a mixer for at least one minute or until the mixture is fluffy.

Add the vanilla, almond extract, salt, and powdered sugar. Beat until fully combined and fluffy.

For frosting the cookies:

Allow the cookies to cool completely before frosting. Frost each cookie with the desired amount of frosting (about 15g). You will likely have leftover frosting. 

For topping the cookies:

Cut the fruit into small pieces and lay them directly on a paper towel. This will help absorb some of the juices and prevent the juice from running when you place them on the cookies. Do not add the fruit on top until you are ready to serve. When the cookies are frosted, add a variety of fruit on top. Refrigerate the cookies in a sealed container. Remember, wait to place the fruit on top until just before serving!

Anything else to consider?

If you have extra frosting, feel free to save it in a sealed container in the freezer. If you are making these cookies a day or two ahead of time, I would recommend letting the cookies cool completely and freezing the cookies in a sealed container or freezer bag. Just before serving, frost the cookies and add fresh fruit.

Is it (GF/DF/V/VEG)?

This recipe is not gluten-free, dairy-free, or vegan. These cookies are vegetarian.

If you make these sugar cookies, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!

The recipe can be found on My Fitness Pal by searching "BWB Rainbow Fruit Sugar Cookies." Alternatively, find the cookies and frosting separately by searching “BWB Soft Sugar Cookies” and “BWB Cream Cheese Frosting.” 

The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.