Rainbow Fruit Sugar Cookies

5 from 8 votes

These soft, melt-in-your-mouth sugar cookies are topped with delicious cream cheese frosting and fresh fruit. There are options to make them festive year-round!

Prep Time15

Cook Time7

Chill Time20

Total Time42

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 187kcal

Author: Olivia & Annie

Ingredients

For the Cookies

1 cup unsalted butter, softened
3 eggs
1 ¼ cup sugar
1 teaspoon vanilla
1 teaspoon almond extract
2 ½ teaspoon baking powder
½ teaspoon kosher salt
3 - 3 ½ cups flour (see notes)

For the Cream Cheese Frosting

8 oz regular cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla
1 teaspoon almond extract
¼ - ½ teaspoon kosher salt (depending on your preference)
4 cups powdered sugar

For the Fruit Topping

Strawberries, raspberries, blackberries, kiwi, orange, mango, etc.

Instructions

Directions for the Cookies

Preheat the oven to 375 degrees.
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. Mix until just combined.
Cover the dough and allow it to chill for 20 minutes in the fridge.
Remove the chilled dough from the fridge. Line 2-3 cookie sheets with parchment paper.
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:
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 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:
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 browned. Do not overbake the cookies. Let the cookies cool completely before frosting.

Directions 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.
Add any desired coloring to the frosting.

For Frosting the Cookies

Allow the cookies to cool completely before frosting. Frost each cookie with the desired amount of frosting. 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.

Notes

We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.

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