Sugar Cookie Fruit Tart

What’s the perfect finger food to take to a pot luck or holiday party? Sugar cookie fruit tarts! They are super easy to make…and I’ll be honest, I’m pretty lazy so I’ll buy the pre-made sugar cookie dough and just use that. You are of course welcome to make your own dough.

This is my quick go-to if I don’t want to spend a lot of time baking. Also, don’t let the fruit and junk deter you if you want something sweeter. Another great combination with a peanut butter and chocolate mix, or just chocolate…or chocolate and strawberry, I think you get it.

Sugar Cookie Fruit Tart
Ingredients
1 package of sugar cookie dough (I used Tollhouse) 8 oz cream cheese, softened 1/2 cup butter (1 stick), softened 1 cup of powdered sugar (adjust if you want it sweeter or less sweet Vanilla paste or extract Fruit of choice, I used strawberries and blueberries
Directions
Set oven to 375 degrees Fahrenheit Grease a mini muffin tin If you have the pre cut cookie dough take one and roll into a small ball and stick it into each muffin hole (see pictures below) Else, make a small ball that will fit into the muffin tin nicely (I’d take a spoon and use that for the dough) Bake for 15 minutes, you want it light golden brown. Right when it comes out of the oven, you need to create an indent. I used a circular wine stopper (see picture below) As the dough is cooling in the tin, make your cream cheese filling. I use the paddle attachment on my mixer. Put the cream cheese and butter in the mixer and beat until it is light and fluffy, then add sugar and vanilla and beat. I really like to over beat my frostings as I find it super light and fluffy. Make sure the cups are 100% cool. Put the frosting into a piping bag or a Ziploc bag. Cut the tip and squeeze in a healthy amount into each cup. Add your fruit
Notes
Store in the fridge if you aren’t eating it right away If the event is the next day I will make the sugar cookie cups the night before, then make the filling in the morning