Description
This chewy sugar cookie recipe yields soft, tender cookies topped with a rich cream cheese frosting and fresh colorful fruit, perfect for a delightful and visually appealing dessert. The cookies are slightly under-baked to enhance chewiness, then cooled before being frosted and garnished with seasonal fruit.
Ingredients
Cookies
- 2 3/4 cups (390g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 1/2 cups (310g) granulated sugar
- 1 cup (226g) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
Cream Cheese Frosting
- 5 Tbsp (70g) salted butter, softened
- 8 oz (226g) cream cheese, softened
- 2 cups (250g) powdered sugar
- 1/2 tsp vanilla extract
For Topping
- Fresh fruit of various colors (e.g., strawberries, blueberries, kiwi, raspberries, or other seasonal fruits)
Instructions
- Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar for about 20 seconds to evenly distribute the leavening agents and salt. Set aside for later use.
- Cream Butter and Sugar: Using an electric stand mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, indicating proper aeration which helps create a tender cookie.
- Add Eggs and Vanilla: Beat in the whole egg until combined, then mix in the egg yolk and vanilla extract thoroughly. This enriches the dough and adds moisture and flavor.
- Incorporate Dry Ingredients: With the mixer running on low speed, gradually add the dry flour mixture to avoid overmixing. Once the dough thickens, stop the mixer and finish folding the remaining flour by hand to ensure all ingredients are completely combined, especially the flour settled at the bottom.
- Shape Cookies: Scoop cookie dough by 1 1/2 tablespoons (about 33g) and roll into balls. Place them on a baking sheet lined with parchment paper or a silicone liner, leaving about 2 inches of space between each cookie to allow spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes. The cookies should appear slightly under-baked to maintain chewiness. Remove from oven and allow them to rest on the baking sheet for several minutes before transferring to a wire rack to cool completely.
- Repeat Baking: Continue scooping and baking remaining dough until all cookies are baked.
- Prepare the Frosting: In a clean electric stand mixer bowl fitted with the paddle attachment, cream the softened salted butter until smooth. Add the softened cream cheese and mix until well combined and smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
- Assemble Cookies: Once cookies have completely cooled, spread a layer of cream cheese frosting on each cookie. Top with fresh fruit of various colors just before serving to add brightness, flavor, and an attractive presentation.
Notes
- Ensure butter and cream cheese are properly softened to avoid lumps in frosting.
- Don’t overbake the cookies; they should look slightly underdone to keep a chewy texture.
- Use a gentle hand when mixing in the flour to prevent tough cookies.
- Fresh fruit toppings can be customized based on season or preference.
- Cookies can be stored in an airtight container in the fridge for up to 3 days after frosting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American