Ingredients
Equipment
Method
Make the sugar cookie dough
- Beat butter and sugar until fluffy, then add eggs and vanilla and mix until combined. Continue mixing until the texture looks light and smooth.
- Mix in all-purpose flour, baking powder, and salt until a dough forms. Stop as soon as the dough comes together so the cookies stay tender.
Bake the cookies
- Scoop dough into 24 balls and flatten each into 3-inch rounds on parchment-lined baking sheets. Leave a little spacing so they don’t spread into each other.
- Bake at 375°F for 10-12 minutes until edges are set and just barely golden, with centers still soft. Look for light golden edges and avoid deeper browning.
- Cool the cookies completely on the baking sheets to prevent frosting melt. Wait until they feel fully room temperature before spreading.
Frost and decorate
- Beat cream cheese, powdered sugar, and vanilla until smooth and spreadable. Stop when the frosting is glossy and free of lumps.
- Spread frosting over each cooled cookie, leaving a thin border at the edges. Use enough to cover the surface but not so much that it slides off.
- Arrange strawberries, blueberries, kiwi slices, mandarin segments, and raspberries decoratively on each cookie in colorful patterns. Build a vibrant flower-like layout so fruit is visible across the full cookie.
- Brush the fruit with warmed apricot jam for a glossy finish. Serve immediately or refrigerate after glazing.
Notes
Pro tip: cool the cookies fully before frosting so the cream cheese layer sets cleanly; if the kitchen is warm, chill the frosted cookies for 10-15 minutes to firm up. Store covered in the refrigerator for up to 3 days. Freezing is not recommended because the fresh fruit and jam topping will soften after thawing. For a dairy-light swap, use dairy-free cream cheese in the frosting (texture may be slightly softer).