Mini Fruit Cookies

Prep Time
2 hr.
Cook Time
10 min.
Yield
18
Recipe by: Jill Barill

These patriotic mini fruit cookies are so cute and yummy! Sugar cookies topped with cream cheese frosting, fresh strawberries, and blueberries combine to create a combination that's sure to impress.

Make This Recipe

Ingredients

Sugar Cookies:

1/2 cup coconut oil

1 1/4 cup granulated sugar

2 large Eggland's Best eggs

3/4 cup DF sour cream

3 1/2 cup GF sweet rice flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 xantham gum

1/2 tsp salt

Cream Cheese Frosting:

1/4 cup DF butter

4 oz DF cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla extract

Preparation

  1. Beat the coconut oil and sugar
  2. Add in the eggs one at a time, then the vanilla extract and sour cream
  3. Mix in the remaining cookie ingredients
  4. Cover and refrigerate for 2 hours
  5. Preheat oven to 425 degrees F. Place parchment paper on baking sheets.
  6. Roll dough to 1/4-inch thickness. Cut with star cookie cutter. Bake for 5-6 minutes.
  7. Remove from oven; cool. Combine frosting ingredients well. Frost cooled cookies.
  8. Decorate with cut strawberries and blueberries. Serve immediately.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1