Ingredients
Cookie Dough
- 2¾ cups all-purpose flour (344 grams)
- 2 tablespoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup unsalted butter (226 grams), softened but not melting
- 1⅓ cups granulated sugar (267 grams)
- 1 large egg, room temperature
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Whipped Cream Cheese Frosting
- 6 ounces cream cheese (170 grams), full-fat, brick style, at room temperature
- ⅓ cup granulated sugar (67 grams)
- ½ cup whipping cream (120 ml), 33-35% milk fat, cold from the fridge
Decoration
- 3 cups fresh berries or chopped fruit (not frozen)
Instructions
- Prepare the baking sheet: Preheat the oven to 350℉ (180℃). Line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, sift together the flour, cornstarch, baking soda, cream of tartar, and salt. Whisk thoroughly to combine all the dry ingredients evenly.
- Cream butter and sugar: In a large bowl, beat the softened butter and 1⅓ cups sugar on medium speed for about 2 minutes until the mixture is light and fluffy.
- Add eggs and extracts: Mix in the egg, egg yolk, vanilla extract, and almond extract into the creamed butter mixture. Scrape down the bowl periodically to ensure everything is combined well.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients in approximately two additions, starting at low speed. Once combined, test the dough by squeezing it between your fingers; if sticky, add 1-2 tablespoons more flour. Adjust as needed to achieve a soft but not sticky dough.
- Shape cookies: Form dough balls approximately 2 tablespoons each. Place them about 2 inches apart on the prepared cookie sheets to allow space for expansion.
- Bake cookies: Bake one sheet at a time in the center of the preheated oven for 12-14 minutes until the tops are set but not browned. Let cookies cool on the sheet for at least 15 minutes before transferring to a wire rack to cool completely.
- Shape cookies perfectly (optional): While cookies are still warm on the sheet, use a large round cookie cutter slightly bigger than the cookies to gently press and mold the edges into perfect circles without cutting.
- Make the whipped cream cheese frosting: Using a stand or hand mixer with a whisk attachment, beat the cream cheese and ⅓ cup sugar until smooth. Scrape down the bowl, then slowly drizzle in the cold whipping cream while beating on medium speed until the mixture is fluffy and holds soft peaks, about 2 minutes.
- Prepare fruit: Wash fresh berries or fruit thoroughly and pat dry. Slice or chop as needed for decorating.
- Assemble the mini fruit pizzas: Once cookies are fully cooled, spread or pipe a thick layer of the whipped cream cheese frosting on each cookie.
- Decorate: Arrange the fresh berries or chopped fruit attractively on top of the frosting for a colorful and fresh finish.
Notes
- For sweeter cookies, increase the sugar in the dough to 1½ cups.
- Do not use frozen fruit for the topping as it can make the frosting soggy; always use fresh.
- The cream cheese should be full-fat and at room temperature for the best frosting texture.
- Chilling the dough before baking is optional but can help with managing sticky dough.
- The step with the cookie cutter helps achieve perfectly round cookies, but is not mandatory.
- Use parchment paper for easy cookie removal and to prevent burning on the baking sheet.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
