Red White and Blueberry Cookie Tarts
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Today and tomorrow I have some recipes that are a fun way to end your 4th of July BBQ. Today’s recipe is a red white and blueberry cookie tarts that begins with a simple sugar cookie. The dough is easy to work with and cut out into shapes. I used a large round cookie cutter and a large scalloped biscuit cutter.
The cookies itself is not a soft cookie, it is nice and crisp. It is definitely more like a pie crust. This helps give you a sturdy base to pile of the frosting and fruit. My oldest son, who isn’t a huge fan of crisp cookies, loved these. He even ate some of them plain and said they were delish.
Next is a nice white frosting made using some cream cheese and whipping cream along with a little almond extract. I loved the extra pop of flavor the almond extract gave the frosting, but if you aren’t a fan of almond extract just substitute good old vanilla or even lemon juice.
Last is the red and blue part of our these patriotic looking cookie tarts. I used berries, specifically strawberries and blueberries. You can have the tarts made for your guest or as part of the fun at your party, have them each assemble their own cookie tarts. The kids especially had fun decorating the tarts with the fruit. My oldest came up with the flag version. These red white and blueberry cookie tarts are the perfect ending to your fourth of July menu -sweet but also light and refreshing. They would also work well for Memorial Day too!
Ingredients for Red White and Blueberry Cookie Tarts
- UNSALTED BUTTER
- SUGAR
- EGGS
- VANILLA EXTRACT
- BAKING POWDER
- SALT
- ALL-PURPOSE FLOUR
- POWDERED SUGAR
- ALMOND ECXTRACT
- LIGHT CREAM CHEESE
- WHIPPING CREAM
- FRESH STRAWBERRIES
- FRESH BLUEBERRIES
Instructions for Red White and Blueberry Tarts
Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until light and fluffy. I use my stand mixer for this. Add the eggs one at a time, blending well after each addition. Mix in the vanilla extract.
Mix Dry Ingredients: In a separate bowl, combine the baking powder, salt, and all-purpose flour. Gradually add the flour mixture to the wet ingredients, mixing until a cookie dough forms.
Shape the Cookies: Roll out the dough to a thickness of 1/4 to 1/3 inch on a clean counter (no additional flour needed). Use your desired cookie cutters to shape the cookies. For this recipe, a 3-inch round cookie cutter and a 3-inch scalloped biscuit cutter work well.
Bake the Cookies: Place the shaped cookies on an ungreased baking sheet. Bake in the preheated oven for 8-10 minutes, or until the edges just begin to turn golden brown. Be careful not to overcook. Allow the cookies to cool completely on a wire rack.
Prepare the Frosting: In a mixing bowl, whisk together the powdered sugar, 1/4 teaspoon salt, almond extract, and softened cream cheese until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until well blended. Use the frosting immediately or cover and chill until ready to use.
Assemble the Tarts: Frost each cooled cookie with the prepared cream cheese frosting. Top with fresh strawberries and blueberries to create a festive red, white, and blue design.
Frequently Asked Questions
Can I make the cookie dough ahead of time?
Yes, you can prepare the cookie dough ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, simply roll out the dough and follow the baking instructions.
How should I store the frosted cookie tarts?
Store the frosted cookie tarts in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you prefer, you can frost them just before serving to maintain their texture.
Can I use store-bought cookie dough? Yes, you can use store-bought sugar cookie dough to save time. Roll it out, cut it into desired shapes, and bake according to the package instructions.
Can I use different fruits for topping?
Absolutely! While strawberries and blueberries are perfect for a patriotic theme, you can use other fruits like raspberries, blackberries, or even kiwi for a colorful twist.
Can I make the frosting ahead of time?
Yes, you can make the frosting ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature and give it a quick mix before using.
How many cookie tarts does this recipe make?
This recipe typically makes about 24-30 cookie tarts, depending on the size of your cookie cutters.
Can I freeze the cookies?
Yes, you can freeze the baked and unfrosted cookies in an airtight container for up to 2 months. Thaw them at room temperature before frosting and serving.
What can I use if I don’t have a cookie cutter?
If you don’t have a cookie cutter, you can use a glass or a jar lid to cut out round shapes, or get creative and use other kitchen tools to make different shapes.
For more recipes like this, try:
- Mini Fruit Cookie Tarts
- Heart Shaped Strawberry Puffs
- Mini Sugar Cookie Fruit Pizzas
- English Muffin Fruit Pizzas
Red, White, and Blueberry Cookie Tarts
Real Mom Kitchen
Ingredients
Cookie:
- 2 cups butter
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 Tbsp baking powder
- 1 tsp salt
- 6 cups flour
Frosting:
- 2 cups powdered sugar
- ¼ tsp salt
- 1 tsp almond extract
- 8 oz pkg light cream cheese softened
- 1 ¾ cups whipping cream
- fresh strawberries sliced
- fresh blueberries
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and sugar with a mixer.
- Add eggs and vanilla and blend well.
- Then add the baking powder, salt, and flour. Mix until a cookie dough forms.
- Roll out to 1/4 to 1/3 inch thickness and cut into desired shapes. There is no need for flour on your counter to work with this dough. I used a 3 inch round cookie cutter and a 3 inch scalloped biscuit cutter to shape the cookies.
- Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes or just until beginning to turn brown around the edges. Don’t over cook.
- Allow cookies to cool.
- For the frosting: In another bowl, whisk together the powdered sugar, salt, almond extract and cream cheese.
- In another bowl, whip the cream until stiff peaks. Ad 1/3 of the whipped cream to the cream cheese mixture and fold together.
- Add the remaining whipped cream to the cream cheese mixture and fold until well blended.
- Use immediately, or cover and chill until ready to use.
- To assemble tarts: frost each cookie with the frosting and then top with the strawberries and blueberries. This makes 3 dozen cookies depending on the size of your cookie cutter.
Notes
Nutrition
Recipe adapted from Apron Strings.
