Red, White & Blueberry Sugar Cookie
Happy Memorial Day!
This is the first time I’ve had Memorial Day off since I started my career and you better believe I spent it baking! I wanted to make something simple, yet delicious and symbolic of the red, white and blue we celebrate on this special day.
I was first introduced to the Fruit Pizza by my mother at a young age. We would buy the refrigerated sugar cookie dough and decorate it with cool whip and seasonal fruit slices. I took this simple craft to the next level by incorporating one of my favorite homemade sugar cookie recipes and decorating the ‘pizza’ as the American Flag.
Time crunch? Substitute the homemade dough for refrigerated, ready-to-bake, cookie dough from the store. Enjoy!
Happy Memorial Day!
This is the first time I’ve had Memorial Day off since I started my career and you better believe I spent it baking! I wanted to make something simple, yet delicious and symbolic of the red, white and blue we celebrate on this special day.
I was first introduced to the Fruit Pizza by my mother at a young age. We would buy the refrigerated sugar cookie dough and decorate it with cool whip and seasonal fruit slices. I took this simple craft to the next level by incorporating one of my favorite homemade sugar cookie recipes and decorating the ‘pizza’ as the American Flag.
Time crunch? Substitute the homemade dough for refrigerated, ready-to-bake, cookie dough from the store. Enjoy!
The Ingredients…*
For the Sugar Cookie
Recipe adapted from: SugarHero
3 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
3/4 cup (1 1/2 sticks) butter, room temperature
1 1/2 cups granulated sugar
2 tbsp. lemon zest
2 eggs, room temperature
2 tbsp. cream
2 tsp. lemon extract
For the Toppings
1 pint of Blueberries
1 pint of Strawberries
1 pint of Raspberries
12 oz. tub of Cool Whip, Original
For the Sugar Cookie
Recipe adapted from: SugarHero
3 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
3/4 cup (1 1/2 sticks) butter, room temperature
1 1/2 cups granulated sugar
2 tbsp. lemon zest
2 eggs, room temperature
2 tbsp. cream
2 tsp. lemon extract
For the Toppings
1 pint of Blueberries
1 pint of Strawberries
1 pint of Raspberries
12 oz. tub of Cool Whip, Original
The Instructions…*
(1) Preheat oven to 350° F. Line an ungreased cookie pan with a Silpat (or parchment paper).
(2) In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
(1) Preheat oven to 350° F. Line an ungreased cookie pan with a Silpat (or parchment paper).
(2) In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
(3) Combine the butter, sugar, and lemon zest in the bowl of a large stand mixer fitted with a paddle attachment. Beat them together until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each; then add the cream and lemon extract.
(4) Turn the mixer to low and add the dry ingredients, mixing just until combined. Roll out and evenly press the dough into prepared cookie pan.
(5) Bake for 15-19 minutes, or until the cookie crust takes on a light golden color and is puffed and set in the middle. Let it cool completely at room temperature.
(5) Bake for 15-19 minutes, or until the cookie crust takes on a light golden color and is puffed and set in the middle. Let it cool completely at room temperature.
(6) Once cooled, evenly spread the (thawed) cool whip on the cookie crust and decorate with fruit, as desired.
(7) Serve immediately, or cover and store in refrigerator until ready to eat.
This would also make a great Fourth of July Recipe so make sure to bookmark it for later!