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Boy howdy, do I have a beauty of a recipe for you today. Not only do these Fruit Tart Cookies look lovely, they taste like absolute heaven. What does heaven taste like, you might be wondering? It tastes like these cookies, that’s what. 

I used my Almond Butter Sugar Cookie recipe for the base, topped them with a fluffy and light cream cheese  frosting, piled on some beautiful berries and kiwi, then drizzled the whole thing with a tangy fruit glaze. The combination of flavors is absolutely fabulous. They would make a wonderful addition to any summer gathering. Backyard BBQ, Bridal Shower, Baby Shower, Girls Night Out, Neighborhood Potluck, Church Dinner Of Wonder…where ever you might be needing to go. Take these cookies with you, won’t you?

Would it be rude if I asked you to please invite me to come along? I wouldn’t embarrass you or anything. I know when to keep quiet, mostly…at least I think I could try to keep quiet. I kind of have a chuckling and giggling  during inopportune times kind of problem but I’d be willing to keep that tamed and muted.

I’d just sit and enjoy a cookie or two.


Fruit Tart Cookies
Time: 1 1/2 hours
Yield: 48 cookies
Recipe from Jamie Cooks It Up!

NOTE: These cookies are best served soon after they are assembled. Once the fruit is added they tend to get a bit juicy and runny after several hours. However, the cookie portion can be made up to 3 weeks in advance and then kept in the freezer. Just assemble them when you are ready to serve. 


1/2 C sugar
1 T cornstarch
1/2 C apple juice
1/4 C water
3 T lime juice (can be bottled)


1 C butter, softened
1 1/2 C sugar
2 eggs
1 t vanilla
1 t almond extract
1 t butter flavoring
3 C flour
2 t baking powder
1 t baking soda
1/2 t salt

1 (8 ounce) package cream cheese, softened
1/2 C powdered sugar
3 C cool whip, thawed

3 kiwis
1 (16 ounce) container strawberries
1 (6 ounce) container blueberries
2 (6 ounce) container raspberries


1. Toss 1/2 cup sugar and 1 tablespoon of cornstarch into the bottom of a medium sized sauce pan. Whisk it together to combine. Pour in 1/2 cup apple juice, 1/4 cup cold water and 3 tablespoons lime juice. Give it a nice stir and then heat it over medium heat.
2. Let the mixture come to a boil, stirring constantly. When it has thickened up (should only take a couple of minutes once it boils) remove it from the heat and allow it to cool completely.


1. Into your stand mixer, or large mixing bowl, beat 1 cup butter and 1 1/2 cups of sugar until light and fluffy.
2. Add 2 eggs, 1 t vanilla, 1 t almond extract and 1 t butter flavoring. Beat until well mixed.
3. In a separate bowl combine 3 C flour, 2 t baking powder, 1 t baking soda and 1/2 t salt. Pour it into the butter mixture and mix until combined.
4. Roll the dough into 2 inch balls and place them on a cookie sheet that has been sprayed with cooking spray. Press the top of each dough ball down a bit with the palm of your hand. You want to be sure that your cookies aren’t too lumpy…we wouldn’t want the fruit to go rolling off the top, right?
5. Bake at 350 degrees for about 8 minutes, or until the tops of the cookies crack. Take them out of the oven and allow them to finish cooking for a couple of minutes on the hot sheet. Then remove the cookies from the sheet and let them cool completely on a wire rack.


1. Place 1 package softened cream cheese into your stand mixer, or medium sized mixing bowl. Beat it until it’s nice and smooth.
2. Add 1/2 cup powdered sugar and 3 cups of cool whip. Mix until well combined.


1. Wash and slice your strawberries, and peel and slice the kiwi.
2. Frost one cookie at a time, with the cream cheese mixture. You want to be sure the fruit stays in place. If you frost all of them, and then add the fruit, the fruit will have a harder time sticking because the cream cheese will have started to set a bit. Sound good? Wonderful. 🙂
3. After you have frosted each cookie, arrange some fruit all over the top…

like this…

and sort of like this, too. Then place your beautiful work of art on a large cookie sheet.

4. When you have assembled all of the fruit, dip a spoon into the glaze and drizzle it all over the top of the fruit. Some of it will run off, do not be alarmed. It has a yummy way of seeping into the bottom of the cookie that tastes just divinely fabulous.

Refrigerate until you are ready to serve.


About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. Tried these today! 🙂 I made a few modifications… I had no cool whip, so I used a cup of whipping cream instead and it seemed to work all right. I also left out the glaze (because I was lazy 😉 The cookies turned out very pretty, and very delicious, although it was a little too sweet for me so i think I’ll reduce the sugar by 1/4 or 1/2 cup next time. Also some comments, I rolled the dough more into 1″ balls than 2″ ones, and I accidentally pressed them down too much and they spread much farther than I thought they would. But overall, I would definitely make this recipe again!