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–+ servings
two cookies topped with cream cheese frosting, sliced kiwi, raspberries, blueberries, and apricot glaze with one cookie having a bite taken out.

Vegan Fruit Tart Cookies

These Fruit Tart Cookies are made with a chewy sugar cookie base, lemony cream cheese frosting, and fresh fruit for the perfect Summer cookie!
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Course: Vegan Cookies + Brownies, Vegan Desserts
Cuisine: American
Prep Time: 30 minutes
Cook Time: 13 minutes
Chill time: 30 minutes
Total Time: 1 hour 13 minutes
Servings: 8 large cookies
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Sugar Cookie Dough:

  • ½ cup vegan butter room temperature
  • ½ cup cane sugar
  • 1 flax egg 1 tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water, left to sit 5 minutes
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup+ 3 Tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Lemon Cream Cheese Frosting:

  • 3 ounces vegan cream cheese
  • ½ Tablespoon coconut cream
  • ¾ cups powdered sugar
  • ¼ teaspoon vanilla bean paste or vanilla extract
  • 1 teaspoon lemon zest zest of ½ lemon

Fruit Topping & Apricot Glaze:

  • ½ kiwi outer skin removed & thinly sliced
  • 24 blueberries 3 per cookie
  • 8 raspberries 1 per cookie
  • 1 Tablespoon apricot jam
  • 1 Tablespoon warm water

Instructions

Make the sugar cookie dough:

  • Add the butter and sugar to a large bowl and cream together until light and fluffy, about 1 minute.
  • Next, add in the flax egg and vanilla bean paste and mix together for about 30 more seconds.
  • Then, add the sifted flour, baking powder, and salt to the mixing bowl. Mix JUST until a smooth and thick cookie batter forms and no streaks of flour remain.
  • Cover the bowl with plastic wrap, add to the fridge, and let it chill for 30 minutes to 1 hour.

Make the cream cheese frosting:

  • While the cookie dough is in the fridge, make the cream cheese frosting.
  • Add the room temperature cream cheese and coconut cream to a bowl. Use a standing mixer or electric mixer to whip together until combined and fluffy in texture (about 2 minutes).
  • Next, add in the powdered sugar and whip with the cream cheese until you have a smooth frosting.
  • As a final step, add in the vanilla bean paste and lemon zest and mix into the frosting for about 30 more seconds until combined. The frosting will resemble more of a custard vs. firm buttercream frosting when mixed.
  • Cover the bowl of frosting and add it to the fridge to firm up and chill while you bake the cookies.

Bake the cookies:

  • Cover a baking sheet with parchment paper and preheat the oven to 350F.
  • Remove the dough from the fridge and separate it into 8 evenly sized cookie dough balls. Roll the cookie balls between your palms to form into circles and then add them to the parchment-lined baking sheet.
  • Use your palm to gently press down each cookie dough ball. Then, add the tray of cookies to the oven to bake for 12-14 minutes. The cookies will continue baking after they are removed from the oven, so the centers should still be soft, but not glossy or raw.
  • Remove the cookie tray from the oven and immediately tap the tray on the counter a few times to produce a more “wrinkly” cookie.
  • Let the cookies cool on the baking sheet for 5 minutes. After that, move them to a wire rack to cool completely before frosting.

Decorate the cookies:

  • Once the cookies have cooled, use an icing knife to spread the icing over each cookie. Top each cookie with the sliced kiwi, fresh blueberries, and fresh raspberies.
  • To make the apricot glaze, whisk together the apricot jam and warm water. Then, strain the jam into a bowl to remove any chunks of fruit. Use a pastry brush to spread the apricot glaze over the top of each cookie.
  • Enjoy the cookies right away or add them back to the fridge for a few hours to firm up before serving. Enjoy!

Notes

  • Please see the blog post for more tips & substitution ideas.
  • If unfrosted, the baked sugar cookies can be stored at room temperature for 24 hours, in the fridge for 2-3 days, or in the freezer for one month.
  • The frosting can also be prepped in advance and stored in the fridge for up to 2 days.
  • If frosted (without fruit), the cookies can be stored in the fridge for 1-2 days or in the freezer for up to 2 weeks.
  • I don't recommend storing the cookies with the fruit and apricot glaze for more than a few hours in the fridge, as they can get soggy if left to sit too long.

Nutrition

Serving: 1frosted cookie with fruit | Calories: 374kcal | Carbohydrates: 56g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 230mg | Potassium: 73mg | Fiber: 2g | Sugar: 27g | Vitamin A: 13IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!