A giant sugar cookie topped with not-too-sweet whipped cream cheese frosting and a rainbow of fresh fruit is beautiful to look at and fun to make and eat.
Makes one 10″ cookie, 12 servings
Ingredients
Cookie:
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 egg
2 tsp. vanilla extract
¼ tsp. almond extract
1 ½ cups (185g) all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Frosting:
4oz. cream cheese, softened
1oz. (2 Tbs.) unsalted butter, softened
¾ cup (90g) powdered sugar
Pinch of salt
1 tsp. vanilla extract
¼ cup heavy cream
Topping:
2 cups assorted sliced fruit
2 Tbs. apricot jam
1 tsp. water
Instructions
- Preheat the oven to 350° F. Line a large baking sheet with parchment paper.
- Place the softened butter and granulated sugar into a large bowl. Beat with a hand mixer on medium speed for 1 minute, until smooth and combined. Add the egg, vanilla extract, and almond extract, and continue to beat on medium speed for 30 seconds to one minute, until light and fluffy.
- Add the flour, baking powder, baking soda, and salt to the bowl. Beat on medium speed, scraping down the sides of the bowl as needed, until all the ingredients are combined into a smooth dough.
- With a rubber spatula, scrape all of the dough into the center of the baking sheet. Gently pat the dough into a circle approximately ½” thick and 8” in diameter. Transfer the baking sheet to the middle rack of the preheated oven.
- Bake the cookie for 19-21 minutes, until the edges are golden brown and the center is puffy and matte. Remove the baking sheet from the oven. Allow the cookie crust to cool completely before frosting and decorating.
- While the cupcakes cool, make the frosting. Place the cream cheese and butter in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy. Add the powdered sugar, vanilla extract and salt to the bowl, and mix to combine. Pour in the heavy cream and continue beating on medium-high speed for 2 minutes, or until the frosting is light and fluffy.
- Spread the cream cheese frosting over the center of the cooled cookie, leaving a ½” border around the edges.
- Within an hour of serving, arrange the sliced fruit over the frosting as desired.
- Whisk together the apricot jam and water until smooth. Using a pastry brush, gently brush a thin layer of the apricot jam glaze over the fruit. Slice the cookie into wedges, and serve immediately.
