Sugar Cookie Tartlets

Soft sugar cookies sandwiched with tart strawberry jam and dusted with powdered sugar.

Sugar Cookie Tartlets

I baked you something special. Cookie tartlets with little red peek-a-boo heart cut-outs. In honor of the occasion.

Soft sugar cookies sandwiched with tart strawberry jam and dusted with powdered sugar. They melt in your mouth in a blizzard of sweetness, tender cookie and the crisp bite of the jam.

Sugar cookies are associated most often with Christmas but using different shapes and fillings to fit the season easily turns them into an anytime treat.

I’m thinking mid summer to showcase fresh, homemade jam. Paired with a glass of iced tea, lemonade. . .Or maybe you’re like me and drinking hot tea all day long, everyday, even during the summer is perfectly normal. In that case having a sugar cookie that reminds you nostalgically of the holidays to go along with it is a perfectly natural occurrence.

For the Crust:

  • 1 1/3 cup plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup butter, softened (4 oz or 1 stick)
  • 3/4 cups white sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract

For the Filling:

  • 1- 8oz block of cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh fruit for topping

For the Crust:

  1. Grease a mini-muffin tin, set aside. Preheat oven to 350F.
  2. In a large bowl cream together the butter and sugar.
  3. Add the egg yolk and vanilla and mix until smooth and fluffy.
  4. Add the flour, baking soda & powder to a small bowl, stir together and then add to the butter mixture.
  5. Mix until well combined (dough may seem crumbly.)
  6. Use a small cookie scoop to portion 1 1/2 inch balls of dough, and use your hands to roll them into a smooth ball. (I found the dough seemed dry until I rolled each scoop by hand.)
  7. Portion a dough ball into each of the wells of your pan, and press down slightly.
  8. Bake for 8-10 minutes or until the edges are golden. Allow to cool before removing from the pan.

For the Filling

  1. Cream together the cream cheese and powdered sugar until thick and smooth. Add the vanilla extract.
  2. Pipe or spread the filling into the cooled cookie shells. Top with fresh fruit.
  3. Store in the fridge until ready to serve.

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