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Rainbow Fruit and Sugar Cookie Sandwiches

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Prep 20 min
Total 2 hr 10 min
Servings 32

Paint a rainbow -- with fresh fruit and sugar cookies in this treat that is as pretty as it is sweet! ...MORE+ LESS-

Betty Crocker Tasteseekers

August 4, 2016

Ingredients

roll (16.5 ounces) Pillsbury™ refrigerated sugar cookies

packages (8 ounces each) cream cheese, softened

2/3

cup sugar

1/2

teaspoon vanilla

teaspoons grated lemon peel

cups assorted fruit, cut up (strawberries, mango, pineapple, kiwi, blueberries or grapes)

Steps

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1

Heat oven to 350°F. Cut roll of dough lengthwise into quarters, then cut each quarter into 16 equal pieces. Roll each piece of dough into a ball. Bake 7 to 10 minutes on ungreased cookie sheets, or until light golden brown. Cool on cookie sheet 1 minute, then remove to cooling rack to cool completely, about 15 minutes.
2

Meanwhile, in small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Stir in lemon peel.
3

One hour before serving, spread frosting mixture on flat side of cookies, then press fruit into frosting on HALF of the cookies. Top fruit sides with remaining frosted cookies. Enjoy!

Expert Tips

1) For best results, keep the cookie dough very cold until you're ready to use it.
2) The cream cheese mixture can also be made with light cream cheese instead of regular.
3) Everything can be made up to two days ahead: cover and refrigerate the frosting and fruit separately, store the cookies covered at room temperature, and assemble cookie sandwiches up to 1 hour before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Paint a fresh fruit rainbow -- with sugar cookies!

What do you get when you combine fresh fruit, sugar cookies and vanilla cream-cheese frosting?

Deeeeelicious rainbow-y sandwich cookies that are as colorful as they are sweet!

This treat rocks for summer, and it's a super easy one to toss together, too. Come on ... make 'em with us!

Here's your easy ingredient line-up: cookie dough, sweetened cream cheese and fruit. Yah, that's it!

First, get your fruit ready. Wash and cut it up, and lay it out to dry while you bake the cookies. Beautiful already! But we haven't even started to roll yet...

To get 64 equal-sized cookies cut the roll of dough lengthwise into quarters. Then, cut each quarter into 16 equal pieces. Roll each piece of dough into a ball. See, we've gone and done the math for ya so you can have all the fun!

Tip: Be sure the dough is very cold so it's easier to cut. You can even pop it in the freezer for 10 minutes (don’t forget to set the timer!) to quickly chill it.

Bake the cookies and cool them completely. (Hey, put that cookie down! We counted them and know there are 64, remember?)

While those babies cool, beat cream cheese, sugar and vanilla until fluffy. Then, the best part… stir in grated lemon peel for that super fresh nod to summer.

Spread the frosting mixture on the flat side of the cookies and press some fruit into the frosting of half of those.

Top with another frosted cookie. Now you've got it, Cookie!

And lookie there: Fruit and Sugar Cookie Sandwiches, rainbow style!

Assemble these sweet sammies up to an hour before serving to prevent them from getting too soft.

Buuut, here's a helpful hint: You can do all the parts up to 2 days before and just hold on the assembly 'til you need 'em. Just cover and refrigerate the fruit and the filling separately, store the cookies covered at room temp ... then slap 'em all together when it's time!

Serve up that rainbow!

In the unlikely event that you have leftovers (you're kidding, right?), cover and refrigerate them so you can have that well-deserved midnight snack.