Sugar Cookie Bruschetta

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 25 min
  • Yield: 12 servings
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One 16.5-ounce package refrigerated sugar cookie dough

1 cup halved blueberries 

1 cup diced strawberries 

2 tablespoons sugar 

Juice of 1/2 lemon 

One 8-ounce block cream cheese, softened 

3 tablespoons honey 

1/4 cup toasted coconut flakes 

1/4 cup fresh mint leaves

Good quality chocolate syrup, in a small squeeze bottle, for serving 


  1. Bake the cookies according to the package instructions and set aside to cool.
  2. Add the blueberries, strawberries, sugar and lemon juice to a bowl and toss to combine. Set aside.
  3. Mix together the cream cheese and honey in a separate bowl until smooth and well combined. Transfer to a small serving bowl.
  4. For a "build your own cookie board," arrange the cookies on a board or platter. Add the bowl of berries, the bowl of cream cheese mixture, the coconut and mint to the board, along with the chocolate syrup. Let the fun begin.
  5. Take a cookie, spread a thin layer of cream cheese on top, add a couple tablespoons of berries and garnish with the mint. Sprinkle over a few coconut flakes and drizzle with chocolate syrup.
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