Easter Fruit Cookie -A Sweet Celebration of Spring & Creativity
Looking for a healthy Easter dessert that’s just as fun to make as it is to eat? These Easter Egg Fruit Cookies are a colorful, kid-friendly treat made with whole ingredients and plenty of joy.
The first time my little mini-chef, M, made this spring-inspired dessert, I’ll admit—it was a bit stressful. I had a picture-perfect fruit cookie in mind. She had her own ideas. At then four years old, she insisted on decorating it her way… and it turned out to be a beautiful, delicious mess. Sticky fingers, tilted fruit slices, and all—she was so proud.
That day was a lesson in motherhood: creativity doesn’t need our perfectionism. Kids have a natural instinct for color and joy—and giving them space to express it is empowering.
These wholesome fruit cookies are perfect for little hands and big imaginations. Start with a whole-wheat sugar cookie base (you can prep it ahead of time), then set out bowls of vibrant, seasonal fruit and let everyone decorate their own edible masterpiece.
And it’s not just for toddlers—older kids and teens love this too. It’s a fun, hands-on way to help them make nourishing food choices in an approachable, joyful way.
🌟 Bonus: Making it together as a family can also be a fun way to celebrate Easter season, creating connection, creativity, and quality time.
Variations
- Spread soft goat cheese or cream cheese on cookie. I blend 1 – 2 tablespoons of honey with about 1/2 cup of cream cheese
- Spread raspberry or blackberry preserves on cookie
Tips for Decorating Your Healthy Fruit Cookies
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Use seasonal, local fruits like strawberries for natural sweetness and freshness.
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Add visual contrast with imported fruit like blueberries or kiwi (special occasions call for a little extra!).
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Avoid fruits that brown quickly (apples, pears) or are too juicy (oranges), which can make the cookie soggy.
However they turn out—perfect or playful—these cookies are a celebration of spring, creativity, and nourishment.
- Whole-wheat sugar cookie dough
- 1/3 cup cream cheese
- 1 - 2 tablespoons honey
- 1 cup blueberries or blackberries
- 1 cup raspberries or strawberries, quartered
- 1 cup grapes cut in half
- 1 cup mango and or pineapple cut into into 1/4 inch dice
- Preheat oven to 400.
- Prep the fruit. Wash and lay out on clean dishtowels or paper towels to dry.
- Make cookie dough.
- Divide cookie dough in half . On a floured surface, roll out cookie dough into an egg shape about 1/4 inch thick.
- Place on an ungreased cookie sheet. Repeat with the second half.
- Bake 8 – 10 minutes until edges just begin to turn golden.
- Remove from oven and cool.
- While cookies are baking, prep the fruit.
- Prep cream cheese, mix with 1 tablespoon honey and if more sweetness is desired, mix in another tablespoon honey.
- Let the cookies cool.
- Spread each “egg” with cream cheese/honey mix (or raspberry preserves)
- Place the fruit decoratively on the cookie.
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