Cream butter, Coconut Oil together and then add Vegetable Oil. Cream until light and fluffy
Add Dixie Crystals Sugar and Eggs. Whip until light and fluffy. Add Milk
In a separate bowl combine Powdered Sugar, Baking Soda, Cream of Tartar, Salt, and Flour. Mix to combine.
Add flour mixture a little at a time until fully incorporated. The dough will be soft but not sticky.
Scoop dough using a medium-size #24 cookie scoop. Place 2 scoops, one on top of the other) on greased cookie sheet.
Use the bottom of a Mason Jar or Glass and press cookie dough. Dip into sugar and repeat on all cookies. This helps flatten cookies and make the signature cracked edges of the sugar cookie.
Bake at 350 degrees for 8-9 minutes. Do not over bake. Cookies will be baked but no golden edges. Do Not Over Bake.
Allow cookies to cool on pan for 5 minutes before moving to cooling rack to cool completely.
Frosting
In a separate bowl using a hand mixer combined 16 ounces Cream Cheese with 1 cup Sugar, 2 teaspoon vanilla and 2 to 4 Tablespoons Milk. Mix until smooth.
Frost each cooled cookie and top cut fruit pieces
Fruit
Wash and cut fruit into bite size pieces. Place on top of frosted cookie.
Notes
Cookie Scoop: I use a Medium Sized Cookie Scoop #24 for this recipe. Placing one scoop on a cookie sheet and adding a second scoop on top of the first pressing down slightly. (Affiliate link) Store cookies in refrigerator. I find it easiest to only frost the cookies I will be serving.