Fruit Pizza Cookies are made with a soft sugar cookie crust, luscious cream cheese frosting, and your favorite fresh fruits! This colorful take on our fruit pizza recipe is a crowd-pleaser, whether you’re celebrating Memorial Day, a baby shower, or just need a tasty treat!
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If you want to impress at potlucks this summer, the fruit pizza cookies are the answer. They are handheld, fresh and delicious, and like an easy, unpretentious take on a classic fruit tart.
Our version combines the most wonderfully soft & chewy sugar cookie base with a tangy cream cheese frosting and fresh fruit toppings.
It’s an especially good recipe for getting kids involved in the kitchen. They love to help decorate the cookies with their favorite fresh fruits. It’s a great way to introduce them to the joy of baking.
For more of my favorite desserts that showcase juicy fresh fruit, check out my recipes for French Fruit Tart, Easy Fruit Dip (only 3 ingredients!), Easy Fruit Pizza, Summer Fruit Salad with Honey Lime Poppy Seed Dressing, and Fruit Salad with Marshmallows and Whipped Cream!
Why We Love This Recipe
- The vibrant colors of the fresh fruit toppings make these mini fruit pizzas look as good as they taste.
- The combination of the buttery sugar cookie crust and the tangy cream cheese frosting is irresistible!
- With store-bought cookie dough, you can have these mini fruit pizzas ready in no time. However, if you prefer a homemade touch, my homemade sugar cookie dough recipe provides a delicious sugar cookie base that’s easy to make.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salted Butter – Softened, for both the cookie dough and frosting. It adds richness and a slightly salty contrast to the sweetness.
- Granulated Sugar – Sweetens the cookie dough and helps in achieving the perfect chewy texture.
- Large Egg – Adds moisture and helps bind the dough together.
- Vanilla Extract – Enhances the flavor of both the cookies and the frosting.
- All-Purpose Flour – The main structure of the cookie dough.
- Baking Powder – Helps the cookies rise slightly, giving them a nice soft texture.
- Salt – Balances the sweetness and enhances the overall flavor.
- Cream Cheese – Softened, for the frosting. It adds tanginess and a creamy texture.
- Powdered Sugar – Sweetens the frosting without making it grainy.
- Fresh Fruit – Use your favorite fresh fruits like sliced kiwi, strawberries, mandarin oranges, grapes, blueberries, and blackberries for topping.
How to Make Mini Sugar Cookie Fruit Pizzas
- Mix the wet ingredients. Firstly, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper. In a large mixing bowl, cream the butter and sugar for 2-3 minutes until light and fluffy. Add the egg and vanilla extract, scraping the bottom and sides of the bowl as needed. Mix until combined.
- Add dry ingredients. Gradually add the flour, baking powder, and salt to the wet ingredients. Mix on medium-low speed just until the dough comes together and no streaks of flour remain.
- Form the cookies. Use a medium cookie scoop to scoop out balls of dough, about 3 tablespoons each. Place 8 cookies per baking sheet. Flatten each cookie to about ½-inch thick with the bottom of a sugared glass.
- Bake. Bake the cookies for 8-10 minutes, just until set. Do not overbake. Let them cool for 10 minutes on the baking sheets before transferring to cooling racks.
- Mix the frosting. Beat the softened butter and cream cheese until creamy and smooth. Add the powdered sugar and vanilla extract, then pulse on low speed until combined. Scrape the bottom and sides of the bowl to ensure everything is evenly mixed.
- Assemble the mini fruit pizzas. Finally, frost each cooled cookie with a generous amount of cream cheese frosting. Decorate with your favorite fresh fruits. Serve immediately or store in the refrigerator overnight.
Recipe FAQ’s
Absolutely! While cream cheese frosting is traditional and the tanginess perfectly balances the fresh fruit, you can use buttercream or even a light whipped topping for a different twist.
Yes, you can prepare the dough in advance. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
If you have leftover Mini Sugar Cookie Fruit Pizzas, you can store them in an airtight container in the refrigerator. They should stay fresh for up to 3 days. If the fruit begins to release too much moisture, it may affect the texture of the cookie and frosting, so it’s best to enjoy them as soon as possible.
For longer storage, freeze the undecorated cookies. Place them in a single layer on a baking sheet and freeze until solid. Transfer the cookies to a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to use, thaw at room temperature, then frost and decorate with the fruit of your choice.
Tips for Success
- Select fresh, juicy fruits for the best flavor and appearance. Berries, kiwi, and mandarin oranges work particularly well. Avoid fruits with high water content (I’m looking at you, watermelon) that might make the cookies soggy.
- Ensure your cream cheese and butter are softened to room temperature before making the frosting. This helps achieve a smooth and creamy consistency. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Do not overbake the cookies. They should be just set and slightly golden brown around the edges. Overbaking can result in a dry and crumbly texture.
- Get creative with your fruit arrangements. You can make fun patterns or simply pile on a variety of fruits. This is also a great way to get kids involved in the kitchen, letting them decorate their own cookies.
Substitutions and Variations
- Use any of your favorite fruits. Try peaches, raspberries, or pineapple for a tropical twist.
- Swap out vanilla extract with almond extract for a nutty flavor or lemon extract for a citrusy zing.
- For a quicker version, use store-bought sugar cookie dough.
Fruit Pizza Cookies
Ingredients
Cookies
- 1 cup (227g) salted butter softened
- 1 cup (200g) granulated sugar + extra for shaping
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Frosting
- ½ cup salted butter softened
- 8 ounces cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruit for topping (sliced kiwi, strawberries, mandarin oranges, grapes, blueberries, blackberries, etc.)
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter and sugar in a large mixing bowl for 2-3 minutes. Add egg and vanilla extract, stopping to scrape the bottom and sides of the bowl. Mix until combined.1 cup (227g) salted butter, 1 cup (200g) granulated sugar, 1 large egg, 2 teaspoons vanilla extract
- Add flour, baking powder, and salt. Mix on medium-low speed just until the dough comes together and no streaks of flour remain.3 cups (375g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- Use a medium cookie scoop (mine is about 3 Tablespoons) to scoop out balls of dough. I can fit 8 cookies per baking sheet.
- Get the bottom of a glass wet, then dip it into a small bowl of sugar. Use the sugared bottom of the glass to press each cookie about ½-inch thick. Once you have done the first cookie, you shouldn't need to run the bottom of the glass under water again because enough sugar should stick to it each time you dip the glass.
- Bake for 8-10 minutes just until set. Do not overbake. Let cool for 10 minutes on the baking sheets before transferring to cooling racks.
- Make the frosting by beating the butter and cream cheese until creamy and smooth. Add the powdered sugar and vanilla extract, then pulse on low speed until combined. Be sure to scrape the bottom and sides of the bowl to make sure everything is evenly mixed together.½ cup salted butter, 8 ounces cream cheese, 3 cups powdered sugar, 1 teaspoon vanilla extract
- Frost each of the cooled cookies with a generous amount of frosting. Decorate with your favorite fresh fruit. Serve immediately or store in the refrigerator overnight and serve the next day. These cookies are best eaten within 24 hours.Fresh fruit for topping
Notes
- Make Ahead: Prepare the dough in advance and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. When ready to bake, let the dough come to room temperature before rolling and baking.
- Store: Store cookies in an airtight container in the refrigerator where they should stay fresh for up to 3 days. If the fruit begins to release too much moisture, it may affect the texture of the cookie and frosting, so it’s best to enjoy them as soon as possible.
- Freeze: Place undecorated cookies in a single layer on a baking sheet and freeze until solid. Then transfer the cookies to a freezer-safe bag or container where they can be frozen for up to 3 months. Thaw at room temperature, then frost and decorate.
