Fruit Pizza Cookies
Fruit Pizza Cookies are made with a soft sugar cookie crust, luscious cream cheese frosting, and your favorite fresh fruits! This colorful fruit pizza recipe is a crowd-pleaser, whether you’re celebrating Memorial Day, a baby shower, or just need a tasty treat!
Servings: 16 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
Storage & Make Ahead
- 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.
Nutrition
Calories: 430kcal | Carbohydrates: 54g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 312mg | Potassium: 55mg | Fiber: 1g | Sugar: 35g | Vitamin A: 737IU | Calcium: 54mg | Iron: 1mg
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