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My easy sugar cookies baked soft, frosted with sweet cream cheese frosting all topped with colorful and fresh fruit, you will love these Fruit Pizza Cookies! Like my Fruit Pizza recipe, just in smaller cookie form. YES PLEASE.
Fruit Pizza Cookies – A Fun Variation on Fruit Pizza!
So excited to be sharing these Fruit Pizza Cookies with you today! I know you all go crazy for my Fruit Pizza, so I thought I’d make a mini fruit pizza in cookie form to make it easier to serve, cuter to present and just as delicious as the original! These Fruit Pizza Cookies are made with my sugar cookie dough, pressed into cookies, baked soft, frosted with cream cheese frosting and topped with fresh fruit. I know they look extremely similar to my Swig Sugar Cookies, but the recipe IS completely different. Tricked ya 😉
These make an easy and refreshing dessert for summer. I know you’ll love them!
Main Ingredients Needed
There are three main parts of this cookie recipe, the sugar cookie base, the cream cheese frosting and the fresh fruit. Here are the basic staples you’ll need. Nothing too crazy here…you should have a lot of this already on hand:
For the Sugar Cookies
- Salted Butter – you can also use unsalted butter, I just find that the salted version yields tastier cookies (the salt helps).
- Granulated Sugar – to sweeten.
- Egg – to add structure and used for texture.
- Vanilla + Almond Extract – both are used for flavor. If you don’t like almond extract, simply omit and replace with vanilla extract.
- Baking Powder – this is our leavening agent.
- Flour – measuring the flour is the most important part of this recipe! Be sure to whisk the flour well before measuring! Then spoon into your measuring cup and level the top.
For the Cream Cheese Frosting
- Butter + Cream Cheese – both at room temperature so that they can be mixed into a smooth frosting. Creamy and tangy!
- Powdered Sugar – to sweeten and thicken the frosting.
- Vanilla – to flavor.
What are the Best Fruits to Use?
This is where you can customize your fruit pizza cookies to suit your preferences! You could go tropical (pineapple, mango and toasted coconut) or use all berries. The combinations are nearly endless. I obviously used a little bit of everything to make these cookies bright and colorful, but you could decorate them how you like. Try a rainbow of fruit, a flag for the 4th of July or a heart of berries for Valentine’s Day. Here are some tasty fruit options that I’d recommend:
- bananas – inexpensive choice but will turn brown after an hour or two. Still will taste delicious!
- strawberries – washed, hulled, and thickly sliced is best. A few really go a long way.
- blueberries, raspberries + blackberries – make sure these are dry when they get put on so they last as long as possible.
- kiwis – a big, beautiful green fruit! Peel the brown skin and slice or cube.
- peaches + mangoes – lighter colored fruit that are best in the summer. These can also turn slightly brown.
- grapes – great because of their skin. Bonus: they come in two colors!
- fresh pineapple – so so good when you get a ripe and juicy one! One of my favorite fruits.
- mandarin oranges – get these from a can! Drain them well before using them.
- fresh mint – totally optional, but it makes a beautiful garnish (and tastes great!)
How to Make Fruit Pizza Cookies
Just a few simple steps to make these cute cookies. More details are in the recipe card found at the bottom of this post. Feel free to print the recipe using the print icon to save.
Make the Sugar Cookie Dough
Preheat your oven to 350 degrees F. Lightly grease two half sheet pans and set aside. Alternately, you can line them with parchment paper (which is what I did in these photos).
In a large bowl, stir butter and sugar until well mixed. Add the egg, vanilla extract and almond extract and stir again. Slowly incorporate the flour and baking powder until a dough forms. If it looks a little crumbly, this is normal. If you squeeze some dough together in your hands, it should form a ball that keeps its shape.
About that Flour
Measuring the flour is arguably the most important part of this recipe! Here’s how to measure it to be sure you get a more accurate measurement. Whisk the flour well before measuring, then spoon into your measuring cup and level the top. Perfectly measured flour 🙂
Form Cookies and Bake
Scoop and roll into 3 tablespoon dough balls (large cookie scoop…this is the one I have) and press with a glass to spread. Feel free to refrigerate before baking to help them hold their shape. Bake, then cool on the hot baking sheet before cooling completely on cooling racks.
Make Cream Cheese Frosting
While cookies are cooling, make the cream cheese frosting by adding cream cheese, butter, powdered sugar and vanilla into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. It will seem like you will have to add milk to make this frosting come together, but as long as your cream cheese and butter are completely softened, you should be just fine! Scrape the sides and stir again briefly to ensure a smooth frosting.
Decorate with Fruit
Frost cooled cookies generously with cream cheese frosting, then top with any desired fresh fruit. Store on baking sheets lined with parchment paper and gently topped with plastic wrap in the fridge before serving.
Making Ahead and Storage Directions
So, you want to make these ahead…here’s how to do it:
The cookie dough can be made well in advance with cookies baked, cooled and kept in airtight containers divided by wax paper in the fridge or freezer. The baked cookies will last up to 1 week in the fridge and up to 3 months in the freezer.
The cream cheese frosting can absolutely be made ahead as well. Simply make according to recipe directions and transfer to an airtight container. Frosting can be kept for up to 1 week in the fridge. I do not recommend freezing cream cheese frosting since cream cheese doesn’t freeze or defrost well (hiii chunks!). To use the cream cheese frosting, remove from fridge and bring to room temperature, then whip 20-30 seconds to make it a little lighter and fluffier and frost the cookies.
If you’re wanting to make these cookies entirely in advance, I’d suggest using fruit that doesn’t turn brown. Berries, grapes and mandarin oranges are great options! You can also add a traditional glaze of heated apricot jam with a little water to brush over the fruit to help keep it fresh. I don’t like glazes (taste or look) so I don’t bother, but you are welcome to add one.
More Fruit Desserts to Try!
The printable recipe card is down below, enjoy 🙂
Fruit Pizza Cookies
For the Sugar Cookies
Make the Cookies
- In a large bowl, stir butter and sugar until well mixed. Add the egg, vanilla extract and almond extract and stir again. Slowly incorporate the flour and baking powder until a dough forms. If it looks a little crumbly, this is normal. If you squeeze some dough together in your hands, it should form a ball that keeps its shape.
- Scoop and roll into 3 tablespoon dough balls (large cookie scoop) and press with a glass to spread. Refrigerate 5 minutes before baking to help them hold their shape.
- Bake 8-10 minutes, then cool 5 minutes on the hot baking sheet before cooling completely on cooling racks.
Make the Frosting
- Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting.
Assemble the Cookies
- Frost cooled cookies generously with cream cheese frosting, then top with any desired fresh fruit. Store on baking sheets lined with parchment paper and gently topped with plastic wrap in the fridge before serving.