These Fruit Pizza Cookies are so vibrant and colorful mini dessert that are always a huge hit! They are simple to make with a sugar cookie base, a layer of cream cheese frosting, then topped with beautiful fresh fruit!
Fruit desserts are always welcome no matter what time of the year. They’re often customizable depending on what fruit is in season or what you’ve got in your fridge and these Apple Tarts and Blueberry Pie just happen to be two more of my favorites. These make ahead and freezer friendly desserts are perfect during the fall all the way through to the spring and summer parties!
Table of contents
Sugar Cookie Fruit Pizzas
These fruit pizza cookies are so colorful and bright you can’t help but feel cheery when you lay eyes on them! They’re like a beautiful mini cookie version of larger dessert pizza which makes them easy, kid-friendly, and perfect for when you need a quick dessert to serve at brunches or special occasions like a wedding showers or a baby shower. I do love serving them for Easter because the colorful fruit just screams spring and summer dessert but to be honest, the rainbow also reminds me of St Patrick’s day, so I don’t mind making them at the end of winter either!
We’re using store-bought cookie dough but if you have a favorite homemade sugar cookie recipe you want to use, go for it. Use egg-shaped or round cookie cutters to give you lots of surface area to work with (also, it’s festive for Easter!) and make them as big or as bite-size as you like. We slather on a delicious cream frosting then top it with your favorite fruits. You’ve got the delicious crispy yet soft cookie base, the sweet cream cheese frosting, and the burst of juices from the fresh fruit, making each bite crazy yummy!
Ingredients/shopping list
- The cookie base – You have a few options for cookie dough. Use a refrigerated sugar cookie dough, a boxed recipe with directions, or a homemade recipe you love.
- Cream cheese frosting – You’ll need room temperature cream cheese, powdered sugar, and vanilla extract. Sweetness with a slight tang and a warm note of vanilla makes an easy and delicious layer.
- Fresh fruit – Sliced strawberries, raspberries, blueberries, diced kiwi, blackberries, and mandarin oranges. See below for substitutes.
How to Make this Mini Fruit Pizzas
Once you’ve prepared your cookie dough (or taken it out of the fridge) this recipe comes together in just a few simple steps. Get the kids to help, they’ll love snacking on fruit as they work!
Step 1: Wash the berries and chop the fruit into small pieces. Set aside. Roll dough on a lightly floured surface and roll it out to about ¼” thick.
Step 2: Use cookie cutters to make shapes and place them on a prepared baking sheet.
Step 3: Bake according to package or recipe instructions until barely golden brown on the bottom (usually about 10-12 minutes). Allow them to cool on the cookie sheet for 2 minutes then transfer to a wire rack to cool completely.
Making the Cream Cheese Frosting
Step 1: Make the cream cheese frosting by blending the cream cheese in a large bowl until light and fluffy using an electric mixer at medium speed. (You can also use a stand mixer with whisk attachment.
Step 2: Add the vanilla and continue to combine, followed by the powdered sugar in small batches. Blend to incorporate after each batch.
Assembly
Take the cooled cookies and generously spread cream cheese frosting on top of each one. Decorate with chopped fruit and berries as you wish. Use my photos for inspiration.
Fruit Pizza Crust Alternatives
As much as I adore a good a soft sugar cookie crust base, there are other ways to get creative with this recipe.
- Top your morning waffles with a slathering of cream cheese frosting and a topping of fresh berries.
- Shortbread cookies are an alternative to sugar cookies that you can use.
- You could revert to actual mini tarts and use a homemade pie crust as the base.
Variations/ Substitutions
- Substitute chocolate buttercream frosting or marshmallow frosting, a vanilla buttercream for the cream cheese frosting.
- Substitute cool whip or Nutella for the frostings.
- Swap the fruit for a variety of fruit of the same color. Diced watermelon, pomegranate seeds, or cherry halves for red. Peaches or nectarines instead of the mandarin slices and you could swap out the blueberries for concord grapes!
Tips
- If you are making these cookies ahead of time, go ahead and frost them, but wait until just before you serve them to add the fruit.
- Wash and cut the fruit the same day you’ll be serving the cookies.
- For best results, pat the fruit slices dry with paper towels to absorb the excess liquid. This will help keep any juices from running into the frosting.
- For a little extra presentation, sprinkle the tops of the cookies with slivered almonds and a dusting of powdered sugar.
- A drizzle of honey could also work!
FAQ’s
Keep stored in an airtight container for up to 3 days. If possible store without the frosting or the fruit just to avoid runny juices which could cause the cookie to become soggy.
This will depend on which cookie dough you’re using. A homemade recipe will state in the directions and a store-bought dough will let you know on the package. It’s usually about 10-12 minutes. The bottoms should be just slightly golden if that, and the edges crisp.
Yes, please make sure to cool the cookies completely before frosting. Any residual heat will melt the frosting making it runny and more like a thin glaze.
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Fruit Pizza Cookies
Ingredients
- Refrigerated Sugar Cookie Dough or boxed sugar cookie dough your sugar cookie recipe
- 8 ounces Cream Cheese softened
- 2 Cups Powdered Sugar
- ½ teaspoon Vanilla Extract
- Sliced strawberries blueberries, raspberries, diced kiwi, blackberries, mandarin oranges
Instructions
- If not using refrigerated dough, prepare sugar cookie dough according to box directions or your own recipe instructions.
- Place a little flour on a flat surface and roll out dough to about ¼" thick.
- Press an egg shaped or round cookie cutter into the dough and place on a baking sheet.
- Bake according to package or recipe instructions, usually around 10-12 minutes.
- Remove from the oven and transfer to a wire rack and cool completely before icing and topping with fresh fruit.
For the cream cheese frosting:
- In a large mixing bowl, add the softened cream cheese and blend with an electric mixer at medium speed for about a minute until light and fluffy.
- Add the vanilla extract and blend to combine.
- Then add in powdered sugar in small batches, blending in after each addition until it is all incorporated.
- Chop berries and fruit into small pieces.
- Once the cookies are cooled completely, spread about a tablespoon of the cream cheese frosting on each cookie.
- Decorate with chopped fruit and berries.
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Joanne Helton
They are going to be YUMMY! I can’t wait to try them. Do you have any recipes for no bake cookies?