If you are looking for a fun, delicious dessert that is always a hit at parties, these Fruit Pizza Cookies are our go to. They are inspired by our original Fruit Pizza but made mini especially great for parties and gatherings.
We have been making this recipe for years and have tested it more times than we can count. The soft sugar cookies paired with creamy frosting and fresh fruit make a combination that is simple, homemade, and so easy to customize. These cookies have become a family-favorite dessert and one we have for holidays, and bridal and baby showers.
They are easy to make, totally customizable, and perfect for spring, summer, or anytime you want a sweet treat. If you love bright and fruity desserts like this one, you should also try our classic Sugar Cookies, Strawberry Shortcake Bars, and Lemon Bars.
Why we think you’ll love it:
- Fun for gatherings. This recipe feeds a crowd and makes a bright dessert tray that everyone loves.
- Kid approved treat. Little helpers can decorate the cookies, which makes baking together even more special.
- Make ahead friendly. You can bake the cookies and prep the frosting in advance to save time on busy days.
Fruit Pizza Cookie Ingredients
- All-purpose flour (2¾ cups): Gives the cookies their structure and soft bakery style texture. Standard store brand flour works great here.
- Baking soda (1 teaspoon): Helps the cookies spread slightly and keeps them tender.
- Baking powder (½ teaspoon): Adds extra lift so the cookies stay light and fluffy.
- Unsalted butter, softened (1 cup): Adds rich flavor and creates that classic soft sugar cookie crumb. We like using real butter for the best results.
- Granulated sugar (1½ cups): Sweetens the cookies and helps create lightly crisp edges.
- Egg (1): Binds the dough together and adds moisture for a chewy texture.
- Vanilla extract (2 teaspoons): Adds warm flavor that pairs perfectly with the fruit topping. Pure vanilla is always our favorite.
- Cream cheese (16 ounces): Creates a creamy, slightly tangy frosting that balances the sweetness of the cookies and fruit. Full fat works best.
- Unsalted butter, softened (½ cup): Makes the frosting smooth and spreadable while adding rich flavor.
- Vanilla extract (2 teaspoons): Boosts the frosting flavor and makes it taste homemade.
- Powdered sugar (3 cups): Sweetens and thickens the frosting so it pipes or spreads easily. You can adjust for desired consistency.
- Sliced fruit: Adds fresh flavor, color, and natural sweetness. We love strawberries, kiwi, blueberries, mandarin oranges, or raspberries.
How to Make Fruit Pizza Cookies
PREP. Preheat oven to 375°F.
DRY INGREDIENTS. Combine flour, baking soda, and baking powder in a small bowl. Mix well.
WET INGREDIENTS. Cream softened butter and sugar in a large bowl until fluffy. Add egg and vanilla and beat until all mixed. Slowly add the dry ingredients to the creamed mixture until well combined.
BAKE. Roll dough into 1½-inch balls and place on an ungreased cookie sheet. Bake for 8-9 minutes or until the edges are golden. Let cool.
FROSTING. Make frosting by creaming together two softened 8 oz. cream cheese bars and ½ cup softened butter (1 stick). Add 2 teaspoons vanilla.
Slowly add about 3 cups of powdered sugar. Add more or less sugar to get the desired consistency.
DECORATE. Spread frosting (or Nutella) over cookies and top with the fruit you like.
Kristyn’s Recipe Tips
- Prevent soggy cookies. Serve and eat them as soon as possible. The natural fruit juices will seep into the frosting/cookie over time. Pat fruit dry before topping so extra moisture does not make the frosting runny.
- Fruit pizza cookie bar. Simply, have different flavored frostings as well as bowls of different fruits. Adults and children will delight in customizing their own cookies.
- Alternative frosting. I personally love the cream cheese frosting and Nutella, but here are a few others you might like: Chocolate Buttercream, Marshmallow Frosting, Strawberry Frosting, or Vanilla Buttercream.
- Fruit ideas. I used sliced strawberries, blueberries, raspberries, bananas, and kiwi. Some other fruits you can use include: mandarine oranges, blackberries, peaches, pineapple, or mango.
- Perfect texture. Chill the dough for 20 minutes if it feels sticky, this helps cookies hold their shape while baking. Do not overbake, slightly soft centers will firm up as the cookies cool.
Fruit Pizza Cookie Recipe
Ingredients
Cookie
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
Frosting
- 16 ounces cream cheese
- ½ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- Sliced Fruit
Instructions
- Preheat oven to 375°F.
- Combine flour, baking soda, and baking powder in a small bowl. Mix well.
- Cream softened butter and sugar in a large bowl until fluffy. Add egg and vanilla and beat until all mixed.
- Slowly add the dry ingredients to the creamed mixture until well combined.
- Roll dough into 1.5-inch balls and place on an ungreased cookie sheet.
- Bake for 8-9 minutes or until the edges are golden. Let cool.
- Make frosting by creaming together two softened 8 oz. cream cheese bars and ½ cup softened butter (1 stick). Add 2 teaspoons vanilla. Slowly add about 3 cups of powdered sugar. Add more or less sugar to get the consistency you desire.
- Spread over cookies and top with the fruit you like. ENJOY!
Notes
- Fruit pizza cookie bar. Simply, have different flavored frostings as well as bowls of different fruits. Adults and children will delight in customizing their own cookies.
- Alternative frosting. I personally love the cream cheese frosting and Nutella, but here are a few others you might like: Chocolate Buttercream, Marshmallow Frosting, Strawberry Frosting, or Vanilla Buttercream.
- Fruit ideas. I used sliced strawberries, blueberries, raspberries, bananas, and kiwi. Some other fruits you can use include: mandarine oranges, blackberries, peaches, pineapple, or mango.
- Perfect texture. Chill the dough for 20 minutes if it feels sticky, this helps cookies hold their shape while baking. Do not overbake, slightly soft centers will firm up as the cookies cool.
- Uniform sized cookies. Use a cookie scoop for evenly sized cookies that bake at the same rate.
- Prep ahead of time. Make ahead by baking cookies one day early and storing them unfrosted in an airtight container, then frost and decorate before serving.
- Prevent soggy cookies. Serve and eat them as soon as possible. The natural fruit juices will seep into the frosting/cookie over time. Pat fruit dry before topping so extra moisture does not make the frosting runny.
- Cookie base. Make 1-2 days in advance and store them in an airtight container. Freeze for 2-3 months in a freezer-safe container.
- Frosting. Store frosting in a tightly sealed container and keep it in the fridge or freezer. Allow enough time for the frosting to thaw so it can spread on smoothly.
- Fruit. Wash and cut most fruits the day before. Store the prepared fruits in separate containers in the fridge. Fruits such as bananas that brown quickly should be sliced right before topping the cookie.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Because the Fruit Pizza Cookies are topped with fresh fruit it is best to assemble them within a couple of hours of serving. However, there are elements that can be made ahead of time to make assembly go more quickly.
Cookie base. Make 1-2 days in advance and store them in an airtight container. Freeze for 2-3 months in a freezer-safe container.
Frosting. Store frosting in a tightly sealed container and keep it in the fridge or freezer. Allow enough time for the frosting to thaw so it can spread on smoothly.
Fruit. Wash and cut most fruits the day before. Store the prepared fruits in separate containers in the fridge. Fruits such as bananas that brown quickly should be sliced right before topping the cookie.
Store leftovers in the fridge for up to 3 days. Wrap the plate tightly with plastic wrap. Remove any fruit that has become too brown/mushy.
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This recipe was first shared July, 2013.
Cookie taste great but mine were very flat. I even refrigerate before baking them thinking that would help. Nope, still flat and spread out very thin. lol! Just not my day. 😛
Sorry to hear the cookies didn’t turn out for you. Thank you for giving the recipe a try!
can you refrigerate the dough and then roll out to make shapes-like a heart?
Yes you could!!
Didn’t use the frosting but the cookie recipes was. A. MAZ. ING.I brought it in for my cooking class and they all agreed, the teacher even thought they were store bought they were so good! i DID change up the recipe a little… when i put in the two cups of flour and was about to add the last 3/4s i found that the mixture was VERY dry, to the point i couldn’t mix it, i even tried to put it in my food processer, which i do with outer typically dry cookie recipes, but even that didn’t work. i ended up putting only two cups of flour and added an egg so it was 2 instead of one, im not sure if i miss read the recipe or missed something but the cookies were perfect after i did that.
Thanks for sharing what you did. I’m glad you enjoyed the cookie recipe!
My two young ones, one’s 6 and the other is 4, absolutely loved this treat and also asked if they could make them next time.