Fruit Pizza Cookie Recipe

Fresh fruit pizza cookies on a cooling rack.

5 from 17 votes

Fruit Pizza Cookie Recipe

Fruit Pizza Cookies are soft, easy sugar cookies topped with creamy frosting and fresh fruit, a colorful dessert ready in under 30 minutes.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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

Recipe Tips.

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.

Make ahead of time. 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. 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.

Nutrition