How to Video
Fruit Pizza Cookies with Cream Cheese Frosting
These fruit pizza cookies will be the hit of your next gathering! Delicious sugar cookies, yummy cream cheese frosting, and your favorite fruit makes this a great dessert for groups of people!
Ingredients
Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened (two sticks)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup unsalted butter, softened (1/2 stick)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Fruit:
- 4 cups small diced fresh fruit of any kind (See Cooking Notes)
Instructions
Bake the Cookies:
- Preheat oven to 375°F. Line a cookie sheet with parchment paper.
- In a small bowl, add flour, baking soda, baking powder and salt. Whisk until combined.
- In a large bowl, whisk together the butter and sugar until light and fluffy (about 2 minutes). Beat in egg and vanilla. Gradually stir in the dry ingredients with a wooden spoon and mix until dough begins to come together. (Alternately, you can use a stand mixer with a paddle attachment for this step.)
- Using a medium cookie scoop or a tablespoon, scoop and roll walnut-sized amounts of dough into balls. Place on the cookie sheet.
- Bake 8 to 10 minutes on the middle oven rack or until edges are set and lightly golden. Let stand on cookie sheet 2 minutes before transferring to wire racks to cool completely.
Prepare the Frosting:
- Whisk the cream cheese and butter together in a medium bowl until smooth and creamy. Add in vanilla. Gradually stir in the powdered sugar with a wooden spoon until frosting reaches desired consistency. Cover and store in refrigerator until ready to use. (Alternately, you can use a stand mixer with paddle attachment for making this frosting.)
Assemble the Fruit Pizza Cookies:
- After cookies have cooled, they are ready to assemble. Spread 1-2 tablespoons of frosting on your cookie. Top with 2-3 tablespoons of diced fruit.
Freezer Instructions
Freeze for Later:
Cookies: To freeze before baking the cookies, scoop or shape the dough, place on a baking sheet to flash freeze, then transfer to an airtight container or freezer bag. To freeze after baking, store in an airtight container or ziploc bag for 3 months. Make sure they are fully cooled first.
Frosting: The easiest way to store it is to place the frosting in the middle of a sheet of plastic wrap and wrap it up to form a “pillow.” This method is air-tight and allows for easy cleanup when it is removed from the freezer.
Prepare from Frozen:
Cookies: Bake frozen cookie dough according to the recipe instructions – baking times will still be the same. For baked cookies, let thaw to room temperature and enjoy.
Frosting: Thaw in the refrigerator overnight. If the frosting is a little separated, add a splash of heavy cream and whisk vigorously or whip using a stand or electric mixer to restore the texture.
*Note: Do not freeze the fruit or use frozen fruit for this recipe.
Notes/Tips
- Be sure to chop the fruit into small, uniformly sized pieces (unless it's a small berry).
- Fruit that works well for these cookies include: kiwi, strawberries, blueberries, peaches, nectarines, raspberries, blackberries, mandarin orange slices (drained, patted dry).
- For a USA holiday like July 4th, consider a red/white/blue theme using blueberries and red berries (strawberries or raspberries) on the white icing.
- When rolling out the dough, error on the side of making them larger. You want large cookies so you have space to add toppings on.
- If you are making this for a party, I'd recommend making an example and setting it on display so people know what to do.
- Cookies can be prepped and frozen ahead of time.
Nutrition
Serving: 1 cookie | Calories: 241 kcal (12%) | Carbohydrates: 41 g (14%) | Protein: 4 g (8%) | Fat: 11 g (17%) | Cholesterol: 36 mg (12%) | Sodium: 165 mg (7%) | Fiber: 1 g (4%) | Sugar: 19 g (21%)
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