How long can Fruit Pizza Cookies sit out?

Chilled cookies can sit out for 3-4 hours. If it is very hot, do not let cookies sit out longer than 1 hour. If they're freshly made cookies that haven't been chilled, they can sit out for one hour before needed to be refrigerator.

Can I make this into a cookie bar?

Yes! I haven't tried it but I know I would press the sugar cookie dough into a 9x13 baking dish but leave a small gap around the edges so the cookie dough can expand as it's baking. It will need to bake longer than 10 minutes but I'm not sure how much longer as I haven't tested it *yet*. Let it cool completely and add the frosting and fruit.

Fruit Pizza Cookies

Name: Fruit Pizza Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 60 min
Ingredients: 1 cup salted butter (room temperature); 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon cream of tartar; 4 tablespoons salted butter (room temperature); 6 ounces cream cheese (room temperature); 2 cup powder sugar; 1 teaspoon vanilla extract; 1 mango (peeled and cut into small pieces); 2 kiwis (peeled and cut into small pieces); 1 cup blueberries; 1 cup strawberries; 1 cup mandarin oranges

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These Fruit Pizza Cookies are a great summer cookie with their fluffy sugar cookie base that’s topped with a cream cheese frosting and gorgeous fresh fruit. It makes a great treat for a picnic, baby/bridal shower, or to use up some fresh berries.

A plate of Fruit Pizza Cookies topped with cream and assorted fresh fruit, surrounded by bowls of blueberries and mandarin oranges, plus sliced strawberries, kiwi, and mango on a white surface.

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These cookies are always a huge hit no matter where I take them or who I share them with. Maybe it’s all of the gorgeous bright colored fruit or it could be the soft, fluffy texture of the cookie with the sweet cream cheese frosting paired with the fresh fruit, either way I come home with an empty cookie platter every time.

I’ve made an easy fruit pizza recipe and shared it using a store-bought sugar cookie dough but you could easily swap that out for this sugar cookie recipe for a homemade fruit pizza or vice versa swapping out the homemade cookie dough for store-bought.

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

salted butter – I always have salted butter on hand because it’s what I prefer, but you can use unsalted butter and just add about 1/4 teaspoon of additional salt to the sugar cookie recipe.
baking soda & baking powder – the leavening agents for the sugar cookie! This helps give the cookie the light and fluffy texture.
cream of tartar – cream of tartar helps create a soft, chewy cookie. It also is the acid that activates the baking soda to create the reaction for the soft, chewy part in this cookie.
cream cheese – I always use full-fat cream cheese that’s come up to room temperature in my desserts. The fat in the cream cheese helps create a creamy rich frosting.
fresh fruit – for this fruit pizza cookie recipe you’ll want perfectly ripened fruit. You really want the flavors to pop.

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Substitutions and Variations

You can use store-bought sugar cookie dough or this delicious sour cream sugar cookie dough (a great substitute if you don’t have cream of tartar on hand) instead of the sugar cookie recipe here.
a cream cheese whipped cream would be amazing on this cookie if you want a substitute for the cream cheese frosting.
Use any fruit to top the cookies like grapes, blackberries, raspberries, pineapple, apples, grapefruit, banana, peaches, cherries, melon.

NOTE: This recipe has not been tested with other substitutions or variations

Step-by-Step Instructions

Today’s prep work is preheating the oven to 350 degrees F (you can also hold off a little bit if you won’t forget since we have to chill the cookie dough for 20 minutes) and lining the cookie sheets with parchment paper.

Step-by-step process of making Fruit Pizza Cookies: mixing eggs and sugar, adding flour, mixing dough, and placing dough balls on a baking sheet.

Step 1: Add the butter and sugar into a mixing bowl. Beat for 1 to 2 minutes until light and fluffy. Add in the eggs and vanilla extract. Mix just until the eggs are incorporated. The mixture will look lumpy.

Step 2: Add in the dry ingredients and beat until the flour is well incorporated.

Step 3: Cover with plastic wrap and place in the fridge to chill for about 20 to 30 minutes.

Step 4: Using a 2 tablespoon cookie scoop or measuring spoon, scoop the dough out and roll it into a ball. Place it on the prepared cookie sheet and gently press down to slightly flatten it.

Step-by-step collage showing baked Fruit Pizza Cookies on a tray, whipped cream in a bowl, chopped fruit on a cutting board, and assembled cookies topped with fresh fruit.

Step 5: Place in the preheated oven and bake for 10 minutes or until the top is no longer dark in the center. The edges shouldn’t be golden brown but the bottoms should be. Let cool completely and start working on the other components of the cookie.

Step 6: Add all of the ingredients for the frosting into a large bowl and beat with an electric mixer on low until most of the powdered sugar is incorporated. Turn the mixer to medium and beat until combined.

Step 7: Wash, dry, and cut up the fresh fruit keeping them all about the same size.

Step 8: Frost the top of the cookies and add the fresh fruit on top.

A round sugar cookie topped with white frosting and assorted fresh fruit—blueberries, kiwi, and orange segments—creates a colorful fruit pizza cookie on a white surface.

Tips and Tricks

Chilling the dough before baking is not 100% percent necessary, but recommended as it helps the cookies keep their shape. The chilled dough will be easier to form into balls and they will crack less on the edges when you press down on them.
Bake time may vary depending on oven. When the cookies are finished, they will appear puffy and slightly crinkly on top. Bottoms should be a light golden brown, but not the edges and tops of cookies.
If you’re using an apple or banana on top of the cookies, be sure to use a little lemon juice or fruit fresh on them so they don’t turn brown on you.
Try to keep the pieces of fruit all of the same size.

How to Store and Freeze

To store these cookies, you’ll need to place then in an airtight container and store in the refrigerator for up to 3 days. Be sure not to stack them as they’ll stick together or the fruit juice will soak into the bottom of the top cookie making it soggy.

To freeze these baked cookies, I would recommend baking the cookies and letting them cool completely. Leave off the cream cheese frosting and fresh fruit. Place them in a freezer bag with parchment paper between the layers and place in the freeze for up to 1 to 2 months.

Thaw them on the counter for about 1 hour. Frost and top with fruit just before serving!

To freeze the unbaked cookie dough, scoop and cookie dough out and shape it into discs like we do to bake them. Place them on a baking sheet, no spacing need, and do a quick freeze until solid.

Pop the frozen cookie dough discs into a freezer bag and store for up to 3 months. Bake from frozen at 350 degrees F. I would recommend adding 1 to 2 minutes additional time to the bake time.