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–+ servings
A white plate holds seven fruit pizza cookies, each topped with cream and assorted fresh fruit pieces like kiwi, strawberry, blueberry, pineapple, and orange.
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Fruit Pizza Cookies

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.
Prep Time30 minutes
Cook Time10 minutes
Chill Time20 minutes
Total Time1 hour
Servings: 24 cookies
Author: Miranda Couse

Ingredients

Cookies

Frosting

  • 4 tablespoons salted butter room temperature
  • 6 ounces cream cheese room temperature
  • 2 cup powder sugar
  • 1 teaspoon vanilla extract

Fruit Topping

  • 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

Instructions

Cookies

  • Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
  • Add the 1 cup salted butter and 1 cup granulated sugar to a stand mixer bowl or large mixing bowl. Using the paddle attachment or a hand mixer, beat until creamed, about 1 to 2 minutes.
  • Add 1 teaspoon vanilla extract and 2 large eggs. Beat just until combined. Scrape down the sides of the bowl. The mixture may look a little lumpy.
  • Add 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cream of tartar to the wet ingredients. Mix until a dough forms, about 30 seconds. Scrape down the sides of the bowl and beat in any remnants.
  • Cover the cookie dough and refrigerate for 20 minutes.
  • Using a 2 tablespoon cookie scoop, scoop the dough and roll each scoop into a ball.
  • Place the ball on the prepared baking sheet and gently flatten with fingers or a flat bottom glass.
  • Place in the preheated oven and bake for 10 minutes.
  • Allow cookies to rest for one minute before transferring to cooling rack or paper towel to cool completely.
  • Once cookies have completely cooled, frost with cream cheese frosting and top with prepared fruit.

Frosting

  • In a medium mixing bowl, add the 4 tablespoons salted butter, 6 ounces cream cheese, 1 teaspoon vanilla extract, and half of the 2 cup powder sugar. Beat on medium speed with a hand mixer until most of the powdered sugar is incorporated. Add the remaining powdered sugar and continue to beat until well combined. Scrape down the sides and bottom of the bowl and stir in any remaining powdered sugar.
  • Using a disposable piping bag fitted with a large round tip pipe a cloud of frosting on top of the cookie. Hold the bag straight up and down just above the center of the cookie and apply even pressure slowly lifting up as the dome of frosting gets larger. Slowly stop applying pressure and give the piping bag a small swirl to break away from the frosting.
  • Use an angled spatula to slightly flatten the frosting out.
  • You can also just use an angled spatula to frost the cookie.
  • Place the fresh fruit on top of the frosting.
  • Serve immediately or place in the refrigerator until you’re ready to serve them.

Notes

Storage: Place the cookies 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.  
Freezing: Bake the cookies and let them cool completely. Leave off the cream cheese frosting and fresh fruit. Place the cooled cookies in a freezer bag with parchment paper between the layers and place them in the freeze for up to 1 to 2 months.
Thaw: Thaw at room temperature for about an hour before frosting.

Nutrition

Calories: 263kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 199mg | Potassium: 129mg | Fiber: 1g | Sugar: 22g | Vitamin A: 569IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg
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