These fruit pizza cookies have a sugar cookie base, cream cheese frosting, and a beautiful assortment of fresh fruit on top. They’re fun, vibrant, and so easy to make!
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Sugar Cookie Fruit Pizzas
My fruit pizza recipe is my favorite summertime treat to make for parties and these individual fruit pizza cookies are the mini version. They’re cute and bite-sized like mini fruit tarts but with a sugar cookie base, cream cheese frosting and fresh fruit on top!
They are colorful and vibrant, and sweet and juicy too! You can decorate them seasonally, depending on what fruit is available, or pick and choose your fruit based on a color theme, the way I do with my 4th of July fruit pizza!
Why I Love This Recipe
- They’re simple drop sugar cookies made in under 40 minutes.
- So many ways to decorate them! Sometimes we love just a simple strawberry slice on top.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- All-purpose flour: Scoop into the cup and scrape off excess with flat edge of the knife.
- Large egg and egg yolk: The egg binds the cookies while the extra egg yolk ensures they’re extra moist and slightly chewy.
- Cream of tartar and baking soda: For extra soft and tender cookies.
- Cream cheese: Bring to room temperature so it’s easy enough to cream for the frosting. Use a block of cream cheese not a tub of spreadable cream cheese.
- Lemon zest: Adds bright lemony flavor to the frosting, pairing well with the fruit.
- You’ll also need: Granulated sugar, vanilla extract, salt, softened butter, and powdered sugar.
How to Make Fruit Pizza Cookies
For sugar cookie dough base, cream the butter and sugar in a large mixing bowl until light and fluffy, then add in the egg, egg yolk, and vanilla and mixing until combined.
In a separate medium bowl, whisk the flour, baking soda, cream of tartar and salt. Add the dry ingredients to the wet and mix until just combined.
Use a large cookie scoop to scoop out the sugar cookie dough and place the balls on parchment lined baking sheets about 2 inches apart. Chill in the fridge for 10 minutes before baking at 350°F for 10-12 minutes.
Once the cookies are completely cooled, add a generous amount of frosting to each one and decorate mini sugar fruit pizzas with your choice of fruit!
Blueberries and strawberries are my choice for 4th of July or add some mandarin oranges and kiwi for a pop of more color!
Mini Sugar Cookie Fruit Pizza Tips
- Form the cookies into different shapes using cookie cutters. An oval for an Easter egg shape, a heart for Valentine’s Day sugar cookies or a star for patriotic holidays.
- It’s important to refrigerate the dough before baking. It helps to prevent the cookies from spreading too much.
- Do not overbake your cookies. They should just be slightly golden around the edges.
- If you’re interested in a shortcut, use a store-bought sugar cookie dough.
- Toss any fruit that tends to turn brown in some lemon juice before adding it to the frosting. Things like bananas, apples, or pears would benefit from this.
More sugar cookie recipes to try include lemon sugar cookies, sugar cookie bars and super soft sugar cookies.
More Fruity Dessert Recipes
Fruit Pizza Cookies
Video
Ingredients
Cookies
- 1 cup butter , softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon cream of tartar
- 1 teaspoon baking soda
- ¾ teaspoon salt
Frosting
- 8 ounces cream cheese , softened (1 package)
- 6 Tablsepoons butter , softened
- 2-3 cups powdered sugar (I used 2.5)
- ½ teaspoon vanilla extract
- 1 lemon , zested
Various colored fruit for toppings such as blueberries, strawberries, kiwi, mandarin oranges, pineapples
Instructions
- Prepare pan and preheat oven: Preheat the oven to 350°F. Line baking with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together 1 cup butter and 1 1/4 cup sugar with a handheld mixer for 2-3 minutes (make sure it's light and fluffy).
- Add wet ingredients: Add the egg, egg yolk, and 2 teaspoons vanilla and mix until combined.
- Combine dry ingredients: In a separate medium sized mixing bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 3/4 teaspoon salt.
- Add dry ingredients: Add dry ingredients to wet and mix just until combined.
- Scoop dough: Use a large sized cookie scoop (2 Tablespoons of dough) and then roll each scoop into a ball. Place on prepared baking sheets about 2-inches apart.
- Refrigerate dough: Refrigerate cookie sheets with dough for 10 minutes to chill the dough.
- Bake for 10-12 minutes, or until the center is set. Let cool on pan for a few minutes, then move to a cooling rack.
- Make Frosting: Meanwhile, in a large mixing bowl, us a hand mixer to beat 1 package cream cheese, 6 Tablespoons butter, 2-3 cups powdered sugar (depending on how stiff you like your frosting), 1/2 teaspoon vanilla and the zest of one lemon. Beat until smooth and creamy.
- Frost and decorate cookies: When cookies are completely cooled, generously frost and decorate with cut fruit.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Substitutions and Variations
- Frosting variations: Lemon cream cheese frosting, marshmallow frosting, and sugar cookie frosting.
- Colored frosting: You could even add food coloring to vanilla frosting and make the fun pink frosting that I use in my copycat Lofthouse cookies
- Fruit topping ideas: Use what is in season or your favorite! Raspberries, bananas, mango, peaches, grapes, pineapple, blueberries or blackberries.
Recipe FAQs
These should be kept refrigerated to keep the fruit fresh. Store them in an airtight container for up to 2 days.
Sure, you can! You can freeze the dough balls, layered with parchment paper (or flash frozen) in a freezer bag for up to 2 months. Bake them straight from frozen, adding a couple of extra minutes of baking time.
I recommend freezing the cookies without the frosting or fruit on top because the fruit would be quite soggy once thawed.
Store the cookies in an airtight freezer container and then thaw them, frost them, and decorate them just before serving.
