The Best Summertime Dessert
These mini fruit pizza cookies are a super cute and easy-to-share version of traditional fruit pizza. If you’ve never had fruit pizza, it starts with a soft, chewy sugar cookie “crust” topped with a sweet and tangy cream cheese frosting and all the fruit your heart desires.
Since the summer season is the prime time for fresh fruit, mini fruit pizza cookies are one of the BEST summer desserts ever. These colorful, sweet cookies are super fun and easy to make!
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Customize Your Pizza Cookies
When it comes to creating your mini fruit pizza cookies, the options are endless so be creative as you’d like! We used a simple round cookie cutter for our sugar cookie crusts but you can make these into any shape for any occasion.
For the toppings, you can mix and match any of your favorite fresh fruits. Here are some of our favorite fruit pizza toppings:
- Berries of all kinds (strawberries, raspberries, blueberries, blackberries, etc.)
- Shredded coconut
- Mandarin oranges
Butter: I make these cookies with salted butter, but either salted or unsalted butter can be used in this recipe. If you use unsalted, add an extra pinch of salt to your cookie dough and cream cheese frosting.
Granulated sugar: The granulated sugar is the main source of sweetness in these cookies. Too much sugar will make your cookies crispy instead of soft and chewy.
Egg: The egg acts as a binder in this cookie dough. It also contributes to the fluffy texture by helping with the leavening process.
Pure vanilla extract: Vanilla adds an additional layer of flavor to the cookies and the cream cheese frosting.
All-purpose flour: I have tested this recipe with various types of flour. All-purpose definitely works the best here so I wouldn’t recommend substituting it.
Cornstarch: The cornstarch adds to the tender, chewy texture of these cookies.
Salt: The salt enhances the flavor of the sugar cookie crust. It also balances out the sugar so it’s not too sweet.
Baking soda: Baking soda is one of the leavening agents in these cookies. It contributes to the fluffy texture.
Baking powder: Baking powder also acts as a leavening agent in this recipe. It helps make the cookies extra fluffy.
Cream cheese: Cream cheese is the base of the frosting for the mini fruit pizza cookies.
Powdered sugar: Powdered sugar is the sweetener in the cream cheese frosting. It also adds to thick and smooth texture.
Fresh fruit: Any fresh fruit can be used as the toppings for your mini fruit pizzas. Use a variety of fruits or just your favorite one!
How To Make This Recipe
Make the cookie crusts
This easy 9-ingredient sugar cookie recipe makes the perfect crust for mini fruit pizza cookies.
Start by creaming the butter in a large mixing bowl for 1-2 minutes using a stand or handheld mixer. Then, add in the sugar and mix on medium speed until the texture is light and fluffy. Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the sifted flour, cornstarch, salt, baking soda, and baking powder. Add the dry ingredients into the wet ingredients with the mixer on low speed and continue to mix until fully combined. Chill the dough in the refrigerator for 1 hour to avoid spreading.
Preheat the oven to 350°F and prepare a lined and greased cookie sheet. Once chilled, roll out the dough about ½ an inch thick and cut out your cookies using a round cookie cutter. Place the cookies on the pan evenly spaced. Bake them for 8-10 minutes until the edges begin to lightly brown. Remove the cookies from the oven and let them cool completely.
Frost & Decorate
While your cookies are cooling, whip up the cream cheese frosting with a stand or hand mixer.
Cream together the cream cheese and butter for 1-2 minutes until smooth. Next, mix in the vanilla extract. On low speed, slowly mix in the sifted powdered sugar until fully combined and set it aside.
Make sure all your fruit is chopped into small bite-sized pieces. Pieces that are too large may be overwhelming or weigh down the crust too much. If you use fruits like apple or banana slices, brushing with a small amount of lemon juice can help prevent them from turning brown too quickly after being cut.
Once completely cooled, cover each cookie with a thick layer of cream cheese frosting. Decorate with the fruit of your choice! You get to be creative here. Use the pieces of fruit to make pretty designs or just pile them on randomly.
Recipe Tips & Tricks
- Chill the dough. Be sure to allow the dough to chill for at least an hour before rolling it out. You can even let it chill overnight. This will make it less sticky and easier to work with. It will also prevent the cooking from spreading too much when baking.
- Don’t overcook the sugar cookies. The best part of the fruit pizza is the soft, chewy crust. Overbaking can cause the cookies to be hard and crunchy. In my opinion, these cookies are perfect when they are just slightly underbaked!
- Cool the cookies before frosting. It’s important to let the cookie crusts cool completely to room temperature before frosting them. This keeps the frosting from melting and getting too runny. You want a thick and creamy frosting for your mini fruit pizza cookies!
- Wait to add toppings. You can definitely prepare your mini fruit pizza cookies ahead of time, but it’s best to wait to add the fresh fruit until the day you plan on serving them. Otherwise, the fruits begin to release juices which can change the appearance and texture of your fruit pizzas and may even cause the crust to go soggy.
Cookie Crust Shortcut
Our homemade sugar cookie recipe is the perfect sweet, soft, and chewy crust for these mini fruit pizza cookies. However, if you’re in a bind and need a quick alternative, store-bought cookie dough is a good shortcut for this recipe.
There are many brands of pre-made sugar cookie dough available. You can find ready-to-eat cooking dough in the refrigerator section at your local grocery store or a packaged mix (usually on the baking aisle). Either option can be used as the sugar cookie crust.
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Making Ahead & Storing
These mini fruit pizza cookies are best enjoyed within a few hours of being assembled. That being said, some components can easily be made ahead of time.
Sugar cookie dough: The sugar cookie dough can be prepped in advance and stored in the refrigerator for up to 24 hours before baking. It can also be stored in the freezer for up to a month in a freezer-safe container.
Sugar cookie crust: The cookies can be made up to 2 days in advance. After baking and cooling, store them in an airtight container. For longer storage, freeze them for up to 2 months in a freezer-safe container.
Cream cheese frosting: Store the frosting in an air-tight container in the refrigerator for up to 3 weeks or freezer for longer storage. Thaw the frosting on the counter until is it soft enough to spread. Mix again for 1-2 minutes to smooth if needed.
Fruit: Most of the fruit can be prepped a day in advance and stored in the fridge. Other fruits that brown quickly, such as apples and bananas, should be cut up right before use.
Leftovers: The best way to store leftovers is in an air-tight container in the refrigerator for up to 3 days. Be sure to remove any fruit that has become brown or mushy.
Mini Fruit Pizza Cookies with Cream Cheese FrostingJuly 29, 2021
- Mixing Bowls
- Baking Sheet
- Round Cookie Cutter 3 inch
- Frosting Knife
FOR THE COOKIE CRUST
- ½ cup butter (1 stick) softened
- ¾ cup granulated sugar
- 1 egg room temperature
- 2 teaspoon pure vanilla extract
- 1½ cups all-purpose flour sifted
- 2 teaspoon cornstarch
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
FOR THE TOPPING
- 8 oz cream cheese softened
- ½ cup butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract
- variety of fruits of your choice
FOR THE COOKIE CRUST
- In a large mixing bowl, cream the butter for 1-2 minutes using a stand or handheld mixer. Mix in the sugar on medium speed until fluffy. Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the sifted flour, cornstarch, salt, baking soda, and baking powder. Mix the dry ingredients into the wet ingredients with the mixer on low speed and continue to mix until fully combined. Chill the dough in the refrigerator for 1 hour to avoid spreading.
- Preheat the oven to 350°F and prepare a greased cookie sheet. Once chilled, roll out the dough about ½ an inch thick and cut out your cookies using a round cookie cutter. Place cookies on the pan evenly spaced. Bake for 8-10 minutes until the edges begin to lightly brown. Remove from the oven and let cool completely.
FOR THE TOPPING
- Cream together the cream cheese and butter for 1-2 minutes until smooth. Mix in the vanilla extract. On low speed, slowly mix in the sifted powdered sugar until fully combined.
- Cover each cookie in a thick layer of cream cheese frosting. Decorate with the fruit of your choice!
- For a chewier cookie crust texture, bake the cookies for 8 minutes. For a cookie with a crispier edge, bake for 10 minutes.
- Cut the fruit into small bite-sized pieces to decorate the cookies.