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Fruit Pizza Cookies

Fruit pizza cookies made as soft sugar cookie rounds with a cream cheese frosting base and a bright flower-like arrangement of fresh berries. You’ll bake the cookies until just set and golden, cool completely, then decorate each one like a mini fruit pizza.
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Prep Time 25 minutes
Cook Time 12 minutes
cooling 30 minutes
Total Time 1 hour 7 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the sugar cookies
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
For the cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
For the fruit topping
  • 1 assorted fresh fruit: strawberries, blueberries, kiwi slices, mandarin segments, raspberries
  • 2 tbsp apricot jam, warmed for glazing

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the sugar cookie dough
  1. Beat butter and granulated sugar until fluffy, 2–3 minutes, for a light base.
  2. Beat in large eggs and vanilla extract until smooth and fully incorporated.
  3. Mix in all-purpose flour, baking powder, and salt until a dough forms.
Shape and bake
  1. Scoop dough into 24 balls and flatten each into 3-inch rounds on parchment-lined sheet pans.
  2. Bake at 375°F for 10–12 minutes, until edges are set and just barely golden.
  3. Cool cookies completely before frosting, about 30 minutes.
Frost and decorate
  1. Beat cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Spread cream cheese frosting over each cooled cookie.
  3. Arrange fresh fruit decoratively on each cookie in colorful patterns, forming a flower-like layout.
  4. Brush fruit with warmed apricot jam for a glossy finish, then serve immediately or refrigerate.

Notes

Pro tip: let the cookies cool fully so the frosting stays thick and doesn’t melt; if needed, chill the frosted cookies for 10 minutes to help the fruit set. Store in the refrigerator up to 3 days; freeze unfrosted cookies up to 2 months (thaw, then frost and decorate). For a dietary swap, use a plant-based cream cheese substitute in the frosting for a dairy-free version.