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Fruit Pizza Cookies

Fruit pizza cookies are soft, golden sugar cookie rounds topped with a smooth cream cheese frosting and a bright flower of fresh berries, kiwi, and mandarin. This mini fruit pizza style dessert bakes quickly, cools, then gets a glossy apricot jam glaze.
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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: 110
Ingredients Equipment Method Notes

Ingredients
  

For the sugar cookies
  • 2 stick butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 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 as needed for decoration
  • 2 tbsp apricot jam warmed

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the sugar cookies
  1. Beat butter and granulated sugar until fluffy, scraping the bowl as needed for even creaming.
  2. Add eggs one at a time, then mix in vanilla extract until smooth and thick.
  3. Add all-purpose flour, baking powder, and salt, then mix just until a soft dough forms.
  4. Scoop dough into 24 balls and flatten each into 3-inch rounds on parchment-lined sheet pans.
  5. Bake at 375°F for 10-12 minutes, until edges are set and just barely golden.
  6. Cool the cookies completely on the pan for best frosting spread.
Frost and decorate
  1. Beat cream cheese, powdered sugar, and vanilla extract until smooth, then transfer to an even-spreading consistency if needed.
  2. Spread frosting over each fully cooled cookie so the sides show a little frosting edge.
  3. Arrange the fresh fruit decoratively on each cookie in a vibrant flower pattern, using different colors per cookie.
  4. Warm apricot jam and brush lightly over the fruit, then serve immediately or refrigerate for later enjoyment.

Notes

Pro tip: flatten the dough rounds evenly so they bake at the same rate and hold the fruit topping weight. Store frosted cookies covered in the refrigerator for up to 3 days (best within 24 hours); freezer: no, frosting and fruit don’t hold well after freezing. For a dairy-light swap, use lactose-free cream cheese and lactose-free powdered sugar (if available) while keeping the same process.