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+ servings
fruit pizza cookies with creamy frosting and fresh berries and died strawberries and kiwi on a white towel.

Build Your Own Fruit Pizza Cookies

Create unique mini fruit pizzas that can be personalized using delicious sugar cookies, delightful cream cheese frosting, and fresh fruit and berry toppings!
5 from 2 votes
Prep Time 42 minutes
Cook Time 22 minutes
Optional Chilling Cookie Dough 45 minutes
Total Time 1 hour 49 minutes
Course Dessert
Cuisine American
Servings 11 servings

Ingredients
  

FOR THE SUGAR COOKIES

  • 9 tablespoons unsalted butter, softened (equal to ½ cup + 1 tablespoon)
  • cup granulated sugar
  • 2 cups all purpose flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon almond extract

FOR THE CREAM CHEESE FROSTING

  • 8 ounces cream cheese
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • ¼ cup powdered sugar
  • 1 teaspoon milk

FOR THE FRUIT TOPPING: portions can be altered as you see necessary

  • 2 kiwis (peeled and diced)
  • 1 cup diced strawberries (diced)
  • 1 cup blueberries (whole or halved)
  • 1 cup mulberries or blackberries (whole)
  • 1 cup fresh raspberries (whole)

Instructions
 

  • Set out cream cheese and butter to soften for both the cookies and frosting.

MAKE THE SUGAR COOKIES

  • Cream together softened butter (room temperature, not melted) and sugar in a large bowl. Add flour, sea salt, and baking powder and mix until just combined. Add egg, vanilla, and almond extracts and mix well. You can use an electric mixer but without equipment I use my hands to thoroughly mix all ingredients.
  • Chill cookie dough as a flattened round for about 45 minutes-1 hour.

MAKE THE CREAM CHEESE FROSTING

  • In a small bowl, combine the softened cream cheese, softened butter, vanilla, powdered sugar, and milk. Whisk together until creamy and chill until ready to use.

ASSEMBLING AND BAKING

  • Line 2 cookie sheets with parchment paper for baking (this is optional and you can go without if you prefer).
  • Preheat oven to 375°F.
  • Place half your dough between 2 sheets of parchment paper and roll out to ⅓ inch thickness. Use a cookie cutter to cut out rounds approximately 4 ¼- 4 ⅓ inch in diameter and press together scraps to form more rounds. Transfer cut outs to a cookie sheet, leaving about 2 inch spacing between rounds. Refrigerate.
  • Repeat with rolling out the other half of your dough. Refrigerate.
  • Bake the first batch on the middle rack at 375°F for 11-12 minutes. Transfer baked cookies to a cooling rack and bake the 2nd batch of cookies.
    *Option to cut out all cookie rounds, refrigerate, then bake both trays of cookies on the middle shelf at the same time.

PREPARE THE FRUIT TOPPING

  • While cookies are baking and cooling, dice your fruit and keep each fruit separate for storing and/or serving. Use a variety of fruit and get creative! You don't have to use exactly what's recommended in this recipe.

SERVING

  • Let cookies cool completely before storing in an airtight container or frosting.
  • Frost the cookies individually, then top with mixture of diced fruit and berries. Option to present blank cookies on a tray, with a bowl of cream cheese frosting, and separate bowls of fruit for building your own fruit pizza!
Keyword fruit pizza cookies
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