Create unique mini fruit pizzas that can be personalized using delicious sugar cookies, delightful cream cheese frosting, and fresh fruit and berry toppings!
9tablespoonsunsalted butter, softened(equal to ½ cup + 1 tablespoon)
⅓cupgranulated sugar
2cupsall purpose flour
¼teaspoonsea salt
½teaspoonbaking powder
1largeegg
1teaspoonvanilla extract
1 ½teaspoonalmond extract
FOR THE CREAM CHEESE FROSTING
8ouncescream cheese
2tablespoonsunsalted butter
1teaspoonvanilla
¼cuppowdered sugar
1teaspoonmilk
FOR THE FRUIT TOPPING: portions can be altered as you see necessary
2kiwis(peeled and diced)
1cupdiced strawberries(diced)
1cupblueberries(whole or halved)
1cupmulberries or blackberries(whole)
1cupfresh 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!