Fruit Pizza Sugar Cookies
Growing up, my family and I would make a big sheet pan version of these Fruit Pizza Sugar Cookies made with a Pillsbury sugar cookie dough log, topped with cream cheese frosting and fresh fruit. I love these more even now with this delicious homemade version. I hope that you enjoy this recipe as much as I do!
If you love this recipe, please feel free to check out some more of my favorite recipes, including fresh fruit! I promise you’ll enjoy them!
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How To Make Fruit Pizza Sugar Cookies
- Preheat and Prep:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy (about 2 minutes).
- Add Eggs and Vanilla:
- Scrape down the bowl, then beat in eggs and vanilla until combined.
- Combine Wet and Dry:
- Slowly add dry ingredients to the wet mixture. Mix until a soft dough forms. The dough might be a little sticky at first, but the longer it sits, the more it firms up :)
- Shape and Bake:
- Scoop dough into 4-Tbsp sized balls. Place 2” apart on baking sheets. Gently flatten with your palm. Bake for about 12 minutes or until edges are lightly golden.
- Create the “Pizza” Shape:
- While still warm, gently press the center of each cookie with a 1/4 cup measuring cup to create a well. Let cookies cool completely. Be super careful not to press the measuring cup too hard into the cookie, or else it’ll crack.
- Make the Frosting:
- Beat softened butter and cream cheese until smooth. Add vanilla, then gradually add powdered sugar and salt. Beat until light and fluffy. Using room temperature cream cheese is SUPER important!
- Decorate:
- Spread frosting on each cookie. Top with your favorite sliced fruits. Serve immediately or chill for a refreshing treat!
How to Store Fruit Pizza Sugar Cookies
- Fridge: Store for up to 3 days for best freshness.
- Make Ahead: You can bake the cookies and prepare the frosting up to 2 days in advance. Wait to decorate until just before serving for the freshest presentation.
- Freezing Tip: The cookies (without frosting or fruit) can be frozen for up to 2 months. Thaw and decorate when ready to serve.
Recipe Tips
- Room Temperature Ingredients: For the smoothest dough and frosting, ensure your butter, eggs, and cream cheese are at room temperature.
- Don’t Overbake: The cookies should be just barely golden on the edges. Overbaking will make them too crisp for this soft-style fruit pizza.
- Customize Your Fruit: Use any combination of colorful, fresh fruit you love—mango, mandarin oranges, grapes, or pineapple are great options.
- Make Mini Versions: Try using a smaller scoop to make bite-sized mini fruit pizza cookies for parties or potlucks :)
Tips for Making Cream Cheese Frosting
- Use Full-Fat Cream Cheese: It makes a huge difference in texture and flavor.
- Don’t Skip the Salt: Just 1/4 teaspoon of salt brings out the flavor and balances the sweetness. PERFECTLY! :)
- Sift the Sugar: For an ultra-smooth frosting, sift the confectioner’s sugar before adding it to the mix.
- Chill if Too Soft: If your frosting is too soft after mixing, chill it for 15–20 minutes before spreading.
Fruit Pizza Sugar Cookies
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Servings
12-15
servingsPrep time
30
minutesCooking time
12
minutes Cook Mode
Keep the screen of your device on.
Ingredients
3 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1 cup sugar
2 eggs, room temperature
2 tsp. vanilla extract
- Cream Cheese Frosting
1/2 cup unsalted butter, softened
8 oz cream cheese, room temperature
2 tsp. vanilla extract
4 cups confectioner’s sugar
1/4 tsp. salt
- Fruit Topping
1 -2 kiwis, peeled and sliced
5 -6 strawberries, sliced
1/2 cup blueberries, some whole, some sliced
1/2 cup blackberries, some whole, some sliced
1/2 cup raspberries, some whole, some sliced
Directions
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate, large bowl, use an electric mixer to cream together the butter and the sugar. About 2 minutes.
- Scrape down the sides of the bowl, then add in the eggs and vanilla. Mix to combine.
- Pour the dry ingredients into the wet mixture and mix until a soft, fully combined dough forms. The dough will be a little sticky – don’t worry.
- Scoop and roll the cookie dough into about 4 Tbsp. sized balls. Place them about 2″ apart on the prepared cookie sheet. Use the palm of your hand to gently flatten them each slightly.
- Bake the cookies for about 12 minutes or until lightly golden brown on the sides. As soon as the cookies have come out of the oven, use a 1/4 cup measuring cup to press gently in the center of every cookie, being careful not to crack the cookie too much.
- Allow the cookies to cool completely on a wire rack before decorating.
- Cream Cheese Frosting
- In the bowl of a stand mixer fit with the paddle attachment or in a large bowl with an electric mixer, cream together the butter and the cream cheese until smooth. Use a silicone spatula to scrape down the sides as you cream this mixture together until there are no lumps. Add in the vanilla.
- Add the confectioner’s sugar in a little at a time until all of it has been added and the mixture starts to come together and become smooth. Add in the salt. Scrape down the sides and bottom of the bowl again to ensure that everything is combined evenly.
- Once the cookies have cooled, place a dollop of cream cheese frosting on top of each cookie. Use the back of the spoon to spread it around evenly.
- Top each frosted cookie with fresh fruit to fit your liking.
- Enjoy!!
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