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Fruit Pizza Cookies Recipe

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4.2 from 81 reviews

These Fruit Pizza Cookies feature a soft, buttery cookie base topped with creamy cream cheese frosting and vibrant fresh fruit, making them a delightful treat perfect for gatherings or a sweet snack.

Ingredients

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Cookie Dough

  • 1 cup salted butter (cut into cubes)
  • 1 cup granulated sugar
  • 1 whole egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 teaspoons baking powder
  • 3 cups all purpose flour (see notes below before measuring)

Frosting

  • 1/2 cup salted butter (at room temperature)
  • 8 ounces cream cheese (at room temperature)
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract

Topping

  • fresh fruit: berries, kiwi, banana, mandarin oranges, etc..

Instructions

  1. Make the Cookies Preheat oven to 350 degrees. Lightly grease a half sheet pan and set aside. Alternately, you can line with parchment paper and set aside.
  2. Mix Dough In a large bowl, stir butter and sugar until well mixed. Add the egg, vanilla extract and almond extract and stir again. Slowly incorporate the flour and baking powder until a dough forms. If it looks a little crumbly, this is normal. If you squeeze some dough together in your hands, it should form a ball that keeps its shape.
  3. Form Cookies Scoop and roll into 3 tablespoon dough balls (large cookie scoop) and press with a glass to spread. Refrigerate 5 minutes before baking to help them hold their shape.
  4. Bake and Cool Bake 8-10 minutes, then cool 5 minutes on the hot baking sheet before cooling completely on cooling racks.
  5. Make the Frosting Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting.
  6. Assemble the Cookies Frost cooled cookies generously with cream cheese frosting, then top with any desired fresh fruit. Store on baking sheets lined with parchment paper and gently topped with plastic wrap in the fridge before serving.

Notes

  • See notes below before measuring flour for best results.