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Fruit Pizza Cookies

Fruit pizza cookies are soft, golden sugar cookie rounds topped with a smooth cream cheese layer and a rainbow fruit flower. Each mini fruit pizza cookie gets a glossy apricot jam finish for a bright, summer-friendly dessert.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

For the sugar cookies
  • 2 lb butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 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
  • 2 tbsp apricot jam, warmed

Equipment

  • 1 sheet pan

Method
 

Make the sugar cookie dough
  1. Beat butter and granulated sugar until fluffy, about 2–3 minutes, then scrape the bowl. Keep mixing until the mixture looks lighter in color and holds a soft ribbon.
  2. Add eggs and vanilla extract, then beat until the dough base looks smooth and cohesive. Mix just until no streaks remain, about 30–60 seconds.
  3. Mix in all-purpose flour, baking powder, and salt until a dough forms. Stop as soon as the flour disappears to avoid tough cookies.
Bake and cool
  1. Scoop dough into 24 balls and flatten each into 3-inch rounds on parchment-lined sheet pans. Space them evenly so they can set without merging.
  2. Bake at 375°F for 10–12 minutes, until edges are set and just barely golden. Look for pale centers with lightly golden rims.
  3. Cool cookies completely on the baking sheet or a rack for about 30 minutes. Wait for full cooling so the frosting spreads cleanly.
Frost and decorate
  1. Beat cream cheese, powdered sugar, and vanilla extract until smooth. Spreadable frosting should look thick and glossy with no lumps.
  2. Spread frosting over each cooled cookie, leaving a small border edge visible. Use a thin, even layer so fruit stays on top.
  3. Arrange assorted fresh fruit in decorative colorful patterns on each cookie. Aim for a flower-like layout using berries, kiwi slices, and mandarin segments.
  4. Brush the fruit with warmed apricot jam for a glossy finish. Serve immediately, or refrigerate until ready to eat.

Notes

For best texture, cool the cookies fully before frosting—warm cookies will soften and melt the cream cheese layer. Store assembled cookies in the refrigerator up to 3 days; keep unassembled cookies airtight at room temperature up to 5 days. Freezing isn’t recommended once topped with fruit. Dietary swap: use a 1:1 gluten-free all-purpose flour blend in the cookie dough for a gluten-free version.