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Vibrant Fruit Pizza Cookies topped with fresh strawberries, blueberries, and kiwi on a soft sugar cookie base

Fruit Pizza Cookies

Delicious soft sugar cookies topped with creamy cheesecake frosting and vibrant fresh fruit, perfect for a fun dessert or party treat. These mini fruit pizzas combine the best of cookies and fruit pizza in bite-sized form.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 16 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Fresh fruit: sliced strawberries kiwi, blueberries, mandarin oranges

Method
 

  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and baking powder; set aside.
  3. In a large bowl, cream together 1 cup softened butter and granulated sugar until light and fluffy, about 2 minutes.
  4. Beat in the egg and 2 teaspoons vanilla extract until fully combined.
  5. Gradually mix in the dry ingredients until a soft dough forms; do not overmix.
  6. Roll dough into 1.5-inch balls, place on baking sheets 2 inches apart, and flatten slightly with your palm or a glass.
  7. Bake for 8-9 minutes until edges are lightly golden; cool on sheets for 5 minutes, then transfer to wire racks.
  8. For the frosting, beat together cream cheese, 1/2 cup softened butter, powdered sugar, and 2 teaspoons vanilla until smooth and creamy.
  9. Once cookies are completely cool, spread a generous layer of frosting on each.
  10. Top with sliced fresh fruit in colorful arrangements and serve immediately or chill briefly.

Notes

For best results, chill dough balls for 10 minutes before baking to prevent spreading. Use ripe but firm fruit to avoid sogginess; lemon juice on bananas prevents browning. Store in fridge up to 2 days.