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Fruit Pizza Cookies

Fruit pizza cookies are soft, golden sugar cookie rounds topped like mini fruit pizzas with vanilla cream cheese frosting and a vibrant flower pattern of berries, kiwi, and mandarin. This easy fruit cookie recipe bakes quickly, then chills for clean, sliceable-looking topping and picture-ready color.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

For the sugar cookies
  • 2 lb butter, softened
  • 1 cup granulated sugar
  • 2 large 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 for glazing

Equipment

  • 1 sheet pan

Method
 

Make the sugar cookie dough
  1. Beat butter and granulated sugar until fluffy, 2–4 minutes, scraping the bowl as needed to fully combine.
  2. Add large eggs and vanilla extract, then mix until smooth and evenly blended.
  3. Mix in all-purpose flour, baking powder, and salt until a dough forms with no dry pockets.
Bake the cookie rounds
  1. Preheat the oven to 375°F and line sheet pans with parchment paper.
  2. Scoop dough into 24 balls and flatten each into 3-inch rounds on the parchment-lined sheet pans.
  3. Bake at 375°F for 10–12 minutes until edges are set and just barely golden.
  4. Cool cookies completely on the pan, about 30 minutes, until no longer warm to the touch.
Frost and top
  1. Beat cream cheese, powdered sugar, and vanilla extract until smooth, thick, and spreadable.
  2. Spread frosting over each cooled cookie to cover the surface.
  3. Arrange the assorted fresh fruit decoratively on each cookie in colorful patterns, using kiwi and mandarin for contrast.
  4. Warm apricot jam until loose, then brush over the fruit for a glossy finish and serve immediately or refrigerate.

Notes

Pro tip: flatten the dough to uniform 3-inch rounds so they bake evenly and hold their shape for clean frosting edges. Store baked cookies covered in the refrigerator for up to 3 days. Freezing is not recommended because the fruit topping can soften when thawed. For a dairy-light swap, use a cream-cheese-style dairy alternative and keep the frosting well chilled before spreading.