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Fruit Pizza Cookies

Fruit pizza cookies are soft, golden sugar cookie rounds topped with smooth cream cheese frosting and a vibrant flower pattern of fresh berries, kiwi, and mandarin. Chill for a tidy finish, then glaze with warmed apricot jam for a glossy look.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

For the sugar cookies
  • 1 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 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
  • strawberries assorted fresh fruit
  • blueberries assorted fresh fruit
  • kiwi slices assorted fresh fruit
  • mandarin segments assorted fresh fruit
  • raspberries assorted fresh fruit
  • 2 tbsp apricot jam warmed for glazing

Equipment

  • 1 sheet pan

Method
 

Make the sugar cookie dough
  1. Beat the softened butter and granulated sugar until fluffy, about 2-3 minutes, using a mixer at medium speed (no specific temperature). The mixture should look lighter in color and hold soft air pockets.
  2. Add the eggs and vanilla extract and beat until smooth, about 30-60 seconds. Scrape down the sides so no streaks remain.
  3. Mix in the all-purpose flour, baking powder, and salt until a dough forms, about 1-2 minutes. Stop as soon as the flour disappears to keep the cookies tender.
Shape and bake
  1. Scoop the dough into 24 balls and flatten each into 3-inch rounds on parchment-lined sheet pans. Leave a little space between rounds so they don’t merge.
  2. Bake at 375°F for 10-12 minutes, until the edges are set and just barely golden. Watch for a pale center with lightly golden rims.
  3. Cool the cookies completely before frosting, about 30 minutes. The cookies should feel firm and room-temperature all the way through.
Frost and decorate
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth, about 1-2 minutes. The frosting should spread easily without lumps.
  2. Spread frosting over each cooled cookie, covering the surface to the edges. Use an even layer so the fruit doesn’t sink.
  3. Arrange the strawberries, blueberries, kiwi slices, mandarin segments, and raspberries decoratively on each cookie in colorful patterns. Create a flower-like layout by clustering slices and berries toward the center.
  4. Warm the apricot jam and brush it over the fruit for a glossy finish, 1-2 minutes of gentle heating before using. Serve immediately, or refrigerate until set for cleaner slices.

Notes

Pro tip: flatten the dough rounds to the same 3-inch thickness so they bake evenly at 375°F. Store baked and frosted cookies in the refrigerator for up to 3 days; they can be assembled and refrigerated the day before. Freezing: freeze unfrosted cookies up to 2 months, then thaw and frost. Dietary swap: for a dairy-free version, use a dairy-free cream cheese that measures 1:1 in place of regular cream cheese.