Fruit Pizza Sugar Cookies
Beautiful, nostalgic fruit pizza sugar cookies are always a crowd favorite! These mini fruit pizzas are made with soft sugar cookies, a light cream cheese frosting, and plenty of colorful fresh fruit on top.
If you’re a 90s kid like me, you’ll remember that “fruit pizza” showed up at almost every event. Potlucks, church functions, summer holidays, baby or wedding showers— you name it. I’m not sure fruit pizza really needs a comeback (if it never really went anywhere), but I’ve fallen in love with this recipe again regardless.
The soft texture of the sugar cookies with the creamy tang of the frosting, and the bright burst of fresh fruit is an irresistible combination. Plus, these fruit pizza cookies are easy to make and endlessly customizable!
What is fruit pizza?
Fruit pizza is a dessert made up of a sugar cookie base, a layer of creamy frosting (usually a cream cheese frosting), and fresh fruit or berries on top. You can make a giant fruit pizza and slice into wedges, or make individual fruit pizza cookies like you see here.
What makes this recipe a must-make
- The sugar cookies are easy to make with no rolling or chilling required.
- Light, less-sweet chantilly cream cheese frosting pairs perfectly with fruit and cookies.
- Endless fresh fruit options, use what you like!
- Mini fruit pizzas are crowd-friendly and easy to serve.
- They’re both beautiful and delicious!
Ingredients you’ll need
Here’s everything needed for these sugar cookie fruit pizzas (find the full recipe at the end of this article):
Ingredient notes
- I like to use salted butter for the cookies (though unsalted is fine if that’s what you have). Be sure it’s at room temperature.
- Powdered sugar and cream of tartar in the cookies helps keep them soft.
- Measure flour with the spoon and level method (or a kitchen scale!) so you don’t accidentally add too much and end up with dry cookies.
- The best fruit for fruit pizza: Choose firm, colorful fruit like berries, kiwi, mandarin oranges, mangoes and grapes. Avoid fruits that brown or get soggy.
How to make fruit pizza cookies
Make-ahead instructions
For best results, assemble no more than 4 hours before serving to keep fruit fresh and cookies from getting soggy. If you want to prep farther ahead, bake and frost the cookies up to 48 hours ahead of time (and keep in the fridge), then add fresh fruit a few hours before serving.
Fruit pizza decoration and toppings ideas
- 4th of July or Memorial Day: Use blueberries and strawberries and/or raspberries.
- Rainbow: Use different fruits to represent each color. Arrange each color on individual cookies, or make different cookies all in one color/fruit and arrange on a platter to look like a rainbow.
- Tropical: Use mango and pineapple, and add shredded coconut.
- Citrus: Add lemon zest to sugar cookie dough, and use mandarin oranges, blood oranges or grapefruit (peel into sections, then chop).
- Chocolate: Add a drizzle of dark chocolate or white chocolate, or replace cream cheese frosting with nutella.
Recipe tips and FAQs
- Use my traditional cream cheese frosting if you want. It’s creamier and sweeter, like a classic buttercream frosting.
- Use fresh fruit only, do not use frozen fruit (thawed) for fruit pizza. It’s just too soggy.
- Always store fruit pizza in the fridge in an airtight container or covered with plastic wrap.
- You can use this recipe to bake a large fruit pizza. Press cookie dough into a 10-circle on a greased 12-inch pizza pan. Or press into a 9-inch square pan or 10-inch round cake pan and bake for 16-18 minutes until edges are lightly golden brown.
- If desired, brush fruit with a simple glaze to keep fruit fresh and glossy. Which I recommend if assembling a few hours ahead. I like this recipe!
More fresh fruit desserts
Fruit Pizza Sugar Cookies
These no-chill, no-roll cookies are the easiest you’ll ever bake!
Ingredients
For the cookies:
- ¾ cup (170 grams) unsalted butter , softened to room temperature
- ½ cup (100 grams) granulated sugar
- ½ cup (55 grams) powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups (270 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
For the frosting and assembly:
- 8 oz (227 grams) cream cheese , softened to room temperature
- 1 cup (114 grams) powdered sugar , sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups (455 grams) heavy cream
- 2-3 cups fresh fruit , sliced or chopped small (see Notes)
Instructions
To make the cookies:
- Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and sugars together until smooth and creamy, about 3-5 minutes. Add the egg and vanilla extract and mix until just combined.
- In a separate bowl, combine the flour, baking soda, salt, and cream of tartar. Add to the mixer and mix on low until combined. Mixture will be crumbly at first, but will eventually come together into a thick dough.
- Portion into rounded tablespoons (I like to use a medium 1.5 Tbsp cookie scoop), roll into a ball, and place on the prepared sheet pan 2 inches apart. Use your hand to flatten the dough balls slightly.
- Bake until bottoms just turn golden brown, about 9-10 minutes (see Notes). Let cool on the pan 5 minutes, then transfer to a sheet pan to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week. Cookies also freeze very well for up to a month or more.
To make the frosting:
- Add cream cheese, powdered sugar, vanilla extract, and salt to a bowl of a stand mixer fitted with the whisk attachment. Beat on medium high speed for 3-4 minutes, stopping to scrape down the bowl and whisk as needed, until smooth (it will be very thick).
- Add the heavy cream to the mixing bowl in 3 additions, mixing on medium low speed until combined. Then scrape down the bowl and mix on medium high speed for about 1 minute until thick and frosting holds medium peaks.
To assemble fruit pizza cookies:
- Spread frosting on top of cooled cookies. Arrange fresh fruit on top, per your preference. Take your time and place fruit individually for a polished look. Or, chop all fruit to about the same size and mix in a bowl. Then simply add a spoonful to the top of each cookie.
- Serve cookies within 4 hours for the freshest appearance. Store in the refrigerator.
Notes
- How to know when cookies are done: If you wait for the edges of the cookies turn brown, they are already a little overdone. I recommend baking a small test batch of a few cookies are checking at 8 minutes. Then bake the rest once you’ve determine the correct baking time for your oven.
- Fresh fruit for fruit pizza: I used a combination of sliced strawberries, blueberries, mandarin oranges and sliced kiwi. What you use is up to you but I recommend firm fruit and berries. Mangoes, grapes, blackberries, pineapple and raspberries are other great options. Avoid berries that will brown or that are too soggy. Canned fruit should be well-drained.
- If you are making these cookies a few hours ahead of time, consider brushing fruit with a simple glaze to keep it fresh and glossy.
Calories: 336kcal, Carbohydrates: 33g, Protein: 3g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 63mg, Sodium: 145mg, Potassium: 99mg, Fiber: 1g, Sugar: 20g, Vitamin A: 874IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
