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.
