These fun and bright fruit pizza sugar cookies are an easy summer treat. With a soft, chewy sugar cookie base and a sweet and tangy cream cheese frosting these are super yummy. The no-chill dough also makes these ready in about 35 minues.
If you love fresh fruit on your desserts, then these fruit pizza sugar cookies are a must try. They are a great summer dessert as well. We use are signature sugar cookie recipe and top it with a thick cream cheese frosting.
These cookies are similar to our flag cake, lemon blueberry cookies and raspberry lemon cookies all of which also use fresh berries.
🧁Why To Try This Recipe
Easy to customize - these cookies are so easy to customize just by changing up the types of fruits you add to the top.
No chill dough - you don't have to sit around waiting for these as the dough requires no chill time.
Creamy frosting - the thick cream cheese frosting not only holds the fruit on top of the cookie, but also provides a sweet and tangy flavor.
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🥄Equipment
- Hand or Stand Mixer
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Cookie sheet
- Large spoon or spatula
- Knife
📋Ingredients
- Flour
- Salt
- Baking Soda
- Eggs
- Vanilla Extract
- White Sugar
- Butter
- Fresh fruit - we like to use strawberries, blueberries and kiwi, but you can use any kinds
- Powdered Sugar
- Cream Cheese
See recipe card for quantities.
📖Substitutions & Variations
Try out a few of these different ingredient substitutions and variations to help customize these cookies.
- Use store bought dough - make these even faster by use store-bought sugar cookie dough.
- Use different fruits - decorate these with any fruits you like. You can put just one type or several. Use different colors to help make these go with themes for parties and celebrations.
- Switch out the frosting - you could use a preserve or jam on top of the cookies if you wanted. A raspberry flavored (like in the raspberry crumble cookies) would give a "pizza sauce" look.
Wanna skip the fruit, but still want a sugar cookie? Try these chocolate chip sugar cookies instead.
⏲️Instructions
Follow along with these easy step-by-step instructions to bake up a batch of these cookies.
Step one: Spray cookie sheet with non-stick cookie spray and preheat oven to 350 degrees Fahrenheit.
Step two: Add softened butter and sugar to mixing bowl.
Step three: Cream together butter and sugar on medium high speed until light and fluffy. Usually about 2 -3 minutes.
Step four: Add eggs and vanilla extra to mixing bowl. Combine well on medium speed.
Step five: While on low speed, slowly add in flour, salt and baking soda. Scrape down sides as necessary. Mix until well combined.
Step six: Scoop out 1.5 tablespoon sized balls of dough and place them a few inches apart on the baking sheet. Bake for 8 - 10 minutes.
Step seven: While cookies are baking and cooling make frosting. Add butter, cream cheese and powdered sugar to mixing bowl.
Step eight: Mix on medium high speed until ingredients are well combined and fluffy. If too thick add a splash of milk to thin it out.
Step nine: Wash and cut fruit into small pieces that will fit onto cookies.
Step ten: Spread cream cheese frosting evenly on top of each cookie.
Step eleven: Top each cookie off with several pieces of fruit.
Hint: make sure that the frosting is thick enough that it will help hold the fruit on the top of the cookies, but not so thick that the ratio of flavors will be off.
⭐Recipe Tips for Success
- Don't overbake - when you remove cookies from the oven, edges should be firm and light brown. Centers will still be soft and will continue to firm up as they cool.
- Keep them soft and chewy - to make sure these stay soft and chewy, don't overmix the dough. Make sure that the butter is softened and, if possible, use room temperature eggs. This will mean less mixing is needed overall.
- Prep the fruit well - make sure to wash and dry the fruit. Dry fruit will sit on the cookies better.
- Correct Frosting thickness - frosting should not drip off a spoon, but also should be thin enough to easily spread. If it is too thick, add a splash of milk. If it is too thin, add a sprinkle of powdered sugar.
Storage
These cookies should be kept in an airtight container in the fridge for 3 - 5 days. Their freshness depends greatly on the life of the fruit used.
They can also be frozen in freezer bags or an airtight container for up to a year. Defrost them in the fridge overnight.
Fruit Pizza Sugar Cookies
Equipment
- measuring cups
- Measuring Spoons
- Stand or Hand Mixer
- Mixing bowl
- cookie sheet
- Knife
- Wooden spoon or spatula
Ingredients
- 3 Cups Flour
- 2 Cups White Sugar
- 2 Eggs
- .25 teaspoon Salt
- 1.25 teaspoons Baking Soda
- 1 Cup Butter unsalted, softened
- 1 teaspoon Vanilla extract
- 1 Pint Strawberries
- 1 quart Blueberries
- 4 Kiwi
- 4 oz Cream Cheese for frosting
- 1 Cup Powdered Sugar for frosting
- 1 tablespoon Butter softened, for frosting
- Milk a few splashes as needed for frosting
Instructions
- Grease cookie sheet with non stick cooking spray and preheat the oven to 350 degrees Fahrenheit.
- Add 2 cups of sugar and 1 cup of softened butter to the mixing bowl. Cream the together on medium high speed until light and fluffy (usually 2 - 3 minutes).
- Add 2 eggs and 1 teaspoon of vanilla extract. Mix on medium speed until combined.
- Add 3 cups of flour, 1.25 teaspoons baking soda and .25 teaspoons salt slowly while mixing on low speed. Scrape down sides as needed. Mix until well combined.
- Use a cookie scoop or tablespoon to scoop out 1.5 tablespoon sized balls of dough and place them a few inches apart on the cookie sheet.
- Bake at 350 degrees for 8 - 10 minutes.
- While cookies are baking and cooling make the frosting.
For cream cheese frosting
- Add 4 oz cream cheese, 1 tablespoon of softened butter and 1 cup of powdered sugar to mixing bowl.
- Mix on medium speed until well combined and fluffy. If too thick add a few splashes of milk.
- Wash, dry and slice fresh fruit.
- Once cookies are cooled spread a thick, even layer of frosting on top of each.
- Add fresh fruit to each cookie and enjoy.
Notes
- Don't overbake - when you remove cookies from the oven, edges should be firm and light brown. Centers will still be soft and will continue to firm up as they cool.
- Keep them soft and chewy - to make sure these stay soft and chewy, don't overmix the dough. Make sure that the butter is softened and, if possible, use room temperature eggs. This will mean less mixing is needed overall.
- Prep the fruit well - make sure to wash and dry the fruit. Dry fruit will sit on the cookies better.
- Correct Frosting thickness - frosting should not drip off a spoon, but also should be thin enough to easily spread. If it is too thick, add a splash of milk. If it is too thin, add a sprinkle of powdered sugar.
- Keep them for 3 - 5 days in the fridge in an airtight container.
- Freeze them for up to a year in an airtight container.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
