Fruit Pizza Sugar Cookies
These fruit pizza sugar cookies are a fun summer or spring dessert. They have a soft and chewy sugar cookie based topped with thick cream cheese frosting and fresh fruit of your choice.
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
Tips
- 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.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.