Fruit Pizzas
Colorful and festive, these easy Fruit Pizzas are made with soft sugar cookie bases topped with cream cheese frosting and fresh fruit, making them perfect for any gathering.
Ingredients
Essentials
- 18-24 pieces Sugar cookie dough (homemade or store-bought) Enough for about 18–24 medium eggs
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup Fresh strawberries, washed and sliced
- 1 cup Fresh blueberries
- 1 cup Fresh kiwi, peeled and sliced
- 1 cup Mandarin orange segments (canned in juice and drained, or fresh)
- 1 piece Egg-shaped cookie cutter or a paper template and knife
- 1 piece Parchment paper or a silicone baking mat
Optional add-ons
- 1 tablespoon Zest of lemon for the frosting
- 1 cup Mini chocolate chips or white chocolate chips for tiny accents
- 1 cup Kiwi seeds or pomegranate arils for texture and color
- 1 cup Chopped fresh mint for garnish
- 1 cup Powdered sugar for dusting presentation
- 1 tablespoon Clear apricot or apple jelly warmed for a shiny glaze on fruit
- 1 cup Sprinkles or edible glitter for a kid-friendly finish
Instructions
Preparation
- Clear a large, clean area for rolling and decorating. Line a baking sheet with parchment paper or a silicone mat. Have a cooling rack ready for the cookies.
- Wash and dry your fruit ahead of time to prevent sogginess in the frosting.
Baking
- Preheat your oven to 350°F (175°C). If using convection, reduce the temperature by about 25°F.
- Prepare the dough as directed on the package if using store-bought or chill homemade dough slightly.
- Flour your work surface lightly and roll the dough to about 1/4 inch thickness.
- Use an egg-shaped cookie cutter to stamp shapes and transfer them to the baking sheet, leaving space for spreading.
- Bake for 8–12 minutes until lightly golden and just set.
- Cool cookies on a cooling rack completely before frosting.
Frosting and Decorating
- In a medium bowl, beat softened cream cheese till smooth. Mix in powdered sugar and vanilla until combined.
- Spread or pipe the frosting over each cookie.
- Prepare and arrange the fruit in colorful patterns on the frosting.
- Optional: Brush warmed apricot jam over the fruit for shine.
- Chill briefly in the fridge for 10–15 minutes to firm the frosting.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. You can bake the cookies up to 2 days ahead and store them uncoloured. Assemble with fruit shortly before serving.