These Fruit Pizza Cookies are sweet and fun! They’re soft cookies topped with fruity goodness, creamy frosting, and colorful fruit slices. Perfect for parties or a sunny day!
Every time I make these, the kitchen turns into a mini fruit market. 🍓🫐 It’s so enjoyable to mix and match different fruits for a colorful treat. They’re almost too pretty to eat—almost!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend can work well. Just note, the texture might differ slightly.
Butter: Unsalted butter gives a rich flavor. If you have salted butter, just reduce the added salt in the recipe. You can also use coconut oil or a dairy-free butter substitute for a vegan version.
Cream Cheese: Cream cheese is crucial for that creamy frosting. If you want a lighter option, try Greek yogurt, but it won’t be as sweet. For a dairy-free substitute, use a vegan cream cheese.
Fresh Fruits: The fruity toppings are what make these cookies special! While strawberries, blueberries, and kiwis are popular, feel free to use whatever fruits you love or have on hand. Bananas, peaches, or even edible flowers can add a fun twist.
How Do I Ensure My Cookies Turn Out Soft and Chewy?
The texture of your cookies is super important for a great bite! Here are some tips to keep them soft and chewy:
- Don’t Overmix: Mix your wet and dry ingredients just until combined to avoid dense cookies.
- Egg Temperature: Use the egg at room temperature; it helps in creating a fluffier mix.
- Cookie Measurements: Scoop uniform portions to ensure even baking. Flatten them slightly but no more than 1/4 inch thick for a chewy center.
- Cooling Time: Let them cool properly on a wire rack; this helps them firm up while staying soft inside.
With these tips, you’ll have beautiful, delightful cookies every time!
How to Make Fruit Pizza Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract (for the frosting)
For Topping:
- Assorted fresh fruits (strawberries, blueberries, raspberries, kiwis, mandarin oranges)
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This fun and fruity recipe will take about 20 minutes to prepare and around 10-12 minutes to bake. After that, you’ll need some time to let the cookies cool, which takes about 15-20 minutes. So in total, you’re looking at about 50 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare to Bake:
First, preheat your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper to prevent the cookies from sticking. This step makes clean-up super easy!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps ensure everything is well mixed. Put this bowl aside for now.
3. Cream Butter and Sugar:
In a larger bowl, beat together the softened butter and granulated sugar with a hand mixer or whisk. Mix until it’s light and fluffy—this usually takes about 2-3 minutes. Next, add in the egg and vanilla extract, mixing until everything is nicely combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture from the first bowl to the wet mixture. Stir gently until everything is just combined. Be careful not to over-mix so the cookies stay soft!
5. Shape the Cookies:
Scoop out tablespoon-sized portions of dough and place them on your prepared baking sheet, making sure to leave some space between each cookie. Gently flatten each ball to form round cookie shapes for baking.
6. Bake the Cookies:
Pop the cookies into the oven and bake for about 10-12 minutes. You want the edges to be lightly golden. Once they are done, take them out and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
7. Make the Frosting:
While the cookies cool, it’s time to prepare the frosting! In a bowl, beat together the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until the mixture is smooth and creamy. This frosting is delicious!
8. Frost the Cookies:
After the cookies have completely cooled, spread a nice generous layer of the cream cheese frosting on top of each cookie. Don’t be shy with the frosting—it makes each cookie extra yummy!
9. Add the Fruit Toppings:
Now, it’s time for the fun part! Decorate each frosted cookie with a beautiful assortment of fresh fruits. Arrange them however you like for an artistic touch!
10. Garnish and Serve:
If you want, garnish with fresh mint leaves for a splash of color. Enjoy these delightful Fruit Pizza Cookies right away, or store them in the fridge until you’re ready to serve them. Happy baking!
Can I Substitute the All-Purpose Flour?
Yes! You can use a 1:1 gluten-free flour blend if you’re looking for a gluten-free option. Just be aware that this may alter the texture slightly. If you’re experimenting with almond flour or coconut flour, you may need to adjust the quantities since those flours have different absorption properties.
How Should I Store the Fruit Pizza Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 3 days. It’s best to keep the fruit separate until just before serving to prevent the cookies from getting soggy. If you’ve already topped them with fruit, enjoy within 24 hours for the freshest taste!
Can I Use Different Fruits for Topping?
Absolutely! Feel free to mix and match your favorite fruits. Other great options include bananas, peaches, or even pomegranate seeds. Just remember to slice any larger fruits into smaller pieces for easier serving!
Can I Make the Frosting Ahead of Time?
Yes, you can make the cream cheese frosting ahead of time! Store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to use it, let it sit at room temperature for a bit to soften before spreading it on the cookies.
