Mini Fruit Pizza Cookies
42 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 12 min | 42 min |
Introduction
These mini fruit pizza cookies are a fun, bite-size twist on classic fruit pizza, with soft sugar cookie bottoms and tangy cream cheese frosting.
Juicy blueberries and raspberries on top make them extra fresh, colorful, and perfectly sweet.
They are a cute, patriotic dessert that is perfect for Memorial Day cookouts, potlucks, and summer parties.
Ingredients (24 servings)
Ingredients for the Sugar Cookies:
Ingredients for the Cream Cheese Frosting:
Ingredients for Toppings:
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How to Make Mini Fruit Pizza Cookies
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Preheat the oven and prepare the pans
Preheat your oven to 350°F and line two baking sheets with parchment paper.
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Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
-
Cream the butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about two minutes.
Add the egg, vanilla extract, and almond extract if using, and beat until smooth.
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Combine wet and dry to form the dough
Add the dry ingredients to the butter mixture in two additions, mixing on low just until a soft dough forms.
If the dough feels very sticky, chill the bowl for 20 to 30 minutes before scooping.
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Portion and bake the cookies
Scoop about one and a half tablespoons of dough per cookie onto the lined sheets, spacing them two inches apart.
Gently press each mound to flatten slightly into a thick disk so it bakes into a nice cookie pizza base.
Bake for 8 to 10 minutes, until the edges look set and just barely golden.
Cool the cookies on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
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Prepare the cream cheese frosting
In a clean bowl, beat the softened cream cheese and butter together until completely smooth and creamy.
Gradually add the powdered sugar and vanilla, beating on low at first, then on medium until fluffy and spreadable.
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Prepare the fruit toppings
Rinse the blueberries and raspberries gently, then pat them very dry with paper towels.
If any berries are large, cut them in half so they sit neatly on the cookies.
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Assemble the mini fruit pizza cookies
Once the cookies are completely cool, spread each one with a generous layer of cream cheese frosting.
Arrange blueberries and raspberries on top of each cookie in any pattern you like.
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Optional apricot glaze and serving
If you want extra shine, warm a spoonful of apricot jam until loose, then brush lightly over the fruit.
Serve the cookies soon after assembling, or refrigerate in a single layer until serving time.
Substitutions
- Use gluten-free 1:1 flour instead of all-purpose flour
- Swap in a cup-for-cup gluten-free baking flour blend to make the cookies friendly for gluten-sensitive guests. The texture stays tender, though slightly more delicate, so let them cool fully before frosting.
- Use Greek yogurt for part of the cream cheese
- Replace half the cream cheese with full-fat Greek yogurt for a lighter, tangier frosting. The frosting will be slightly softer, so chill it a bit before spreading.
- Use strawberries and blackberries instead of raspberries and blueberries
- Use sliced strawberries instead of raspberries and blackberries instead of blueberries for a similar red and dark jewel tone. The flavor shifts a bit sweeter and more jammy, but still tastes bright and very berry-forward.
Tips
- Chill for thicker, softer cookies
- For a firmer base, chill the dough for 30 minutes so it spreads less in the oven. Chilled dough also develops slightly deeper flavor in the baked cookies.
- Watch the edges, not the color
- Pull the cookies when the edges look set and just turning the faintest golden color. They will continue to firm up on the hot sheet as they cool.
- Use block cream cheese, not tub style
- Block cream cheese has less air and moisture, so the frosting pipes and spreads more smoothly. Whipped tub cream cheese can make the frosting loose and harder to set.
- Dry the berries very well
- After rinsing the berries, pat them dry with paper towels so no extra water sits on the cookies. This helps keep the frosting from getting streaky or watery around the fruit.
- Make components ahead for easy entertaining
- Bake the cookies up to two days ahead and store them airtight at room temperature. Make the frosting a day ahead, chill it, then briefly beat again before spreading.
Nutrition Facts *
| Energy | 258 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 13 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the cookies from spreading too much while baking?
- First, be sure the butter is softened but not starting to melt when you mix the dough. If your kitchen is warm, chill the scooped dough on the tray for 20 to 30 minutes. Using parchment paper, not a greased sheet, also helps the dough grip and spread less.
- What should I do if my cream cheese frosting is too runny?
- Check that you used block cream cheese, not whipped, and that it was just softened, not overly warm. Beat in a few extra tablespoons of powdered sugar until it thickens to a spreadable consistency. If it still feels loose, chill the bowl for 15 minutes, then beat again briefly.
- Can I make and assemble these mini fruit pizza cookies ahead of time?
- You can bake the cookies and make the frosting one or two days ahead and store them separately. Wait to frost and add fruit until within two hours of serving so the cookies stay crisp. Refrigerate any leftovers in a single layer and enjoy them within a day.
- Can I use frozen berries on top instead of fresh?
- Frozen berries release a lot of juice as they thaw, which can make the cookies soggy and streaked. For the best look and texture, stick with fresh berries here. If frozen berries are your only option, thaw and drain them very well, then pat completely dry.
- What size should I make each cookie for mini fruit pizzas?
- Aim for about one and a half tablespoons of dough per cookie, roughly a heaping medium cookie scoop. That gives you cookies around two and a half to three inches wide after baking. They are big enough for toppings but still easy to eat by hand.
Serving Suggestions
These mini fruit pizza cookies are so easy to dress up for birthdays, showers, or simple weeknight treats.
Try a mix of kiwi, strawberries, and mandarin segments for a tropical vibe that feels bright and sunny.
Pair them with sparkling lemonade or a crisp glass of prosecco for a dessert spread that feels really special.
More pairings:
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