Mini Fruit Pizza Cookies
57 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Think classic fruit pizza, but handheld: soft vanilla-almond sugar cookies piled with tangy cream cheese frosting and fresh blueberries and raspberries, so pretty and not too sweet.
Perfect for Memorial Day and any backyard hang, these mini beauties bring a patriotic red, white, and blue pop, pack and travel like a dream, and disappear before the burgers hit the grill.
Ingredients (24 servings)
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Ingredients for the Sugar Cookies:
- 2¾ cups all-purpose flour all-purpose flour 0.76 lb
- 1 tsp baking soda baking soda 0.17 oz
- ½ tsp baking powder baking powder 0.08 oz
- 2 sticks unsalted butter, softened unsalted butter 8 oz
- 1½ cups granulated sugar granulated sugar
- 1 egg large egg 1 ct
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ½ tsp almond extract (optional) almond extract 0.08 fl oz
- ¼ tsp salt salt
Ingredients for the Cream Cheese Frosting:
- 8 oz cream cheese, softened cream cheese 8 oz
- ¼ cup unsalted butter, softened unsalted butter 2 oz
- 2 cups powdered sugar powdered sugar 8.82 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
Ingredients for Toppings:
- fresh blueberries fresh blueberries 0.03 oz
- fresh raspberries fresh raspberries 0.17 lb
How to Make Mini Fruit Pizza Cookies
-
Whisk the dry ingredients
In a medium bowl whisk together flour, baking soda, baking powder, and salt until evenly combined.
-
Cream butter and sugar
In a stand mixer with paddle or a large bowl with a hand mixer beat softened butter and granulated sugar on medium until pale and fluffy, about 2 to 3 minutes.
Scrape the bowl, add the egg, vanilla, and almond extract if using, and mix just until smooth.
-
Bring the dough together
Add the dry ingredients in two additions on low speed, mixing just until no dry spots remain.
If the dough looks sticky, let it sit 5 minutes to hydrate before scooping.
-
Chill for a sturdier base
Cover and chill the dough 20 to 30 minutes for cleaner edges and less spread, as suggested.
-
Portion and bake
Heat the oven to 350 F and line two sheet pans with parchment.
Scoop 1.5 tablespoon portions, roll into smooth balls, and space them 2 inches apart.
Gently flatten each ball to about 1/2 inch thick so the tops bake level for frosting.
Bake 10 to 12 minutes until edges look set and the centers are still pale, then cool 5 minutes on the pan before transferring to a rack to cool completely.
-
Make the cream cheese frosting
Beat softened cream cheese and butter together until completely smooth with no lumps.
Gradually add powdered sugar on low until incorporated, then beat in vanilla until fluffy and spreadable.
Keep the frosting slightly chilled so it stays firm on warm days.
-
Prep the fruit
Rinse blueberries and raspberries, then pat very dry with paper towels so they do not weep onto the frosting.
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Assemble the mini fruit pizzas
Spread or pipe a generous swirl of frosting over each cooled cookie, leaving a tiny border for clean edges.
Top with blueberries and raspberries, nestling them into the frosting so they stay put.
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Optional glossy finish
Warm a spoonful of apricot jam with a splash of water until fluid, then lightly brush or flick onto the fruit for shine.
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Serve and store
Assemble close to serving so the fruit stays fresh and the cookies keep their tender bite.
Store unfrosted cookies airtight at room temperature up to 3 days, frosting covered in the fridge up to 3 days, and assembled cookies in the fridge up to 24 hours.
Substitutions
- All-purpose flour -> 1:1 gluten-free baking flour
- Use a cup-for-cup gluten-free blend that includes xanthan gum so the cookies hold structure while staying soft.
- Cream cheese -> Mascarpone
- Mascarpone gives a silkier, milder frosting that lets the berry flavor pop, so stabilize it with an extra 2 tablespoons powdered sugar for a pipeable finish.
- Almond extract -> Lemon zest
- Finely grate 1 teaspoon lemon zest into the dough for bright citrus perfume that pairs perfectly with berries without adding extra liquid.
Tips
- Cream to pale and fluffy for lift
- Stop only when the butter and sugar look noticeably lighter and airy, because that trapped air keeps the cookies thick and tender.
- Flatten before baking for level tops
- A gentle press creates a flat surface so the frosting sits cleanly and the fruit does not slide off.
- Chill smart, not forever
- A short 20 to 30 minute chill firms butter just enough for neat edges without drying the dough.
- Dry your berries like you mean it
- Any moisture on fruit will streak the frosting, so pat dry thoroughly and let them air on towels a few minutes.
- Pipe a frosting moat
- Pipe a ring first and fill the center so the fruit nests in place and the cookies travel well.
- Bake to pale, not golden
- Pull them when edges set but tops are still pale because carryover heat finishes the centers and keeps the bite soft.
- Use parchment, not greased pans
- Grease encourages spread while parchment keeps bottoms even and lightly crisp.
Nutrition Facts *
| Energy | 299 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 13 | g |
| Carbohydrates | 42 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much?
- The butter was likely too warm or the dough under-chilled, so chill the scooped dough 15 minutes and bake on cool sheets lined with parchment.
- My frosting is loose and slides off, what now?
- Chill the frosting 10 minutes to firm the butter and cream cheese, then beat in 2 to 4 tablespoons more powdered sugar until it holds medium peaks.
- Can I make the components ahead?
- Bake cookies up to 3 days ahead and keep airtight, refrigerate frosting up to 3 days then rewhip briefly, and assemble within a few hours of serving for the best texture.
- Can I use frozen berries?
- Use fresh if possible because frozen berries thaw watery and bleed, but if you must use frozen blueberries, thaw on paper towels and dry very well before topping.
- The dough feels crumbly, how do I fix it?
- Mix in 1 to 2 teaspoons milk until the dough just comes together, and give it 5 minutes to hydrate before scooping.
- How do I keep the fruit shiny and neat without jam?
- Brush berries with a tiny amount of warm simple syrup so they gleam without adding thickness or flavor.
Serving Suggestions
Serve these beauties with cold brew or a glass of bubbly, and finish with a whisper of lemon zest or a few torn mint leaves to wake up the berries.
For a playful twist, swap half the blueberries for blackberries and dust the finished tops with a pinch of finely grated white chocolate for a creamy pop without extra sweetness.
More pairings:
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