Fruit Pizza Sugar Cookies are the colorful Summer dessert you crave
With tender soft sugar cookie bases topped with cream cheese frosting and fresh berries, these fruit pizza sugar cookies are an easy way to add some color to your Summer desserts.
Add the nicest looking berries you can find, and you’ve got a beautiful dessert you can make in under and hour.
| Taste | Texture |
| Classic sugar cookie, tangy, floral berries | soft, creamy |
| Active time | Total time | Yield | Difficulty |
| 15 min | 47 minutes | 30 cookies | Easy |
Why you’ll love fruit pizza sugar cookies
- Colorful: The red white and blue of the cream cheese and the berries makes for gorgeous tops that would be welcome on a dessert table for Memorial Day, the 4th of July, or really any Summer potluck or backyard BBQ.
- Great for kids: This is a fun and easy recipe to make with kids. The sugar cookie dough is easy to scoop, and the decorating requires nothing but a spoon. My kids love making faces with the berries on top. Yours will too!
- Refreshing: Serve chilled, the cream cheese and berries makes for a nice light dessert that you’re looking for on blistering Summer days. The only things that are better is a scoop of homemade ice cream or best yet, a frozen key lime pie.
Ingredients for Fruit Pizza Sugar Cookies
Sugar cookie bases
- Butter, at room temperature
- 1/3 cup oil (preferably cold-pressed safflower or sunflower)
- Granulated sugar (100 g)
- Powdered sugar (60 g)
- Egg
- Vanilla extract or vanilla paste
- All-purpose flour (276 g)
- Baking soda
- Cream of tartar
- Salt
Cream Cheese Icing + fruit
- Cream cheese, preferably full fat, softened
- Butter, at room temperature
- Powdered sugar (120 g)
- Vanilla extract or vanilla paste
- Assorted berries: raspberries, blueberries, strawberry slices, blackberries or other fruit
Equipment needed
- 1/2 sheet pans
- parchment
- Cookie scoop (I’m using my favorite Vollrath black scoop)
How to make fruit pizza sugar cookies
- Make the sugar cookie dough: Beat the butter and oil until smooth. Add in the sugars and beat to combine. Mix in the eggs and the vanilla. Scrape down the sides of the bowl, and then mix for a few more seconds until you have a very smooth batter. Add in the flour, baking soda, cream of tartar and salt. Mix until the flour just disappears.
- Bake the cookies: Scoop out 1 oz balls of dough onto parchment lined baking sheets (8-10/sheet). Bake in a 350 F (180 C) oven for 12 minutes, rotating baking sheets halfway through the baking time. Set the cookies to cool on a rack.
- Frost the cookies: Beat together the cream cheese, powdered sugar, butter, and vanilla. If you want ultra smooth cream cheese frosting, you can whizz everything together in a food processor . Use a spoon to smooth on about a tablespoon of frosting on the top of each cookie. Decorate the cookies with berries or any fresh fruit of your choice.
- Serving and storing: Like a good Crumbl cookie, these cookies are best served chilled. This will keep the cream cheese frosting at that perfect cheesecakey temperature and keeps the berries looking fresh. Store the cookies in the fridge, either in a closed container or in the same pan they were baked on with a sheet of foil over the top.
How to make your fruit pizza cookies more fun
- Change up your fruit: There are no fruit pizza police, my friends. Use whatever fruit you have that looks good to you! Any kind of berries are excellent, but so are kiwis and citrus fruits. If you use fruits that turn brown (oxidize) easily like bananas, stone fruits, or apples and pears, dip them in lemon water and dry them first before putting them on the cookies.
- Add sprinkles: Is there anything that sprinkles won’t make more fun? Pot roast–don’t do that.
- Add jam: Use jam in place of or in addition to the cream cheese frosting for a different flavor or to boost the fruity flavors. Check out all my jams and spreads for ideas.
Fruit Pizza Sugar Cookies
- Total Time: 44 minutes
- Yield: about 30 cookies 1x
Description
With a soft sugar cookie base topped with easy cream cheese icing and berries of your choice, these fruit pizza cookies will be a cheerful, colorful end to any summer get-together.
Ingredients
Sugar cookie bases
- 1 stick butter, at room temperature (113 g)
- 1/3 cup oil (preferably cold-pressed safflower or sunflower, see note) (79 mL)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup powdered sugar (60 g)
- 1 large egg
- 1 teaspoon vanilla extract or vanilla paste
- 2 cups + 2 Tablespoons all-purpose flour (276 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
Cream cheese frosting and finishing
- 8 ounces cream cheese, preferably full fat, softened
- 4 Tablespoons butter, at room temperature
- 1 cup powdered sugar (120 g)
- 1 teaspoon vanilla extract or vanilla paste
- 2 cups assorted berries: raspberries, blueberries, strawberry slices, blackberries or other fruit
Instructions
Make the sugar cookie dough
-
- Preheat the oven to 350 F (180 C). Line sheet trays with parchment paper (I usually need 3 for this recipe).
- Beat the butter in a stand mixer or with a hand mixer just to soften it. Slowly drizzle in the oil with the mixer on until you have a smooth mixture of butter and oil.
- Add in the sugars and beat to combine.
- Mix in the egg and the vanilla. Scrape down the sides of the bowl, and then mix for a few more seconds until you have a very smooth batter.
- Whisk the flour, baking soda, cream of tartar and salt in another bowl.
- With the mixer on, slowly add the flour to the liquid mixture just until combined.
Bake the cookies
- Scoop out large balls of dough (about 1 ounce). You can fit 8-10 cookies on a tray.
- Loading up the oven with 2 sheet trays at a time, bake the cookies for 6 minutes. After 6 minutes, rotate the sheet trays 180 degrees, and then swap the trays from top to bottom (or bottom to top as it were). Bake for 6 more minutes (12 minutes total).
- Allow the cookies to cool for about 5 minutes before moving them to a cooling rack to finish cooling.
- Finish baking cookies, making sure you start with cooled pans if you don’t have 3 trays.
Decorating the cookies
- Beat together the cream cheese, butter, powdered sugar, and vanilla into a smooth, spreadable icing. For ultra smooth icing, you can throw all of this into a food processor .
- Spread about a tablespoon of frosting on each cookie with a spoon, and then cover the frosting with berries. You can make faces, or any pattern you’d like on top of the cookies with the berries.
- Store the cookies in an airtight container in the fridge for up to 1 week. You can also freeze these cookies without frosting and berries or the dough itself for up to 3 months.
Notes
Giant Fruit Pizza Sugar Cookie: This recipe makes enough dough to make two 9″ fruit pizzas. Press the dough into two 9″ round pans covered with parchment (springform pans are great here, or you can use round tart pans). Bake for 10-15 minutes until the edges of the cookie are just starting to brown and the dough is set. From there, add on the frosting and fruit as you would with the smaller cookies. Cut in wedges to serve as you would an oatmeal skillet cookie.
A note on oil: I’ve moved away from using industrial seed oils in my cooking. For these cookies, you really do want the softness that oil gives to baked goods. As such, try to use neutral unrefined, high oleic or cold pressed oils like safflower, sunflower. La Tourangelle makes some really good oils that will change how you think about oil. Olive oil is good too, though it gives these cookies a distinct Mediterranean flavor (add some lemon or orange zest if you do use olive oil and they’ll taste like Sicily).
Make ahead dough: Pack the dough flat into a freezer plastic bag, removing as much of the air as you can. Freeze the dough. Set the dough in the fridge overnight to thaw the day before you want to make your cookies.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Cookies
- Method: Oven
