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Fruit Pizza Cookies

Sugar cookie bases, cream cheese frosting, fresh fruit on top. Assembled within an hour of eating.

Prep
30 min
Cook
12 min
Rest
1 hr
Makes
Makes 16
Jump to the recipe
Cream being piped onto cookie bases beside strawberries and blueberries
Photo: Danik Prihodko / Pexels

Three components, and the only difficulty is that they have to meet at the last minute.

The cookie base needs to stay flat, so it gets more flour and less leavening than a normal sugar cookie. A domed cookie makes an unstable platform and the fruit rolls off.

The frosting is cream cheese rather than buttercream, and the reason is acidity. Fresh fruit is sweet and slightly sour; buttercream is sweet and fatty, and together they are cloying. Cream cheese has enough tang to sit under fruit without the whole thing tasting like a sugar delivery system.

Both cream cheese and butter must be at genuine room temperature. Cold cream cheese produces lumps that no amount of beating removes — you have to start again.

The base is a close cousin of the dough in air fryer peanut butter cookies, with flour doing the work instead of peanut butter.

Assemble within an hour. Fruit weeps, and frosting under wet fruit turns to soup and softens the cookie beneath it. Bases and frosting can be made two days ahead and kept separately; the fruit goes on last.

Small cookies topped with pieces of fruit
Photo: Project of food / Pexels

Fruit pizza cookies: the card

Sugar cookie bases, cream cheese frosting, fresh fruit on top. Assembled within an hour of eating.

Cookie, frosting, fruit

For the cookies

  • ¾ cup (170 g) butter, softened
  • ¾ cup (150 g) superfine sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ½ tsp baking powder
  • ½ tsp fine salt

For the frosting

  • 8 oz (225 g) full-fat cream cheese, room temperature
  • ¼ cup (60 g) butter, softened
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract

To finish

  • Strawberries, blueberries, kiwi, mandarin segments
  • 2 tbsp apricot jam, warmed and sieved, optional

Baking flat, frosting, topping

  1. 1 Beat the butter and sugar 3 minutes until pale. Add the egg and vanilla.
  2. 2 Fold in the flour, baking powder and salt until just combined. Chill the dough 1 hour.
  3. 3 Heat the oven to 350°F (175°C) convection. Roll 40 g balls, flatten each to about 7 cm across, and space them well apart on lined trays.
  4. 4 Bake 11–12 minutes, until set with barely any color at the edges. Cool completely on the trays.
  5. 5 Beat the cream cheese and butter together until smooth before adding the powdered sugar — this order prevents lumps — then beat in the vanilla.
  6. 6 Spread frosting on each cooled cookie and arrange the fruit on top. Brush with warmed jam if you want them to shine.

Making the parts ahead

  • Pat cut fruit dry with paper towels. Wet fruit slides off and thins the frosting.
  • Bases keep three days in a tin; frosting keeps a week refrigerated. Assemble on the day.