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Mini Fruit Pizza Cookies

Mini fruit pizza cookies with creamy frosting and fresh colorful berries.
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These adorable cookies feature a tender sugar cookie base, a layer of fluffy cream cheese frosting, and a colorful topping of fresh fruit. They are the perfect individual treat for parties, combining a crisp texture with cool, creamy sweetness.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces full-fat cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • Assorted fresh berries and fruit (strawberries, blueberries, raspberries, kiwi, mandarin oranges)

Instructions

  1. Make the cookie dough. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla until just combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
  3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Shape the cookies. Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared sheets. Gently flatten each ball into an even circle about ¼-inch thick using the bottom of a glass.
  6. Bake for 8-10 minutes, until the edges are very lightly golden. The centers will look pale. Let the cookies cool completely on the baking sheet.
  7. Make the frosting. In a medium bowl, beat the softened cream cheese and butter together until completely smooth and lump-free.
  8. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed initially, then on high until the frosting is light and fluffy.
  9. Assemble. Once the cookies are completely cool, spread or pipe a generous dollop of frosting onto each one.
  10. Top with fresh fruit, arranging it artfully. Pat the fruit very dry before using to prevent the frosting from becoming watery.
  11. Serve immediately or store loosely covered in the refrigerator for up to 24 hours.

Notes

Chilling the dough is essential to prevent the cookies from spreading too much. Do not frost warm cookies. For best texture, assemble within a few hours of serving. The cookie bases and frosting can be made 1-2 days ahead and stored separately.

Nutrition

Find it online: https://www.homestyletable.com/mini-fruit-pizza-cookies/