Mini Fruit Pizza Cookies

These mini fruit pizza cookies make a fresh and festive treat perfect for summer gatherings like backyard barbecues or holiday celebrations. Soft sugar cookies form a tender base topped with a creamy swirl of tangy cream cheese frosting and bright fresh berries that add color and vibrant flavor. They come together easily and bring a cheerful, homemade touch that’s perfect for sharing with family and friends.

I first baked these during a summer picnic, and now they are always requested for any gathering. The bright fruit and creamy topping make everyone smile.

Ingredients

• All purpose flour: the base for soft but sturdy cookies, choose bleached for a tender crumb
• Baking soda: helps the cookies rise and gives a light texture
• Baking powder: aids in leavening for softness
• Unsalted butter softened: provides richness and controls salt for balanced flavor, use fresh and unsalted for best results
• Granulated sugar: adds sweetness and helps with cookie spreading
• Egg: binds the dough and adds moisture, opt for large eggs at room temperature
• Pure vanilla extract: adds warmth and depth of flavor, choose pure rather than imitation for best taste
• Almond extract (optional): a tiny touch brings an extra layer of complex flavor, choose pure almond extract if using
• Salt: enhances all the flavors naturally, use fine sea salt
• Cream cheese softened: creates the tangy and creamy frosting, full-fat version yields best texture
• Unsalted butter (for frosting): adds smooth richness and lightness to the frosting, use fresh
• Powdered sugar: sweetens and thickens frosting, sifted if lumpy
• Pure vanilla extract (for frosting): brightens and balances frosting sweetness
• Fresh blueberries: provide a juicy pop of sweetness and striking blue color
• Fresh raspberries: add a tart, vibrant contrast and beautiful red hue

Instructions

Make the Sugar Cookie Dough:

Cream softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy which takes about two to three minutes. Add the egg, beat it well then stir in vanilla extract, almond extract if you have it, and salt. In a separate bowl whisk together flour, baking soda and baking powder making sure there are no clumps. Gradually add the dry ingredients to the wet mixture mixing gently until just combined, being careful not to overwork the dough.

Chill and Shape the Dough:

Cover the dough tightly and chill it in the refrigerator for at least one hour to solidify the butter and slow cookie spread. Scoop heaping tablespoons of dough onto a baking sheet lined with parchment paper and flatten each dough ball gently with your palm or the bottom of a glass to form a round cookie base roughly a half inch thick.

Bake the Sugar Cookies:

Preheat your oven to 350 degrees Fahrenheit which is approximately 175 degrees Celsius. Place the baking sheet in the middle rack and bake the cookies for eight to ten minutes watching for the edges to turn just lightly golden. Remove the cookies and transfer them to a wire rack to cool completely before frosting.

Whip Up the Cream Cheese Frosting:

Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar while continuing to beat until the frosting is fluffy and well combined, then beat in the vanilla extract until fully incorporated.

Frost the Cookies:

Once the cookies are cool spread a generous layer of cream cheese frosting on each cookie with a butter knife or pipe it using a piping bag for a neat finish.

Add the Fruit Toppings:

Arrange fresh blueberries and raspberries on top of the frosting in patterns or randomly for a colorful look. For a bit of extra shine and to keep the fruit moist you can brush them lightly with warmed apricot jam using a pastry brush.

Blueberries are my favorite ingredient here because their bright sweet flavor and pop of juiciness complement the tangy cream cheese frosting beautifully. One summer our whole family gathered in the kitchen rolling dough and decorating these cookies while sharing stories which turned the recipe into a cherished tradition.

Storage Tips

Store leftover unfrosted cookies in an airtight container at room temperature for up to three days or freeze for longer storage. Bring to room temperature before frosting to keep them soft and fresh. Keep frosted and topped cookies refrigerated but consume within 24 hours for the best flavor and texture to avoid soggy fruit or melting frosting.

Ingredient Substitutions

Try mascarpone cheese instead of cream cheese for an ultra creamy frosting with a milder flavor that still pairs perfectly with berries. Swap the blueberries and raspberries for strawberries and blackberries as a variation especially if you want to keep the red white and blue theme but add different textures and sweetness.

Serving Suggestions

These cookies go wonderfully with a cold glass of lemonade or iced tea on a warm summer day. For an adult twist serve alongside sparkling wine or champagne to elevate your celebration. You can also add a scoop of creamy vanilla bean ice cream to turn these into a decadent summer dessert.

These mini fruit pizza cookies are best enjoyed the day they are assembled to keep the fruit fresh. They bring a bright, festive finish to any gathering.

Common Questions About Recipes

→ Why are my cookies spreading too much when baked?

Ensure your dough is thoroughly chilled before baking and avoid placing cookies on a warm sheet. Chilled dough helps maintain cookie shape by solidifying fats, resulting in thick, puffy cookies.

→ Can these cookies be prepared in advance?

You can bake and cool the cookies ahead of time, storing them airtight. Frost and top the cookies with fruit just before serving to keep textures fresh.

→ How do I prevent fruit juices from bleeding onto the frosting?

Pat berries dry before any use and add fresh fruit only just before serving. Applying a light apricot glaze seals the fruit and stops juices from soaking into the frosting.

→ What’s the best way to store leftover cookies?

Keep assembled cookies in a single layer in an airtight container in the refrigerator for up to 24 hours. For longer storage, store unfrosted cookies and frosting separately, then assemble as needed.

→ Can I substitute any ingredients for a different taste?

Mascarpone cheese can replace cream cheese for a milder, creamier frosting. Strawberries and blackberries also work well as alternative toppings for varied textures and colors.