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Fruit Pizza Cookies

Fruit Pizza Cookies. A mini version of the classic fruit pizza everyone loves! Soft sugar cookies with cream cheese frosting and colorful fruit toppings.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 24 cookies
Calories: 122 kcal
Course: Dessert
Cuisine: American

Ingredients

For the sugar cookies:
  • 1 ¾ cups whole wheat pastry flour*
  • ½ teaspoon baking powder I recommend aluminum free
  • ⅛ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter (1 stick), at room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons light cream cheese (1 ounce) (do not use fat free—you will need 1, 8-ounce brick of cream cheese total for the recipe)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon freshly grated lemon zest
  • 1 large egg at room temperature
For the frosting:
  • 7 ounces light cream cheese, use the remaining cream cheese that you did not put in the cookies above
  • 1-2 teaspoons  milk any kind you like
  • ½ teaspoon pure vanilla extract
  • 1 cup  powdered sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silpat mat . In a medium mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream together the butter, sugar, and cream cheese until light and fluffy, about 3 full minutes, stopping to scrape down the bowl as needed. Beat in the vanilla extract, lemon zest, and egg, stopping to scrape down the bowl again. With the mixer running on low speed, slowly add the flour mixture, beating just until incorporated.
  3. With a small cookie scoop or spoon, scoop the dough by tablespoonfuls and roll into a ball. Place 2 inches apart on the prepared baking sheet. With your fingers, lightly press the cookie balls to a 1/4-inch thickness. If the dough is sticky, dampen your fingers slightly.
  4. Bake the cookies for 9 minutes, until the edges barely begin to brown. Let cool on the baking sheet for 5 minutes, then gently transfer to a wire rack to cool completely.
  5. Meanwhile, make the cream cheese frosting: In a medium mixing bowl, beat the cream cheese on medium speed for 2 minutes, until smooth. Reduce the mixer speed to low, beat in 1 teaspoon milk and vanilla extract until combined. With the mixer running gradually add the powdered sugar. Once the powdered sugar is incorporated, increase the mixer speed to high and beat for 1 full minute. Add additional milk, 1 teaspoon at at a time, if you desire a thinner frosting consistency.
  6. Spread the frosting over the cookies, then top with fresh fruit. Enjoy!

Notes

  • Unbaked cookie dough can be stored in the refrigerator for up to 3 days. Baked, unfrosted cookies can be stored at room temperature for up to 4 days. Leftover frosted cookies will last in the refrigerator for a few days, but will continue to soften. For best results, frost and top cookies the same day they are served.

Nutrition Information

Serving 1cookie (topped with a moderately thin layer of frosting and 1 strawberry) Calories 122kcal (6%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 21mg (7%) Sodium 46mg (2%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 122

% Daily Value*

Serving 1cookie (topped with a moderately thin layer of frosting and 1 strawberry)
Calories 122kcal 6%
Carbohydrates 17g 6%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 21mg 7%
Sodium 46mg 2%
Fiber 1g 4%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.