Mini Fruit Pizzas
I may receive compensation in the form of payment or products to supplement my posts, but all opinions remain my own. Read our disclosure policy.
This mini fruit pizzas feature soft, tender sugar cookies topped with whipped cream cheese frosting and fresh fruit. These are so easy to make and always a crowd favorite. Customize them with your favorite fruit – I love fresh berries or a colorful tropical fruit combo!
Mini Fruit Pizzas
Fruit pizza is a classic summer dessert for good reason. Who doesn’t love a soft, tender sugar cookie crust, tangy cream cheese topping and colorful fresh fruit? These mini fruit pizzas have everything you love about fruit pizza, but in a pint-sized individual cookie form. Best of all, there’s no need to chill the cookie dough, so the recipe comes together in far less time than many sugar cookies.
These are also perfect if you’re working with a color scheme. I personally love a rainbow of fresh fruit on top too.
For the Sugar Cookies
The sugar cookies for this recipe are soft, tender and chewy. Instead of using a cut-sugar cookie recipe – where you need to chill the dough, then roll it out on a floured surface and cut into rounds – this is a rolled sugar cookie where you simply form the dough into balls.
The recipe is slightly adapted from my chewy sugar cookies. The cookies are extra soft because we’re using an extra egg yolk, cornstarch and cream of tartar in the dough. You’ll especially love how flavorful these sugar cookies are, thanks to the butter, vanilla extract and almond extract. While you could omit the almond extract, I really recommend it for the best flavor.
After you’ve made the dough, you’ll form it into balls – each of mine were about 2 ounces – then the dough balls go into the oven to bake. When they’re done baking, the tops should look set.
Recipe Tip
Be sure to measure the flour carefully – otherwise the cookies can be too dry or flavorless. Whisk the flour first, then spoon into dry measuring cups and level off the top. If you have a kitchen scale, I highly recommend using it to measure flour in order to get the most accurate results.
After you’ve mixed all the flour into the dough, give it a squeeze in your fingers. If it leaves sticky dough on your fingers – then mix in 1 extra tablespoon of flour. If you can’t get all of the flour to incorporate into the butter mixture, then you’ve likely measured the flour incorrectly.
For the Cream Cheese Topping
These fruit pizzas use a whipped cream cheese frosting. It’s not too sweet, and not too tangy. You’ll first whip cream cheese and a little sugar until smooth – make sure to use the whisk attachment – then whisk in the cold, whipping cream. While the cream cheese should be slightly softened, it’s important that the whipping cream is cold for a thick frosting. With cream cheese frosting – it’s imperative to always use full fat, brick style cream cheese. Don’t use anything labeled spreadable, whipped, low fat/low calorie, or anything that comes in a tub.
The cookies will need to be fully cooled before frosting, otherwise the warm cookies will cause the frosting to melt.
Recipe Tip
I love using this whipped cream cheese frosting because it’s smooth, fluffy, extra creamy, and not too sweet. If you prefer a regular buttercream – then I’ve included the ingredients needed in the notes below the recipe.
For the Fruit Topping
Whatever fruit you choose to use, make sure to give it a good wash and dry fully before topping your cookies. You don’t want to add raspberries filled with water on top of your cookies – otherwise the water will make the frosting separate. For the fruit topping, I love using:
- Fresh berries during summer
- Tropical fruits – such as kiwis, pineapple, mango and papaya
- A rainbow of fresh fruit – berries, kiwi, mango, grapes – you name it!
Storage & Make Ahead Tips
Make Ahead Tips: The cookies can be made 1 day before you plan to serve. Cool fully, then store in an airtight container at room temperature overnight. You can make the frosting the day before you plan to serve, then store in an airtight container in the fridge. Before decorating, let the frosting sit on the counter at room temperature for about 30 minutes to soften for easier spreading. If it feels to firm to spread, beat with an electric mixer to help soften.
Freezing Instructions: Cookie dough balls can also be placed in a freezer bag and frozen for up to 2 months. Bake from frozen, as directed in the recipe (they may just need an extra minute).
Storage: Because of the cream cheese and fresh fruit, these cookies should be stored in an airtight container in the fridge. While fresh is always best, they will keep for up to 3 days.
More fruit desserts to love:
Mini Fruit Pizzas
Equipment
- Cookie Sheets
Ingredients
Sugar Cookies
- 2¾ cup all-purpose flour (344 grams), measured correctly
- 2 tablepsoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup unsalted butter (226 grams), softened, but not starting to melt
- 1⅓ cup granulated sugar (267 grams), use 1½ cups for a slightly sweeter cookie
- 1 large egg, room temperature
- 1 large egg yolk, do not use 2 whole eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Whipped Cream Cheese Frosting
- 6 ounces cream cheese (170 grams), full-fat, brick style – at room temperature
- ⅓ cup granulated sugar (67 grams)
- ½ cup whipping cream (120 ml), 33-35% MF – cold, from the fridge
Fruit
- 3 cups berries or chopped fruit, fresh, not frozen
Instructions
Sugar Cookies
- Preheat the oven to 350℉ (180℃). Line cookie sheets with parchment paper.
- In a medium bowl, sift together the the flour, cornstarch, baking soda, cream of tartar and salt. Whisk together.
- In a separate large bowl, beat together the butter and sugar until creamed (about 2 minutes).
- Mix the egg, additional egg yolk, vanilla extract and almond extract into the butter mixture. Turn off the mixer and scrape down the bottom and sides of the bowl a few times.
- Beat the flour mixture into the butter mixture – I typically do about 1/2 at a time, starting with the mixer on a low speed. When finished, squeeze the dough between your fingers. If it leaves sticky cookie dough attached, then mix in 1-2 extra tablespoons of flour. If you can't get all the flour incorporated – then you likely measured the flour incorrectly.
- Form the dough into balls with about 2 tablespoons of dough each. Place the dough balls about 2 inches (5 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven. The cookies will need about 12-14 minutes or until the tops look set. Cool on the cookie sheet or at least 15 minutes before transferring to a wire cooling rack.
- For perfectly circular cookies, take a large round cookie cutter (it should be bigger than the cookies). Place around each warm cookie (while still on the cookie sheet) and trace a circular motion with the cutter to mold the edges into a perfect circle. Do not cut the cookie into a circle – gently press the edges to mold into a perfect circle.
Whipped Cream Cheese Frosting
- In a large bowl or using a stand mixer, beat together the cream cheese and sugar using the whisk attachment. Keep beating until it is smooth. Turn off the mixer and scrape down the sides and bottom of the bowl a few times.
- With the mixer on a medium speed, drizzle in the whipping cream. Continue beating on medium speed until fluffy (about 2 minutes).
Decorate
- Wash and dry the fruit. Cut into slices or pieces as necessary.
- Frost the fully cooled cookies with a thick layer of whipped cream cheese frosting (I ended up using a piping bag with a large round tip).
- Decorate each cookie with your fruit of choice.
Notes
- Flour: Always whisk first, then spoon into dry measuring cups. Using a kitchen scale will yield the best results.
- Nutrition: Details provided are an estimate only, based on 1 cookie with frosting and fruit, assuming that the recipe yields 20 uniform cookies.
- Frosting: If you prefer vanilla frosting, beat 1/2 cup unsalted butter until smooth and creamy. Mix in 2 cups powdered sugar, 1/4 teaspoon salt and 1 teaspoon vanilla extract – starting with the mixer on a low speed. Add in 2 tablespoons whipping cream. Beat together for a 2-3 minutes until fluffy.
- Storage: Store in an airtight container in the fridge for up to 3 days.
