Mini Fruit Pizzas

This mini fruit pizzas feature soft, tender sugar cookies topped with 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!

Prep Time30

Cook Time12

Total Time2

Course: Dessert

Cuisine: American

Keyword: Individual Fruit Pizzas, Mini Fruit Pizzas

Servings: fruit pizzas

Author: Fiona Dowling

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.

Nutrition