Fruit Pizza Cookies

Back-to-school signs may be everywhere right now, but summer’s not over just yet, so make sure to take advantage of all of the fresh, ripe fruit produce that’s still on sale at your local grocery store!

Last week I stocked up on butter, cream cheese, and a variety of fruit to make these super cute and simple fruit pizza cookies, and while they’ll make a great back-to-school treat when the time comes, they’re also fun and refreshing snacks for anytime of the year.

Thanks to the sweet fruit topping for these fruit pizza cookies, I was able to cut back a bit on the sugar in both the cookies and the frosting, but I guarantee that you won’t be able to tell by tasting them. They’re still sweet without being overly sweet, and that’s saying a lot for a frosted sugar cookie!

 

The cookie bases, or “pizza crusts” are easy to make, just make sure that your butter is softened before beginning. You’ll roll the dough into 1½ Tablespoon-sized balls using your hands, and then gently flatten them to get those perfect disc-shaped cookies that will look like mini pizzas. If the dough sticks to your fingers while flattening, briefly run your fingers under cool water, and this should prevent any sticking. The cookies also have a tendency to puff a bit during baking, so if yours come out of the oven with rounded tops, gently flatten them back down with either the rounded back of a spoon or the clean bottom of a glass.

I frosted these fruit pizza cookies with a smooth, cream cheese based frosting. The cream cheese keeps it from being overly sweet and pairs perfectly with the cookie bases. Top everything off with some fruit slices -- just be sure to wait until just before serving before adding your fruit to the cookie, as the juices may run if it sits for too long -- and enjoy!

Fruit Pizza Cookies

For the Cookies

  1. ½ cup Challenge Unsalted Butter, softened
  2. ¾ cup sugar
  3. ½ cup sour cream
  4. 1 egg
  5. 1 teaspoon vanilla extract
  6. 3 cups all-purpose flour
  7. ¾ teaspoon baking powder
  8. ½ teaspoon baking soda
  9. ¼ teaspoon salt

For the Frosting

  1. 4 ounces Challenge Cream Cheese, softened
  2. 2 Tablespoon Challenge unsalted butter, softened
  3. 1 teaspoon vanilla extract
  4. ¼ teaspoon salt
  5. 2 cups powdered sugar
  6. sliced fruit
  1. 1

    Preheat oven to 375F. Prepare cookie sheet by lining with parchment paper. Set aside.

  2. 2

    Combine butter and sugar in a large bowl and stir with an electric mixer until well-creamed.

  3. 3

    Add sour cream, stir well.

  4. 4

    Add egg and vanilla extract, beat until well-combined.

  5. 5

    In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.

  6. 6

    Gradually stir dry ingredients into wet until thoroughly combined.

  7. 7

    Roll dough into 1½ Tablespoon-sized dough balls and place on prepared cookie sheet. Use your fingers to flatten (if dough sticks to your fingers, run your fingers under cool water before flattening).

  8. 8

    Bake on 375F for 6-7 minutes. If cookies have puffed while cooking, use the clean bottom of a glass to gently re-flatten.

  9. 9

    While cookies cool, prepare your icing.

  10. 10

    For frosting, combine softened cream cheese and butter in a clean bowl. Use an electric mixer to beat until well-combined.

  11. 11

    Add vanilla extract and salt, stir well.

  12. 12

    Gradually add powdered sugar until completely combined and frosting is smooth.

  13. 13

    Spread frosting evenly over cooled cookies. Top with fruit (I used sliced strawberries, kiwis, and whole blueberries. Raspberries or blackberries would also be great!) and serve.

Do not add fruit until just before serving as the juices may run if the cookies sit too long. Yields 16 cookies.

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