These Sugar Cookie Fruit Pizzas have got to be one of the best kinds of cookies, ever! They are three layers of utter deliciousness and everyone will be craving more! I made these this past weekend because I had family staying over so I wanted to make a colorful dessert that all the kids and adults would love. We all loved them so much that I decided I had to share the recipe with you too so I made them again the very next day, and no one here is complaining about that. Fruit pizza cookies two days in a row, yes please!
I shared a similar fruit pizza cookie recipe on here a few years ago but the other are a soft Lofthouse-texture-like cookie with a lemon frosting. These are a chewy sugar cookie with a vanilla cream cheese frosting. Both are good but I think these are my new fav.
These cookies are easy to make and I love that the dough doesn’t require refrigeration (they aren’t the thickest cookies but that’s perfect here). They are perfectly chewy and sweet and just amazingly good. And now it’s nearly midnight and I want another. How I love love love these cookies!
Sugar Cookie Fruit Pizzas (Chewy Version)
Yield: About 30 cookies
- 2 3/4 (390g) cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 1/2 cups (310g) granulated sugar
- 1 cup (226g) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- Fresh fruit of various colors*
Cream Cheese Frosting
- 5 Tbsp (70g) salted butter, softened
- 8 oz (226g) cream cheese, softened
- 2 cups (260g) powdered sugar
- 1/2 tsp vanilla extract
For the cookies:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg, then mix in egg yolk and vanilla extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, stop mixer and mix by hand to get flour at bottom if needed).
Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart. Bake in preheated oven 10 - 12 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely. Repeat until all of the dough has been used up. Once cookies are cool (and just before serving) frost cookies with cream cheese frosting and top with fresh fruit.
For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment cream butter then blend in cream cheese and mix until smooth. Add powdered sugar and vanilla and mix until light and fluffy.
*If you don't want buy as many kinds of fruit as I did I'd recommend using diced strawberries, blueberries and diced kiwi.
Recipe source: Cooking Classy