Sugar Cookie Fruit Pizzas (Chewy Version)

03.13.2017

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

Sugar Cookie Fruit Pizzas (Chewy Version)

Ingredients

  • 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

Directions

  • 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
http://www.cookingclassy.com/sugar-cookie-fruit-pizzas-chewy-version/

24 comments

  • Courtney: Do you think this dough could be rolled and cut with a cookie cutter? I’d like to make fruit “Easter egg” cookies. Thank you! March 14, 2017 at 7:57pm Reply

    • Jaclyn: Yes I think it could but you’d have to chill it first. March 14, 2017 at 10:05pm Reply

  • Juliana Ramsey: These look amazing, Jaclyn! I so want to make these!! Great job on the photos!! March 14, 2017 at 11:30pm Reply

    • Jaclyn: Thanks Juliana! :) March 15, 2017 at 11:05am Reply

  • Megha: Wow, they look so beautiful and mouthwatering. I am going to try them next time when I have some fruits. Thanks for sharing the recipe March 15, 2017 at 10:46am Reply

    • Jaclyn: Thanks for the compliment! I Hope you love them Megha! March 15, 2017 at 11:05am Reply

  • Laura | Tutti Dolci: These are the prettiest cookies for spring – I just love that fruit topping! :) March 16, 2017 at 2:35pm Reply

  • CraftyHope: Oh, these look divine. I bet they are perfectly light and fresh with that pop of sweet – a wonderful spring and summer treat! Thanks for sharing them. :) March 19, 2017 at 8:10am Reply

  • Lisa: Thanks for the great idea. My daughter loves my fruit pizza and wants it for her graduation party. It will be so much nicer to have individual ones March 25, 2017 at 6:48pm Reply

  • Jennifer @ Because Food Is Love: Such a great idea Jaclyn! These cookies look delicious and my kids would love them too! I love that you called them “pizza” and you picked fruit to decorate the sugar cookies as opposed to candy. Plus, the choice of cream cheese frosting is just perfect. I’m excited to make these with my kids. Thanks! April 3, 2017 at 9:46pm Reply

    • Jaclyn: I hope your family loves them! April 4, 2017 at 11:30pm Reply

  • Shirley Nugent: Thanks so much for sharing. I have made the big pizza size fruit cookie, but “HELLO” I never thought to make single size, April 5, 2017 at 10:45pm Reply

  • Betty: I want to make it into one large cookie (egg shaped) Do you see any reason why that would be a problem? April 10, 2017 at 2:41pm Reply

    • Jaclyn: I haven’t tried but it should work. April 11, 2017 at 11:59pm Reply

  • Emily: How many cookies does this recipe make? Wanting to make these for EASter, but wondering if I should double the recipe. April 12, 2017 at 7:19am Reply

    • Jaclyn: I got 30 cookies both times I made them. April 12, 2017 at 12:30pm Reply

  • Beth: Could this be set up for guests to make their own? Or do you need to make and chill before serving? I was thinking of setting up a fruit pizza station for Easter, and guests could frost their cookies and add their own fruit. April 14, 2017 at 8:41pm Reply

    • Jaclyn: Yes people can definitely frost and decorate their own. That’s what I let all the kids in my family do and they loved it :). April 14, 2017 at 9:02pm Reply

      • Beth: Awesome thanks!!! This is such a fun idea!!! I was so worried about how I would make them and transport them for Easter dinner, instead I’ll just have everything premade and let everyone make their own! Yay! April 14, 2017 at 9:08pm Reply

  • Stephanie: Are these okay to make the night before? April 20, 2017 at 1:47pm Reply

    • Jaclyn: Yes but wait to add the fruit until ready to serve. April 20, 2017 at 5:57pm Reply

  • Emily: Are you able to half the recipe? April 23, 2017 at 6:06pm Reply

    • Jaclyn: Yes I have halved it before, the only annoying part is measuring out half an egg and half and egg yolk. It should be about 2 Tbsp whisked egg and 1/2 Tbsp egg yolk. April 23, 2017 at 6:28pm Reply

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