Sugar Cookie Fruit Pizzas (Chewy Version)

March 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! 

Sugar Cookie Fruit Pizzas

Sugar Cookie Fruit Pizzas

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!

Tray of rainbow fruit for sugar cookie fruit pizzas

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.

Want to see how easy this sugar cookie recipe is? Watch the video!


Sugar Cookie Fruit Pizzas

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

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Sugar Cookie Fruit Pizzas Sugar Cookie Fruit Pizzas

Sugar Cookie Fruit Pizzas (Chewy Version)

4.93 from 13 votes

These are the perfect refreshing summer treat! Soft and chewy sugar cookies are topped with a rich cream cheese frosting then decorated with colorful fresh fruit. No one can resist these! 

Servings: 30 cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 3/4 cups (390g) 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 (250g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. 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.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. 
  3. 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).
  4. 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. 
  5. 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.
  6. 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.

  7. 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.

Recipe Notes

  • *If you don't want buy as many kinds of fruit as I did I'd recommend using diced strawberries, blueberries and diced kiwi.
Nutrition Facts
Sugar Cookie Fruit Pizzas (Chewy Version)
Amount Per Serving
Calories 213 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 41mg14%
Sodium 125mg5%
Potassium 34mg1%
Carbohydrates 27g9%
Sugar 18g20%
Protein 1g2%
Vitamin A 365IU7%
Calcium 13mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Fruit Pizza, sugar cookies
Author: Jaclyn