Sugar Cookie Fruit Pizzas (Chewy Version)

March 13, 2017

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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)

4.94 from 16 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

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82 Comments

  • Keri

    These sugar cookies would be delicious even without the frosting and fruit. Soft and chewy and yummy! My family loves them. Our favorites fruits for the top are mandarin oranges, raspberries, grapes, strawberries and blueberries. We’ve had them twice in two weeks and I know I’ll make them many more times. Thanks for the easy and delicious recipe.

  • Carmell

    Can I bake, frost, and then freeze these and add fruit right before serving for a wedding reception?

  • Karen

    Should I put lemon juice on bananas if I want them on the pizza?

    • Jaclyn

      Jaclyn Bell

      Yes but even then they don’t tend to brown some if they sit too long.

  • Alyssa White

    Thank you for this recipe. These are seriously the best! I try to leave honest reviews on recipes based on my experience and no joke, I think these are my favorite cookies and I’m not even a huge “fruit person.” I made them exactly per the recipe (twice now) and nothing needs changed at all. The cookie is soft and chewy and the frosting is a perfect balance of cream cheese/sweetness with the tart fruits. Everyone here tonight loved them and ate more than one (some had 3-4). For fruit, I really like them with strawberry, kiwi, mandarin oranges, blackberry, and banana. Red grapes and pineapple are good too. The banana can obviously get a bit brown after a bit, but I don’t mind and really like the taste.

  • Cindy Lang

    I made the sugar cookies from the posted recipe (minus 1/4 cup flour) and they turned out perfect! It was nice to have individual desserts at our friends’ gathering and no need to try to cut a round cookie cake into manageable pieces. I also brushed apricot preserves (with a
    little water added) on the fruit to “keep the fruit together” on top of the cookie.

  • Bertha De La Cruz

    I wanted to add this to my granddaughter’s Quince for the guest attending the dance. This would mean it would be sitting out for approximately four-five hours, is that too long?

    • Jaclyn

      Jaclyn Bell

      The fruit just starts to bleed a little and the frosting can get a little runny in a warm temp but usually mine sit out for a few hours at parties.

  • Ramona

    Could I make these a few hours ahead of time? It says to top them right before serving. Will they still be good if I refrigerate them for a little?

    • Jaclyn

      Jaclyn Bell

      Yes they’re still good it’s just that the fruit starts to bleed because of the sugar in the frosting. So if you want them to look best I’d wait if you don’t care as much you can add it ahead of time.

  • Beth

    Approximately how many cups of chopped fruit would you need to tap the 30 cookies? Plan to make and need to know how much to buy.

    • Jaclyn

      Jaclyn Bell

      Sorry I didn’t measure but I’m guessing around 4 cups, it will just vary though depending on the type/size of the fruit.

    • Kg

      The cookies in this recipe don’t come out flat enough. Rather, they come out like round biscuits. This makes it impossible to top with fruit.

      • Jaclyn

        Jaclyn Bell

        Sorry to hear they didn’t turn out perfect for you. It sounds like there was maybe too much flour. If you give it another chance I’d try 1/4 cup less flour and they should spread out for you.