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These fruit pizza cookies are the superior dessert for a crowd! With a soft sugar cookie crust, a sweet & creamy frosting and a hodge-podge of your favorite fruits on top – this customizable treat is fresh and scrumptious!
Fruit Pizza Cookie Recipe
Fruit pizza sugar cookies are one of my favorite treats! The sugar cookie base is sweet, soft, and chewy while still being substantial enough to hold the toppings without collapsing. The frosting is a creamy vanilla frosting that has the perfect amount of sweetness to compliment the fruit without being overpowering. To finish these off, we add an assortment of chopped fruit. You can get creative here – adding everything from berries to citrus, to kiwis, bananas, and beyond! I love to serve the frosted cookies on a tray next to an assortment of chopped fruits so everyone can create their perfect fruit pizza. Because they are so customizable, delectable, and pretty fruit pizza cookies are my number one choice for bridal showers, baby showers, Mother’s Day brunch and any other cutie gathering.
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
Sugar Cookies
- Salted butter, softened – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough.
- Granulated sugar, divided
- Vanilla extract – This helps give the sugar cookies the best sweet flavor!
- Egg
- Canola oil – The canola oil helps give these cookies a slightly buttery crisp edge that is incredible.
- All-purpose flour
- Baking powder
Vanilla Frosting + Toppings
- Salted butter, softened – Again, I use salted butter. But you can sub in unsalted butter!
- Powdered sugar
- Vanilla extract
- Whipped topping – You can make your own or use store bought!
- Diced fresh fruit, for topping
Fruits for Sugar Cookie Pizza
Really, just about any fresh fruit will work well! Here are some ideas:
- Strawberries
- Raspberries
- Blueberries
- Kiwi
- Oranges
- Blackberries
- Bananas
- Grapes
- Pineapple
How to Make Fruit Pizza Sugar Cookies
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter and 1 cup of sugar for 2 minutes.
- Add in vanilla, egg and canola oil. Once combined, add the flour and baking powder to the bowl, mixing until the dough comes together.
- Divide the dough into 3 tbsp portions. Dip the bottom of a drinking cup into a bowl containing the remaining 1/4 cup of sugar and then flatten the cookie dough flat.
- Bake for 9-11 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven before they turn brown. Allow the cookies to cool completely before continuing.
- Make the icing by combining the salted butter, powdered sugar, vanilla and whipped topping together. Mix until smooth.
- Spread a generous amount of the icing onto each sugar cookie base and top with your choice of fruit.
How should I store these cookies?
I recommend storing these cookies separately from the icing + fruit. Once cooled, place all cookies into an airtight container and store at room temperature for 3-5 days. Store the frosting and fruit in their own airtight containers in the fridge until ready to serve. Let the frosting come up to room temperature and ice the cookies before topping with your choice of fruit.
Can I freeze these cookies?
Yes! You can freeze these cookies with or without the frosting for up to 3 months – but do not put the fruit on before freezing! If freezing with frosting, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies.
Love Fruity Desserts? Try these!
Fruit Pizza Cookies
Ingredients
Sugar Cookie
- 1 cup (222g) salted butter, softened
- 1 1/4 cups (290g) granulated sugar, divided
- 3 tsp vanilla extract
- 1 egg
- 1/4 cup (60ml) canola oil
- 2 tsp baking powder
- 3 cups (456g) all-purpose flour
Creamy Vanilla Frosting
- 1/2 cup (111g) salted butter, softened
- 3 cups (321g) powdered sugar
- 2 tsp vanilla extract
- 1 (8oz) tub whipped topping
- diced fresh fruit, for topping
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter and 1 cup of sugar for 2 minutes.1 cup (222g) salted butter, softened , 1 1/4 cups (290g) granulated sugar, divided
- Add in vanilla, egg and canola oil. Once combined, add the flour and baking powder to the bowl, mixing until the dough comes together.3 tsp vanilla extract, 1 egg, 1/4 cup (60ml) canola oil , 3 cups (456g) all-purpose flour, 2 tsp baking powder
- Divide the dough into 3 tbsp portions. Dip the bottom of a drinking cup into a bowl containing the remaining 1/4 cup of sugar and then flatten the cookie dough flat.
- Bake for 9-11 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven before they turn brown. Allow the cookies to cool completely before continuing.
- Make the icing by combining the salted butter, powdered sugar, vanilla and whipped topping together. Mix until smooth.1/2 cup (111g) salted butter, softened , 3 cups (321g) powdered sugar, 2 tsp vanilla extract , 1 (8oz) tub whipped topping
- Spread a generous amount of the icing onto each sugar cookie base and top with your choice of fruit.diced fresh fruit, for topping
Hi!
I was so excited to make these…but nothing turned out right? What did I do wrong? 😢. I know my little 3 year old was helping and she threw the egg in before butter and sugar was mixed well. Not sure if that had something to do with the edges turning brown and not cooking evenly. Any thoughts? Also, the frosting was super runny, not thick. Any suggestions? Thanks!
Hi Michelle! It sounds like you have lots of little hands helping in the kitchen, boy do understand that! I think some of the ingredients may have been measured off or a little extra was accidentally tossed in. Give this recipe a try as written, it should work out much better.
The sugar cookie base was soooo soft!! I made them for my family for Mother’s Day and they were a HUGE hit!!