Mini Fruit Pizzas
Soft Mini Fruit Pizzas topped with creamy frosting and fresh fruit make an easy, colorful dessert that's perfect for parties, holidays, and summer gatherings.
Ingredients
For the Sugar Cookie Base
- 2¾ cups 344g all-purpose flour, spooned and leveled
- 2 tablespoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup 226g unsalted butter, softened
- 1⅓ cups 267g granulated sugar
- 1 large egg room temperature
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
For the Cream Cheese Frosting
- 6 oz 170g full-fat brick cream cheese, softened
- ⅓ cup 67g granulated sugar
- ½ cup 120ml cold whipping cream (33–35% fat)
For the Topping
- 3 cups fresh mixed fruit strawberries, blueberries, kiwi, grapes, raspberries, or mandarin oranges
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, cream of tartar, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in the egg, egg yolk, vanilla extract, and almond extract until fully combined.
- Gradually add the dry ingredients, mixing just until a soft dough forms. Cover and chill for 30–45 minutes.
- Scoop 1½-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie.
- Bake for 10–12 minutes, until the edges are lightly set and the centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Beat the cream cheese and sugar until smooth. In a separate bowl, whip the cold cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Spread or pipe the frosting onto the cooled cookies and decorate with fresh fruit. Serve immediately or refrigerate until ready to enjoy.
Notes
For the best results, spoon and level the flour instead of scooping it directly from the bag to keep the cookie bases soft and tender. Chilling the dough helps prevent the cookies from spreading too much while baking. Before decorating, gently pat the fresh fruit dry to prevent excess moisture from making the frosting watery. Assemble the mini fruit pizzas just before serving for the freshest flavor and texture. If you'd like to prepare ahead, freeze only the plain baked cookie bases for up to 2 months, then thaw and decorate when ready to serve.