We’ve been making Fruit Pizza as a dessert in our family as long as I can remember. I always brought a pizza size Fruit Pizza to our 4th of July BBQ every year. One year I even announced our first pregnancy (Ella!) on it. Written in fruit it read: Due Date 1-30-08. Now we make our Fruit Pizzas in a single serving cookie size, the FRUIT PIZZA COOKIE! It’s a hit, usually a summer treat because the fruit is in season and tastes refreshing! Plus they’re a fun, festive dessert to feed a crowd with. We have finally perfected how we like our Fruit Pizza and are sharing the recipe with you! Perfect right before Memorial Day!

I don’t think a dessert could look any more summery and cute!

The base of the Fruit Pizza cookie is our very favorite sugar cookie recipe! We made very slight changes to our original sugar cookie recipe, to ensure it would be the best sugar cookie base for a fruit pizza. Actually, the recipe itself doesn’t change, just the way we cook it does!

You don’t want the dough to be too sticky, basically roll in a ball and if it will form without sticking all over your finger, the dough is good! If too sticky, add a little more flour. After the dough is made we refrigerate for at least 30 minutes. We read it is scientifically proven that if you refrigerate the dough, the cookies bake more evenly and hold the cookie shape better. I agree! The sugar cookies baked and tasted to perfection.

When it’s time we preheat the oven. Instead of cutting these cookies out with a cookie cutter, roll into a ball with your hands, about a golf ball size. Place on cookie sheet leaving a little space around each cookie for spreading.

Here’s the fun part, in a small bowl combine 1/4 cup sugar and 1/4 tsp of salt. Then get a glass cup, press the bottom into the cookie dough to make a little tacky, then dip into the sugar and salt mixture and press down onto the round cookie to flatten it out, dough usually spreads out the sides.

The frosting is what sets this cookie apart from a regular sugar cookie. The secret ingredient? Cold Whipped Topping! Makes for a chilled, soft and, not too sweet cookie. The perfect layer ready to hold all that fruity goodness. Plus the whipped topping makes your frosting a bright white.

Decorating this dessert is basically like creating little works of art! You can personalize each cookie by choosing your favorite fruits and arranging them in any pattern you like.

Change up the patterns and colors for holidays and themed parties. Fun activity to get others involved too. These cookies are looking yummy and patriotic for Memorial Day and July 4th!

We like our cookies loaded with fruit! You could even set up a fruit bar and let everyone frost and decorate their own cookie.

Fruit Pizza Cookies

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Servings: 30 cookies

Ingredients Method

Ingredients

Sugar Cookie Base

1 1/2 cup sugar
1 cup butter (softened)
1 cup sour cream
1 egg
1 teaspoon almond extract (or vanilla extract)
1 teaspoon baking soda
1/4 teaspoon salt
4 1/2 cups flour

Fluffy White Frosting

1 8 oz cream cheese
1 cup powdered sugar
1 teaspoon almond extract (or vanilla extract)
1 8 oz Whipped Topping

Fruit Topping

Any favorite fresh fruit. If you want rainbow colors- strawberries, blueberries, kiwi's, pineapple, peaches

Method

Sugar Cookie Directions

In a large bowl or stand mixer, cream the sugar, butter, sour cream, egg and almond extract until smooth, about 2 minutes.
Add to the bowl the baking soda, salt and flour. Mix until well combined.
Refrigerate for at least 30 minutes.
Roll into balls (golf ball size) and place on cookie sheet.
Dip a glass cup into cookie dough then into sugar mixture ( 1/4 cup sugar and 1/4 tsp salt). Press down on cookie balls to flatten.
Bake at 350 degrees for 10-12 minutes.

Whipped Frosting

Mix cream cheese, powdered sugar and almond extract together. Then mix in whipped topping until fully combined.

Fruit Topping

Wash and slice fruit, decorate cookies!

We hope you enjoy these Fruit Pizza cookies as much as we do! PS- we love these oven sheets to bake cookies on and serve from too!

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Fruit Pizza Cookies

Ingredients

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