Description
Fruit Pizza Cookies Recipe — perfect for creative breakfasts and weekend meal prep. Makes 24 colorful cookies in 45 minutes with 13 simple pantry-friendly ingredients.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 package (8 oz) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Various fresh fruits (strawberries, kiwi, blueberries, mango, grapes)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the flour, baking powder, cornstarch, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Chill the dough for 30 minutes in the refrigerator.
- Roll the dough into balls and place on a baking sheet. Flatten slightly.
- Bake for 8-10 minutes or until the edges are lightly golden.
- While cookies cool, prepare the cream cheese frosting by mixing cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread the cream cheese frosting on cooled cookies.
- Top with an assortment of sliced fresh fruits.
Notes
- Fridge (Assembled): Place fully assembled cookies in a single layer inside an airtight container, separating layers with parchment paper to prevent fruit from sticking. Refrigerate for up to 3 days. The cream cheese frosting firms up in the cold, so let the cookies sit at room temperature for 5 minutes before eating. Note that juicy fruits like strawberries may soften the cookie surface after day two.
- Freezer (Bases Only): Freeze unfrosted, fully cooled cookie bases in a freezer-safe bag or container with parchment between layers for up to 2 months. The frosting and fresh fruit do not freeze well, so store those separately. Thaw frozen bases at room temperature for 10 minutes before frosting and topping; they regain their soft center quickly while edges stay lightly crisp.
- Oven Reheat: Preheat your oven to 300°F (150°C). Place unfrosted cookie bases on a parchment-lined baking sheet and warm for 4 minutes. This briefly re-crisps the edges without drying out the center. Let them cool for 2 minutes before piping fresh cream cheese frosting and adding fruit—the gentle warmth helps the frosting adhere better to the surface.
- Microwave Reheat: Place one or two unfrosted cookie bases on a microwave-safe plate and heat at 50% power for 12 seconds. Microwaving softens the entire cookie uniformly, which some people prefer for a pillow-soft texture. Avoid reheating assembled cookies in the microwave because the cream cheese frosting will melt and fresh fruit releases excess juice when heated.
- Air Fryer Reheat: Set your air fryer to 280°F (140°C) and place unfrosted cookie bases in a single layer in the basket. Heat for 2 minutes, checking at the halfway mark. The circulating hot air restores a lightly toasted exterior in far less time than a conventional oven. Let them rest on a rack for 1 minute before adding frosting and fruit toppings.
- Prep Time: 15
- Cook Time: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 287 calories
- Sugar: 24g
- Sodium: 142mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 52mg