A simple dessert that only requires a few ingredients, these mini fruit pizza cookies are a delicious treat to make with the kids!
Fresh fruit is one of my absolute favorite things to pick up when I go grocery shopping. It’s always a bummer when winter rolls around and the grocery store doesn’t have tons of fresh berries and melons.
But just the other day, I noticed our store was stocking lots of yummy looking berries, which means spring is just around the corner! So during the warmer months, I try to make lots of delicious dessert recipes that incorporate all of those tasty berries and fruits.
And these mini fruit pizza cookies couldn’t get much tastier! It’s such a fun dessert to make with the kids – you could set up a little serving station with bowls of fruit for them to use as toppings. Make a batch to serve at a cook-out or just as a sweet afternoon treat for the family!
Mini Fruit Pizza Cookies Recipe
The full printable recipe is available at the end of the post, but here are the ingredients you will need:
- baked sugar cookies
- butter, softened
- cream cheese, softened
- powdered sugar
- vanilla extract
- fresh fruit: strawberries, blueberries, raspberries, kiwi
I like to cheat a little and use pre-made sugar cookie dough, but if you have a favorite sugar cookie recipe, you can definitely whip up a batch of homemade cookies!
How to Make Fruit Pizza Cookies
- Bake sugar cookies and cool completely.
- Make the cream cheese frosting.
- Using a hand mixer, beat the cream cheese and butter together on low.
- Add the powdered sugar (a little at a time) and continue to mix on low.
- Mix in the vanilla extract
- Frost the cookies
- Cut up strawberries and kiwi
- Add fruit toppings to the cookies
- Enjoy!
The cookies turn out best if you add the fruit right before you plan to eat them, otherwise the juices from the fruit cause the cookies to become a little mushy. If you happen to have any leftovers, store in the fridge in an airtight container.
Mini Fruit Pizza Cookies
Ingredients
Instructions
This yummy recipe was first published on Somewhat Simple.