Fruit Pizza Sugar Cookies

5 from 2 votes

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Festive Fruit Pizza Sugar Cookies are made with super soft sour cream and a simple cream cheese frosting, then piled high with seasonal fruit. YUM!

fresh fruit atop fruit pizza cookies on a wooden board.
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I love a soft sugar cookie. These are some of my tried and true sugar cookie/frosting recipes. Soft and Puffy Greek Yogurt Sugar Cookies,My Favorite Frosting for Sugar Cookies and Grandma Lucy’s Christmas Sugar Cookies.

My family loves fruit pizza sugar cookies because they are extra light, fluffy, and soft, but they also keep their shape well. A good sugar cookie recipe is always nice to have on hand for holidays and weekend treats. Enjoy these with a glass of milk, and you’ll really be in cookie heaven.

fruit pizza cookies without any toppings on parchment on a half sheet pan.

Why You’ll Love This Recipe

  • Easy to Make: Despite their impressive appearance, fruit pizza sugar cookies are relatively simple to make, requiring basic ingredients and minimal baking skills.
  • Fresh and Light: Compared to heavier desserts, these cookies feel lighter due to the fresh fruit topping, making them a refreshing treat, especially during warmer months.
  • Fun to Assemble: Decorating these cookies can be a creative and enjoyable activity, allowing for artistic expression in arranging the fruit toppings.
  • Great for Sharing: Their size and the ease of making a large batch make fruit pizza sugar cookies ideal for sharing with friends, family, or coworkers.

Recipe Ingredients

portion bowls each with digitally labeled raw ingredients to make Fruit pizza cookies.

For the Cookies:

  • Butter
  • Sugar
  • Egg
  • Vanilla extract
  • Sour cream
  • Flour
  • Baking powder
  • Baking soda

For the Frosting:

  • Butter
  • Cream cheese
  • Vanilla
  • Whipping Cream
  • Powdered sugar
  • Fresh seasonal fruit, for topping

See the recipe card for full information on ingredients and quantities.

clear mixing bowl in the process of making fruit pizza cookie dough.
clear mixing bowl in the process of making fruit pizza cookie dough.

Step #1. Cream together butter and sugar until fluffy.

Step #2. Mix in egg, vanilla, and sour cream.

clear mixing bowl in the process of making fruit pizza cookie dough.
raw dough for fruit pizza cookies on parchment on a half sheet pan before being baked and topped.

Step #3. Gradually add flour, baking powder, baking soda, and salt to form a sticky dough. Wrap in plastic and refrigerate for 4-36 hours.

Step #4. After chilling, roll dough to 1/2 inch thickness on a floured surface and cut into shapes. Place on a lined baking sheet.

fruit pizza cookies without any toppings on parchment on a half sheet pan.
fruit pizza cookies on parchment on a half sheet pan.

Step #5. Bake at 350°F for 10-11 minutes until the bottoms are lightly browned. Let cool completely after baking.

Step #6. Make the frosting. Spread frosting on cooled cookies and top with bite-sized pieces of seasonal fruit.

Recipe FAQs

Do I need to chill sugar cookie dough?

Yes! You can’t skip chilling the dough. This is a must-do to get the cookies to roll out well and keep their shape. The great part is that you can chill them for 4 to 36 hours. It’s super easy to get these cookies to work with your schedule.

How do you get soft sugar cookies?

The secret to their super soft texture is Organic Valley sour cream.  Don’t use reduced fat or fat-free products here, though – full fat is best.

What cookie cutters do you use?

I love this set of stainless steel biscuit/cookie cutters and used them for this recipe.

leaning stack of fruit pizza cookies with fresh fruit all around.

Expert Tips

  • The chilling step is crucial for easier handling of the dough and to prevent spreading while baking. For best results, ensure the dough is thoroughly chilled.
  • Use a variety of colors and textures for visual appeal and flavor balance. Consider fruits like strawberries, kiwis, blueberries, and raspberries for a vibrant topping.
  • If the frosting is too thick, add cream or milk one tablespoon at a time until you reach the desired consistency. If too thin, gradually mix in more powdered sugar.
  • Keep an eye on the thickness when rolling out your dough. A consistent 1/2 inch thickness ensures even baking and the perfect base for your toppings.
  • Allow the cookies to cool completely before frosting. Applying frosting to warm cookies can cause it to melt and make the decoration messy.
  • Assembled fruit pizza cookies are best enjoyed the day they are made. However, you can store the unfrosted cookies in an airtight container for a few days and prepare the frosting and fruit topping just before serving.

What fruit goes best on top of fruit pizza?

You can use just about any fruit that you’d like on top. Strawberries and cherries in the spring, berries all summer long, and orange segments and pomegranate bits in the winter. Use what you like and what is in season.

More Dessert Recipes To Consider

fresh fruit atop fruit pizza cookies.
5 from 2 votes

Fruit Pizza Sugar Cookies

Festive fruit pizza sugar cookies are made with super soft sour cream and a simple cream cheese frosting, then piled high with seasonal fruit. YUM!
Prep: 4 hours 15 minutes
Cook: 10 minutes
Total: 4 hours 25 minutes
Servings: 24 Cookies

Ingredients 

  • 1/3 cup Unsalted Butter
  • 2/3 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2/3 cup sour cream, not reduced fat
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the Frosting
  • 1/4 cup softened Unsalted Butter
  • 1/4 cup Cream Cheese
  • 1 teaspoon vanilla
  • 1-2 tablespoons Heavy Whipping Cream
  • Dash of salt
  • 3 cups powdered sugar
  • Fresh seasonal fruit, for topping
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Instructions 

  • In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. You can use a stand mixer, an electric hand mixer, or a fork and some elbow grease to do this. It’s up to you.
  • Add the egg and vanilla and stir until very smooth.
  • Add the sour cream and stir until combined.
  • Add the flour, baking powder, baking soda, and salt and stir until well-combined. The dough will be sticky.
  • Place the dough on a piece of plastic wrap, shape into a disk, wrap well, and refrigerate for at least 4 hours and up to 36 hours.
  • When you are ready to bake the dough, remove it from the fridge, unwrap, and divide it into 2 pieces. Roll the dough out to 1/2 inch thick on a well-floured surface and cut into shapes (I used a 3-inch circle cookie cutter). Place the cut out cookies on a parchment- or baking-mat-lined cookie sheet and bake at 350 degrees for 10-11 minutes. The tops of the cookies will be light, but the bottom should be lightly brown.
  • Repeat with remaining dough.
  • To make the frosting, add the butter, cream cheese, vanilla, 1 tablespoon of cream, and the dash of salt to a large bowl and beat until fluffy, about a minute (a stand or hand mixer works well for this). Add the powdered sugar and beat until smooth and fluffy. If the frosting is too thick, add the additional tablespoon of cream or milk and beat again.
  • When the cookies are completely cooled, add a generous helping of frosting and top with seasonal fruit that has been cut into bite-sized pieces.

Notes

  • The chilling step is crucial for easier handling of the dough and to prevent spreading while baking. For best results, ensure the dough is thoroughly chilled.
  • Use a variety of colors and textures for visual appeal and flavor balance. Consider fruits like strawberries, kiwis, blueberries, and raspberries for a vibrant topping.
  • If the frosting is too thick, add cream or milk one tablespoon at a time until you reach the desired consistency. If too thin, gradually mix in more powdered sugar.
  • Keep an eye on the thickness when rolling out your dough. A consistent 1/2 inch thickness ensures even baking and the perfect base for your toppings.
  • Allow the cookies to cool completely before frosting. Applying frosting to warm cookies can cause it to melt and make the decoration messy.
  • Assembled fruit pizza cookies are best enjoyed the day they are made. However, you can store the unfrosted cookies in an airtight container for a few days and prepare the frosting and fruit topping just before serving.

Nutrition

Serving: 1cookie, Calories: 184kcal, Carbohydrates: 29g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 203mg, Potassium: 28mg, Fiber: 0.3g, Sugar: 21g, Vitamin A: 229IU, Vitamin C: 0.1mg, Calcium: 23mg, Iron: 1mg
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8 Comments

  1. sue | theviewfromgreatisland says:

    Oh wow, these are adorable ~ healthy with a touch of yum thrown in…and Organic Valley is THE BEST!

    1. Melissa says:

      Thank you Sue. I’m a huge fan of your cooking and it’s so exciting to have you comment.

  2. Liz says:

    These cookies alone sound spectacular….but adding the fruit and frosting make them unforgettable!!!

    1. Melissa says:

      Thank you Liz, we love this recipe!

  3. Sarah says:

    That interview was so fun! I love that the cows came over to see you. I wish there was a farm to visit near me!

    1. Melissa says:

      I’m so glad you got to watch it!

  4. crystal says:

    I loved the interview you did on Facebook. I’m looking for the products near me!

    1. Melissa says:

      You’ll love whatever you do find!