Sugar Cookie Fruit Pizzas (Chewy Version) Recipe

I’m totally into these individual mini fruit pizzas. They combine a delightfully chewy sugar cookie base with a smooth, tangy cream cheese frosting that perfectly balances out the refreshing burst of fresh strawberry, kiwi, mandarin orange, and blueberry toppings. It’s an easy treat that feels indulgent and fun all at once.

I love making these Sugar Cookie Fruit Pizzas because they are a fun twist on a classic treat everyone will love. This recipe starts with a chewy sugar cookie dough made with 2 1/4 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter (softened), 3/4 cup granulated sugar, 1 large egg and 1 tsp vanilla extract.

Once baked, I spread a layer of cream cheese frosting that includes 4 oz cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar and 1 tsp vanilla extract. Then I top each mini pizza with 1 cup sliced strawberries, 1 cup sliced kiwi, 1 cup mandarin orange segments and 1/2 cup blueberries.

This recipe not only serves as an appetizer with fruit and fun dinner idea for teens but also a treat for birthday snack food occasions. Its a tasty energy booster with carbs and a bit of vitamin-rich fruit.

Why I Like this Recipe

I love how the cookie dough turns out super chewy and soft in the middle, which makes every bite feel like a little treat. The cream cheese frosting gives this tangy kick that really balances out the sweetness of the cookie and fresh fruit, making it both rich and refreshing. I also enjoy how easy it is to put together—it’s a fun recipe that’s perfect for a quick snack or even a party treat. Lastly, topping the frosted cookies with a variety of fruit not only makes them look awesome but also adds a burst of color and flavor that I just can’t resist.

Ingredients

• All-purpose flour provides carbohydrates that fuel energy and gives the cookies structure.
• Unsalted butter makes the dough tender but adds extra fat and flavor.
• Granulated sugar sweetens the dough, boosting the carbohydrates for energy.
• Cream cheese adds a tangy creaminess along with a bit of dairy protein.
• Powdered sugar makes the frosting super smooth and nicely sweet.
• Fresh strawberries offer vitamin C and natural fruit flavor in every bite.
• Kiwi is tangy, packed with fiber, and brings a unique texture.
• Mandarin orange segments deliver a fresh citrus burst and subtle sweetness.
• Blueberries give antioxidants and a mild tart flavor for a healthy twist.

Ingredient Quantities

• Sugar Cookie Dough
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

• Cream Cheese Frosting
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract

• Fruit Toppings
  • 1 cup sliced strawberries
  • 1 cup sliced kiwi
  • 1 cup mandarin orange segments, drained if using canned
  • 1/2 cup blueberries

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, whisk together the 2 1/4 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt.

3. In a separate large bowl, cream the 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, then beat in the egg and 1 tsp vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients and mix until just combined dont overmix for a chewier texture.

5. Scoop or roll the dough into small rounds (about 2 inches in diameter) and place them on the prepared baking sheet.

6. Bake the cookies for about 10-12 minutes. They should look set but still soft in the center. Let them cool completely on a rack.

7. While the cookies cool, prepare the cream cheese frosting by beating together the 4 oz cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar, and 1 tsp vanilla extract until smooth.

8. Spread a dollop of cream cheese frosting onto each cooled cookie.

9. Top the frosted cookies evenly with 1 cup sliced strawberries, 1 cup sliced kiwi, 1 cup mandarin orange segments, and 1/2 cup blueberries.

10. Serve immediately or chill in the fridge for a few minutes before serving, and enjoy your individual mini fruit pizzas!

Equipment Needed

1. An oven preheated to 350°F
2. A baking sheet and parchment paper
3. Two mixing bowls – one medium for whisking dry ingredients and one large for creaming the butter and sugar
4. A whisk for the dry ingredients
5. An electric mixer or a hand mixer to beat the wet ingredients
6. A spatula to help fold in the dry ingredients
7. A cookie scoop or your hands to form 2-inch rounds of dough
8. A cooling rack for letting the cookies cool completely
9. Measuring cups and spoons for accurate ingredient amounts
10. A knife and cutting board if you need to slice or adjust the fruit toppings

FAQ

• Q: Can I use store-bought cookie dough instead of making my own?
  A: Sure, you can use it if you want, but homemade dough really gives you that perfect chewy texture.
• Q: How can I make sure the cookies stay chewy?
  A: Just be careful not to overbake them and let the cookies cool slightly before slathering on the frosting.
• Q: Can I prepare the cream cheese frosting in advance?
  A: Yes, you can prepare it ahead of time, just make sure to keep it in the fridge and give it a good stir before using.
• Q: Is it necessary to use all the fruit listed in the recipe?
  A: No, feel free to mix it up with your favorite fruits, the recipe is pretty flexible with fruit toppings.
• Q: What can I do if I want a smoother cream cheese frosting?
  A: Make sure your cream cheese and butter are really softened before you mix, and sift the powdered sugar well, it really helps smooth things out.

Sugar Cookie Fruit Pizzas (Chewy Version) Recipe Substitutions and Variations

• For the unsalted butter in the cookie dough, you can use salted butter, just use a little less salt in the recipe
• If you dont have granulated sugar, try using coconut sugar but keep in mind that it might give a richer flavor
• You could swap the vanilla extract with lemon zest in the dough for a refreshing twist
• Replace the cream cheese in the frosting with mascarpone cheese for a creamier texture
• If you lack powdered sugar, you can blend regular granulated sugar until fine and use that instead

Pro Tips

1. Make sure all your ingredients are at room temperature so they mix better. I found that using butter and cream cheese straight from the fridge makes the batter lumpy and the frosting not that smooth.

2. Try not to overmix your cookie dough once you add the flour. Overmixing can cause the cookies to turn out tough instead of chewy like you want them to be.

3. Let your cookies cool completely before you spread on the cream cheese frosting. If they’re still warm, the frosting could melt and run off easily, which makes the fruit toppings slide off.

4. If you’re using canned mandarin oranges, drain them really well and pat dry with a paper towel. Any extra moisture can make your cookie base soggy and ruin the overall texture.