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Fruit Pizza Cookies

Fruit pizza cookies made with baked sugar cookie rounds spread with tangy vanilla cream cheese frosting and topped with a fresh fruit mosaic. Crisp edges, creamy center, and glossy apricot glaze make each cookie look as neat as it tastes.
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Prep Time 37 minutes
Cook Time 12 minutes
Total Time 49 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Sugar cookie dough
  • 1 roll (16 oz) sugar cookie dough Use store-bought dough for even rounds and fast baking.
Cream cheese filling
  • 8 oz cream cheese Soften before mixing so it spreads smoothly.
  • 0.25 cup powdered sugar Helps sweeten and thicken the frosting.
  • 1 tsp vanilla Adds flavor to the cream cheese layer.
Fresh fruit topping
  • 1 cup strawberries Slice for even coverage.
  • 0.5 cup blueberries Rinse and dry well so the frosting stays neat.
  • 0.5 cup kiwi Slice into small pieces for a mosaic look.
  • 0.5 cup raspberries Use whole or lightly break for better distribution.
Apricot glaze
  • 2 tbsp apricot jam Warm briefly so it brushes on without clumps.

Equipment

  • 1 sheet pan

Method
 

Bake the cookie rounds
  1. Bake sugar cookie dough rounds at 350F for 10-12 minutes, until the edges look lightly golden. Keep the baking time within the range so the cookies stay crisp.
  2. Cool the cookies completely before frosting, so the cream cheese layer won’t melt. Wait until they are no longer warm to the touch.
Make the cream cheese frosting and assemble
  1. Beat cream cheese with powdered sugar and vanilla until smooth and spreadable. The mixture should hold a soft shape when spread.
  2. Spread the cream cheese mixture over each cooled cookie, covering the surface evenly. Use a thin layer so fruit doesn’t slide around.
  3. Arrange strawberries, blueberries, kiwi, and raspberries in a mosaic on top of each cookie. Place them snugly so every bite has fruit variety.
  4. Warm apricot jam until brushable, then brush lightly over the fruit for a glossy glaze. Glaze should look shiny without pooling at the edges.
  5. Serve within 4 hours to keep the cookies crisp and the fruit fresh. If needed, refrigerate covered for short hold time, then serve promptly.

Notes

Pro tip: Assemble close to serving—crisp cookies soften as they sit under the fruit and glaze. Store assembled cookies covered in the refrigerator up to 24 hours for best texture; cookies are not ideal for freezing because fruit will release moisture and frosting can loosen. For a swap, use low-fat cream cheese if you want a lighter frosting while keeping the same flavor profile.