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These egg-shaped fruit pizza cookies blend a soft sugar cookie base with smooth frosting and colorful fresh fruit for a springtime treat that wows kids and grown-ups. They're pretty to look at and even better to eat.
I whipped these up for my niece's birthday in spring a few years back, and now we can't have Easter without them. The kids go crazy making their own designs, and the adults are happy to have something lighter than all those chocolate treats.
Ingredients
- Sugar cookie dough mix or your favorite recipe: Grab a good quality mix or go homemade for that rich buttery taste
- Brick cream cheese: Let it sit out until completely soft so your frosting turns out nice and smooth
- Butter: Pick unsalted and make sure it's completely softened before mixing
- Confectioner's sugar: Give it a quick sift to get rid of any clumps
- Vanilla extract: Real vanilla works way better than the fake stuff for flavor
- Salt: A tiny bit cuts through the sweetness perfectly
- Assorted berries and fruit: Go for bright colors like strawberries, blueberries, kiwi, mandarin slices, and raspberries to make them pop
Step-by-Step Instructions
- Prepare the Cookie Base:
- Follow your cookie dough instructions or whip up your go-to recipe. You want the dough soft enough to roll but not too sticky.
- Shape the Cookies:
- Roll your dough about ¼ inch thick on a lightly floured counter. Cut egg shapes with your cookie cutter and space them 2 inches apart on a parchment-covered baking sheet.
- Bake the Cookies:
- Pop them in the oven according to your recipe, typically 8-10 minutes. They're done when the edges turn slightly golden but centers stay soft.
- Cooling Process:
- Let them sit on the baking sheet for 5 minutes, then move to a cooling rack until completely cool. This keeps them from breaking when you add toppings.
- Prepare the Cream Cheese Frosting:
- In a big bowl, beat your softened cream cheese and butter with an electric mixer for 2-3 minutes until it's fluffy and smooth.
- Flavor and Sweeten:
- Mix in the vanilla and salt, then slowly add powdered sugar, about ½ cup at a time. Keep mixing until you get a thick, spreadable frosting.
- Prepare the Fruit Toppings:
- Clean all your fruit and dry it well. Cut strawberries into thin slices, chop kiwi into small bits, break apart mandarin segments, and leave small berries whole or cut in half if they're big.
- Assemble the Pizzas:
- Spread a thick layer of frosting (about ¼ inch) on each cooled cookie. Using an offset spatula makes this super easy.
- Decorate with Fruit:
- Put your fruit on top in fun patterns - try lines, dots, or whatever design catches your eye for a festive look.
- Serve:
- They taste best right after you make them, when the cookie is still crisp and the fruit is fresh.
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I'm totally in love with the cream cheese frosting in this recipe. I found out that if you let the cream cheese warm up completely and beat it an extra minute, you get this amazingly smooth texture that makes these fruit pizzas extra special. My daughter always calls dibs on licking the frosting bowl whenever we make these Easter goodies.
Make Ahead Options
Need to work ahead? You can bake the sugar cookies up to two days early and keep them in a sealed container on your counter. You can also mix up the cream cheese frosting a day before and stick it in the fridge, but let it warm up and give it a quick mix before spreading. Just don't put the fruit on until at most 4 hours before serving or your cookies might get mushy.
Seasonal Fruit Variations
This recipe shines at Easter with spring berries, but you can switch things up year-round. Try peaches and blueberries in summer, apple slices and pomegranate in fall, or oranges and kiwi in winter. The cookie and frosting work great with any fresh fruit you can find.
Kid-Friendly Decorating Tips
Make it a fun activity by setting up a decorating station. Get the cookies and frosting ready ahead of time, then put out little bowls of cut-up fruits for kids to create their own designs. You can show them some ideas, but let them get creative. This works really well for birthday parties or holidays when you need something to keep the kids busy.
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These fruit pizzas aren't just tasty—they're a real showstopper for Easter or anytime you want to celebrate with something special. Go ahead and make them your own way!
Frequently Asked Questions
- → How far in advance can I prepare these cookies?
The cookies themselves can be baked 1-2 days before and stored in a sealed container. Make the frosting a day prior and keep it chilled. For the best results, assemble and add fruit right before serving to avoid sogginess.
- → What kind of fruits are best for decorating?
Berries like strawberries, raspberries, and blueberries add great color. Kiwi, mandarin slices, or small bits of mango also work well. Avoid overly juicy fruits to keep everything looking neat and fresh.
- → Can I swap store-bought cookie dough for homemade?
Yes! Homemade sugar dough works just fine. Go for a sturdy recipe that doesn’t spread much while baking for the best results.
- → What’s the ideal thickness for the cookie dough?
A good thickness is about ¼ inch. This keeps the cookies stable under toppings while keeping the bite soft and tender.
- → How do I store extras after serving?
To keep leftovers, put them in an airtight container and refrigerate for up to 24 hours. But they’re best fresh since the moisture from fruits may soften the cookies.
- → Are there dairy-free options for these treats?
For dairy-free frosting, use plant-based cream cheese and butter. Make sure to soften them well before mixing for a smooth texture. It works just as deliciously!