Description
These Sugar Cookie Fruit Pizzas feature chewy, soft sugar cookies topped with a creamy cream cheese frosting and an assortment of fresh, colorful fruits. Perfect for parties or a delightful dessert, they combine the nostalgic flavor of classic sugar cookies with a fresh, fruity twist.
Ingredients
Cookie Dough
- 2 3/4 cups (390g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 1/2 cups (310g) granulated sugar
- 1 cup (226g) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
Frosting
- 5 Tbsp (70g) salted butter, softened
- 8 oz (226g) cream cheese, softened
- 2 cups (250g) powdered sugar
- 1/2 tsp vanilla extract
Topping
- Fresh fruit of various colors (such as strawberries, blueberries, kiwi, mandarin oranges, grapes, etc.)
Instructions
- Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar for about 20 seconds to combine well. Set this mixture aside.
- Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar together until the mixture is well combined and fluffy.
- Add Eggs and Vanilla: Mix in the whole egg, then add the egg yolk followed by the vanilla extract. Combine thoroughly.
- Incorporate Dry Ingredients: Set the mixer to low speed and slowly add the dry flour mixture. Mix just until combined; the dough will be thick. Stop the mixer and use a spatula or your hand to mix any flour at the bottom of the bowl to ensure even incorporation.
- Shape Cookies: Scoop about 1 1/2 tablespoons (approximately 33 grams) of dough at a time and roll into balls. Place the dough balls on a baking sheet lined with parchment paper or a silicone liner, spacing them approximately 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes. The cookies should appear slightly under-baked to maintain chewiness. Remove from oven and let them rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Repeat Baking: Continue baking the remaining dough in batches until all cookie dough is used.
- Make Frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, cream the softened salted butter until smooth. Add the softened cream cheese and mix until the mixture is smooth and well blended.
- Add Sugar and Vanilla to Frosting: Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light, fluffy, and spreadable.
- Frost and Decorate Cookies: Once the cookies have cooled completely, spread a generous layer of cream cheese frosting on each cookie. Top with an assortment of fresh fruit slices or pieces for a colorful and fresh presentation, just before serving.
Notes
- Using cream of tartar in the dough helps achieve the characteristic chewy texture of sugar cookies.
- Be careful not to overbake the cookies; they should look slightly under-baked when removed from the oven to keep their softness.
- Fresh fruit toppings can be customized seasonally for the best flavor and presentation.
- For best results, frost and add fruit just before serving to prevent the fruit from making the cookies soggy.
- Cookies can be stored in an airtight container for up to 3 days; refrigerate if frosted with cream cheese.
