Fruit Pizza Cookies are a fun and colorful dessert that combines the soft sweetness of homemade sugar cookies with a light whipped topping and fresh fruit. Each cookie becomes its own little fruit pizza, topped with juicy berries, citrus segments, and a dusting of powdered sugar for a beautiful finish.
These cookies are simple to make but look impressive, which makes them perfect for spring gatherings, Easter celebrations, baby showers, or weekend baking with the family. The buttery cookie base pairs perfectly with the creamy topping and bright fruit flavors, creating a dessert that is both refreshing and satisfying.
Because the cookies are topped individually, they are easy to customize with whatever fruit you have on hand. Strawberries, blueberries, kiwi, raspberries, and mandarin oranges all work wonderfully, allowing you to mix colors and flavors to create a vibrant dessert tray that everyone will love.
Yield: 12-18 cookies
Equipment:
- Hand Mixer/Wooden Spoon
- 9×13 Baking Sheet
- Parchment Paper
- 2 inch cookie scoop
Prep Time: 15 minutes
Bake Time: 11-12 minutes
Ingredients:
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoons baking powder
- 3 cups all purpose flour
Topping
- 8 ounces cool Whip
- Assortment of Fruit: Mandarin oranges, strawberries, blueberries, kiwi, raspberries
- Powdered Sugar
Directions:
Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
In a mixing bowl, add the softened butter and white sugar. Blend together until combined.
Then add in the egg and vanilla extract. Mix again until smooth.
Lastly, add in the flour, baking powder and salt.
Fold these dry ingredients into the wet until a thick dough is formed. It may start crumbly, but as you continue to mix the batter will become more dough like.
Use a 2 inch scooper to scoop out balls of sugar cookie dough, placing it on the prepared baking sheet.
Press each cookie dough ball down slightly.
Bake these cookies in the oven for 11-12 minutes until they are puffy and the edges are just slightly golden.
Remove from the oven and use a spoon to press down the middle of the cookies slightly, creating a well for the cool whip later. Let the cookies cool completely.
Let the cool whip thaw while the cookies cool. Once the cookies have cooled, take large dollops of cool whip and place in the center of each cookie.
Top with the assorted fruit and sprinkle with some powdered sugar for garnish.
Serve and enjoy!
