Fruit Pizza Cookies
These are a perfect mini version of a classic recipe. Soft sugar cookies frosted with cream cheese frosting and colorful fruit!
Servings 24 cookies
Cost $10
Ingredients
COOKIES
- 1/2 Cup Butter, Softened
- 1/2 Cup Shortening
- 1 1/2 Cups Granulated Sugar
- 2 Large Eggs
- 2 tsp Cream Of Tartar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 3/4 Cups All Purpose Flour
FROSTING
- 8 oz Cream Cheese, Softened
- 1/3 Cup Butter, Softened
- 2 tsp Pure Vanilla Extract
- 3 1/3 Cups Powdered Sugar
- 2-3 TBSP Milk
FRUIT
- 6-8 Strawberries, Hulled and Diced
- 8 oz Blueberries
- 24 Raspberries
- 8 oz Mandarine Oranges, Drained
- 3 oz Pineapple Tidbits, Drained
- 2 Kiwi, Peeled and Diced
Instructions
FOR COOKIES
- Preheat oven to 350 degrees.
- In a large mixing bowl cream together butter, shortening and sugar for 2 minutes.
- Add in eggs and mix until well combined.
- Blend in cream of tartar, baking powder, baking soda, salt, and flour just until incorporated.
- Form 2 tablespoons of dough into a ball.
- Place 12 evenly spaced dough balls on a baking tray.
- Lightly press down on each cookie with the flat bottom of a cup or your hand.
- Bake for 7-9 minutes.
- Let cool on the baking sheet for 5 minutes then remove to a wire cooling rack until completely cooled.
FOR FROSTING
- In a large stand mixer cream together cream cheese, butter and vanilla together.
- Slowly add in powdered sugar 1 cup at a time mixing well after each.
- Thin out the frosting with 2-3 tablespoons of milk until smooth.
- Frost each cooled cookie and top with prepared fruit in a rainbow pattern.
- Chill in the refrigerator until ready to serve.
Notes
*To prevent the fruit from bleeding, prepare all fruit before baking cookies and set out on a paper towel. This will allow most of the fruit juices to drain out and be absorbed by the paper towel.