I recently crafted a batch of mini fruit pizzas that serve as charming individual party appetizers. These treats feature a chewy base made with all-purpose flour and unsalted butter, topped with a luscious cream cheese frosting and a vibrant mix of fresh strawberries, blueberries, and kiwi.

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I got really excited when I first made these Sugar Cookie Fruit Pizzas (Chewy Version) because they bring a fun twist to any party spread. I mixed up 2 3/4 cups all-purpose flour with 1/2 tsp baking soda and 1/2 tsp baking powder along with a pinch of salt and 1 cup granulated sugar.

Then I creamed in 1/2 cup unsalted butter, a large egg, and 1 tsp vanilla extract to get that perfect chewy texture. After baking, I spread a thick layer of frosting made with 4 oz cream cheese, 1/4 cup butter, 1 1/2 cups powdered sugar, and 1/2 tsp vanilla extract, and then loaded on about 4 cups of fresh fruit like strawberries, blueberries, kiwi slices, and grapes.

It’s a cool twist on individual party treats that works great for teen dinners or birthday snacks so you definitely gotta give it a try!

Why I Like this Recipe

I really love this recipe for a bunch of reasons:

1. I like how simple it is to make – the steps are straightforward even if you mess up a little, and that makes me feel like I can totally pull it off every time I try.

2. I enjoy the mix of textures; the cookie is chewy with just the right amount of sweet sugar flavor while the cream cheese frosting adds a creamy kick that makes it extra fun to eat.

3. I appreciate how it lets me get creative with fruit toppings. I can use whatever fruit I like or have at home, and that makes each batch feel personalized and fresh.

4. I think it tastes awesome overall – the balance between the lightly baked cookie and the fruity, tangy topping is just a perfect treat that makes me smile everytime I take a bite.

Ingredients

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All-purpose flour provides carbs that build cookie structure while delivering a tender chewy bite.
Granulated sugar sweetens the dough and helps the cookies brown for a delicious finish.
Unsalted butter adds a rich taste and soft texture making the cookie flavor satisfyingly indulgent.
Cream cheese infuses a tangy smooth frosting quality that really enriches the treat.
Powdered sugar creates a silky frosting base with sweetness that melts on your tongue.
Fresh fruits bring natural vitamins and fiber along with a burst of vibrant color.
Baking soda acts as a leavening agent that helps raise and lighten the cookie dough.
Vanilla extract enhances all flavors with a sweet aromatic note throughout the recipe.

Ingredient Quantities

2 3/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 tsp vanilla extract

4 oz cream cheese, softened

1/4 cup unsalted butter, softened (for the frosting)

1 1/2 cups powdered sugar, sifted

1/2 tsp vanilla extract (for the frosting)

Assorted fresh fruits (about 4 cups total; for example, 1 cup sliced strawberries, 1 cup blueberries, 1 cup kiwi slices, and 1 cup grapes)

How to Make this

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1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a medium bowl, mix together 2 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.

3. In a separate large bowl, cream 1 cup granulated sugar with 1/2 cup softened unsalted butter until the mixture looks light and fluffy.

4. Beat in 1 large egg and 1 tsp vanilla extract, stirring until everything is well combined.

5. Gradually add the dry ingredients into the wet mixture and mix just until the dough is smooth.

6. Scoop small balls of dough onto the prepared tray leaving enough space between them and flatten each one slightly.

7. Bake for about 10-12 minutes until the edges start to turn light golden then remove from the oven and let them cool completely.

8. For the cream cheese frosting, beat 4 oz softened cream cheese with 1/4 cup softened unsalted butter until creamy, then gradually add 1 1/2 cups sifted powdered sugar and 1/2 tsp vanilla extract, mixing until smooth.

9. Once the cookies are fully cooled, spread a generous layer of frosting on each one.

10. Finally, top the frosted cookies with about 4 cups of assorted fresh fruits like sliced strawberries, blueberries, kiwi slices and grapes. Enjoy your delicious mini fruit pizzas!

Equipment Needed

1. Preheated oven (set at 375°F)
2. Baking sheet and parchment paper
3. Medium bowl for mixing the dry ingredients
4. Large bowl for creaming the butter and sugar
5. Electric mixer or a sturdy whisk
6. Measuring cups and spoons
7. Spatula for mixing and spreading the frosting
8. Dough scoop or a regular spoon for forming cookie balls
9. Cooling rack for letting the cookies cool completely
10. An extra bowl to mix the cream cheese frosting

FAQ

How can I keep the cookies chewy?

Make sure you dont overbake em. Keep a close eye on the oven and take em out when they are just set in the center, they will heat a bit more after you take them out.

Can I substitute any of the fruits?

Yup, feel free to use whatever fruits you like or have on hand. Just try to aim for a mix of colors and textures so it still looks like a fun pizza.

What if I dont have cream cheese for the base or frosting?

You can try using more butter or even a mixing of mascarpone if you have it. The flavour might change a bit, but it will still be yummy.

How should I store these pizzas?

Store em in an airtight container in the fridge if you plan to keep them for a couple days. If you want the cookies to stay chewier, let them come back to room temp before serving.

Can I make these ahead of time?

Sure, you can bake the cookies ahead and chill em. Assemble with fruit right before you serve so the fruits dont make the cookie soggy.

Sugar Cookie Fruit Pizzas (Chewy Version) Recipe Substitutions and Variations

For the all-purpose flour, you could substitute whole wheat flour or even bread flour although the texture and taste might come out a little different
If you dont have unsalted butter you can use margarine or coconut oil but be sure its softened to room temperature
You can swap cream cheese with mascarpone for a similar creamy look, however the flavor might have a slight change
If you are low on powdered sugar you can blitz granulated sugar in a high speed blender until it becomes fine enough
Vanilla extract in the cookie and the frosting can be replaced with almond extract if you want a new twist on the flavor

Pro Tips

1. Make sure your butter and cream cheese are at the right temp – let them sit out a bit so they blend easier. Cold ingredients might mess up the texture.
2. Dont overmix the dough when you add your dry ingredients. Overmixing can make your cookies turn out tough even if theyre delicious.
3. Always let your cookies cool completely before you frost them. Putting frosting on warm cookies can cause it to melt and run everywhere.
4. When placing your fruits on the frosting, try not to overcrowd them. A little space helps every bite get a bit of fruit without ending up soggy.