Sugar cookie fruit pizzas are an easy way to enjoy the fruits of the season, and make an easy dessert too!
I took my sour cream sugar cookie recipe and used it for the base of these sugar cookie fruit pizzas. You could also take the dough and bake it on a large sheet pan. I didn’t try it that way, so just be mindful of your baking time if you decide to go that route.
I like the idea of the “minis.” Individual desserts are always a little charming, don’t you think?
This is a sour cream sugar cookie recipe, so it’s not overly sweet. I have to tell you, combining the soft, puffiness of this cookie with the cream cheese frosting and the juiciness of summer fruit….it’s over the top delicious!
Sugar Cookie Fruit Pizzas
Sugar cookie fruit pizzas are an easy way to enjoy the fruits of the season, and make an easy dessert too!
Ingredients
Cookies
- 2 cups sugar
- 1 cup crisco
- 1 cup sour cream
- 2 eggs
- 1 tsp vanilla
- 5-6 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- Powdered sugar for rolling dough
Frosting
- 12 oz cream cheese (room temperature)
- 1/2 cup butter (room temperature)
- 1 tsp vanilla
- 1 & 1/4 cup powdered sugar
- Various fruits for toppings
Instructions
- Preheat the oven to 375°.
- Cream the sugar and shortening together. Add the sour cream, eggs and vanilla. Mix well.
- Add the dry ingredients and mix well. Start with 5 cups of flour, then add by tablespoons until the dough is not sticky.
- Roll out the cookie dough on a clean surface, sprinkled with powdered sugar, to about 1/4 inch thickness.
- Cut dough into desired shape. For these fruit pizzas, I used a round drinking glass as my cutter.
- Bake on lightly greased cookie sheet until the cookies are puffy and light brown on the bottom, about 10 minutes.
- Let them cool completely and then frost with cream cheese frosting.
- To make frosting, cream together all ingredients in a medium bowl.
- Chill in refrigerator while you’re waiting for cookies to cool.
- Frost cookies and top with your choice of fruits. I like to serve these cold, so I put them back in the refrigerator before serving.
Whether you decide to top these sugar cookie fruit “pizzas” with berries, peaches, kiwi…I don’t think there’s a bad combo out there! I’m thinking about my hawaiian pineapple sheet cake and maybe pineapple and toasted coconut might work on these little pizzas too. Hmmm…. sounds enjoyable!
Let me know in the comments below if you give these a try.
I love finding a new twist on a favorite recipe, don’t you?
From my kitchen to yours,
Jill
