Description
Patriotic mini fruit pizzas featuring a sugar cookie base topped with creamy frosting and fresh red, white, and blue fruit—perfect for celebrations.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar (for frosting)
- 1 tsp lemon juice
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries or red currants
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
- Gradually mix in dry ingredients until dough forms.
- Roll dough to ¼‑inch thickness; use a 2‑3‑inch round cutter to cut mini cookies. Place on sheet.
- Bake 8–10 minutes or until edges are lightly golden. Cool completely.
- For frosting, beat cream cheese, powdered sugar, and lemon juice until smooth and spreadable.
- Spread frosting on each cooled cookie base.
- Top with arranged strawberries, raspberries, and blueberries in red–white–blue pattern.
- Serve immediately or chill until serving.
Notes
- Allow cookies to cool fully before frosting to prevent melting.
- Use fresh, ripe fruit for best flavor and color.
- Can make cookie bases ahead and freeze; frost and top just before serving.
- Substitute vanilla Greek yogurt for cream cheese frosting for a tangy twist.
Nutrition
- Serving Size: 1 mini pizza
- Calories: 180
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg