1. Can I make the cookie dough ahead of time?

Yes! You can prepare the sugar cookie dough up to 3 days in advance. Keep it wrapped tightly in plastic wrap and refrigerated until you're ready to bake.

2. What fruits can I use besides strawberries and blueberries?

Feel free to substitute with raspberries, blackberries, kiwi, pineapple, or peaches. Any firm, fresh fruit works well for topping these mini pizzas.

3. How do I store leftover fruit pizzas?

Store fully assembled fruit pizzas in an airtight container in the refrigerator for up to 3 days. If you plan to make them in advance, store cookies and frosting separately for best texture.

4. Can I make these fruit pizzas vegan or gluten-free?

Yes! Use plant-based butter, a flax egg, vegan cream cheese, and gluten-free flour to make this recipe suitable for vegan or gluten-free diets. The texture may vary slightly but will still be delicious.

Red, White, and Blue Mini Fruit Pizzas

Name: Red, White, and Blue Mini Fruit Pizzas
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg, room temperature; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour (spooned and leveled); 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 6 oz cream cheese, softened; 2 tablespoons unsalted butter, softened; 1 1/2 cups powdered sugar; 1/2 to 1 tablespoon milk (2% or skim); 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries; 1 1/2 cups fresh strawberries, diced into 1/4-inch cubes

Description

These red, white, and blue mini fruit pizzas feature soft sugar cookies topped with cream cheese frosting and fresh berries—perfect for festive, easy desserts.

Ingredients

Scale

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1/2 to 1 tablespoon milk (2% or skim)
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1 1/2 cups fresh strawberries, diced into 1/4-inch cubes

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Instructions

Cream the softened butter and granulated sugar together in a large bowl or stand mixer until light and fluffy, about 2 minutes.
Add the egg and vanilla extract and beat until the mixture is smooth and fully combined.
In a separate bowl, mix the flour, baking soda, baking powder, and salt. Gradually fold this into the butter mixture until a soft dough forms.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
Preheat the oven to 350°F and line two large sheet pans with parchment paper.
Roll the chilled dough out on a floured surface to 1/4-inch thickness. Cut into 3-inch rounds and place 2 inches apart on the prepared pans.
Bake for 10–12 minutes or until the edges are lightly golden. Let cool 10 minutes on the pan, then transfer to a wire rack to cool completely.
Prepare the frosting by beating the cream cheese and softened butter together until smooth. Add powdered sugar, milk, and vanilla, and beat until creamy.
Frost each cooled cookie and top with diced strawberries and blueberries.
Refrigerate until ready to serve. Enjoy!

Notes

Chilling the dough helps prevent cookies from spreading too much during baking.
Only frost and top cookies right before serving to avoid soggy bases if storing in advance.
Use a piping bag for neater frosting, or simply spread with a butter knife.
Try other fruits like raspberries, blackberries, or kiwi for variety.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pizza
Calories: 142
Sugar: 12.2g
Sodium: 111mg
Fat: 7.9g
Saturated Fat: 4.9g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 16.9g
Fiber: 0.4g
Protein: 1.5g
Cholesterol: 29mg