These Easter Fruit Pizza Cookies are egg shaped sugar cookies topped with a sweet cream cheese frosting, and fresh fruit. They’re super cute and would make a great spring dessert.
Getting together with family or friends is one of my favorite things about Easter. Gathering around the family table for a delicious meal of ham, and cheesy potatoes, and rolls, and letting the kids run around wild looking for candy filled Easter eggs.
These Easter fruit pizza cookies are a fun seasonal twist on an easy fruit pizzas. Fruit pizza cookies are great sweet treats, a that I love making in the spring and summer, because they’re simple (starting with store bought cookie dough), soft, and sweet, and delicious, and I think they’re beautiful too.
The cookies are cut into the shape of an Easter egg, and topped with rows of rainbow colorful fruit, like if they were adorably decorated Easter eggs. Now you can color Easter eggs, without boiling eggs and dipping them in food coloring dyed water. These are much tastier anyway.
This is a quick overview of the ingredients you’ll need for this Easter Fruit Pizza Cookies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Sugar Cookie Dough – of course you can use your favorite sugar cookie dough recipe for this instead, but I like simple and I grab some Pillsbury Sugar Cookie Dough from the grocery store.
- Cream Cheese – use the block kind, softened to room temperature
- Unsalted Butter – use softened butter, set out at room temperature for about 20-30 minutes before making the frosting
- Powdered Sugar
- Vanilla Extract
- Fruit – choose whatever fresh fruit (or canned fruit) that you want to use. I got kiwis, strawberries, blueberries, purple grapes, and canned mandarin oranges.
How to make Easter Fruit Pizzas?
- Bake the Sugar Cookie Base. Lightly flour a flat working surface and add the cookie dough, roll it out with a rolling pin to be about 1/2 inch thick. Cut the sugar cookie dough into egg shape cookies with 3 x 4 inch egg cookie cutters (of course round cookie cutters work too, if you don’t have any egg shaped ones).
- Add the cookie dough to a baking sheet lined with parchment paper, or a silicone liner. Bake the cookies until the edges are barely golden brown, the middles of the cookies might not look set, but we want to keep these cookies soft, and make sure we aren’t over cooking them. Let the cookies cool on the cookie sheet for a few minutes, then let them cool completely on a wire cooling rack.
- Make the Delicious Cream Cheese Frosting. Add the softened cream cheese to a large bowl and use an electric mixer (a hand mixer, or stand mixer) and beat it with a whisk attachment with an electric mixer until smooth. Then add in the butter and beat them together until smooth. Add in the powdered sugar and vanilla extract and continue to blend the frosting until it is mixed and creamy.
- Decorate the Cookies. Spread the fruit pizza frosting over the top of each of the cooled egg-shaped cookies. Add the prepared favorite fruits over the top of the eggs in your choice of designs. I like to do stripes to get a variety of fruit flavors on each cookie. Serve immediately, or chill for 1 to 2 hours before serving.
Tips and Tricks:
- Extra flour: If the store bought cookie dough recommends adding flour to make cut out cookies, please do this. This will really help your cookies not to spread so much.
- Make sure your fruit is ripe if possible to really help the dessert pizza shine with sweet, fresh fruit pieces across the top. The sweet frosting and cookie does counter balance if they are a little tangy, but ripe is better.
- Let everyone decorate: Add the different fruits to separate small bowls and let everyone decorate their own sugar cookie fruit pizza, for a fun activity and dessert.
- Make Ahead Instructions: For the best tasting, and best looking fruit pizzas add the frosting, and fruit about 1 hour, or less before serving the desserts.
- Add a little lemon zest to the cream cheese frosting to add a tangy, and fresh flavor.
- Do circular cookie cutters instead of the shape of an egg, and add your fruit in whatever pattern you like to enjoy these fruit pizza cookies any time of year.
Best Fruits to Use:
I love using a variety of fresh fruit for these beautiful fruit pizza cookies, here is a list of some of my favorites.
- Strawberries are a classic choice, wit ha sweet flavor and vibrant color
- Kiwi has a great tangy, tropical flavor, and their bright green color is so pretty on top of the cream cheese base.
- Blueberries are a great small, juicy berry that are perfect for adding to these fruit pizzas.
- Mango adds a great sweet flavor and has such a nice bright orange color.
- Mandarin Oranges are a great sweet option, personally this is one fruit I prefer using the canned option for the sweeter, consistent, soft taste and texture.
- Pineapple has such a nice juicy, and tangy flavor. I also love the bright yellow color.
- Raspberries are a great sweet, and tart option.
- Grapes are another great option for fruit pizzas. You can use green, red, or purple – just grab them without seeds, and cut them in half if they are extra large.
Storage and Make Ahead Instructions:
If you do have leftover cookies you can store them in an airtight container, or other sealed container in the fridge. Because the cream cheese frosting you want to keep them in the fridge. I recommend not stacking the cookies, but if you need to make sure you put parchment paper between the layers of the cookies to keep the fruit from making the bottom of the next cookies soggy. They can be stored in the fridge for up to 2 days.
These aren’t a great full make-ahead recipe because the cookies are better assembled freshly. But you can make, and prepare each of the parts in advance. You can bake the cookies and let them cool, and store them in an airtight container at room temperature for up to 3 days.
You can also make the cream cheese frosting ahead of time, and store it in an air-tight container in the fridge for up to 3 days as well. And you can wash and cut your fruit in advanced and store it in the fridge until you are ready you assemble the cookies.
These Easter Fruit Pizza Cookies are such a cute, and easy colorful Easter dessert. They’re a great option for an Easter egg hunt, Easter dinner dessert, or just a spring barbecue, or party.
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Easter Fruit Pizza Cookies
For the Sugar Cookie Base:
- 16 oz prepared cookie dough (like Pillsbury)
- 1/4 cup all purpose flour (optional, this is how much Pillsbury suggests to add for cut out cookies)
For the Cream Cheese Frosting:
- 5 oz cream cheese (softened to room temperature)
- 5 TBS unsalted butter (softened to room temperature)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
For the Fruit Topping:
- 1/2 cup sliced strawberries
- 1/2 cup peeled and sliced kiwi
- 1/2 cup blueberries
- 1/2 cup purple grapes
- 1/2 cup raspberries
- 11 oz canned mandarin oranges
- Large Mixing Bowl
For the Sugar Cookie Base:
- Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet or two with parchment paper, or silicone liners, set aside.
- Add the extra flour to the cookie dough, and knead them together.
- Sprinkle extra flour on the work surface and roll the cookie dough out to be about 1/4 to 1/3inch thick.
- Cut the cookie dough into egg shapes with the 3x4inch cookie cutters. Place them onto the prepared cookie sheet, at least 3 inches apart.
- Re-roll any extra cookie dough and place the cookies onto the cookie sheets.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the cookies look barely done.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
For the Cream Cheese Frosting:
- Put your cream cheese in a large mixing bowl and beat over medium speed until smooth.
- Add in the butter and stir till smooth.
- Add in the powdered sugar and vanilla extract and continue beating till the frosting is smooth and fluffy.
For Decorating Cookies:
- Spread the cream cheese frosting evenly over the top of one cookie.
- Add the prepared fruit over the top of the cookies in rows to make striped egg patterns. Repeat with additional cookies.
- Serve the cookies, or chill for about 1 to 2 hours before serving.