Fruit Pizza Cookies

Name: Fruit Pizza Cookies
Prep time: 4 h 15 min
Cook time: 10 min
Total time: 4 h 25 min
Yield: 24
Cuisine: American
Ingredients: 1/3 cup [Organic Valley® Unsalted Butter]; 2/3 cup sugar; 1 [Organic Valley® Large Egg]; 1 1/2 teaspoon vanilla extract, divided; 2/3 cup [Organic Valley® Sour Cream]; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon table salt; 1/4 cup softened [Organic Valley® Unsalted Butter], for frosting; 1/4 cup [Organic Valley® Cream Cheese], for frosting; 1-2 tablespoons [Organic Valley® Heavy Whipping Cream], for frosting; 3 cups powdered sugar, for frosting; fresh seasonal fruit, for topping

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Four fruit pizza cookies being served at a spring brunch.

Festive fruit pizza sugar cookies are made with super soft sour cream sugar cookies and a simple cream cheese frosting, and then piled high with seasonal fruit.

4 hrs 15 min Prep10 min Cook4 hrs 25 min Total

4 hrs 15 min Prep•10 min Cook•4 hrs 25 min Total

4 hrs 15 min Prep•10 min Cook

4 hrs 25 min Total

24 Servings

4 hrs 15 min Prep10 min Cook4 hrs 25 min Total

4 hrs 15 min Prep•10 min Cook•4 hrs 25 min Total

4 hrs 15 min Prep•10 min Cook

4 hrs 25 min Total

24 Servings

Festive fruit pizza sugar cookies are made with super soft sour cream sugar cookies and a simple cream cheese frosting, and then piled high with seasonal fruit.

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Ingredients

⅔ cup sugar
1 ½ teaspoon vanilla extract, divided
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
3 cups powdered sugar, for frosting
fresh seasonal fruit, for topping

Directions

In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. You can use a stand mixer, an electric hand mixer, or a fork and some elbow grease to do this. It’s up to you.
Add the egg and 1/2 teaspoon vanilla and stir until very smooth.
Add the sour cream and stir until combined.
Add the flour, baking powder, baking soda, and salt and stir until well-combined. The dough will be sticky.
Place the dough on a piece of plastic wrap, shape into a disk, wrap well, and refrigerate for at least 4 hours and up to 36 hours.
When you are ready to bake the dough, remove it from the fridge, unwrap, and divide it into 2 pieces. Roll the dough out to 1/2 inch thick on a well-floured surface and cut into shapes (I used a 3-inch circle cookie cutter). Place the cut out cookies on a parchment- or baking-mat-lined cookie sheet and bake at 350 F for 10-11 minutes. The tops of the cookies will be light, but the bottom should be lightly brown.
Repeat with remaining dough.
To make the frosting, add the butter, cream cheese, 1 teaspoon vanilla, 1 tablespoon of cream, and the dash of salt to a large bowl and beat until fluffy, about a minute (a stand or hand mixer works well for this). Add the powdered sugar and beat until smooth and fluffy. If the frosting is too thick, add the additional tablespoon of cream or milk and beat again.
When the cookies are completely cooled, add a generous helping of frosting and top with seasonal fruit that has been cut into bite-sized pieces.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. You can use a stand mixer, an electric hand mixer, or a fork and some elbow grease to do this. It’s up to you.
Add the egg and 1/2 teaspoon vanilla and stir until very smooth.
Add the sour cream and stir until combined.
Add the flour, baking powder, baking soda, and salt and stir until well-combined. The dough will be sticky.
Place the dough on a piece of plastic wrap, shape into a disk, wrap well, and refrigerate for at least 4 hours and up to 36 hours.
When you are ready to bake the dough, remove it from the fridge, unwrap, and divide it into 2 pieces. Roll the dough out to 1/2 inch thick on a well-floured surface and cut into shapes (I used a 3-inch circle cookie cutter). Place the cut out cookies on a parchment- or baking-mat-lined cookie sheet and bake at 350 F for 10-11 minutes. The tops of the cookies will be light, but the bottom should be lightly brown.
Repeat with remaining dough.
To make the frosting, add the butter, cream cheese, 1 teaspoon vanilla, 1 tablespoon of cream, and the dash of salt to a large bowl and beat until fluffy, about a minute (a stand or hand mixer works well for this). Add the powdered sugar and beat until smooth and fluffy. If the frosting is too thick, add the additional tablespoon of cream or milk and beat again.
When the cookies are completely cooled, add a generous helping of frosting and top with seasonal fruit that has been cut into bite-sized pieces.

Do You Know?

Organic Valley farms comprise more than 440,000 acres of land in the United States, and this organic acreage is home to more than 1,600 Organic Valley family farms and a whole lot of biodiversity.

All Organic Valley chickens have access to organic pastures, where they spend their days clucking, strutting and pecking at bugs and earthworms. On rainy days, the chickens stay in the coop — keeping them happy and healthy is our highest priority.

Organic Valley’s mission is to provide a stable, sustainable pay price to farmers so they can continue farming with their families. It all started in 1988, when seven farmers got together to find a way to market their goods and make a sustainable living by producing organically derived food.