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Mini Patriotic Fruit Pizzas

Mini fruit pizzas made on round sugar cookie bases with sweet cream cheese frosting and a red-white-blue fruit pattern. These sugar cookie fruit pizzas are quick to assemble, bake until lightly golden, and chill for clean slicing at parties.
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Prep Time 20 minutes
Cook Time 10 minutes
cooling 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cookie bases
  • 1 tube refrigerated sugar cookie dough Used as mini 1/2-inch rounds.
Cream cheese frosting
  • 8 oz cream cheese Soften before beating.
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
Toppings
  • 1 cup fresh strawberries Thinly sliced.
  • 1 cup fresh blueberries
  • 0.5 cup fresh raspberries
Optional glaze
  • 2 tbsp apricot jam For glaze, mixed with water.
  • 1 tbsp water Mix with apricot jam for glaze.

Equipment

  • 1 sheet pan

Method
 

Bake the sugar cookie bases
  1. Preheat the oven to 350°F and slice the refrigerated sugar cookie dough into 1/2-inch rounds, placing them on a parchment-lined sheet pan.
  2. Bake for 8–10 minutes, until the edges are golden but the centers still look slightly underdone, then cool completely.
Make the cream cheese frosting
  1. Beat the softened cream cheese with the powdered sugar and vanilla extract until completely smooth.
Assemble and decorate mini pizzas
  1. Spread a generous layer of cream cheese frosting over each cooled cookie, leaving a small border.
  2. Decorate each mini pizza with strawberry slices, blueberries, and raspberries in a flag stripe pattern, star shape, or a scattered design.
  3. If using the optional glaze, warm and mix the apricot jam with water, then brush fruit lightly for a glossy finish.
  4. Refrigerate the decorated mini pizzas until ready to serve.

Notes

For the cleanest look, cool the cookie rounds completely before frosting so the frosting stays thick and doesn’t melt into the cookies. Store assembled mini patriotic fruit pizzas in the refrigerator for up to 3 days; freeze baked cookies only for up to 2 months and thaw before topping. For a lighter option, use reduced-fat cream cheese and keep the frosting layer slightly thinner while still leaving a small border.