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Fruit Pizza Cookies

Fruit pizza cookies with orange zest cream cheese frosting and an apricot jam glaze. Bake sugar cookie rounds until golden, then cool completely before decorating with fruit and brushing with warm jam for a glossy, professional finish.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Sugar cookie base
  • 1 can (16 oz) sugar cookie dough
Orange zest cream cheese frosting
  • 8 oz cream cheese
  • 0.25 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp orange zest
Fruit topping
  • 1 Assorted summer fruit: sliced peaches, blueberries, sliced strawberries, raspberries
Apricot jam glaze
  • 2 tbsp apricot jam Warm before brushing.

Equipment

  • 1 sheet pan

Method
 

Bake the cookie rounds
  1. Preheat the oven to 350°F, then slice the sugar cookie dough into 12 rounds and place them on a sheet pan. Bake for 10–12 min until golden, then cool the cookies completely so the frosting won’t melt.
Make the orange zest frosting
  1. Beat the cream cheese, powdered sugar, vanilla, and orange zest until smooth. Stop once the frosting is glossy and lump-free for clean coverage.
Frost and arrange the fruit
  1. Spread the frosting over each cooled cookie. Use a thin, even layer to keep the fruit looking neat and layered.
  2. Arrange peach slices, blueberries, sliced strawberries, and raspberries decoratively on top of the cookies. Add variety across each cookie so every bite shows multiple colors.
Glaze for shine and finish
  1. Warm the apricot jam until easy to brush. Brush the warm apricot jam glaze over all the fruit for a professional glossy finish.
Serve or chill
  1. Serve immediately, or refrigerate the cookies up to 3 hours. Keep them covered so the fruit stays fresh and the jam sheen doesn’t dull.

Notes

Pro tip: cool the baked cookies completely before frosting—this prevents sliding fruit and prevents the cream cheese from turning runny. Store in the refrigerator up to 3 days, covered; freeze baked, unglazed cookies up to 1 month (add fresh fruit and glaze after thawing). For a lighter option, swap in reduced-fat cream cheese and use low-sugar powdered sugar if desired.