Description
Mini Fruit Pizza Cookies – These mini gluten-free fruit pizzas are made from gluten-Free lemon sugar cookies, a light cream cheese frosting, and fresh berries. They’re beautiful and easy!
Ingredients
Scale
For The Gluten-Free Lemon Sugar Cookies:
- 3/4 cup (1 1/2 sticks, 185 g.) butter, softened to room temperature
- 1 1/2 cups sugar
- Zest of 1 lemon (about 1 Tbsp.)
- 2 eggs, ideally room temperature
- 1 tsp. vanilla extract
- 1/4 tsp. lemon extract (optional)
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 2 1/2 cups (300 g.) gluten-free measure-for-measure flour*
For The Cream Cheese Frosting:
- 12 oz. cream cheese, softened slightly
- 1/2 cup (8 Tbsp.) butter, softened slightly
- 1 1/4 cups powdered sugar
- 1 tsp. vanilla extract
- pinch salt (about 1/8 tsp.)
To Decorate:
- Fresh strawberries, blueberries, blackberries, and raspberries (OR kiwi, pineapple, mandarin oranges, halved grapes, etc.)
- Fresh mint leaves
- Powdered sugar (1/2 Tbsp. or so will do!)
Instructions
For The Gluten-Free Lemon Sugar Cookies:
- In a stand mixer (or large mixing bowl), combine butter, sugar, and lemon zest. Beat 1-2 minutes or until lighter and fluffy. The mixture should smell very fragrant and lemony.
- Add eggs, one at a time, beating to incorporate each egg before adding the next.
- Add vanilla and lemon extract and stir to combine.
- Scrape down the edges of the mixing bowl and add baking powder, salt, and half of the flour.
- Stir until the flour is partially incorporated (this prevents the flour from POOFING out at you!). Pause and add the remaining flour and mix until just combined.
- Scrape down the edges of the bowl and chill the dough at least 20-30 minutes, while you preheat your oven.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and use a medium cookie scoop (about 1 1/2 Tbsp.) to scoop 6 cookies onto the prepared baking sheet.
- Bake cookies at 350 degrees for 9-11 minutes, or until the tops are just set and the bottoms are golden. Note: the tops and edges of these cookies will NOT brown. If they have browned, your cookie will be crisp rather than soft.
- Let the cookies sit on the baking sheet 2-3 minutes, then transfer to a cooling rack.
- Repeat with remaining cookies. (Note: the longer the cookies chill, the less they spread, so remove the dough from the fridge a minute or two before you plan to scoop to keep all the cookies the same size.)
- Cool completely before frosting. Cookies can be made 2 days in advance and stored in the refrigerator or frozen for up to 1 month. Thaw before decorating.
For The Cream Cheese Frosting:
- When the cookies are cool, make your frosting.
- In a stand mixer or mixing bowl, beat the cream cheese and butter together until light and fluffy.
- Add powdered sugar, vanilla, and salt and beat to combine.
- If the frosting seems too loose, add more powdered sugar 1 Tbsp. at a time.
- If it seems to thick, you can thin it out with 1-2 tsp. milk at a time.
- Spread the frosting onto the cooled cookies (a small offset spatula makes this easier!) or transfer the frosting to a piping bag** and pipe the frosting onto the cookies, leaving a small border around the edge where the cookie is still visible (like the crust of a pizza).
- Decorate the frosted cookies with fresh fruit and mint leaves as desired. Finish with a light dusting of powdered sugar for a pretty look. (use a sieve or sifter to dust the powdered sugar over the cookies).
- Store decorated cookies covered in the refrigerator up to 3 days.
Notes
*I highly recommend King Arthur Baking Measure-For-Measure Gluten-Free Flour for this recipe. My second favorite is Bob’s Red Mill 1:1 Gluten-Free Flour.
**I used a Wilton 1M open star piping tip for the cookies in the photos.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: fruit pizza cookies, gluten free sugar cookie pizzas, gluten free fruit pizza cookies, gluten free mini fruit pizzas