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Fruit Pizza Cookies
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Recipe by Melissa Griffiths

Melissa would much rather spend her time enjoying her messes than fretting about what she is going to make for dinner. She's nailed down a few strategies that help keep her kitchen running like a well-oiled machine—no stress, no drama, just really great food the whole family will love.

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Fruit Pizza Cookies

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 HR 15 MIN PREP
10 MIN COOK
4 HR 25 MIN TOTAL
24 servings
Ingredients
⅓ cup Organic Valley Cultured Unsalted Butter
A small bowl of sugar.
⅔ cup sugar
A small bowl of sugar.
1 Organic Valley Large Egg
A small bottle of vanilla extract.
1 ½ teaspoon vanilla extract, divided
A small bottle of vanilla extract.
⅔ cup Organic Valley Sour Cream
A bowl of white flour.
2 cups all-purpose flour
A bowl of white flour.
1 teaspoon baking powder
¼ teaspoon baking soda
A small bowl of salt.
¼ teaspoon table salt
A small bowl of salt.
¼ cup softened Organic Valley Cultured Unsalted Butter, for frosting
¼ cup Organic Valley Cream Cheese, for frosting
1-2 tablespoons Organic Valley Heavy Whipping Cream, for frosting
3 cups powdered sugar, for frosting
Fresh Fruit
fresh seasonal fruit, for topping
Fresh Fruit

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.
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