Ingredients
Equipment
Method
Prep and bake the cookie rounds
- Preheat the oven to 350°F, then slice the refrigerated sugar cookie dough into 1/2-inch rounds and place them on a parchment-lined sheet pan. Keep the rounds evenly sized for consistent baking.
- Bake for 8–10 minutes until the edges turn golden but the centers still look slightly underdone. Pull the tray when the cookie tops still look soft, then transfer for cooling.
- Cool the cookie bases completely on the tray until no warmth remains. This helps the frosting spread without melting.
Make the cream cheese frosting
- Beat the softened cream cheese with powdered sugar and vanilla until completely smooth. Stop when the mixture looks glossy and lump-free.
Assemble the mini pizzas
- Spread a generous layer of cream cheese frosting over each cooled cookie, leaving a small border. Use gentle pressure so the frosting sits flat and visible between the fruit.
- Decorate each mini pizza with strawberry slices, blueberries, and raspberries in a flag stripe pattern, star shape, or scattered design. Aim for contrast so the colors read clearly from above.
- Warm the apricot jam with water, then brush the fruit lightly for a glossy finish if desired. Glaze quickly and evenly so the fruit stays vibrant.
- Refrigerate the assembled mini pizzas until ready to serve, about 30 minutes. The frosting should set up and look firmer between the fruit.
Notes
For the cleanest look, cool the cookie bases fully before frosting, and chill the finished pizzas so the frosting firms up and the fruit patterns stay crisp. Store in the refrigerator up to 3 days in a single layer; freeze is not recommended because the fruit can soften when thawed. If you want a lighter option, use a reduced-fat cream cheese and keep the frosting thickness slightly thinner to reduce calories without losing the spreadable texture.