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Mini Patriotic Fruit Pizzas

Mini patriotic fruit pizzas with round sugar cookie bases, smooth cream cheese frosting, and a red-white-blue strawberry, blueberry, and raspberry topping. Baked until lightly golden at the edges, then chilled for clean, sliceable mini dessert bites.
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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: 140
Ingredients Equipment Method Notes

Ingredients
  

refrigerated sugar cookie dough
  • 1 tube refrigerated sugar cookie dough
cream cheese
  • 8 oz cream cheese softened
powdered sugar
  • 0.5 cup powdered sugar
vanilla extract
  • 1 tsp vanilla extract
strawberries
  • 1 cup fresh strawberries thinly sliced
blueberries
  • 1 cup fresh blueberries
raspberries
  • 0.5 cup fresh raspberries
apricot jam
  • 2 tbsp apricot jam mixed with 1 tbsp water (for glaze, optional)
  • 1 tbsp water mixed with apricot jam (for glaze, optional)

Equipment

  • 1 sheet pan

Method
 

Bake the cookie bases
  1. Preheat the oven to 350°F. Unroll the refrigerated sugar cookie dough and slice it into 1/2-inch rounds, placing them on a parchment-lined sheet pan.
  2. Bake at 350°F for 8–10 minutes, until the edges are golden but the centers still look slightly underdone. Cool the cookies completely.
Make the cream cheese frosting
  1. Beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth. Stop and scrape the bowl as needed so no lumps remain.
Assemble and chill
  1. Spread a generous layer of cream cheese frosting over each cooled cookie, leaving a small border. Keep the frosting level so the fruit sits evenly.
  2. Decorate each mini pizza with strawberry slices, blueberries, and raspberries in a flag stripe pattern, star shape, or scattered design. Arrange the fruit firmly enough to stay put on top of the frosting.
  3. Warm the apricot jam with water until it loosens, then brush fruit lightly for a glossy finish if desired. Refrigerate until ready to serve, about 30 minutes, so the frosting sets.

Notes

For the cleanest look, slice strawberries thinly and pat them dry so the frosting doesn’t get watery. Store assembled mini fruit pizzas in the refrigerator up to 2 days; they’re best within 24 hours for crisp cookie edges. Freezing is not recommended because the fruit texture softens. For a lighter option, use reduced-fat cream cheese in the frosting while keeping the same powdered sugar-to-vanilla ratio.