What’s more adorable than sugar cookies as mini pizzas?! A classic sugar cookie covered in a lime cream cheese frosting and topped with fresh strawberries and kiwi… oh yeah babe, it’s spring in New Jersey all right.
Out of all the cookies recipes I’ve tried over the years, this is probably the simplest. You could go all out and make sugar cookies from scratch, but why do that when you can make Sandra Lee proud with semi-homemade Pillsbury Ready to Bake Sugar Cookies? Just plop the cookies on a baking sheet and voilà — your canvases are created!
One thing I learned while making these is that the cookies are THE BEST when you frost and top with fruit just before serving. Personally, I’m seeing a lot of these mini fruit pizzas at BBQs and family get-togethers this summer!
Some fun suggestions: Mixed Berry Fruit Pizzas with raspberries, blueberries and blackberries or Fourth of July Fruit Pizzas with strawberries and blueberries. If you want to be real fancy, add a small mint leaf, too!
- 1 package (16 ounces) Pillsbury Ready to Bake Sugar Cookies (24 cookies)
- 8 ounces reduced fat cream cheese, softened
- 2 tablespoons lime juice
- 1 1/2 cup powdered sugar
- 2 kiwis, peeled, sliced and quartered
- 1 cup strawberries, sliced
- Bake the sugar cookies as directed on the package, until they have a light golden brown top. Let cool.
- Using an electric mixer, beat the cream cheese, lime juice and powdered sugar on medium speed until smooth (if you'd like the icing thicker, just add a tablespoon more of powered sugar at a time).
- When you're ready to serve the cookies, spoon a heaping tablespoon of icing on top of each cookie.
- Place a few slices of kiwi and strawberry on top of each cookie. Serve and enjoy!
- Learn from my mistakes! I made these cookies hours ahead of when I was going to serve them. Unfortunately, that led to soft cookies that fell apart. Don't let that be you! Bake the sugar cookies ahead of time, whip up the icing and slice the fruit. Only arrange the cookies once you're ready to serve them.