These easy Fruit Pizza Cookies are one of my favorite Crumbl Copycat Recipes. They start with a simple sugar cookie base (no chilling required!) and are topped with a lemony whipped cream cheese frosting and mixed fruit of your choice. Whether you’ve tried Crumbl Cookies before or not, you will love these easy Fruit Pizza Cookies!
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Whether you’re a Crumbl Cookies fan or not, I think you will love these easy Fruit Pizza Cookies! The melt-in-your-mouth sugar cookie base paired with the whipped frosting and fresh fruit is a winning combo.
When Crumbl recently rotated their Fruit Pizza Cookie onto their weekly menu I got right to work on a copycat version. Though this most recent edition featured a “cream cheese sugar cookie” instead of the prior version which was called just a sugar cookie base, I opted to stick with the original sugar cookie base.
I top my cookies with a whipped lemony cream cheese frosting and fresh fruit just like Crumbl’s. These cookies will keep for a few days in the fridge–depending on the fruit you choose. Or, you can leave them unfrosted and the sugar cookies can be frozen for 1-2 months and thawed when ready to frost and top with fruit.
Can’t get enough cookies? Don’t forget to check out my growing list of Crumbl Copycat Recipes.
Three Reasons To Love This Recipe
- If you love making fruit pizza you will love changing things up with this easy recipe for a batch of 16 single cookies. You can even prep these for a party activity and have kids (or adults) decorate their own mini fruit pizza.
- Customize the fruit to your preferences. Add a lot, add a little, and certainly use your favorites (whether berries or slices of kiwi, cherries, or even grapes).
- The whipped cream cheese frosting is lighter than buttercream (less sugar too).
Ingredients You Will Need
First, let’s overview the ingredients you will need.
For the Sugar Cookies:
- Unsalted Butter – I always use unsalted butter when baking. Softened room temp butter is what you need to make these cookies.
- Granulated sugar – Just your standard sugar–used in both the cookie and frosting.
- Egg – At room temp or close to it.
- Vanilla extract – Vanilla extract is used in both the cookie and the frosting.
- All-Purpose Flour – I use all-purpose unbleached flour for my cookie recipes. Weighing the flour is preferred for accuracy, but you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. I like to gently aerate the flour by mixing it briefly with a whisk before spooning it into a cup to make sure it’s not overly packed.
- Baking powder & salt – be sure to select baking powder and not baking soda for this recipe.
Frosting and Fruit Toppings
For the frosting and fruit topping, we’ll add a few more ingredients to the mix:
- Cream Cheese – Use a brick of good full-fat cream cheese (I like Philadelphia) for the frosting.
- Sour Cream – a spoonful of sour cream gives the frosting a little more dimension. If you don’t have any on hand, use a full teaspoon of lemon juice instead of the 3/4 teaspoon called for in the recipe.
- Lemon Juice – use a spoonful of freshly squeezed lemon juice.
- Heavy Whipping Cream – We’ll whip this up and fold it into the cream cheese mixture for a lighter frosting.
- Mixed Fruit – Crumbl’s most recent Fruit Pizza Cookie featured fresh blueberries, raspberries, green grapes, and mandarin oranges (the kind from a can). Feel free to customize the fruit selection with your favorites–such as strawberries, blackberries, kiwi, and more.
How to Make Crumbl’s Fruit Pizza Cookies
Make the Cookies
Cream: Use a hand mixer on low speed to cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
Fold in dry ingredients: add the flour, baking powder, and salt to the dough and beat everything together on low.
Scoop: Use a 3-tablespoon cookie scoop and place scoops of cookie dough on baking sheets.
Bake: Careful not to overbake these. I go until the cookies are just beginning to turn golden brown on the edges. Overbaking can dry out cookies.
Make the Frosting
Whip up the frosting: Using a medium bowl and hand mixer with beaters attached, beat the softened cream cheese until it’s perfectly smooth. Add the sugar, sour cream, lemon juice, and vanilla extract, and beat until smooth. Set aside.
Whip up heavy whipping cream in a separate bowl and fold into the frosting. Chill frosting in fridge (30-60 minutes) as needed to firm it up.
Frost: Frost each cooled cookie with a swirl of frosting and top with mixed fruit of your choice.
For my cookies, I copied Crumbl’s most recent Fruit Pizza version and used a mix of mandarin orange slices, raspberries, blueberries, and halved green grapes.
What Size Are the Cookies?
Crumbl’s cookies are quite large, usually about 4″. I’ve opted to make these Fruit Pizza Cookies more like their “catering size” cookies which are smaller around 3″. If you’d like larger cookies, go for a 1/3 cup cookie scoop and bake the cookies 2-3 minutes longer or until just barely golden on the edges.
How to Store the Cookies
Frosted cookies (no fruit) can be stored in the fridge for up to 3 days. The fruit and frosting will start to soften the cookies.
Unfrosted sugar cookies can be stored at room temp or frozen for longer term storage for up to 1-2 months.
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Crumbl Fruit Pizza Cookies
- 12 tablespoons unsalted butter room temp (6 ounces)
- 1 cup granulated sugar 7 ounces
- 1 large egg room temp
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour 8.75 ounces
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
Lemon Cream Cheese Frosting
- 6 ounces cream cheese room temp (use full fat)
- ¼ cup granulated sugar
- 2 teaspoons sour cream
- ¾ teaspoon lemon juice (more as desired)
- ½ teaspoon vanilla extract
- ¼ cup heavy whipping cream well chilled
- 1 ½ cups mixed fruit and berries (your choice of fruit such as raspberries, blackberries, slices of mandarin oranges, blueberries, green grapes, and kiwi slices)
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a large bowl, use a hand mixer on low speed to cream together the softened butter and granulated sugar until smooth. Beat about 2 minutes until the mixture is lighter in color and fluffy. Add in the egg and vanilla extract and beat until just combined.
- Add the flour, baking powder, and salt to the dough and beat everything together on low. Use a spatula to mix in any remaining flour. Don't overmix.
- The dough will be pretty sticky, so use a cookie scoop for this one. I use a 3-tablespoon scoop for about 16 cookies. Place the scoops of cookie dough 2” apart on a baking sheet.No cookie scoop? Divide the dough into 16 cookies, roll each piece into a round shape with your hands and place on the baking sheets.
- Bake cookies one tray at a time for about 11-13 minutes until just turning golden brown on the edges. The centers will still be soft/slightly underbaked. Don't overbake or the cookies could get dried out. Allow to cool completely before frosting.
Cream Cheese Frosting
- Using a medium bowl and hand mixer with beaters attached, beat the softened cream cheese until it's perfectly smooth. Note: I usually microwave my cream cheese for 10-15 second intervals until soft because I never remember to take it out of the fridge in time.
- Add the sugar, sour cream, lemon juice, and vanilla extract, and beat until smooth. Set aside.
- See notes for a quicker version of the frosting. In a small bowl beat 1/4 cup of heavy whipping cream until stiff peaks form (you can use the beaters you just used with the cream cheese, just wipe them off a bit first).
- Scoop the whipped cream into the bowl with the cream cheese mixture and gently fold it in with a spatula until totally combined. If the mixture is too soft, pop it in the fridge for a bit to firm up before frosting the cookies. Adjust flavors to taste (more lemon juice, sugar etc.).
- Frost the cooled cookies with a swirl of the cream cheese frosting and top with fresh fruit of your choice. Refrigerate frosted cookies for up to 3 days (the fruit and frosting will start to soften the cookies).