1-First Step: Get the oven and baking sheets ready Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat. This keeps the cookies from sticking and helps them bake evenly. Because this Fruit Pizza Cookies recipe does not need dough chilling, you can move straight into mixing, which makes it great for last-minute dessert plans.

2-Second Step: Mix the dry ingredients In a mixing bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cream of tartar. Whisking first helps spread the leavening evenly through the flour, so every cookie bakes up with the same texture. If you are making a gluten-free version, use a good 1:1 blend here and mix it well.

3-Third Step: Cream the butter and sugar In a stand mixer, cream 1 1/2 cups granulated sugar with 1 cup softened unsalted butter until the mixture looks light and fluffy. This step is important because it helps the cookies turn soft and tender instead of dense. Add 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract, then mix until smooth.

4-Fourth Step: Bring the dough together Gradually add the dry ingredients to the butter mixture and mix just until combined. Stop as soon as the dough comes together. If you mix too long, the cookies may turn tough, and nobody wants that in a sugar cookie base for Fruit Pizza Cookies. The dough should feel soft but not sticky.

5-Fifth Step: Shape and bake the cookies Scoop the dough into 1 1/2 tablespoon balls and place them on the lined baking sheet about 2 inches apart. These cookies spread a little as they bake, so giving them room helps keep them round and pretty. Bake for 10 to 12 minutes, or until they look slightly under-baked in the center. If you prefer a crispier cookie, bake them about 2 minutes longer until the edges turn golden. That small change gives you a firmer base for the frosting and fruit. For cut-out shapes, roll the dough with a little flour and shape it before baking.

6-Sixth Step: Cool completely Move the cookies to a wire rack and let them cool fully before frosting. This matters because warm cookies will melt the cream cheese frosting, and the fruit topping will slide around. Since the dough does not need refrigeration, you can keep the process moving from mixing to baking without waiting around.

7-Seventh Step: Make the frosting In a clean bowl, cream together 5 tablespoons softened unsalted butter and 8 ounces softened cream cheese until smooth. Add 2 cups powdered sugar and 1/2 teaspoon vanilla extract, then blend until the frosting is creamy and spreadable. If you want extra smooth frosting, beat it for another minute on medium speed.

8-Eighth Step: Frost and top with fruit Spread the frosting onto the cooled cookies, then top with fresh fruit of various colors. Diced strawberries, blueberries, and kiwi work beautifully if you want to keep the fruit selection simple. You can also make each cookie look like a tiny fruit pizza by arranging the fruit in circles, stripes, or fun little patterns.

9-Ninth Step: Serve and enjoy These Fruit Pizza Cookies are best served the same day they are topped, while the fruit is fresh and the frosting is firm. The recipe yields about 30 cookies, so it works well for a crowd. If you are serving at a gathering, keep the cookies chilled until party time for the best texture.