Delightful Gluten-Free Fruit Pizza Cookies: Your Easy & Beautiful Dessert Guide

Transform your dessert table with these charming gluten-free fruit pizza cookies – a delightful and convenient twist on the beloved classic fruit pizza. Crafted from zesty gluten-free lemon sugar cookies, adorned with a luscious, light cream cheese frosting, and topped with a vibrant array of fresh berries, these individual treats are as beautiful as they are effortless to make. Perfect for any gathering, they promise a burst of fresh flavor in every bite.

Are you typically drawn to rich, decadent chocolate desserts, or do you find yourself craving the bright, refreshing notes of a fruity treat? While a fudgy brownie or a classic chocolate chip cookie often calls my name, I have an undeniable soft spot for anything featuring fresh berries or a touch of citrus. That’s precisely why these **gluten-free fruit pizza cookies** hold a special place in my heart – they offer the best of both worlds!

This recipe was an absolute joy to develop, turning the traditional large fruit pizza into perfectly portioned, individual cookies. This innovative approach makes them incredibly convenient for sharing, simplifies storage, and even allows for personalized customization for guests with specific preferences or allergies. Imagine a platter of these mini fruit pizzas, each a small masterpiece waiting to be devoured!

Despite their elegant appearance, these are **surprisingly simple gluten-free cookies** that deliver intricate layers of flavor. Each bite begins with a tender, citrus-infused gluten-free sugar cookie base – the ideal foundation for what’s to come. This is then layered with a creamy, tangy vanilla cream cheese frosting, offering a delightful contrast. Finally, the cookies are crowned with a medley of fresh, vibrant berries and, if desired, a delicate sprig of mint for an extra touch of freshness and visual appeal. They are truly light, refreshingly flavorful, and designed for delightful sharing.

Let’s dive deeper into each component and unveil just how straightforward it is to create these show-stopping **gluten-free lemon sugar cookie pizzas**.

Crafting Perfection: Essential Ingredients for Your Gluten-Free Fruit Pizza Cookies

One of the many reasons to adore this **gluten-free fruit pizza cookie recipe** is its reliance on readily available, simple ingredients. You likely have most of these staples in your pantry already! Let’s explore what you’ll need to create these exquisite treats:

• Unsalted Butter: The foundation of both our tender gluten-free lemon sugar cookies and the rich, smooth cream cheese frosting. Ensure it’s softened to room temperature for optimal creaming and frosting consistency.
• Granulated Sugar: A key player in our sugar cookie base, providing the perfect level of sweetness and contributing to that classic cookie texture.
• Fresh Lemon Zest: This is truly the “secret ingredient” that elevates these cookies from good to extraordinary. The finely grated zest from a fresh lemon infuses the cookies with a bright, aromatic citrus flavor that beautifully complements the berries. Don’t skip it!
• Large Eggs: Ideally at room temperature, eggs act as a binder and add moisture to the cookie dough, ensuring a soft, chewy texture.
• Vanilla Extract & Optional Lemon Extract: Pure vanilla extract provides a warm, classic flavor. For an extra pop of citrus, I highly recommend adding a touch of lemon extract, though it’s perfectly fine to omit if you don’t have it on hand.
• Baking Powder & Fine Sea Salt: Baking powder gives our cookies a delicate lift, preventing them from being too dense, while salt balances the sweetness and enhances all the other flavors.
• Quality Gluten-Free Measure-for-Measure Flour Blend: The success of these **gluten-free sugar cookies** hinges on the right flour. We swear by King Arthur Baking’s Measure-for-Measure Gluten-Free Flour, which already contains xanthan gum for structure. If using another brand, make sure it includes xanthan gum, or add it as directed by your blend. Accurate measurement is crucial – use a kitchen scale for best results or the spoon-and-level method to avoid a heavy, dense cookie.
• Cream Cheese Frosting Essentials: Our luscious frosting is a simple blend of softened cream cheese, softened unsalted butter, powdered sugar (confectioners’ sugar), a splash of vanilla extract, and a tiny pinch of salt. This combination creates a tangy, sweet, and unbelievably smooth topping.
• Assortment of Fresh Berries or Fruit: The stars of the show! My personal favorite combination for these **mini fruit pizzas** includes fresh strawberries, blueberries, blackberries, and raspberries for a colorful, antioxidant-rich medley. However, feel free to get creative! Sliced kiwi, diced pineapple, mandarin orange segments, or halved grapes also make wonderful additions.
• Fresh Mint Leaves: For an exquisite final touch and a gorgeous pop of verdant green, I love to tuck a small fresh mint leaf into each mini fruit pizza. It adds a subtle aromatic note and makes the colors of the fruit truly shine.

Step-by-Step Guide: Crafting Your Easy Gluten-Free Fruit Pizza Cookies

For complete ingredient measurements, detailed instructions, and helpful tips, please refer to the comprehensive recipe card located further down this page.

Part One: Baking the Perfect Gluten-Free Lemon Sugar Cookie Base

1. Cream Sugar, Lemon Zest, and Butter: In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric hand mixer), combine the granulated sugar and fresh lemon zest. Use your fingers to rub the lemon zest into the sugar for a minute or two until the sugar is intensely fragrant and slightly yellowish. This step infuses the sugar (and thus the cookies) with maximum lemon flavor. Add the softened butter and cream the mixture on medium speed for 2-3 minutes, until it becomes light, fluffy, and pale in color.
2. Incorporate Eggs & Vanilla: Stop the mixer and scrape down the sides of the bowl to ensure everything is well combined. Add the eggs, one at a time, beating well after each addition until fully incorporated. This prevents the mixture from curdling. Once the eggs are mixed in, stir in the vanilla extract (and lemon extract, if you’re using it) until just combined.
3. Mix in Dry Ingredients: Scrape down the bowl once more. Add the baking powder, salt, and half of the gluten-free flour blend. Mix on low speed until the flour is partially incorporated – this trick prevents a “flour cloud” from poofing up! Pause, add the remaining flour, and mix on low speed until the dough just comes together. Be careful not to overmix, as this can lead to tough cookies.
4. Chill the Dough: Cover the cookie dough with plastic wrap and chill it in the refrigerator for 20-30 minutes. This chilling period helps the dough firm up, making it easier to handle and preventing excessive spreading during baking, which is particularly beneficial for gluten-free cookie dough. Use this time to preheat your oven.
5. Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Using a medium cookie scoop (approximately 1.5 tablespoons), scoop 6 uniform balls of dough onto the prepared baking sheet, ensuring adequate spacing between them for even baking.
6. Bake to Golden Perfection: Bake the cookies for 9-11 minutes. You’ll know they’re done when the tops are just set, and the edges are lightly golden. It’s important to note that these cookies will not brown significantly on top; overbaking will result in a crisp, rather than soft, cookie. Let the cookies cool on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack to cool completely. Repeat the process with the remaining cookie dough. Pro Tip: The longer the dough chills, the less it will spread. If your dough has been chilling for a while, let it sit at room temperature for a minute or two before scooping to maintain consistent cookie size.
7. Cool Completely: Allow the cookies to cool completely before even thinking about frosting them. Warm cookies will melt your beautiful cream cheese frosting! These **gluten-free lemon sugar cookies** can be baked up to 2 days in advance and stored in an airtight container in the refrigerator, or frozen for up to 1 month. Thaw them completely before you plan to decorate.

Part Two: Preparing the Velvety Cream Cheese Frosting & Assembling Your Mini Fruit Pizzas

1. Cream Butter & Cream Cheese: Once your cookies are completely cool, it’s time to whip up the frosting. In a stand mixer or a large mixing bowl, beat the slightly softened cream cheese and butter together on medium speed for 2-3 minutes. Continue mixing until the mixture is beautifully light, airy, and fluffy.
2. Add Powdered Sugar, Vanilla, and Salt: Gradually add the powdered sugar, vanilla extract, and a pinch of salt to the creamed mixture. Beat on low speed until combined, then increase to medium speed and beat until the frosting is smooth and creamy. If your frosting feels too thin, incorporate an additional tablespoon of powdered sugar at a time until you reach your desired consistency. If it’s too thick, thin it with 1-2 teaspoons of milk (dairy or non-dairy) until it’s perfectly spreadable or pipeable.
3. Frost the Cookies: Now for the fun part! You have two main options for frosting:
   • Spreading: For a quick and easy approach, use a small offset spatula (or even a butter knife) to spread a generous layer of frosting onto each cooled cookie. Leave a small border around the edge, much like the crust of a traditional pizza.
   • Piping: For a more polished and professional look, transfer the frosting to a piping bag fitted with your favorite tip (a Wilton 1M open star tip creates lovely swirls, as seen in the photos). Pipe the frosting onto the cookies, again leaving a slight “crust” visible.
4. Decorate with Fresh Fruit & Mint: Arrange your chosen fresh fruit artfully on top of the frosting. Get creative with patterns or simply scatter them for a rustic charm. For that elegant final touch, tuck a fresh mint leaf alongside the berries. A light dusting of powdered sugar, applied with a sieve or sifter, adds a delicate finish and enhances their visual appeal.
5. Store Decorated Cookies: For optimal freshness and appearance, store your decorated **fruit pizza cookies** in a single layer in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions & Expert Tips for the Best Gluten-Free Fruit Pizza Cookies

CAN FRUIT PIZZA COOKIES BE MADE IN ADVANCE? Absolutely! This is one of the many benefits of this recipe, especially when planning for parties or events. The **gluten-free lemon sugar cookies** (without frosting or fruit) can be baked up to 2 days in advance and stored in an airtight container in the refrigerator. For longer storage, you can freeze the unfrosted cookies for up to 1 month. Just ensure they are fully thawed at room temperature before you proceed with frosting and decorating for the best texture and appearance. Once fully decorated with frosting and fresh fruit, the cookies are at their peak freshness and visual appeal when served within a few hours, though they will remain delicious for longer.

HOW TO STORE FRUIT PIZZA COOKIES. Proper storage is key to keeping your **gluten-free fruit pizza cookies** delicious. Before frosting, store the baked gluten-free lemon sugar cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. If stacking, place parchment paper between layers to prevent sticking. Once frosted and decorated with fresh fruit, these cookies must be stored in a single layer in an airtight container in the refrigerator to keep the frosting firm and the fruit fresh. For best quality, consume them within 3 days.

A BRILLIANT TRICK FOR PERFECTLY ROUND COOKIES. If you’re aiming for that extra-polished look, particularly for special occasions or if you simply appreciate uniform cookies, here’s a baker’s secret: use a large circular cookie cutter. Immediately after taking the hot cookies out of the oven, gently place a cookie cutter (slightly larger than your cookie) around each cookie and swirl it in a circular motion. This subtle coaxing will reshape any irregularly spreading cookies into perfectly round circles, giving your **gluten-free fruit pizza cookies** a flawless finish.

Why is Chilling the Dough Important for Gluten-Free Cookies?

Chilling the dough for **gluten-free lemon sugar cookies** serves multiple crucial purposes. Firstly, it allows the gluten-free flour to fully hydrate, resulting in a more uniform and less crumbly dough. Secondly, it solidifies the butter, which helps prevent the cookies from spreading too much during baking, ensuring they maintain their shape and thickness. This leads to a tender, chewy cookie rather than a flat, crispy one.

Can I Use Other Gluten-Free Flours?

While this recipe is specifically tested and optimized for a 1:1 or “measure-for-measure” gluten-free flour blend (like King Arthur Baking’s or Bob’s Red Mill’s 1:1 blend), substituting with other blends might yield varying results. Ensure your chosen blend contains xanthan gum for elasticity, or add it separately if your blend does not. Individual gluten-free flours (like almond flour or oat flour) behave very differently and are not recommended as direct substitutions for a blend.

Troubleshooting: My Frosting is Too Soft/Stiff!

Frosting consistency can be tricky, but it’s easily adjustable. If your cream cheese frosting is too soft, try adding an extra tablespoon or two of powdered sugar, beating well after each addition until it thickens. If it’s too stiff, add a teaspoon of milk (dairy or non-dairy) at a time, beating until it loosens to your desired consistency. Remember that cream cheese frosting tends to firm up when chilled, so it’s better to start slightly softer than too stiff.

More Irresistible Fruity Dessert Recipes to Explore

Gluten-Free Lemon Curd Thumbprint Cookies

Gluten-Free Chocolate Raspberry Tart

Strawberry Cheesecake

Recipe Card

Gluten-Free Fruit Pizza Cookies

★★★★★ from 1 vote

Author:
Emily Dixon, Sweets & Thank You

These mini gluten-free fruit pizzas are made from gluten-Free lemon sugar cookies, a light cream cheese frosting, and fresh berries. They’re beautiful and easy!

Prep Time:

40 minutes

Cook Time:

1 hour

Total Time:

2 hours

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Servings:

28 -30 cookies

Ingredients

For The Gluten-Free Lemon Sugar Cookies:

• ¾
  cup
  butter, softened to room temperature
  (1 1/2 sticks, 170 grams)
• 1 ½
  cups
  granulated sugar
  (300 grams)
• 1
  Tablespoon
  lemon zest
  (about 1 lemon)
• 2
  eggs
  (ideally room temperature)
• 1
  teaspoon
  vanilla extract
• ¼
  teaspoon
  lemon extract
  optional
• ¾
  teaspoon
  baking powder
• ¼
  teaspoon
  salt
• 2 ½
  cups
  
  gluten-free measure-for-measure flour*
  
  (300 grams)

For The Cream Cheese Frosting:

• 12
  oz.
  cream cheese, softened slightly
  (340 grams)
• ½
  cup
  butter, softened slightly
  (113 grams/1 stick)
• 1 ¼
  cups
  powdered sugar
  (150 grams)
• 1
  teaspoon
  vanilla extract
• pinch
  salt
  (about 1/8 tsp.)

To Decorate:

• Fresh strawberries
  blueberries, blackberries, and raspberries (OR kiwi, pineapple, mandarin oranges, halved grapes, etc.)
• Fresh mint leaves
• Powdered sugar
  1/2 Tbsp. or so will do!

Instructions

Start With The Gluten-Free Lemon Sugar Cookies:

• Combine Sugar, Lemon Zest, and Butter. In a stand mixer (or large mixing bowl), combine sugar and lemon zest. Rub the lemon zest into the sugar until it’s well combined and fragrant. Add the softened butter and cream on medium speed 2-3 minutes, or until light and fluffy.
• Add Eggs & Vanilla. Scrape down the sides of the bowl and add eggs, one at a time, beating to incorporate each egg before adding the next. Then, add the vanilla (and lemon extract, if using!), and mix to combine.
• Add Dry Ingredients. Scrape down the edges of the mixing bowl and add baking powder, salt, and half of the flour. Stir until the flour is partially incorporated (this prevents the flour from POOFING out at you!). Pause and add the remaining flour and mix until just combined.
• Chill 20-30 Minutes. Cover the cookie dough and chill 20-30 minutes, while you preheat your oven.
• Preheat & Prep. Preheat the oven temperature to 350 degrees F. Line a baking sheet with parchment paper and use
  a medium cookie scoop (about 1 1/2 Tbsp.) to scoop 6 cookies onto the prepared baking sheet.
• Bake cookies at 350 degrees for 9-11 minutes, or until the tops are just set and the bottoms are golden. Note: the tops and edges of these cookies will NOT brown. If they have browned, your cookie will be crisp rather than soft. Let the cookies sit on the baking sheet 2-3 minutes, then transfer to a cooling rack. Repeat with remaining cookies. (Note: the longer the cookies chill, the less they spread, so remove the dough from the fridge a minute or two before you plan to scoop to keep all the cookies the same size.)
• Cool completely before frosting. Cookies can be made 2 days in advance and stored in the refrigerator or frozen for up to 1 month. Thaw before decorating.

Next, Make The Cream Cheese Frosting:

• Cream Butter & Cream Cheese. When the cookies are cool, make your frosting. In a stand mixer or mixing bowl, beat the cream cheese and butter together 2-3 minutes, or until light and fluffy.
• Add powdered sugar, vanilla, and salt and beat to combine. If the frosting seems too loose, add more powdered sugar 1 Tbsp. at a time. If it seems too thick, you can thin it out with 1-2 tsp. milk at a time.
• Spread or Pipe The Frosting. Spread the frosting onto the cooled cookies (a small offset spatula makes this easier!) or transfer the frosting to a piping bag** and pipe the frosting onto the cookies, leaving a small border around the edge where the cookie is still visible (like the crust of a pizza).
• Decorate the frosted cookies with fresh fruit and mint leaves as desired. Finish with a light dusting of powdered sugar for a pretty look. (use a sieve or sifter to dust the powdered sugar over the cookies).
• Store decorated cookies covered in the refrigerator up to 3 days.

Notes

• *GLUTEN-FREE FLOUR. I highly recommend
  King Arthur Baking Measure-For-Measure Gluten-Free Flour for this recipe. My second favorite is Bob’s Red Mill 1:1 Gluten-Free Flour.
• **PIPING TIP. I used a
  Wilton 1M open star piping tip for the cookies in the photos.

Video

Course:
Cookies

Cuisine:
American

Diet:
Gluten Free

Keyword:
fruit pizza cookies, gluten free fruit pizza cookies, gluten free mini fruit pizzas, gluten free sugar cookie pizzas

Find the recipe:

sweetsandthankyou.com/fruit-pizza-cookies/