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Berry Fruit Pizza Cookies

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Prep Time2 hr 5 min
Serves12

Charming, decadent, and delightfully festive, these Berry Fruit Pizza Cookies combine a classic soft-sugar-cookie base with a rich, tangy cream cheese frosting. Infused with subtle hints of vanilla and almond, each buttery cookie is rolled, cut, and baked to golden perfection before being loaded with a vibrant arrangement of fresh California Giant strawberries, blueberries, blackberries, and raspberries.

INGREDIENTS

    For the Cookies:

  • 2 cups unbleached all-purpose flour, spooned and leveled (260g)
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 8 tablespoons unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

    • For the topping:

  • 6 ounces cream cheese, softened
  • 1 cup confectioners sugar
  • 1 teaspoon lemon juice + zest (optional)
  • California Giant Strawberries, Blueberries, Blackberries and Raspberries

DIRECTIONS

      • In a medium bowl whisk together flour, baking powder and salt; set aside.
      • In a large mixing bowl using an electric mixer, beat together butter and sugar on medium-high speed until light and creamy, about 90 seconds. Scrape down the sides of the bowl. Add egg, vanilla and almond extracts – mix on medium speed until well combined, about 1 minute. Add bowl of dry ingredients, mixing on low speed until combined. Dough should be soft and not too sticky.
      • Lay out parchment paper on a flat surface. Use a lightly floured rolling pin to roll out the dough until it is ¼” thick. Cover and refrigerate for 2 hours (minimum) and up to 2 days.
      • After 2 hours, preheat oven to 350ºF and line large baking sheet with parchment paper.
      • Use a 2.75” biscuit cutter to cut into round cookies (or use a slightly smaller round cookie cutter). Arrange cookie dough on prepared baking sheet, about 2-3” apart. Combine any dough scraps and re-roll to cut out more cookies – you should get about 10-12 cookies depending on the size of your cookie cutter. (If you are baking one tray at a time, refrigerate dough until you’re ready to bake.)
      • Bake cookies for 12-14 minutes, or until edges look lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
      • Once cookies are completely cool, make cream cheese frosting: In a medium mixing bowl using an electric mixer, beat cream cheese on medium speed until creamy. Add confectioners sugar, lemon juice and zest (if using), mixing on low speed until combined. Taste test for sweetness, adding more confectioners sugar if desired.
      • Decorate cookies: Add a heaping tablespoon of frosting to each cookie and spread in an even layer. Decorate with fresh California Giant Berries. Keep refrigerated until ready to serve.

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Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!