Patriotic Fruit Pizza Cookies (with cream cheese frosting)

These delicate fruit pizza cookies are made with a shortbread cookie base, a layer of sweet cream cheese frosting and topped off with raspberries, strawberries, blueberries and whipped topping to make American flags and pretty star shapes. Perfect for the summer holidays like Memorial day, fourth of July, Labor day, Flag day and more!

I think this recipe for fruit pizza cookies is simply the best because it is a recipe that was passed down from my Amish grandmother who is an excellent homemaker.

The best part about these fruit pizza cookies is that all of the components can be prepped ahead of time and then assembled right before your party, which saves you on prep work during the busy holidays. If you are looking for more side dishes to complete your patriotic holiday meal, try Patriotic Fruit Salad Crockpot Barbequed Wings or Amish Shredded Potato Salad!

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Patriotic fruit pizza cookies (American Flag cookies)

Patriotic Fruit Pizza Cookies

marilynpeight
These refreshing fruit pizza cookies are absolutely the best dessert to serve at your patriotic holiday parties! These flag and star shaped cookies are fun to assemble and even more fun to eat!
No ratings yet
Prep Time 1 hour
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 16 (roughly)

Equipment

  • Cookie sheets (linked below)
  • Mixing bowl (linked below)
  • Piping bags (linked below)

Ingredients
  

For the shortbread cookie base:

  • 1/2 cup butter softened
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon baking powder
  • dash of salt
  • 1 1/2 cups all purpose flour plus extra for rolling *see note

Cream cheese frosting:

  • 8 oz. cream cheese softened
  • 1 tablespoon fruit juice orange juice, pineapple juice, apple juice, etc.
  • 1 1/2 cups sifted confectioner's sugar

Toppings:

  • Strawberries, red raspberries and blueberries can do just strawberries and blueberries or raspberries and blueberries.
  • Cool whip/whipped topping optional

Instructions
 

Preheat oven to 350:

  • Cream the butter and sugar together, then whisk in the egg until the mixture is fluffy and no lumps remain. Add baking powder, dash of salt and flour, then mix well to combine. Chill for 20-30 minutes.
  • Flour the countertop, then roll the dough out into a sheet roughly 1/4 inch thick. Using rectangular (see note), star shaped and round cookie cutters, cut out the cookies and then carefully place onto a parchment lined cookie sheet, several inches apart. Bake the shortbread cookies in the preheated oven for 8-12 minutes until lightly colored on the bottoms (best if lightly baked). Remove from the oven and cool.
  • Place the cream cheese and fruit juice in a medium sized bowl, then mix with a hand mixer until well combined. Add confectioner's sugar, 1/2 cup at a time, and continue mixing until the icing is thick enough to spread onto the cookies, but somewhat thin.
  • Using a Wilton 1 or 2 tip, pipe cream cheese frosting around the edges of the cookies, then pipe frosting into the centers with additional frosting spreading with a cake spatula or the back of a spoon. Decorate with fruit to get the star and flag shapes (photos and more details below). Pipe whipped topping between the fruit for a whiter background (optional). Keep refrigerated and enjoy!

Notes

If the dough is too sticky to roll, you can add additional flour. Add flour sparingly for the softest shortbread crust.
I like to roll the cookies out on the baking sheet lined with parchment paper when shaping with the star and rectangular shapes. This prevents the cookies from losing their shape when being transferred. 
For the rectangular shape, you can also cut out the cookie dough with a pizza cutter. Use a ruler to get the lines as straight as possible. I used a cookie cutter that was 3 in. (width) by 4 1/2 in. (length). 
Additional notes and step by step photos below. 
Keyword American flag cookies, Patriotic fruit pizza cookies, with cream cheese frosting, shortbread cookies.
Tried this recipe?Let us know how it was!

Equipment needed for these Patriotic fruit pizza cookies:

  • Cookie sheets You will need several cookie sheets lined with parchment paper for baking these shortbread cookies. I prefer to use my Nordic ware baking sheets.
  • Mixing bowls Mixing bowls are needed for mixing the shortbread cookie base and for mixing up the cream cheese frosting.
  • Piping bags Piping bags fitted with a Wilton 1 or 2 tip are ideal for piping the cream cheese frosting onto the cookies. I like to use a 7 or 9 sized tip for piping the whipped topping onto the spaces between the fruit.

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Step 1: Cream the butter and sugar together, then whisk in the egg until the mixture is fluffy and no lumps remain. Add baking powder, dash of salt and flour, then mix well to combine. Chill for 20-30 minutes.

Is chilling the shortbread cookie dough really necessary?

I find chilling the cookie dough a little makes the rolling process much easier and also keeps you from having to add too much additional flour, which produces a drier cookie. If you find the cookie dough is easy to roll, shape and transfer without chilling, then feel free to bake them directly after the dough is mixed.

Step 2: Flour the countertop, then roll the dough out into a sheet roughly 1/4 inch thick. Using rectangular, star shaped and round cookie cutters, cut out the cookies and then carefully place onto a parchment lined cookie sheet, several inches apart. Bake the shortbread cookies in the preheated oven for 8-12 minutes until lightly colored on the bottoms (best if lightly baked). Remove from the oven and cool.

What size of cookie cutter is the best for the American flag base?

These cookies are really light, so I went a little on the big side and used a rectangular cookie cutter that was 3 inches wide by 4 1/2 inches long (go big or go home with dessert, right?). You can certainly use any rectangular sized cookie cutter you prefer. You can also roll the cookie dough into a large rectangular sheet, then cut the dough into rectangles using a pizza cutter or pastry wheel cutter. If all else fails, simply bake the cookie dough in a large sheet and then cut into shape with a sharp knife afterward, but be advised that the edges will not be as neat as when the cookie dough is shaped before baking.

Step 3: Place the cream cheese and fruit juice in a medium sized bowl, then mix with a hand mixer until well combined. Add confectioner’s sugar, 1/2 cup at a time, and continue mixing until the icing is thick enough to spread onto the cookies, but somewhat thin. *Note you only need to add enough confectioner’s sugar to make a spreadable frosting. The frosting should be smooth, creamy and not overly sweet or thick.

Step 4: Using a Wilton 1 or 2 tip, pipe cream cheese frosting around the edges of the cookies then fill in the centers with additional frosting using a cake spatula or the back of a spoon. Decorate with fruit to get the star and flag shapes, then pipe whipped topping between the fruit for a whiter background (optional). Keep refrigerated and enjoy!

Decorating tips to make these cookies patriotic:

For the 3 by 4 1/2 inch rectangular cookies I found 9 smaller blueberries to work well as the blue background for the flag. Although I wasn’t able to get all 50 stars onto the flag to represent each state, I believe it does still resemble our flag pretty well. Quartered raspberries and halved strawberry slices work well for stripes (you may need to trim them to fit). For the whipped topping, simple place some cool whip into a piping bag fitted with a small size 7 or 9 tip (Wilton). Pipe small dots of frosting between the fruit stripes and blueberries to create the finished red white and blue look. The additional star shapes and circles, you can experiment with to get stars or the red white and blue colors onto. I thought my round cookies ended up looking more like a flower than a star, but my toddlers don’t know the difference so, no matter. Have fun!

Storage tips for these patriotic fruit pizza cookies:

These cookies are best if used within 24 hours after they have been compiled. I prefer to prep the sugar cookie bases and cream cheese frosting ahead of time, then assemble the cookies with fruit and whipped topping an hour or two before my event to serve them as fresh as possible. Once the cookies are assembled, be sure to keep them refrigerated until ready to serve. If prepping the cream cheese frosting ahead of time, it needs to stay chilled in the refrigerator and can last for about a week (roughly). The shortbread cookies (unfrosted) can be kept at room temp for up to 5 days or frozen for several months before frosting and decorating.

Feel free to pin this recipe for later and be sure to tag me on Instagram to show off a photo of your own creation of this recipe. Thank you for your support!

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