Easter has always been a time for family, reflection, and, let’s be honest, some fun and colorful eating! Taking a twist on the traditional Easter treats, these Easter Egg Fruit Pizzas combine the simplicity of sugar cookies with the freshness of fruit – all in the adorable shape of Easter eggs. Perfect for a festive brunch or as a sweet ending to your Easter dinner, these cookies bring a smile to everyone’s face, little ones and grown-ups alike. Plus, with the fuss-free prep, you can whip these up even in the midst of your busy schedule!
The beauty of these Easter Egg Fruit Pizzas is that they’re a dessert and a centerpiece all rolled into one. When I serve these, I like to balance them out with some savory finger foods like mini quiches or deviled eggs. For a refreshing drink, a fruity punch or a lemonade complements the sweetness of the pizza perfectly.
Easter Egg Fruit Pizzas
Servings: Makes about 12-15 fruit pizzas, depending on the size of your egg-shaped cutter.
Ingredients<!–nextpage–>
– 1 package of ready-to-bake sugar cookie dough (usually for about 24 cookies)
– 8 oz cream cheese, softened
– 1/3 cup sugar
– 1/2 teaspoon vanilla extract
– Assorted fresh fruit (think kiwi, strawberries, blueberries, raspberries, and mandarin oranges)
– Easter egg-shaped cookie cutter
Directions
1. Preheat your oven to the temperature specified on the sugar cookie dough package. Then, line a couple of baking sheets with parchment paper to keep those cookies from sticking.
2. Roll out your cookie dough on a floured surface to about 1/4 inch thickness – just thick enough to hold their shape but not too chunky.
3. Using your egg-shaped cookie cutter, cut out egg shapes and place them on your prepared baking sheets. Gather any dough scraps and re-roll until you’ve used it all up.
4. Bake according to the package instructions until the cookies are just golden around the edges – usually, that’s about 8 to 10 minutes. Let them cool completely after you take them out of the oven. Patience is key here; hot cookies and cream cheese frosting don’t mix!
5. While the cookies are cooling down, mix together the softened cream cheese, sugar, and vanilla extract until it’s creamy and dreamy.
6. Once your cookies are cool to the touch, spread a generous layer of the cream cheese mixture on each one.
7. Now for the fun part – decorate with your fresh fruit to create colorful, fruity patterns that mimic decorated Easter eggs.
8. Chill your fruit pizzas in the fridge for a bit before serving if you’d like (I usually can’t wait that long!).
Variations & Tips<!–nextpage–>
– Feeling extra creative? Pipe the cream cheese mixture onto the cookies for a more polished look.
– If you’re short on time, you can also use store-bought frosting. Just choose a plain flavor that won’t overpower your beautiful fruit.
– No egg-shaped cookie cutter? No problem! You can cut out a simple stencil from cardboard, or just go free-hand. Who said Easter eggs had to be perfect, anyway?
– To keep the fruit looking fresh, brush a light coating of apricot jam or honey on top to add a sweet glaze.
I love this recipe for its delightful simplicity and the burst of freshness from the fruit. Not to mention, it’s a great way to sneak in some vitamins between all the chocolate bunnies and jelly beans. Give it a try and watch them disappear faster than hidden Easter eggs in the garden!
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