These easy 4th of July cookies are mini American Flag Fruit Pizzas. They are so good! Red white and blue, these summer cookies are a delicious soft and chewy sugar cookie, topped with a light cream cheese frosting and decorated with red and blue fruits. They taste a lot like a fruit tart, but are cuter and much easier to make!
Independence Day is my favorite holiday. I love my country and am so grateful to those who sacrificed so we could have all that we do.
These 4th of July fruit pizza cookies are fun and patriotic. They are also light and fresh and fun to share with others. . For another light and fun 4th of July dessert try our dream whip no bake cheesecake or our maraschino cherry cookies with white chips. This would also go great with chicken caesar wraps! For more holiday cookies check out our Halloween Cookies and New Year's Eve Cookies and Cadbury Egg Easter Cookies.
For the cookie base:
- butter, slightly softened
- granulated sugar
- baking powder
For the topping:
- cream cheese
- lemon juice
- powdered sugar
1. In the bowl of stand mixer or with a hand mixer, mix softened butter and sugar on high until light and fluffy, about 3 minutes. Add the vanilla and eggs and beat on high about 30 seconds. The mixture will lighten in color.
2. Measure the flour and put on top of wet ingredients. I like to put the salt and baking powder right on top of the flour and give it a light mix with my fingers to avoid any clumping of salt or baking powder. Mix on low speed just until combined.
3. Chill for 1.5+ hours. After chilling, preheat oven to 400*F then flour a work surface. Roll out dough to about ⅜ inch thick for a softer thicker cookie. Roll thinner for a crisper cookie. Cut out circles. You can also use a circular cookie cutter, biscuit cutter or a cup or glass. Bake at 400* for 6-10 minutes. If you like your cookie crisp, cook until the edges are just turning golden. If you like them soft, cook juuuuuuuust until the top turns matte- you don't want the edges to turn golden.
4. While cookies are cooling make the topping. Beat the butter and cream cheese on high until light and fluffy, 2-3 minutes. Add the lemon juice, vanilla and lemon zest then mix to combine. Add the powdered sugar and mix on medium until well combined and smooth. Once cookies are completely cooled, frost with the cream cheese topping. Then decorate with the fruit into different patriotic designs!
Hint: If making ahead of time, do not frost cookies! Make cookies and frosting and store separately then frost and decorate 1-2 hours before serving. Store unserved frosted cookies in the refrigerator.
For the topping: Beat the cream cheese on high for about 1 minute. Add lemon juice and mix in. Add powdered sugar and corn starch and mix on medium speed 1-2 minutes. Return to refrigerator. Cut up fruit into desired shapes for decorating.
Allow cookies to cool completely. Spread topping on top and top with fruit in desired patterns. Serve immediately or refrigerate.
- pre-made cookies- If you are in a hurry, you can buy pre-made sugar cookies for the base. Just be warned store bought are much sweeter.
- pre-made frosting- instead of the cream cheese topping, you can buy some pre-made cream cheese frosting and use that instead.
- Fruit - feel free to use any and all fruits!
- Summer Cookies - don't worry about flag and patriotic patterns, instead do a fun design with a variety of fruits! We love to make these to take a BBQ. Some of our other favorite fruits to use are mangoes, mandarin oranges, kiwis and peaches.
- Chocolate 4th of July Cookies - in the topping, skip the lemon juice and substitute ½ cup of the powdered sugar for ⅓ cup cocoa powder.
Make sure to chill the dough before rolling out and baking. Put any dough you aren't immediately using back in the refrigerator to keep cold. The dough is much easier to work with and will produce better cookie texture. Also make sure your patriotic cookies are cooled completely before frosting!
4th of July Cookies
For the cookie:
- ¾ cups unsalted butter slightly softened, we recommend getting out 20-30 minutes before using.
- 1 ½ cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla
- 4 cups flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
For the topping:
- 1 package cream cheese softened
- 4 Tablespoons softened butter
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest optional but so good!
- 2 ½ cups powdered sugar
- other desired red white and blue fruit
For the Cookies:
- Mix softened butter and sugar on high until light and fluffy, about 3 minutes.
- Add the vanilla and eggs and beat on high an additional 30 seconds. The mixture will lighten in color.
- Measure the flour, then baking powder and salt on top of wet ingredients. Mix lightly with fingers to avoid any clumping of salt or baking powder. Put mixer on low and mix just until flour is incorporated.
- Chill for 1.5 hours.
- After chilling, flour a work surface then roll out to about ⅜ inch thick for a soft cookie. Roll thinner for a crisper cookie.
- Cut the dough into circles of desired size. You can use a biscuit or cookie cutter or a glass or cup.
- Bake at 400* for 6-10 minutes. If you like your cookie crisp, cook until the edges are just turning golden. If you like them soft, cook just until the top turns matte and the edges are set, don't wait for the edges to turn golden.
For the topping/ assembly:
- Beat the cream cheese and butter on high for about 2-3 minutes until light and fluffy.
- Add lemon juice, vanilla and lemon zest and mix in.
- Add powdered sugar and and mix on medium speed 1-2 minutes until well combined and smooth.
- Return to refrigerator.
- Cut up fruit into desired shapes for decorating.
- Allow cookies to cool completely.
- Spread topping on top and top with fruit in desired patterns.
- Serve immediately or refrigerate.
Made these for a party and they were a hit. The sugar cookie base was great, nice and soft, not gross like some are. And of course, everyone loved the way they're decorated.
MMMM we made these as end of the school year welcome summer cookies. We used mangoes and raspberries and kiwis and they were absolutely delicious! So excited to make them for the 4th of july!