Ingredients:

  • 2 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • ¼ tsp salt
  • 1 cup fresh strawberries, thinly sliced
  • 1 cup blueberries
  • 1 cup kiwi, peeled and diced
  • 2 tbsp apricot preserves

Instructions:

  1. Beat the softened butter and sugar until the mixture looks pale and fluffy. Mix in the egg, vanilla, and lemon zest.
  2. In a separate bowl, whisk the flour, baking soda, and salt. Gradually add this to the wet ingredients on low speed until just combined.
  3. Using a cookie scoop, place mounds of dough 2 inches apart on parchment-lined sheets. Gently press the tops down with your palm to create a slight indentation for the frosting.
  4. Bake at 350°F (175°C) for 10-12 minutes. Remove when the edges are barely golden and let them cool completely on the pan.
  5. Beat the softened cream cheese and butter together until smooth.
  6. Gradually beat in the sifted powdered sugar, fresh lemon juice, lemon zest, and salt until the frosting is velvety and combined.
  7. Using an offset spatula, spread a layer of lemon cream cheese frosting into the indentation of each cooled cookie.
  8. Top each mini pizza with a mosaic of sliced strawberries, blueberries, and diced kiwi.
  9. Optional: Melt the apricot preserves and lightly brush over the fruit for a professional glaze.