I made you a first-day-of-Spring/Easter treat: Mini Fruit Pizzas with Marshmallow Creme Frosting!
Easter was one of my favorite holidays growing up – probably right up there with Christmas in terms of excitement levels!
Every Easter Sunday my brothers and I would wake up super early and go on our annual Easter Egg Hunt throughout the house. Overnight the Easter bunny had hid candy in color coded plastic eggs for us to find and shake, imagining the goodies that were snapped inside. Blue and green for Ryan, pink and purple for me, and orange and yellow for Justin. (Although, I am just now seeing a purple egg peeking out of Justin’s basket that clearly doesn’t belong. Thief!)
Anyways, as we hunted for eggs, we’d keep our eyes peeled for the pot of gold at the end of the rainbow, so to speak. Our Easter baskets!
They’d always be hidden in the craziest of places like inside the dryer or oven. On top of a ceiling fan, or somewhere in the garage. If we were having trouble finding them my Dad would help us by playing the “hot or cold game.”
Cold…ice cold! he’d warn if we were getting too far away from our basket.
Hot! You’re on fire! You’re burnin’ up! he’d cry when we were close!
Once located, we’d tear through the contents to find socks and other non-candy spring essentials, in addition to new kites decorated with what we were into at the time. (Apparently I couldn’t get enough Shark Bites this particular year?) After church my Dad would assemble the kites and we’d all head out to the park behind our house for an afternoon of kite flying. To be concluded by the inevitable kite snapping. Those plastic kites don’t hold up well, but they sure are fun for a few hours!
In the spirit of tradition, and in an effort to channel spring (it’s 30 degrees here today, y’all) I decided to share these fun, Mini Fruit Pizzas with Marshmallow Creme Frosting with you.
Mini Fruit Pizzas with Marshmallow Creme Frosting are homemade sugar cookies slathered in a fluffy marshmallow creme frosting, then decorated with fresh fruits and berries.
They’re the mini version of everyone’s favorite springtime dessert – fruit pizza – and are also perfect for making on a weekend afternoon with your family for a sweet, Easter-time treat. Make it a fun tradition every year, along with egg dying…or kite flying!
Start by making sugar cookie dough (recipe below) then letting it chill in the refrigerator until hard – 1 hour or up to overnight.
Roll the dough out on a heavily floured surface until 1/4″ thick. Tip: I use two 1/4″ dowel rods as rolling pin guides to make sure my dough rolls out to the same thickness. Works like a charm!
Next use a small, round cookie cutter to cut the dough out. This is a 2-1/2″ ring, but small or bigger is fine too!
Place the cookie dough onto parchment paper-lined baking sheets then bake for 8 minutes at 350 degrees, rotating the pan 180 degrees halfway through. Note: these cookies will remain pale even when baked, so be careful not to over-bake!
While the cookies are cooling, whip up the Marshmallow Creme Frosting. OMG THIS FROSTING! It’s essentially the same recipe as my Best Fruit Dip. EVER. except I used a tiny bit of lemon juice instead of orange juice concentrate. Regardless – NOM. (And I hate the word nom.)
First spoon 7oz marshmallow creme into a large, microwave-safe bowl then microwave for 20 seconds. This just makes it less sticky and easier to work with. Then add 8oz 1/3 less fat cream cheese that’s softened to room temperature.
Finally add 2 teaspoons fresh lemon juice and stir the mixture until smooth. Pop it into the fridge for 30 minutes or so to firm back up.
Once all the cookies are baked and cooled, slather them with the frosting.
We’re talking a generous slather, too. The more of this frosting - the better. Trust me!
Now turn your attention to zee fruit! I used fresh blueberries, kiwi (here’s a ridiculously easy way to peel a kiwi >, by the way!) and sliced strawberries.
Decorate the tops of your mini fruit pizzas any way you want with the fruit – this is a great activity for kids. Once you’re done, pop the pizzas into the fridge overnight. They’re good fresh, but they’re GREAT once the cookies have softened a little under the frosting and fruit!
Mini Fruit Pizzas with Marshmallow Creme Frosting
Makes 16, 2-1/2″ cookies
1-1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
Kiwi, peeled and sliced
For the Marshmallow Creme Frosting:
7oz marshmallow creme
8oz 1/3 less fat cream cheese, softened
2 teaspoons lemon juice
- Mix together flour, baking soda, and salt in a bowl then set aside. In the bowl of an electric mixer, or with a hand mixer, beat butter and sugar until light and fluffy, 2 minutes. Add egg and vanilla then beat until combined. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined before adding the next batch. Wrap dough in plastic wrap, then chill in the refrigerator for at least 1 hour and up to overnight, or until very firm.
- Preheat oven to 350 degrees. Cut dough in half then place one half onto a heavily-floured flat surface and sprinkle the top with more flour. Roll out to 1/4” thickness then cut out cookies with a 2-1/2″ round cookie cutter. Repeat with remaining dough. Place cookies onto parchment paper-lined baking sheets then bake for 8 minutes, rotating pan 180 degrees halfway through. Note: Cookies will not be golden brown when done. Let cookies rest on the baking sheet for 2 minutes then remove to a cooling rack to cool completely.
- For the Marshmallow Creme Frosting: Spoon marshmallow creme into a large, microwave-safe bowl then microwave for 20 seconds. Stir in softened cream cheese and lemon juice until very smooth. Refrigerate for 30 minutes.
- Spread chilled frosting on cooled cookies then top with sliced strawberries, kiwi, and blueberries. Refrigerate overnight and then serve. Serve leftover frosting with fresh fruit.
You’ll have a little extra frosting leftover at the end, so serve it alongside the mini fruit pizzas with fruit as an insane fruit dip.
It’s good with any fruit – pineapple, grapes, melon – but especially strawberries. Like Heaven!
Happy Easter, and spring, everyone! May the warmth be with you!