1-First Step: Preheat and prep Start by preheating your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat so the cookies release easily after baking. This also makes cleanup much simpler, which is always nice when you want dessert without a lot of fuss.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cream of tartar. Whisking helps evenly distribute the leavening and salt so each cookie bakes the same way. Set the bowl aside while you work on the wet ingredients.

3-Third Step: Cream the butter and sugar In a large mixing bowl, cream 1 1/2 cups granulated sugar and 1 cup softened unsalted butter together until light and fluffy. A stand mixer works well, but a hand mixer does the job just fine too. Mix long enough to make the texture smooth, since that helps create a softer cookie. Next, add 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract. Beat again until everything looks well combined and creamy. The extra yolk makes these cookies especially tender, which is one reason they bake up so nicely.

4-Fourth Step: Add the flour mixture Pour the dry ingredients into the wet mixture and mix just until combined. Do not overmix, because that can make the cookies tougher than you want. The dough should come together easily and feel soft enough to scoop without chilling.

5-Fifth Step: Scoop and bake Scoop the dough into 1 1/2 tablespoon balls and place them on the prepared baking sheet with a little space between each one. If you want round, classic cookie bases, gently roll the dough between your hands for smoother edges. If you want shapes, you can roll the dough out and use cutters, then bake until just set. Bake for 10 to 12 minutes at 350°F. For a chewy cookie, lean toward the shorter end of the baking time and pull them when the edges are set but the centers still look a little soft. For a firmer cookie that holds toppings well, let them bake a minute longer. Either way, keep an eye on them because sugar cookies can go from perfect to overdone quickly.

6-Sixth Step: Cool completely Let the cookies sit on the baking sheet for a few minutes after they come out of the oven, then transfer them to a wire rack to cool completely. This part matters because warm cookies can melt the frosting. A fully cooled cookie gives you a neat, sturdy base for the creamy topping.

7-Seventh Step: Make the frosting In a bowl, cream 5 tablespoons softened unsalted butter until smooth. Add 8 ounces softened cream cheese and beat until the mixture is silky and lump-free. Then mix in 2 cups powdered sugar and 1/2 teaspoon vanilla extract. Keep beating until the frosting is light and fluffy. If the frosting feels too soft, pop it into the refrigerator for 10 to 15 minutes. If it feels too thick, beat it a little longer until it smooths out. You want a spreadable consistency that holds fruit without sliding off.

8-Eighth Step: Frost and top with fruit Spread a layer of frosting over each cooled cookie. Then add fresh fruit of various colors on top, pressing gently so the pieces stick. Make each cookie look a little different or keep them uniform for a prettier tray presentation. Strawberries, blueberries, kiwi, raspberries, grapes, and mandarin orange pieces all work beautifully. If you want a more polished look, use a small spoon or offset spatula to create a smooth frosting layer first. Then arrange the fruit in a circular pattern or in colorful clusters. This is where the recipe really starts to shine visually.

9-Final Step: Serve and enjoy Serve the Fruit Pizza Cookies soon after assembling for the freshest look and best texture. If you need to hold them for a short while, keep them chilled until serving time. They are especially fun for gatherings because people love seeing the bright fruit topping before they take a bite.