1. Prepare the Cookie Dough:

2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

3. In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

4. Add the large egg and vanilla extract to the butter-sugar mixture. Beat until well combined.

5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft.

6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to 1 hour. This step is crucial for preventing the cookies from spreading too much and makes the dough easier to handle.

7. Preheat Oven and Prepare Baking Sheets:

8. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps with even baking.

9. Shape and Bake the Cookies:

10. Once chilled, scoop out portions of dough (about 2 tablespoons each for medium-sized cookies, or larger if you prefer bigger “pizzas”). Roll into balls and then flatten them on the prepared baking sheets into circles about ¼ to ⅓ inch thick and 3-4 inches in diameter. You can use the bottom of a glass dipped in a little flour to help flatten them evenly.

11. Alternatively, you can roll out the dough on a lightly floured surface to ¼ inch thickness and use a round cookie cutter.

12. Arrange the dough circles about 2 inches apart on the baking sheets as they will spread slightly.

13. Bake for 10-14 minutes, or until the edges are lightly golden brown and the centers are set. Baking time will vary depending on cookie size and oven.

14. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. It’s very important that the cookies are fully cooled before frosting; otherwise, the frosting will melt.

15. Prepare the Cream Cheese Frosting:

16. While the cookies are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together with an electric mixer on medium speed until smooth and creamy, with no lumps.

17. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated, then increase to medium speed and beat until light and fluffy.

18. Stir in the vanilla extract and optional lemon zest until well combined. If the frosting is too soft, you can chill it for 15-20 minutes before using.

19. Prepare the Fruit:

20. Wash all fresh fruit thoroughly. Slice, dice, or halve the fruits as desired. Ensure any canned fruit is very well drained and patted dry with paper towels to prevent a soggy frosting. If using fruits prone to browning like bananas or apples, toss them lightly with a bit of lemon juice.

21. Assemble the Fruit Pizza Cookies:

22. Once the cookies are completely cool, spread a generous layer of the cream cheese frosting evenly over the top of each cookie, leaving a small border if desired, like a pizza crust.

23. Arrange your prepared fresh fruit decoratively on top of the frosting. Get creative with patterns and color combinations! You can make spirals, stripes, or just a beautiful jumble of colors. This is the fun part where kids can really get involved.

24. Optional Glaze:

25. If using, gently heat the apricot preserves or apple jelly with 1 teaspoon of water in a small saucepan over low heat or in the microwave for a few seconds, just until melted and smooth. Strain if there are large fruit pieces.

26. Lightly brush the warm glaze over the fruit toppings using a pastry brush. This adds a beautiful shine and helps keep the fruit looking fresh longer.

27. Chill and Serve:

28. For best results, chill the assembled fruit pizza cookies in the refrigerator for at least 15-30 minutes before serving. This helps the frosting set and the flavors meld.

29. Serve cold or at cool room temperature. Enjoy your delicious homemade treats!