Sugar Cookie Fruit Pizza Recipe is a delightful and vibrant dessert that combines the sweetness of sugar cookies with a fresh array of fruits. It’s easy to make, visually stunning, and perfect for celebrations, potlucks, or simply enjoying at home with your family. Plus, the best part is you can customize it with your favorite fruits, making it a delightful treat that everyone can enjoy!
Recipe Information
Prep Time: 25 minutes
Cook Time: 23 minutes
Total Time: 1 hour
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 250
Protein: 3g
Carbohydrates: 36g
Fat: 10g
Fiber: 1g
Sugar: 14g
Sodium: 90mg
Why Make Sugar Cookie Fruit Pizza Recipe
This Sugar Cookie Fruit Pizza Recipe is not only a feast for your eyes but also a delightful mix of flavors. The cookie crust is soft and buttery, providing a perfect backdrop for a creamy frosting and an explosion of fresh fruits. Rich in vitamins and antioxidants, the fruits add a healthful element, making this dessert a fantastic choice for those who want something sweet yet lighter. Its versatility means you can change the fruits based on the season or your preferences, ensuring that every time you make it, it’s a new experience.
How to Make Sugar Cookie Fruit Pizza Recipe Step by Step
Ingredients
- 3/4 cup salted butter, softened (1 and 1/2 sticks)
- 4 ounces cream cheese, softened (half package)
- 1 and 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 3/4 teaspoons almond extract
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon kosher salt or sea salt
- 1 teaspoon cornstarch
- 12 ounces cream cheese, softened (1 and 1/2 packages)
- 1/4 cup butter, softened (half stick)
- 1 and 1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice (optional)
- 1 and 1/2 cups powdered sugar
- 1/4 teaspoon kosher salt
- 1 (11 ounce) can mandarin oranges, drained
- 2 cups strawberries, sliced
- 2 cups blueberries
- 1 cup raspberries
- 4 kiwi, peeled and sliced
- 2 tablespoons apricot jam or preserves
Directions
In a large bowl or stand mixer, beat 3/4 cup softened butter on medium speed for 1-2 minutes until light and fluffy. Add 4 ounces softened cream cheese and beat for 1 minute until incorporated. Add 1 and 1/2 cups granulated sugar and beat for 1-2 minutes until fluffy. Mix in 1 egg, 1 teaspoon vanilla, and 1 and 3/4 teaspoons almond extract, scraping bowl sides as needed. Spoon and level 3 cups flour. Mix in 1 teaspoon kosher salt and 1 teaspoon cornstarch into the flour. Add the flour mixture to the wet ingredients and beat just until combined, scraping sides and bottom. The dough will be sticky; avoid overmixing to keep the dough tender.
Line a 12-inch pizza pan (without holes or lined with foil) with parchment paper. Scoop the dough onto the pan and press evenly to all edges, about 3/8 inch thick. Dampening hands helps manage stickiness. Refrigerate the dough in the pan for 30-45 minutes until fully chilled. Alternatively, freeze for about 20 minutes if pressed for time. During chilling, preheat oven to 350°F (177°C), allowing at least 15 minutes for thorough heating. Bake the chilled dough for 20-23 minutes until very light golden across the top and edges slightly browned. Avoid overbaking to keep the crust soft. Cool completely in the pan; refrigerate to speed cooling if needed.
In a clean bowl, beat 12 ounces cream cheese and 1/4 cup softened butter until smooth and creamy. Add 1 and 1/2 teaspoons vanilla extract and 1 teaspoon lemon juice, and beat again. Sift and add 1 and 1/2 cups powdered sugar and 1/4 teaspoon kosher salt. Beat until smooth, scraping bowl sides. When the crust is completely cooled, spread the frosting evenly over the top using an offset spatula, covering edges well. Chill in the refrigerator to let frosting soften edges and prevent drying.
Drain mandarin oranges. Slice strawberries and peel and slice kiwi. Rinse blueberries and raspberries thoroughly. Decorate the frosted cookie base with fruit arranged in concentric circles, clusters, or sprinkled casually as preferred. Take your time for a beautiful presentation. Heat 2 tablespoons apricot jam or preserves in the microwave for 30 seconds until thin and pourable. Strain to remove lumps if using preserves. Use a pastry brush to lightly coat the fruit with warm apricot glaze to add sheen and help preserve freshness.
Refrigerate the decorated fruit pizza until ready to serve. Cover with plastic wrap tented using toothpicks if chilling for several hours. Slice into pizza slices or squares before serving. Store covered in the refrigerator for up to 3 days. The cookie and frosting keep longer than the fruit. Replace fruit if needed for freshness after a couple of days.
How to Serve Sugar Cookie Fruit Pizza Recipe
Serve your Sugar Cookie Fruit Pizza with a side of vanilla ice cream or whipped cream for an extra indulgent treat. Pair it with a light salad for a refreshing summer meal or enjoy it with a scoop of yogurt for breakfast!
How to Store Sugar Cookie Fruit Pizza Recipe
To keep your Sugar Cookie Fruit Pizza fresh, store it in the refrigerator covered with plastic wrap. If you’re looking to freeze it, it’s best to freeze the cookie base without the fruits and frosting. You can add them fresh after defrosting.
Expert Tips for Cooking Sugar Cookie Fruit Pizza Recipe
- For a soft cookie crust, be careful not to overbake it; it should be just lightly golden.
- Use fresh seasonal fruits for the best flavor and presentation.
- If you want a more tart flavor, consider adding a squeeze of lemon juice to the frosting.
Delicious Variations of Sugar Cookie Fruit Pizza Recipe
- Try a citrus-themed fruit pizza by using oranges, lemon slices, and a citrus zest frosting.
- Create a tropical version with pineapple, mango, and coconut for a beachy feel.
- For a berry blast, use exclusively your favorite berries and mix them with a cream cheese frosting flavored with vanilla and a hint of almond.
Try the Sugar Cookie Fruit Pizza Recipe for your next gathering or as a family treat! Its scrumptious flavors, ease of preparation, and endless customization options make it a dessert everyone will adore. Enjoy this fruity delight!
Sugar Cookie Fruit Pizza
Ingredients
Cookie Crust
- 3/4 cup salted butter, softened (1 and 1/2 sticks)
- 4 ounces cream cheese, softened (half package)
- 1 and 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 3/4 teaspoons almond extract
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon kosher salt or sea salt
- 1 teaspoon cornstarch
Frosting
- 12 ounces cream cheese, softened (1 and 1/2 packages)
- 1/4 cup butter, softened (half stick)
- 1 and 1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice (optional)
- 1 and 1/2 cups powdered sugar
- 1/4 teaspoon kosher salt
Fruits
- 1 (11 ounce) can mandarin oranges, drained
- 2 cups strawberries, sliced
- 2 cups blueberries
- 1 cup raspberries
- 4 kiwi, peeled and sliced
- 2 tablespoons apricot jam or preserves
Instructions
Preparation of Cookie Crust
- In a large bowl or stand mixer, beat 3/4 cup softened butter on medium speed for 1-2 minutes until light and fluffy.
- Add 4 ounces softened cream cheese and beat for 1 minute until incorporated.
- Add 1 and 1/2 cups granulated sugar and beat for 1-2 minutes until fluffy.
- Mix in 1 egg, 1 teaspoon vanilla, and 1 and 3/4 teaspoons almond extract, scraping bowl sides as needed.
- Spoon and level 3 cups flour, then mix 1 teaspoon kosher salt and 1 teaspoon cornstarch into the flour.
- Add the flour mixture to the wet ingredients and beat just until combined, scraping sides and bottom.
- Line a 12-inch pizza pan (without holes) with parchment paper.
- Scoop the dough onto the pan and press evenly to all edges, about 3/8 inch thick.
- Refrigerate the dough in the pan for 30-45 minutes until fully chilled.
Baking the Cookie Crust
- Preheat oven to 350°F (177°C) for at least 15 minutes.
- Bake the chilled dough for 20-23 minutes until lightly golden across the top and edges slightly browned.
- Cool completely in the pan; refrigerate to speed cooling if needed.
Making the Frosting
- In a clean bowl, beat 12 ounces cream cheese and 1/4 cup softened butter until smooth and creamy.
- Add 1 and 1/2 teaspoons vanilla extract and 1 teaspoon lemon juice, and beat again.
- Sift and add 1 and 1/2 cups powdered sugar and 1/4 teaspoon kosher salt.
- Beat until smooth, scraping bowl sides.
Assembling the Fruit Pizza
- Spread the frosting evenly over the cooled cookie crust.
- Decorate the frosted base with the drained mandarin oranges, sliced strawberries, blueberries, raspberries, and kiwi.
- Heat 2 tablespoons apricot jam in the microwave for 30 seconds, then use a pastry brush to lightly coat the fruit.
- Refrigerate the decorated fruit pizza until ready to serve.
