Fruit Pizza with Sugar Cookie Crust is a fun, colorful, and delicious dessert.
Everyone needs a go-to recipe that is a crowd-pleaser. This is one of those recipes for a variety of reasons. Who doesn’t love a soft sugar cookie? Now, super-size it and spread it with cream cheese-butter frosting. Next, you get to create a sweet masterpiece with your favorite fruit. My red, white & blue color combination would be perfect for a July 4th celebration! There are also easy button options that make this simple dessert even more convenient to make.
Fruit Pizza with Sugar Cookie Crust
Tips & Tricks
Rolling Out Dough—After chilling for thirty minutes, my dough seemed a little sticky, so I decided to pat it out to a disk shape and then top it with plastic wrap before rolling it out. Your dough may roll out fine without this step, but if you have any problems, try this method.
My dough also ended up being a little thicker than I intended. Even though I measured the thickness at the edge, it was thicker in the middle. However, everyone still thought it tasted delicious.
Flavoring Option- The recipe calls for vanilla in the cookie crust and the frosting, which is what I used. But I think both would be amazing with almond flavoring. I plan to try that next time (and there will certainly be a next time!) Another idea would be to flavor the frosting with lemon.
Make-Ahead Option—You can bake the crust a day ahead like I did. After the crust cooled completely, I placed a parchment sheet over it and then wrapped tinfoil over the entire pizza stone. You can also make the frosting in advance and store it covered in the refrigerator. I suggest letting the frosting sit out to soften for at least 15 minutes if refrigerated.
Don’t Have a Pizza Stone?- I found this version of Fruit Pizza that uses a round pizza pan instead. If you go this route, please reference the instructions in this recipe because the bake time is different.
Easy Button Option- You can use a store-bought sugar cookie dough tube instead of making your own.
Frosting Quantity – I ended up with a cup of extra frosting. So, I cross-referenced the version of this recipe with the one above that uses a pizza pan. Based on that recipe, I reduced the ingredients for the frosting in my recipe. If you want a thicker frosting, you can use the quantities in the Pinch of Yum recipe below.
Fruit Options—The original recipe from Pinch of Yum uses strawberries, blueberries, kiwis, mango, and red grapes. Various “fruit designs” are also pictured on that site for inspiration.
The Backstory – A Memorial Day BBQ
My daughter, Jessica, hosted a BBQ lunch for Memorial Day this year and asked if I would make “my fruit pizza.” I had to chuckle because I had never made fruit pizza. But I knew it was a popular recipe, and I would find many options online. Since this was a personal request, Jessica selected which fruit she preferred. The combination was berry delicious (I couldn’t resist the pun since it was an all-berry line-up.)
Fruity Dessert Favorites
Check out these additional fruit-based desserts that I love.
Fruit Pizza with Sugar Cookie Crust
Ingredients
Sugar Cookie Crust
- 1/2 cup butter softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract or almond flavoring
- 1 1/4 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 3 tablespoons butter softened
- 1 teaspoon vanilla or almond flavoring
- 1 1/4 cup powdered sugar
Fruit Topping
- sliced strawberries
- Raspberries
- Blueberries
- Blackberries
Instructions
Sugar Cookie Crust
- Mix the butter, sugar, egg, and vanilla (or almond) until well combined with electric mixer. Add flour, baking powder, and salt. Mix until combined. Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees. Line a baking stone with parchment. Roll the chilled dough out on the stone to a 1/4 to 1/2-inch thick layer, leaving some space around the edge. Tip: I placed a sheet of plastic wrap over the dough as I rolled it out to prevent it from sticking to the roller (which is optional.) Bake for 20-25 minutes until lightly browned around the edges. Allow cookie crust to cool. Can be made in advance (cool first, then place parchment paper over the baked crust and cover the entire stone with aluminum foil sealing around the edges.)
Cream Cheese Frosting
- Using an electric mixer, combine the cream cheese, butter, powdered sugar and vanilla (or almond) until smooth and creamy. Spread over the cooled cookie crust. Top with fruit in your own creative style.
I Would Love to Hear From You