Be the bake sale MVP with this quick, customizable Sugar Cookie Fruit Pizza recipe topped with tangy cream cheese frosting and the season’s freshest fruit.
Do you remember those truly legendary bake sales of your childhood? The ones where the sky was the real limit for all the flavors and treats you could take home? You might have been a brownie fan, or a coffee cake purist, but for me it was all about the Sugar Cookie Fruit Pizza.
This Sugar Cookie Fruit Pizza recipe really distills all my favorite flavors. It’s got that soft, chewy, just-sweet-enough sugar cookie base, tangy cream cheese frosting and all the fruit I could possibly fit to top it off.
The best part? It’s endlessly customizable. Load up this sliceable sweet up with all your favorite fresh fruits then drizzle with your favorite jam, preserve, Nutella or even melted chocolate!
How to Make Pizza with a Cookie Crust
While you could easily make a cookie crust out of your favorite cookie flavor, I opt for the classic sugar cookie base. It’s always a crowd-pleaser, especially paired with the cream cheese frosting. Although I do have daydreams about trying this out with a chocolate chip cookie or peanut butter cookie base.
If you don’t have a nonstick pizza pan, you can also line a baking sheet with parchment paper and spread the cookie dough into a more, dare I say, rustic 14-inch circle. Bake the pizza until it is pale golden, 20 to 25 minutes.
How Long Does Cookie Pizza Last in the Fridge?
You have two options for storing your cookie pizza: to top or not to top. If you want to store just the baked cookie itself, it will keep upwards of a week in the fridge when properly covered in plastic wrap.
If you opt to top your cookie pizza, it will last up to 3 days in the fridge. This is mostly due to the more perishable nature of the frosting and fruit. If you do need to top the pizza ahead of time, I’d suggest using less juicy, uncut fruits, like raspberries, blueberries or blackberries.
For the cookie base:
- 1 cup unsalted butter, softened
- 1 1/3 cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the frosting:
- 1 (8-oz.) package cream cheese, at room temp
- 1/2 cup unsalted butter, at room temp
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- Assorted fruit, for topping
For the glaze (optional):
- 1/2 cup apricot jam
- 1 Tablespoon water
Make the cookie base:
- Preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then beat in the vanilla extract.
- Add the flour, baking soda, and salt, and mix just until combined. Spread the dough into a nonstick 14-inch pizza pan. (See Kelly’s Note.) Bake the pizza until it is pale golden, 20 to 25 minutes. Remove it from the oven and let it cool completely while you make the frosting.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until smooth. Beat in the vanilla extract and confectioners’ sugar.
- Spread the frosting atop the completely cooled sugar cookie base. Decorate with fruit then slice and serve.
Make the glaze (optional):
- For added sheen, whisk together the apricot jam and water until smooth then brush it atop the fruit before slicing and serving.
- If you don’t have a nonstick pizza pan, you can line a baking sheet with parchment paper and spread the cookie dough into a more rustic 14-inch circle.
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