This Sugar Cookie Fruit Pizza recipe stars a soft, buttery sugar cookie base topped with tangy cream cheese frosting and a rainbow of fresh fruit. It’s the perfect sweet treat for summer barbecues, potlucks or anytime you’re craving something fruity and fun. Customize this easy fruit pizza with your favorite fruits for a crowd-friendly dessert everyone will love!
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 monster cookie fan or a fudgy brownie 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 has that soft, chewy, just-sweet-enough sugar cookie base, tangy cream cheese frosting and all the fruit I could 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 opted 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.
Ingredients
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
Instructions
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 powder, 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.
Kelly’s Note:
- 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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Nutrition
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Really delicious! My guests loved it – including the kids! Thank you for sharing this easy recipe
I’m so thrilled to read this, Jessie!
Recipe calls for baking powder. Then says baking soda in the instructions. Currently my cookie is all over the oven because I used baking powder and not soda ♀️ please correct the recipe so others don’t have the same experience on Super Bowl Sunday trying to get it done.
Hi Carrie – The baking powder listed in the recipe is correct.
This was spot-on for what I buy at my local bakery! The crust was so soft but sliceable. Yummy yummy yummy!
So glad you enjoyed the recipe, Joan!