Sugar Cookie Fruit Pizza Recipe

If you’re looking for a dessert that’s fun, beautiful, and absolutely delicious, you’ve got to try this Sugar Cookie Fruit Pizza Recipe. I absolutely love how this turns out every time — a soft, flavorful sugar cookie base topped with luscious cream cheese frosting and a vibrant medley of fresh fruit, finished off with a glossy apricot glaze. Whether it’s for a party, a special brunch, or just because, this recipe always steals the show and makes everyone smile.

this Recipe

Ingredients You’ll Need

To nail this Sugar Cookie Fruit Pizza Recipe, you’ll want fresh, quality ingredients that complement each other beautifully. I always recommend real vanilla and almond extract — they add such depth to the dough and frosting. And don’t skip the cream cheese in both the crust and frosting for that signature tang and richness.

• Salted Butter: Softened butter adds richness and a tender crumb to the cookie base.
• Cream Cheese: Needed in both dough and frosting; be sure it’s softened for smooth mixing.
• Granulated Sugar: Sweetens the dough perfectly without overpowering.
• Egg: Adds structure and helps bind the dough together.
• Vanilla and Almond Extracts: They give comforting warmth and a wonderful aroma.
• All-Purpose Flour: Spoon and level to avoid a dry or dense cookie base.
• Kosher or Sea Salt: Balances the sweetness and enhances flavor.
• Cornstarch: Keeps the cookie light and tender instead of tough.
• Powdered Sugar: For a smooth, sweet cream cheese frosting.
• Lemon Juice: Optional, but I find it brightens the frosting so nicely.
• Fruit: I love using a colorful mix like mandarin oranges, strawberries, blueberries, raspberries, and kiwi for both taste and eye appeal.
• Apricot Jam or Preserves: Heated to create a shiny glaze that keeps fruit fresh longer.

Variations

I love that this Sugar Cookie Fruit Pizza Recipe is so versatile! Over time, I’ve tried a few variations that are just as delicious, and I encourage you to make it your own depending on your tastes or what you have in the fridge.

• Gluten-Free: I swapped in a gluten-free flour blend once with great results—just watch the dough carefully as gluten-free flours sometimes absorb liquids differently.
• Fruit Choices: I’ve made it with mango, grapes, or cherries, each time bringing a unique flavor and color pop.
• Frosting Flavor: You can add a touch of citrus zest (lemon or orange) to your frosting if you want more brightness or switch to a basic whipped cream topping for a lighter finish.
• Mini Versions: Making individual-sized fruit pizzas on smaller pans or even cookie sheets is a fun way to customize for guests or kids.

How to Make Sugar Cookie Fruit Pizza Recipe

Step 1: Whip Up the Perfect Sugar Cookie Dough

Start by beating 3/4 cup softened salted butter in a big bowl or your stand mixer on medium speed until it’s lighter and fluffy—this usually takes about 1 to 2 minutes. Then, add 4 ounces of softened cream cheese and beat for another minute. Don’t forget to scrape down the sides so everything blends together evenly. Next, add 1 and 1/2 cups granulated sugar and beat until fluffy, another 1-2 minutes. I learned early on that this step is key for a tender cookie base—the sugar needs to dissolve a bit into the butter mixture to get that light texture.

Step 2: Add Your Flavor and Flour

Beat in the egg, then vanilla and almond extracts. The almond extract is what really makes this dough sing, so don’t skip it! Now, add the flour—but here’s a trick: spoon it into your measuring cup and level it off instead of scooping directly, so you don’t end up with too much. Stir in the flour combined with salt and cornstarch just until it barely comes together—you want to avoid overmixing because too much gluten develops into a tough cookie. The dough will feel sticky, which is totally normal.

Step 3: Press, Chill, and Bake the Crust

Line a 12-inch pizza pan with parchment paper (and foil underneath if it has holes—you want no holes here!). Pour your dough onto the pan and press it evenly to the edges, about 3/8-inch thick. I like to get my hands a little damp so the dough doesn’t stick to me. Chill in the fridge for 30 to 45 minutes (or freeze for about 20 minutes if you’re short on time) until fully firm. Then bake at 350°F for 20-23 minutes. The cookie should have a very light golden top without being shiny—that’s how I know it’s done. Don’t overbake or it’ll be less soft!

Step 4: Make and Spread the Cream Cheese Frosting

Mix 12 ounces softened cream cheese with 1/4 cup softened butter until smooth and creamy. Add vanilla extract and lemon juice—it’s my trick to keep the frosting from tasting too one-note sweet. Beat in sifted powdered sugar and salt until the frosting is luscious and lump-free. Spread it over the cooled cookie base with an offset spatula, ensuring edges are covered. I always do this step right away so the frosting begins to soften the cookie edges and keeps it from drying. Pop it back in the fridge to chill while you prepare your fruit.

Step 5: Artfully Arrange the Fruit and Glaze

Drain your mandarin oranges, slice the strawberries and kiwi, then layer on the fruit however you like! You can go full on neat and circular, or haphazard sprinkle-style. Honestly, it always looks beautiful no matter the method. The finishing touch is a shiny glaze made by heating apricot jam until runny and brushing it over the fruit—this seals in freshness and adds a gorgeous gloss.

How to Serve Sugar Cookie Fruit Pizza Recipe

Garnishes

I love adding a few fresh mint leaves here and there for a pop of green and a refreshing contrast to the sweet fruit. Sometimes I also sprinkle lightly toasted sliced almonds on top right before serving for an added crunch and nutty depth—it’s a simple touch that really elevates the whole thing.

Side Dishes

This fruit pizza pairs perfectly with a light scoop of vanilla ice cream or a dollop of whipped cream. I’ve also served it alongside a fresh fruit salad for an extra fruity fiesta, or even with a chilled glass of sparkling wine for adult gatherings—makes it a celebration every time!

Creative Ways to Present

For holidays or parties, I’ve arranged the fruit in seasonal patterns like red and green for Christmas or a rainbow of colors for birthday celebrations. Sometimes I use cookie cutters to cut out mini sugar cookie bases for bite-sized fruit pizzas — they’re a hit at kid’s parties! Also, serving this on a wooden cutting board instead of a plate adds a rustic, charming vibe.

Make Ahead and Storage

Storing Leftovers

Once assembled, I store leftover fruit pizza in an airtight container or cover it tightly with plastic wrap in the fridge. The cookie and frosting stay soft and flavorful for up to 3 days, but the fruit is best eaten within that timeframe before it starts to get watery or soggy.

Freezing

I haven’t had great luck freezing the fully assembled fruit pizza because the fruit loses freshness and the frosting can get watery when thawed. However, you can freeze just the baked sugar cookie base wrapped well, then thaw and add frosting and fruit fresh on the day you serve it.

Reheating

If you want to warm up leftover slices, I recommend removing the fruit and frosting first, warming the cookie base alone in a low oven for a few minutes, then reassembling with fresh frosting and fruit. This helps keep everything fresh and delicious without sogginess.

FAQs

Final Thoughts

I can’t tell you how many times this Sugar Cookie Fruit Pizza Recipe has been a hit at gatherings, celebrations, or just a weekend treat. It’s colorful, easy to customize, and when you bite into that soft sweet cookie base with tangy cream cheese frosting and bright fruit, it’s like a party in your mouth. If you want to impress without spending hours in the kitchen, give this recipe a try — I’m confident you’ll love it as much as I do!

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