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Listen, if there’s one dessert that makes everyone at my house come running, it’s this fruit pizza sugar cookie! Imagine a giant, soft sugar cookie crust slathered with dreamy cream cheese frosting and piled high with jewel-bright fresh fruit – it’s like summer on a plate. The best part? I cheat shamelessly with refrigerated cookie dough because hey, we’ve all got better things to do than mix dry ingredients. My kids literally cheer when they see me pulling the pizza pan out of the cabinet – we’ve made this for backyard barbecues, school parties, and even my sister’s baby shower last year when I needed something quick but impressive. Trust me, after one bite of that buttery crust with the cool frosting and juicy berries, you’ll be hooked just like we are!
- Why You’ll Love This Fruit Pizza Sugar Cookie
- Ingredients for Fruit Pizza Sugar Cookie
- How to Make Fruit Pizza Sugar Cookie
- Tips for the Best Fruit Pizza Sugar Cookie
- Fruit Pizza Sugar Cookie Variations
- How to Store and Serve Fruit Pizza Sugar Cookie
- Fruit Pizza Sugar Cookie FAQs
- Nutrition Information
- Rate This Fruit Pizza Sugar Cookie Recipe
Why You’ll Love This Fruit Pizza Sugar Cookie
Oh friend, this isn’t just another dessert – it’s your new secret weapon! Here’s why it’s my go-to for every occasion:
Dinner-to-dessert in 30 minutes: That roll of refrigerated dough? Absolute lifesaver when you need something sweet FAST. No mixer, no sifting, just press and bake!
Your fruit, your rules: Strawberries one week, mango and kiwi the next – it’s like an edible art project where mistakes still taste amazing.
Crowd-pleaser guarantee: I’ve brought this to everything from book club to T-ball games and always leave with an empty pan and recipe requests.
Kids go nuts: Let them decorate their own sections with fruit – suddenly they’re eating healthy(ish) and having a blast!
Ingredients for Fruit Pizza Sugar Cookie
Alright, let’s raid the fridge and pantry! Here’s everything you’ll need to make this gorgeous fruit pizza sugar cookie happen. I’ve broken it down so you can see exactly how simple this really is – most of these items are probably already in your kitchen.
For the Cookie Crust:
- 1 (16.5 oz) roll refrigerated sugar cookie dough – My secret weapon! The kind you find near the cinnamon rolls in the dairy aisle. Pillsbury works great, but store brands are totally fine too.
For the Dreamy Cream Cheese Frosting:
- 8 oz cream cheese, softened – This is non-negotiable – take it out of the fridge at least 30 minutes beforehand. Cold cream cheese will give you lumpy frosting, and nobody wants that.
- 1/4 cup powdered sugar – Measure this packed, like brown sugar level of packed. It makes the frosting just sweet enough without overpowering the fruit.
- 1 tsp pure vanilla extract – The good stuff makes a difference here! That imitation vanilla just doesn’t give the same depth of flavor.
For the Fruit Topping:
- 2 cups assorted fresh fruit – Here’s where you can get creative! My favorite combos are:
- Strawberries (sliced) + kiwi (peeled and sliced) + blueberries
- Peaches + raspberries + blackberries
- Mandarin oranges + pineapple tidbits + shredded coconut
Pro tip: Pat your fruit dry with paper towels after washing – keeps that cookie crust crisp!
See? Told you it was simple! Now let’s turn these basic ingredients into something magical.
How to Make Fruit Pizza Sugar Cookie
Okay, let’s turn that bag of cookie dough into something spectacular! This is honestly one of the easiest desserts you’ll ever make, but I’ve got some sneaky tips to take it from good to “can I have the recipe?” great. Just follow these simple steps, and you’ll be slicing into fruity heaven in no time!
Preparing the Sugar Cookie Crust
First things first – crank that oven to 350°F. While it’s heating up, grab your favorite pizza pan or baking sheet and give it a quick spritz of cooking spray or rub with butter. Now here’s the fun part – peel that cookie dough from its wrapper (resist the urge to eat a chunk!) and plop it right in the center of your pan. Use clean fingers to press and smoosh it out evenly – you want it about 1/4 inch thick all around. No rolling pin needed, just good old-fashioned finger painting! Not into one big pizza? No problem – make mini ones on a baking sheet instead. Bake for 12-15 minutes until just golden – don’t walk away at minute 10, that’s when it can go from perfect to crispy real fast!
Making the Cream Cheese Frosting
While your crust cools (and yes, it MUST cool completely – warm cookie + frosting = melty mess!), let’s whip up that luscious frosting. Toss your softened cream cheese, powdered sugar, and vanilla into a bowl. Now beat it like it owes you money with a hand mixer or stand mixer until it’s completely smooth and fluffy – about 2 minutes should do it. Pro tip: If you want extra airy frosting, scrape the bowl halfway through mixing to catch any stubborn lumps hiding at the bottom.
Decorating Your Fruit Pizza
Here’s where your inner artist gets to shine! Spread that gorgeous cream cheese frosting over your cooled crust like you’re frosting the world’s biggest sugar cookie. Then grab your dry fruit (remember my towel-patting tip!) and go wild. I like arranging mine in pretty concentric circles – strawberries on the outside, kiwi next, then blueberries in the center looks like a flower! Totally optional, but sometimes I drizzle a little melted white chocolate over the top for extra wow factor. Need it even faster? Grab pre-sliced fruit from the produce section – I won’t tell!
Tips for the Best Fruit Pizza Sugar Cookie
Okay, you could totally wing this fruit pizza sugar cookie and it’d still taste amazing, but these little tricks take it from “pretty good” to “OH MY GOSH” status:
Chill that beauty! I know it’s tempting to slice right in, but trust me – 30 minutes in the fridge firms everything up so you get picture-perfect slices without the frosting sliding everywhere. Learned this the messy way at my nephew’s birthday party!
Pizza cutter for the win – Forget knives, the best tool for clean cuts is actually a pizza wheel. That slight rocking motion goes through fruit layers like butter (or cream cheese frosting!).
Too sweet? My husband likes it less sugary, so I often cut the powdered sugar to 2 tablespoons. The fruit’s natural sweetness shines through more. Taste as you go!
Want my all-time favorite combo? During peach season, I swap in sliced peaches with raspberries and a sprinkle of chopped mint – tastes like summer sunshine with every bite. But seriously, use whatever fruit makes your heart happy – that’s the beauty of this recipe!
Fruit Pizza Sugar Cookie Variations
Okay, let’s get creative! One of my favorite things about this fruit pizza sugar cookie is how easily you can mix it up to match your mood or whatever fruit looks good at the market. Here are some of our favorite spins on the classic:
Citrus twist: Add a tablespoon of lemon zest to the cream cheese frosting – it brightens everything up perfectly for spring brunches. My neighbor Lisa begs me to make this version every Easter!
Tropical vacation: Swap in mango, pineapple, and toasted coconut flakes for a beachy vibe. Pro tip: a sprinkle of lime zest over the top right before serving takes it next level.
Chocolate lover’s dream: Drizzle melted dark chocolate over the assembled pizza – the bittersweet plays so nicely with the sweet fruit. Sometimes I’ll even sprinkle crushed pistachios over the top too.
Mini party pizzas: Scoop tablespoon-sized portions of dough onto baking sheets for adorable single-serve desserts. Perfect for meal prep lunches or when you need something fancy-looking for book club (they’ll never know it took 10 minutes!).
How to Store and Serve Fruit Pizza Sugar Cookie
Okay, confession time – I’ve rarely had leftovers of this fruit pizza sugar cookie survive more than a few hours at my house! But just in case you have more willpower than my family, here’s how to keep it fresh. Pop any slices into an airtight container with parchment between layers (so the frosting doesn’t stick), and refrigerate for up to 2 days. Want to freeze it? Skip the fruit toppings – just freeze the frosted cookie base, then add fresh fruit after thawing. Personally, I think it tastes best slightly chilled – that crisp cookie with cool cream cheese is just heaven! Pro tip: If you’re serving this at a party, assemble it no more than an hour beforehand so the fruit stays picture-perfect.
Fruit Pizza Sugar Cookie FAQs
I get asked all the time about this fruit pizza sugar cookie recipe, so let me tackle the most common questions that pop up. These are the exact same things I wondered when I first started making this beauty!
Can I use homemade sugar cookie dough instead of refrigerated?
Absolutely! I’ve done both, and while the refrigerated dough is my go-to shortcut, homemade works great too. Just roll your dough to about 1/4-inch thickness before baking – and keep an eye on it since bake time might be a couple minutes longer. My grandma’s old-fashioned sugar cookie recipe makes an incredible base, but let’s be real – sometimes you just need that convenience roll from the grocery store!
How do I prevent a soggy cookie crust?
Oh honey, we’ve all been there with a mushy-bottomed pizza! The key is drying your fruit REALLY well after washing – I pat mine with paper towels like I’m preparing surgery tools. Another trick? Spread a thin layer of frosting right to the edges to seal the crust. Sometimes I’ll even pop the baked (but unfrosted) cookie in the fridge for 10 minutes to firm up before adding toppings.
Can I assemble the fruit pizza sugar cookie ahead of time?
Here’s my make-ahead secret: bake and frost the cookie base up to a day in advance, then add the fruit toppings right before serving. The frosting acts like a delicious protector keeping the crust crisp underneath. Trust me, I learned the hard way that assembled fruit pizzas don’t love sitting around – those berry juices start creeping into the cookie after a few hours!
Nutrition Information
Just a quick note before we jump into numbers – these values are estimates since fruit varieties and cookie dough brands can vary. But if you’re watching portions like I sometimes try to (emphasis on try!), here’s the general breakdown per slice:
- Calories: About 280 per serving – hey, it’s dessert, not a salad, right?
- Sugar: Roughly 22g (mostly from that glorious cookie base and natural fruit sugars)
- Fat: Around 14g – but remember, we’re getting some good fats from that cream cheese!
No guilt here – with all that fresh fruit, I like to think of it as a vitamin delivery system wrapped in a sugar cookie hug!
Rate This Fruit Pizza Sugar Cookie Recipe
Did you make this fruit pizza sugar cookie? I’d love to hear how it turned out for you! Leave a comment below – did you stick with my classic strawberry and kiwi combo or go wild with your own fruit creations? Give it a star rating too – five stars means “I’ll be making this weekly!” in my book. Your feedback helps other bakers know what to expect, plus I absolutely live for hearing your tasty variations!
PrintEasy Sugar Cookie Fruit Pizza
A quick dessert using sugar cookie dough as the base, topped with cream cheese frosting and fresh fruit.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 roll refrigerated sugar cookie dough
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups assorted fresh fruit (strawberries, kiwi, blueberries)
Instructions
- Preheat oven to 350°F.
- Press cookie dough into a greased pizza pan or baking sheet.
- Bake for 12-15 minutes until golden. Let cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Spread frosting over cooled cookie crust.
- Arrange fruit on top.
- Slice and serve.
Notes
- Use pre-cut fruit for faster prep.
- Chill pizza for 30 minutes before serving for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg