Fruit Pizza with Sugar Cookie Crust Recipe

If you’re looking for a fun, colorful dessert that’s a total crowd-pleaser, you’ve got to try my Fruit Pizza with Sugar Cookie Crust Recipe. It’s one of those recipes that feels fancy but is ridiculously easy to pull off—and I absolutely love how it turns out every time. Plus, it’s perfect for celebrations, potlucks, or whenever you just want to impress your friends with something sweet and fresh. Stick around because I’m sharing all my best tips so you can nail this fruity masterpiece without any hassle.

this Recipe

Ingredients You’ll Need

To get this recipe just right, you want good-quality basics that work beautifully together—especially the butter and cream cheese, which give the crust and frosting that perfect richness. I recommend softening your butter and cream cheese ahead of time to save some mixing struggles.

• Salted Butter: Using salted adds just the right hint of salt to balance the sweetness, but if you only have unsalted, just add a pinch more salt.
• Cream Cheese: Make sure it’s softened to room temperature so it mixes smoothly without lumps. You’ll use it twice, so pay attention to the amounts in the recipe!
• Granulated Sugar: For a classic sweet cookie base that crisps gently on the edges.
• Egg: This binds everything together and adds richness.
• Vanilla and Almond Extracts: These two combine wonderfully to add depth and a lovely floral hint that’s subtle but noticeable.
• All-Purpose Flour: Spoon and level your flour to keep the dough light and tender, not dense.
• Kosher or Sea Salt: It enhances all the flavors and wakes up the sugar cookie base.
• Cornstarch: A secret ingredient that makes the crust tender and soft rather than crumbly.
• Powdered Sugar: This goes in the frosting for smooth, sweet creaminess.
• Lemon Juice: Optional but highly recommended in the frosting—it brightens things up fantastically.
• Fresh Fruit: Strawberries, blueberries, kiwi, raspberries, mandarin oranges—pick what’s fresh and looks good at the market. I love mixing colors!
• Apricot Jam or Preserves: For the glaze that gives the fruit a shiny, appetizing finish and seals in freshness.

Variations

One of my favorite things about this Fruit Pizza with Sugar Cookie Crust Recipe is how flexible it is. You can really put your own spin on the frosting, the fruit, or even the cookie crust shape to fit the occasion and your cravings.

• Gluten-Free Option: I’ve swapped the all-purpose flour with a 1:1 gluten-free blend before, and it works pretty well—just be sure to chill the dough a bit longer before baking.
• Seasonal Fruit:** I like using fresh peaches and cherries in summer or pomegranate seeds and kiwi in winter; rotating fruit keeps it fresh and exciting year-round.
• Frosting Flavors: Sometimes I add a bit of orange zest or swap the lemon juice for lime in the frosting for a citrus twist that really wakes up your taste buds.
• Crust Shapes: If you don’t have a pizza pan, a jelly roll pan or even a square baking dish works nicely—you’ll just end up slicing in squares instead of slices.

How to Make Fruit Pizza with Sugar Cookie Crust Recipe

Step 1: Cream the Butter and Cream Cheese Until Fluffy

Start by beating your softened butter on medium speed. You’ll see it lighten in color and become fluffy—this usually takes about 1-2 minutes. Then add the 4 ounces of cream cheese and continue beating until it’s smooth and fully incorporated. Scrape down the sides of your bowl a few times to make sure everything blends evenly.

Step 2: Add Sugar, Egg, and Extracts

Next, beat in the granulated sugar until the mixture is fluffy again, about 1-2 minutes. Add your egg, vanilla, and almond extracts, then beat well. This mixture is where your cookie gets its great texture and flavor, so don’t skip any ingredients here.

Step 3: Combine Flour, Salt, and Cornstarch Carefully

This part is important for the final texture! Spoon and level your flour before adding it to the bowl, then sprinkle in the salt and cornstarch, stirring them into the flour. Finally, mix with your beaters until just barely combined. Overmixing here can make your cookie dough tough, and you want soft and tender.

Step 4: Press Dough Into Pan and Chill

Line a 12-inch pizza pan with parchment (and foil if your pan has holes). Press the dough evenly onto the pan, about 3/8 inch thick all around. Don’t be afraid to wet your hands a little if it feels sticky—that trick makes spreading easier!

Pop the dough into the fridge for 30-45 minutes until firm or into the freezer for about 20. This chilling step helps the dough hold its shape during baking—trust me, it makes a big difference.

Step 5: Bake the Sugar Cookie Crust

Preheat your oven to 350°F (175°C), letting it thoroughly heat for at least 15 minutes. Bake the chilled crust for 20-23 minutes. Keep a close eye near the end: you want a very light golden color, no shiny wet spots, and just slightly more color at the edges. Don’t overbake or you’ll lose that tender texture. Let it cool completely in the pan before frosting.

Step 6: Whip Up the Cream Cheese Frosting

In a clean bowl, beat cream cheese and butter until smooth and creamy—no lumps here! Add vanilla and lemon juice (this little addition brightens the flavor to perfection). Then sift in powdered sugar and mix well until silky smooth. The frosting should be thick but spreadable.

Step 7: Spread Frosting and Chill

Spread the frosting generously over your cooled sugar cookie crust, covering all the edges. Doing this early helps soften the crust edges a bit and keeps everything from drying out. Pop it back in the fridge to chill while you prep your fruit.

Step 8: Prepare and Arrange the Fruit

Drain the mandarins, slice strawberries and kiwi, and rinse the rest of your fruit. Now comes the fun part—arranging! You can go elegant with concentric circles, group them in pretty little piles, or keep it casual and toss the fruit all on top. No wrong way here, trust me.

Step 9: Glaze for the Perfect Shine

Warm your apricot jam in the microwave until thin and brush it lightly over the fruit with a pastry brush. This creates that beautiful glossy finish and locks in freshness. If you have thicker preserves, press them through a fine strainer first to avoid lumps.

Step 10: Chill and Serve

Refrigerate the finished fruit pizza until ready to serve, ideally at least an hour so everything sets nicely. Slice it like a pizza or in squares—both ways work. My kids go crazy for the square bites since they’re just the right size!

How to Serve Fruit Pizza with Sugar Cookie Crust Recipe

Garnishes

I usually finish mine with a light dusting of powdered sugar for that extra touch of sweetness and a few fresh mint leaves for color and a hint of herbaceous brightness. The mint slices really freshen up the rich cream cheese and fruit combo.

Side Dishes

This fruit pizza pairs beautifully with a scoop of vanilla ice cream or even some whipped cream on the side for those who want an extra indulgence. For a brunch or light dessert spread, I also like serving it with coffee or iced teas that have citrus notes.

Creative Ways to Present

For birthdays or special events, I like to assemble a larger rectangle version and cut it into small squares so everyone can grab a bite. You can also make mini fruit pizzas on cookie cutters for a fun twist kids love! Another idea is layering fruits in a rainbow pattern for a cheerful, vibrant look.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in a covered container in the refrigerator. I recommend eating them within 3 days because the fresh fruit tends to soften and release juices, which can make the crust a bit soggy after a while. If you want to freshen it up later, simply remove old fruit and add fresh slices.

Freezing

I haven’t had much luck freezing the fully assembled fruit pizza because the texture of the fruit changes. However, you can freeze the sugar cookie crust and cream cheese frosting separately in airtight containers for up to a month, then thaw and assemble fresh before serving.

Reheating

I typically don’t reheat this dessert since it’s best enjoyed chilled, but if you want to soften the cookie crust slightly, pop a slice in the microwave for 10-15 seconds. Just be careful not to melt the frosting or fruit glaze!

FAQs

Final Thoughts

This Fruit Pizza with Sugar Cookie Crust Recipe has become one of my go-to desserts whenever I want something that feels special but isn’t complicated. I love bringing it out for parties because it’s colorful, fresh, and everyone always wants the recipe. If you’ve been hesitant to tackle it, just dive in—you’ll find it’s straightforward and totally worth the effort. I’m confident you and your family will go crazy for it, just like mine does. Happy baking!

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