Fruit pizza on a sugar cookie crust is where dessert meets playful creativity. The chewy cookie base holds its own under a generous spread of creamy topping, while the fresh fruit adds just the right balance of sweet and tart. It’s like the lovechild of a bakery case and a summer picnic. I usually make this when I need a dessert that feels fancy but doesn’t ask for too much from me in the kitchen. It’s fun to decorate with kids, too—just be prepared for a few missing strawberries along the way. The cookie crust bakes up golden and soft, and once it cools, we smear on the cream cheese topping and let the fruit do all the colorful talking. This is one of those easy cookie recipes I keep coming back to when someone says, ‘bring something sweet.’ It works for birthdays, brunches, or nights when you just want to play with your food. Whether you’re craving the best cookie recipes or exploring cookie ideas with flair, this one never disappoints.
Table of Contents
- 1) Key Takeaways
- 2) Easy Fruit Pizza on a Sugar Cookie Crust Recipe
- 3) Ingredients for Fruit Pizza on a Sugar Cookie Crust
- 4) How to Make Fruit Pizza on a Sugar Cookie Crust
- 5) Tips for Making Fruit Pizza on a Sugar Cookie Crust
- 6) Making Fruit Pizza on a Sugar Cookie Crust Ahead of Time
- 7) Storing Leftover Fruit Pizza
- 8) Try these Dessert Recipes next!
- 9) Fruit Pizza on a Sugar Cookie Crust
- 10) Nutrition
1) Key Takeaways
- Uses a sugar cookie crust as a base
- Topped with a creamy layer and fresh fruit
- Perfect for birthdays, brunches, or holidays
- Colorful, easy to decorate, and totally delicious
2) Easy Fruit Pizza on a Sugar Cookie Crust Recipe
The sugar cookie crust bakes up soft and golden, with just the right amount of chew to carry the toppings. I like that this recipe gives you a cookie base without any fuss, and honestly, who doesn’t love cookie recipes that double as crowd-pleasers? It’s fun, flexible, and full of color.
There’s a creamy layer spread over the cooled cookie crust, made with cream cheese, sugar, and vanilla. That layer offers a little tang and ties everything together. Then you get to place the fresh fruit—whatever’s in season, or just what you like best. The cookie crust holds it all and gives every bite a sweet, buttery snap.
Recipes for cookie fans often lean basic. But this one breaks from the pack. You get a sugar cookie cake that looks stunning and tastes better than it should. If you’re always collecting cookie ideas, save this one—it never lets me down.
3) Ingredients for Fruit Pizza on a Sugar Cookie Crust
Sugar Cookie Dough: One roll of refrigerated dough makes the base. No mixing bowls, no flour-covered counters—just press it in the pan and go.
Cream Cheese: I use one 8-ounce block, softened. This adds tang and balances the sweetness of the cookie and fruit.
Granulated Sugar: A third of a cup is just right for the creamy layer. Not too sweet, not too plain.
Vanilla Extract: Half a teaspoon is plenty. It brings warmth to the cream cheese layer and ties the flavors together.
Assorted Fresh Fruit: I like strawberries, blueberries, kiwi, and grapes. Slice them thin for easier cutting later. Choose firm fruit so it holds its shape and doesn’t weep too much onto the topping.
4) How to Make Fruit Pizza on a Sugar Cookie Crust
Step 1. Preheat your oven to 350°F and press the sugar cookie dough into a round pizza pan. Try to get an even layer so it bakes uniformly.
Step 2. Bake for 12 to 15 minutes, just until the edges turn lightly golden. Let it cool completely in the pan so it firms up.
Step 3. Beat the cream cheese, sugar, and vanilla together until the mixture is smooth and creamy. It should spread easily but not run.
Step 4. Once the cookie crust has cooled, spread the cream cheese mixture evenly over the top. Don’t go all the way to the edge—leave a little cookie border.
Step 5. Arrange the sliced fruit over the cream cheese. Try for a pattern or just scatter it in layers—it looks good either way.
Step 6. Chill the whole thing in the fridge for at least 30 minutes before slicing. That helps the topping set and makes the cookie easier to cut.
5) Tips for Making Fruit Pizza on a Sugar Cookie Crust
If you chill the dough for a few minutes before baking, it tends to bake more evenly and won’t puff too much in the middle. You can even score the top lightly with a fork.
Let the cookie crust cool all the way. If it’s even a little warm when you spread the topping, it can slide and melt, which no one wants.
For those browsing best cookie recipes for gatherings, this one scores high. You can swap fruits, try flavored cream cheese, or sprinkle chopped nuts for crunch. Cookie recipes don’t get much more flexible.
6) Making Fruit Pizza on a Sugar Cookie Crust Ahead of Time
You can make each part of this recipe a few hours—or even a day—ahead. Bake the sugar cookie crust and store it covered at room temperature.
Mix the cream cheese topping and keep it in the fridge until you’re ready to assemble. Let it sit on the counter for 10 minutes before spreading so it softens a bit.
Slice the fruit the morning of, and add it just before serving. That keeps everything fresh and crisp. For folks who like protein cookie recipes but still want a fruity finish, this one feels balanced.
7) Storing Leftover Fruit Pizza
Store leftovers in the fridge, covered with plastic wrap or in an airtight container. The fruit will start to release juice by the second day, but it still tastes great.
For best results, eat within two to three days. The cookie base softens over time, which isn’t a deal-breaker—it just becomes more fork-friendly than finger food.
If you’re testing out easy cookie recipes that can hang out in the fridge without turning into a soggy mess, this one holds up well.
8) Try these Dessert Recipes next!
9) Fruit Pizza on a Sugar Cookie Crust
Fruit Pizza on a Sugar Cookie Crust – Cookie Recipes You’ll Love
Ingredients
- 1 roll of refrigerated sugar cookie dough
- 1 package (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Assorted fresh fruit (strawberries, kiwi, blueberries, grapes, etc.)
Instructions
- Preheat your oven to 350°F (175°C).
- Press the sugar cookie dough evenly into a round pizza pan.
- Bake for 12–15 minutes or until lightly golden. Let it cool completely.
- In a bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Spread the cream cheese mixture over the cooled cookie crust.
- Top with sliced fresh fruit in a decorative pattern.
- Chill in the fridge for about 30 minutes before serving.
10) Nutrition
Serving Size: 1 slice, Calories: 210, Sugar: 18g, Sodium: 115mg, Fat: 10g, Saturated Fat: 6g, Carbohydrates: 27g, Fiber: 1g, Protein: 2g, Cholesterol: 25mg
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