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Fruit Pizza with Sugar Cookie Crust

Prep Time - 30mins
Cook Time - 20mins



1/2 cup (115g) unsalted butter, softened to room temperature

3/4 cup (150g) granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 1/2 cups (190g) spoon & leveled all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cornstarch


8 oz (224g) cream cheese, softened to room temperature

1/4 cup (60g) unsalted butter, softened to room temperature

2 cups (240g) confectioners' sugar

1-2 Tablespoons (15-30ml) cream or milk

1 teaspoon vanilla extract

assorted sliced fresh fruit  (fresh mandarins, mango, grapes, kiwi, berries)

Fruit Pizza with Sugar Cookie Crust


Make the crust: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar and beat on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides as needed.

In a medium bowl, whisk the flour, salt, baking powder, baking soda, and cornstarch together. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to 1 day. Without chilling, your cookie dough may spread over the sides of the pan.

Preheat oven to 350°F (177°C). Grease a 12-inch pizza pan. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle. Bake for 18-20 minutes or until the edges are very lightly browned. Overbaking will lend a hard crust. Allow crust to cool completely before decorating. I put the crust in the refrigerator after 10 minutes of cooling at room temperature - this sped up the process.

Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit.

Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.

Serves: 10-12

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