Sugar Cookie Fruit Pizza
A chilled dessert that’s part cookie, part fruit tart, and all summer joy. A sugar cookie crust topped with a creamy layer and vibrant fresh fruit, finished with a glossy glaze for extra shine.
Yields: 12 cookies
Prep Time: 1 hr 25 mins
Cook Time: 20 minutes
Special Equipment: hand mixer and 12 inch pizza pan
Ingredients
1 roll (16.5 oz) refrigerated sugar cookie dough
Nonstick cooking spray
Cream Cheese Layer:
8 oz cream cheese, softened
⅓ cup granulated sugar
½ teaspoon vanilla extract
Fruit Toppings: customize as desired
1 cup sliced strawberries
1 cup blueberries
2 kiwifruit, peeled and sliced
½ cup mandarin orange segments
Optional: raspberries, grapes, mango, pineapple
Glaze:
½ cup apple jelly or orange marmalade
Directions
Bake the Crust: Preheat oven to 350°F (175°C). Spray a 12-inch pizza pan with nonstick cooking spray. Break up the cookie dough and press evenly into the pan, leaving a ½-inch border. Bake for 16–20 minutes until golden brown. Let cool completely.
Prepare the Cream Cheese Layer: In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and fluffy. Spread evenly over the cooled cookie crust.
Arrange the Fruit: Decorate the top with prepared fruit in a colorful pattern such as rings, spirals, or freestyle designs.
Apply the Glaze: Stir the jelly or marmalade until smooth. Gently brush over the fruit to add shine and preserve freshness.
Chill & Serve: Refrigerate for at least 1 hour before serving. Slice into wedges or squares and enjoy chilled.
