Sugar Cookie Fruit Pizza combines sugar cookie bars and fruit pizza into one tasty dessert with cream cheese frosting and your choice of fruit. This fruit pizza recipe is made in a quarter sheet pan or 9×13. Perfect for serving a crowd!

Similar Recipes To Try: Love fruit on top? Try these Fruit Cheesecake Bars. Want more sugar cookies? Try this Swig Sugar Cookie Recipe, these Coconut Lime Sugar Cookies, or these Strawberry Sugar Cookie Bars.

Scooping a sugar cookie fruit pizza bar with cream cheese frosting from tray.

Why You’ll Love This Fruit Pizza Recipe

No Pizza Pan? No problem. Or, maybe you’re like me and all of your pizza pans have those holes in the bottom to make the pizza crust crispy. That’s great for yeast dough, but not so great for sugar cookie dough. Using a 9×13 or quarter sheet pan is a great alternative and works perfectly for this fruit pizza recipe.
Even Slices: Unlike a round pizza with triangular slices, using a rectangular pan makes it easy to cut even pieces. And every piece is sure to have some of every type of fruit.
Feeds a Crowd: This sugar cookie fruit pizza can be cut into 15 pieces which makes it perfect for serving a crowd. Think holidays like Easter, potlucks, summer parties, baby or bridal showers, etc.

Square of sugar cookie fruit pizza on a plate.

Which Fruit to use for Fruit Pizza?

In general you can pick any fruit you want, but there are some considerations to keep in mind.

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Fruits to Avoid: Avoid fruits that are really watery and juicy (like watermelon) or anything that might go brown (like bananas or apples). You can toss bananas with lemon juice to help inhibit enzymatic browning, but bananas still don’t last as long as other fruit options.
Best Fruits: Choose fruits that are ripe, but hold their shape well. We like strawberries, kiwi, blueberries, raspberries, blackberries, peaches, mangoes, halved grapes etc.
Canned Fruits: If using canned fruits, like mandarin oranges or pineapple, drain the fruit really well and then pat it dry with paper towels.
How to Cut the Fruit: Cut the fruit in small bite-size pieces for easier cutting and serving. Flat sliced fruit works well too, but takes up a lot of room if you are trying to include some of each fruit in each slice. Cut the fruit smaller, as needed.

Now that you know what fruit to use, it’s really easy to make sugar cookie fruit pizza.

Make the sugar cookie dough. Press it into the pan and bake. Cool completely.
Make the cream cheese frosting. Spread it evenly on top of the cooled sugar cookie bars.
Top with fruit. You can do rows of sliced fruits or sprinkle chopped fruits randomly over the top.
Top with glaze, if desired. It’s easy to use apricot jam for this and adds a nice sheen.

Let me show you step-by-step how to make it!

Top view of sugar cookie fruit pizza bars with cream cheese frosting.

*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the bottom of the post.

If you’re an avid baker, you should have everything you need. This sugar cookie recipe is a little different in that it uses both butter and oil, granulated sugar and powdered sugar, and has cream of tartar, but it creates a super soft cookie. If you like Lofthouse cookies, then you’ll like these sugar cookie bars.

Preheat oven to 350 degrees Fahrenheit. Lightly grease a quarter sheet pan or 9×13-inch baking dish with cooking spray. Set aside.

In a stand mixer with the paddle attachment, cream the butter, sugar, and powdered sugar until light and fluffy.
Add the oil, water, egg, vanilla and almond extract. Mix well.
In a separate bowl, combine the flour, baking soda, cream of tartar and salt.
Add all at once to wet ingredients, and mix until everything comes together.

Sugar cookie dough being pressed into a 1/4 sheet pan (aka 9x13 pan).

Empty cookie dough into the prepared pan and press flat.
Bake at 350˚F for 16-18 minutes, until the edges turn slightly golden and the cookie dough no longer looks wet in the center. (Do not over-bake!) Remove pan from oven and place on a cooling rack or in the freezer to cool completely.

Make the Cream Cheese Frosting

My cream cheese frosting recipe is thick and firm. There’s no soft and stringy frosting here. Plus, it holds up well with the fruit.

Cream cheese frosting being made and spread onto sugar cookie bars.

Using an electric hand mixer, beat the cream cheese in a large bowl until smooth. Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended. Add powdered sugar and vanilla all at once. Blend until combined and smooth.
Spread cream cheese frosting evenly over the top of the cooled sugar cookie bars.

Top with Fruit

9x13 sugar cookie fruit pizza topped with different fruits.

All that’s left to do is add your favorite fruits. You will use around 4-5 cups of fruit to top this 9×13 (quarter sheet) pan.

Layer sliced fruits into rows or sprinkle small or chopped fruits over the top as desired.
Try to have some of each type of fruit in each piece that you will cut.

Brush with Glaze (Optional, to make Fruit Shiny)

Apricot jam to glaze the fruit on top of the sugar cookie fruit pizza.

You can leave this sugar cookie fruit pizza as-is or you can make the fruit shiny by brushing it with some thinned jam for a “glaze.” The sheen this adds to the fruit really makes it extra appealing and appetizing.

You will want to use a light-colored jam for the glaze, like apricot, pineapple, peach or orange jam. Apple jelly would also work well.

Nuke the jam for 10-15 seconds in the microwave.
Add water to thin it out. Gently brush/dab the top of the fruit with the jam until all the fruit is lightly coated.

Serving and Storing

Use a sharp knife to cut the sugar cookie fruit pizza into 15 pieces (3 rows by 5 rows). Then use a serving spatula to lift the bars out of the pan. Serve immediately.
Lightly cover the pan with plastic wrap and store any leftovers in the refrigerator.
This sugar cookie fruit pizza will last up to 3 days in the fridge, depending on how ripe the fruit is. Note: This fruit pizza recipe looks the best the day it is made.

For a Thinner Crust

If you want a thinner sugar cookie crust simply spread the cookie dough into a half sheet pan and start checking the doneness around 8-10 minutes.

NOTE: You will need to double (2x) the frosting and fruit for topping if spreading the crust thinner.

More Desserts for a Crowd

Square of sugar cookie fruit pizza on a plate with a fork.

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

5 from 5 votes (5 ratings without comment)

5 Comments

Jennifer says:

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Can’t wait to try! Can you make the cookie part a day ahead and leave in the fridge, then add the cream cheese mixture & fruit the next day to cut down on time needed the day of?

1. Amber Brady says:
  
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  Absolutely! You don’t even have to put the cookie crust in the fridge until you add the frosting and fruit.
  
Alisha says:

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Love this recipe. Just wanted you to know that the print link is broken and will not open on a phone or computer. Thank you for posting this recipe!

1. Amber Brady says:
  
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  I tested the print button and it was being funny a couple times, but it seems to be working now. Thanks for the heads up! Glad you liked the recipe!
  
Kathy Vaala says:

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Amber
Your recipe Sugar Cookie Fruit Pizza recipe looks delicious. Can’t wait to try it. Thank you for all of the great recipes and thanks for sharing.
Kathy

Sugar Cookie Fruit Pizza