Sugar Cookie Fruit Pizza

Sugar cookie bars and fruit pizza combine into one tasty dessert with cream cheese frosting and your choice of fruit.

Author Amber Brady

Prep Time 30

Cook Time 16

Total Time 46

Yields servings

Ingredients

Sugar Cookie Crust

½ cup (113 g) unsalted butter, (1 stick) room temperature
¾ cup (150 g) granulated sugar
⅓ cup (40 g) powdered sugar
⅓ cup (79 ml) vegetable oil, or canola oil
1 Tablespoon water
1 large egg
½ teaspoon vanilla extract
½ teaspoon almond extract
2 ¾ cups (330 g) all-purpose flour, stir, spoon, & level
¼ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon salt

Cream Cheese Frosting

8 ounces (226 g) cream cheese, cold
½ cup (113 g) unsalted butter, (1 stick) room temperature
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract

Topping

1 cup fresh strawberries, hulled and sliced (approx. 1/2 lb)
1 cup canned mandarin oranges, drain well and pat dry with paper towel
1 cup fresh blueberries
1 cup fresh kiwi, peeled and sliced (about 2-3 kiwis)
1 Tablespoon apricot jam, for glaze, optional
2 teaspoon water, as needed, for glaze

Instructions

Preheat oven to 350 degrees Fahrenheit. Lightly grease a quarter sheet pan or 9×13-inch baking dish with cooking spray. Set aside.
SUGAR COOKIE CRUST: 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. 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.
CREAM CHEESE FROSTING: 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.
ASSEMBLY: 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.
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.
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.

Notes

You will need approximately 4-5 cups of fruit to cover this fruit pizza.

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