Sugar Cookie Fruit Pizza
The ultimate summer treat! This Sugar Cookie Fruit Pizza features a soft and sweet cookie base topped with creamy frosting and a variety of fresh fruits. It's the perfect dessert for gatherings or just a fun way to enjoy summer flavors. Make it tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup full-fat sour cream (or plain Greek yogurt)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 8 ounces brick cream cheese, at room temperature
- 1/4 cup unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 cups confectioner’s sugar
- Pinch salt
- Fresh fruit, sliced strawberries, blueberries, blackberries, raspberries, kiwi, etc.
- Fresh mint, for garnish, optional
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13-inch baking pan or line it with parchment paper; set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a small bowl, combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and the sugar mixture together until creamy. Scrape down the sides of the bowl with a spatula and add the sour cream. Mix until combined.
- Add the egg, egg yolk, vanilla extract, and almond extract. Mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. The dough will be sticky.
- Press the dough evenly into the prepared pan. You can grease your hands or get them slightly damp to make it easier.
- Bake for 18 to 20 minutes or until the edges barely start to brown. Don’t over bake or the bars will be dry. Let the bars cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth. Add the vanilla and almond extract and mix until combined.
- Scrape down the sides of the bowl with a spatula. Add the confectioner’s sugar and salt; mix until smooth. Spread the frosting evenly over the cooled bars.
- Top with fresh fruit and mint, if desired. Cut into bars and serve.
Notes
- Storage: Keep them in an airtight container in the fridge for up to 3 days.
- Make-ahead: Bake and frost the bars a day ahead, then add fruit the day of.
- Freezing: The cookie bars can be baked and frozen (with frosting, but not fruit topping) for up to 1 month. Thaw and decorate with fruit or desired toppings before serving.