Sugar Cookie Fruit Pizza

  • Author: Melissa
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 slices 1x


This sugar cookie fruit pizza recipe uses a soft cookie base and cream cheese frosting that is perfect with the sliced fruit topping. 



Cookie Crust

  • 1/2 cup butter, softened
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 11/4 cups (150 grams) flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Cream Cheese Frosting

  • 12 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 11/4 cup (120 grams) confectioner’s sugar 

Fruit Topping

  • Quantity will change based off of your design and fruit choices
  • 710 strawberries
  • 35 kiwis
  • 1 mango
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries


Cookie Crust

  1. Cream together the sugar and butter together, then add in the vanilla and egg and mix until incorporated.
  2. Add the flour, baking powder, and salt. Combine well until thoroughly incorporated. The mixture should be smooth and creamy at this point.
  3. Chill the dough for about 30 minutes.
  4. Once the dough has been chilled, you can preheat the oven, and line an rimless baking sheet or baking stone with parchment paper. If your pan has edges, you can roll out your dough on the parchment sheet and then carefully transfer the dough to the pan
  5. Roll out the dough into a circle, or whatever shape you planned for. I rolled my fruit pizza into a 12 inch round. Be sure to measure your pan if you are rolling out the cookie on the counter to make sure it fits on your pan!
  6. Bake for 12 minutes at 350°F. I rolled the dough to be about 1/4″ thick. If you have thicker dough, you may need additional time to bake. Additionally, if you prefer a firmer cookie, you will need additional time.
  7. Allow the cookie to cool down completely before applying the cream cheese frosting.

Cream Cheese Frosting

  1. Cream together the cream cheese and butter.
  2. Add in the the vanilla and confectioner’s sugar and mix together until smooth and creamy.
  3. Spread into an even layer onto the cookie crust, and chill in the refrigerator for about 30 minutes to firm up a bit.
  • While the cookie is chilling you can slice your fruit into small pieces to arrange onto the fruit pizza.
  • Start arranging the design from the center outwards. You can measure out cookie to find the center, or just eyeball it. If you find that you didn’t hit the center of the cookie, you can easily cut the cookie with a knife to clean it up.
  • Allow yourself to be as creative as you want when assembling your design.


Fruit pizza is best served the day it is made. You should store it covered and in the refrigerator when not being served. It should last up to 3 days in the fridge, but the crust will start to get soggy and soft, and the fruit will not be as fresh.

  • Category: Dessert
  • Method: baking
  • Cuisine: American


  • Serving Size: 1/8 of pie
  • Calories: 587
  • Sugar: 48.6 g
  • Sodium: 221 mg
  • Fat: 32.2g
  • Carbohydrates: 68.8g
  • Fiber: 3.1g
  • Protein: 6.7g
  • Cholesterol: 112mg

Keywords: sugar cookie Fruit pizza