The Best Homemade Sugar Cookie Fruit Pizza Recipe: Easy & Delicious Berry Dessert Bars
Forget the store-bought versions – this homemade Sugar Cookie Fruit Pizza is truly a showstopper! Imagine a thick, soft, and delightfully chewy sugar cookie base, generously topped with a rich, tangy cream cheese frosting, and adorned with a vibrant medley of fresh, juicy berries. It’s the ultimate summer dessert, perfect for any gathering, and guaranteed to be a crowd-pleaser. Prepare yourself for slices of pure bliss that are miles beyond anything you’ve ever had from a pre-made dough.
Why You’ll Adore This Easy Sugar Cookie Fruit Pizza
This isn’t just another dessert; it’s a celebration in bar form! Here’s why this particular fruit pizza recipe will become your new go-to for effortless entertaining and delicious treats:
- Perfectly Sized for Sharing in a 9×13″ Pan: Forget finicky round pizzas! This recipe is specifically designed to be baked in a standard 9×13 inch pan, yielding thick, substantial bars that are incredibly easy to cut and serve. A light metal pan is recommended to ensure your sugar cookie base bakes evenly and maintains its signature soft texture. It’s truly ideal for feeding a crowd without extra fuss.
- Consistently Sliceable Without Crumbles: One of the best features of this fruit pizza is its superior texture. Unlike some fruit pizza crusts that can be too thin or crumbly, our recipe is based on a proven, super popular sugar cookie bar formula. This ensures a soft, yet perfectly chewy and sturdy crust that cuts cleanly into beautiful, handheld slices every single time. No more broken pieces or messy plates!
- Ideal for Any Gathering: Whether you’re hosting a backyard barbecue, a lively summer party, celebrating the Fourth of July with patriotic flair, or simply need a standout dessert for a baby shower or potluck, this fruit pizza is your answer. Its vibrant appearance and irresistible taste make it suitable for almost any occasion where you want to impress with minimal stress.
- Effortless Yet Exceptionally Delicious: While it requires just a little more effort than simply unrolling a tube of Pillsbury sugar cookie dough, the difference in taste and quality is monumental. This homemade version offers a rich, buttery flavor and a satisfyingly thick, chewy crust that simply cannot be matched by thin, crumbly pre-made alternatives. You get gourmet results with surprising ease.
- Guaranteed No Soggy Fruits: A common disappointment with fruit pizzas is a watery crust from juicy fruits. We strategically avoid high-water-content culprits like mandarin oranges, grapes, and kiwi, which tend to release a lot of liquid and can make your pizza soggy. By focusing exclusively on fresh berries, we ensure your fruit pizza remains beautifully fresh, firm, and never soggy, maintaining its perfect texture and presentation longer.
Essential Tips for the Best Sugar Cookie Fruit Pizza
To ensure your homemade sugar cookie fruit pizza bars turn out perfectly every time, keep these expert tips in mind:
- Avoid Overbaking the Crust: The secret to a thick, soft, and chewy sugar cookie base (rather than a dry, crumbly one) lies in careful baking. Keep a close eye on your oven. You want to take the crust out just as the edges begin to turn a very light golden brown. The center might still appear slightly under-baked and soft, but this is exactly what you want! It will continue to cook and set as it cools in the hot pan, resulting in that ideal chewy texture.
- Ensure Your Fruit is Completely Dry: This step is crucial for preventing a soggy fruit pizza! After washing your fresh berries thoroughly, either spread them out on a clean kitchen towel or paper towels and allow them to air dry completely, or gently pat them dry with paper towels. Any excess moisture on the fruit can transfer to the frosting and crust, leading to a watery, unpleasant result. Never use frozen fruit for this recipe, as it releases too much liquid upon thawing.
- Parchment Paper is Your Best Friend: Do not skip lining your 9×13 pan with parchment paper! This simple trick serves two important purposes: it prevents the sugar cookie crust from sticking to the pan, and more importantly, it creates convenient “handles” that allow you to easily lift the entire baked and frosted fruit pizza out of the pan. This makes for much cleaner, more precise slices, especially if you plan to arrange the bars on a serving platter.
- Chill for Impeccable Slices: For those picture-perfect, clean-edged fruit pizza slices, chilling is key. After frosting and decorating, place the entire fruit pizza in the refrigerator for at least 30-60 minutes, or even the freezer for 20-30 minutes, until the cream cheese frosting is firm. This firming-up process makes cutting through the layers much easier and prevents smearing. Use a large, sharp knife, and wipe the blade with a warm, damp cloth between each cut for the cleanest results.
- Get Creative and Make it Festive: Since this fruit pizza is baked in a versatile rectangular 9×13 pan, it’s incredibly easy to customize for any holiday or theme. For a patriotic 4th of July fruit pizza, arrange strawberries and raspberries in stripes and blueberries in a square to mimic the American flag. You can also vary the fruit layout for other seasons or celebrations!
Ingredient Notes & Smart Substitutions
Quality ingredients make a noticeable difference in this delightful sugar cookie fruit pizza with cream cheese crust. Here’s a closer look at what you’ll need and potential swaps:
- Unsalted Butter: For the most delicious flavor and structurally sound sugar cookie bars, always opt for real butter. Unsalted butter gives you control over the overall saltiness of the recipe. If you only have salted butter on hand, that’s perfectly fine – just remember to omit the added salt specified in both the cookie and frosting recipes. Margarine is not recommended as it can alter the texture and flavor significantly.
- Almond Extract: This ingredient is truly the secret weapon for an authentic, bakery-style sugar cookie flavor. It adds a wonderful depth and aroma that vanilla alone can’t quite achieve. However, if you have an almond allergy or simply aren’t a fan of its distinctive taste, you can easily substitute it with an equal amount of additional vanilla extract.
- Cream Cheese: For the luscious, stable frosting that holds up beautifully to the fruit, it is absolutely essential to use a block of full-fat cream cheese, not the spreadable kind that comes in a tub. Block cream cheese has a firmer consistency and less water, which is critical for a thick, pipeable, and sliceable frosting. Ensure it’s softened to room temperature for a smooth, lump-free frosting.
- Fresh Berries: The beauty of this dessert is its versatility with fruit toppings. While we highly recommend a mix of strawberries, blueberries, and raspberries for their vibrant colors and perfect sweetness, feel free to use your favorite combination. Ensure they are ripe, firm, and, as mentioned, thoroughly dried before arranging. Other suitable options include blackberries.
How to Make the Perfect Sugar Cookie Fruit Pizza: Step-by-Step Guide
Creating this stunning fruit pizza from scratch is simpler than you might think. Follow these easy steps for a homemade dessert that tastes truly incredible:
Step 1: Prepare the Sugar Cookie Dough
Begin by preheating your oven to 350ºF (175°C). In a large mixing bowl, cream together your softened unsalted butter and granulated sugar until light and fluffy – this usually takes about 20-30 seconds on medium speed; be careful not to overbeat. Next, beat in the large egg, vanilla extract, and almond extract (if using) until just combined. Gradually add the baking powder, salt, and all-purpose flour, mixing on low speed. It’s crucial to measure your flour correctly using the spoon & level method (gently spoon flour into a measuring cup, then level off with a straight edge) to avoid a dry crust. Mix only until the flour streaks disappear, usually another 20-30 seconds. Overmixing develops gluten, which can make your cookie crust tough instead of chewy!
Tip: Forgot to soften your butter? You can gently microwave it for 10-15 seconds, just until it’s slightly yielding, not melted.
Step 2: Press Dough into Pan & Bake
Lightly grease a 9×13 inch light metal pan, then line it with parchment paper, allowing the paper to overhang on the sides for easy lifting later. This light greasing helps the parchment stay put. Drop spoonfuls of the sugar cookie dough evenly across the bottom of the parchment-lined pan. Using clean hands or a rubber spatula, firmly press the dough into an even layer, making sure it reaches all edges and is smooth. Bake the crust for 14-16 minutes, or until the edges are just barely golden brown. Remember, the center should still look a little soft – this is the key to a wonderfully chewy sugar cookie base!
Tip: If the dough feels too sticky to press with your bare hands, place another piece of parchment paper on top of the dough before pressing it down. This creates a non-stick surface.
Step 3: Prepare the Cream Cheese Frosting
While your sugar cookie crust cools completely (this is important to prevent melted frosting!), it’s time to whip up the luscious cream cheese frosting. In a large bowl, beat the softened unsalted butter and block cream cheese together on medium speed for 1-2 minutes until the mixture is light, fluffy, and perfectly creamy. Gradually add the vanilla extract, a pinch of salt, and the powdered sugar, starting on low speed to prevent a sugar cloud, then increasing to medium-high and beating for another 1-2 minutes until wonderfully smooth and airy. If the frosting seems a little thin, you can add an extra ¼ cup of powdered sugar until it reaches your desired consistency.
Step 4: Frost the Cooled Crust
Once the sugar cookie crust is completely cool to the touch, it’s time for the frosting! If you want clean, distinct bars to serve on a platter, use the parchment paper to carefully lift the cooled cookie base out of the pan *before* frosting. Otherwise, you can frost directly in the pan. Use an offset spatula to evenly spread the creamy frosting over the entire surface of the cookie crust. For a classic “pizza” look, you can leave a small margin unfrosted around the very edges, just like a real pizza crust.
Tip: Lifting the bars out of the pan before frosting and adding berries will make for much cleaner presentation if you’re transferring them to a serving board. This allows you to trim edges if desired.
Step 5: Decorate with Berries & Slice
The grand finale! Artfully arrange your beautifully dried fresh berries over the frosting. You can create a scattered, vibrant design like the one pictured, or get creative with patterns (see decoration ideas below!). This is a fun step for little helpers in the kitchen! For the cleanest possible slices, place the entire fruit pizza into the refrigerator for at least 30-60 minutes, or the freezer for 20-30 minutes, until the frosting has firmed up. Before serving, use a large, sharp knife to cut your fruit pizza into desired bars or squares. For ultra-clean cuts, wipe your knife blade with a warm, damp towel between each slice to prevent frosting and berry smears.
Fun & Creative Variations for Your Fruit Pizza
While the classic berry sugar cookie fruit pizza is undeniably delicious, this recipe is incredibly versatile! Don’t hesitate to experiment with these exciting variations to suit your taste or occasion:
- Switch Up the Frosting! While cream cheese frosting offers a delightful tangy balance to the sweet cookie, you have other options. You could use a classic vanilla buttercream (like the one from my regular sugar cookie bar recipe) for a sweeter profile. Some recipes suggest using Cool Whip, but be aware it’s much lighter and less stable than cream cheese or buttercream, which might affect how well it holds up to the fruit over time.
- Explore Different Crusts! If you’re feeling adventurous, you can make a fruit pizza without the traditional sugar cookie crust. Imagine a rich, fudgy brownie base instead, providing a decadent contrast to the fresh fruit and cream cheese. Other delicious alternatives include blondies, a white chocolate chip cookie dough base, or even my triple chocolate cookie cake dough for a truly unique twist. Adjust baking times as needed for different crust types.
- Play with Shapes and Sizes! This recipe easily adapts to different pan sizes. For a larger crowd, consider doubling the dough and baking it in a half-sheet pan to create a grand sheet pan fruit pizza. If you prefer a square presentation, a square baking dish (like an 8×8 or 9×9) will work, though you may need to adjust the baking time slightly longer for a thicker crust. You could even use cookie cutters on a rolled-out sugar cookie dough for individual fruit pizza cookies!
Inspiring Decoration Ideas for Your Fruit Pizza
The visual appeal of a fruit pizza is half the fun! Get creative with your berry arrangements to make your dessert truly spectacular:
- Patriotic Perfection (4th of July): As mentioned, this rectangular base is perfect for creating an American flag design. Use blueberries for the “star” field in the top left corner, and then arrange sliced strawberries and raspberries in alternating rows for the “stripes.” Alternatively, bake my frosted sugar cookie bars and use red, white, and blue frosting to pipe on an intricate flag pattern.
- Embrace a Single Fruit Theme: Sometimes simplicity is best! Create a stunning sugar cookie strawberry pizza by using only beautifully sliced strawberries, perhaps arranged in concentric circles or a mosaic pattern. Or opt for a vibrant blueberry pizza, letting the deep blue hues shine. You can even enhance the flavor by adding a hint of lemon zest to the frosting for a strawberry-lemon or blueberry-lemon combo.
- Unleash Your Inner Artist: A pizza sugar cookie with fruit is completely customizable! Arrange your favorite fruits to create a rainbow spectrum, from red strawberries to orange tangerines (if using for immediate serving), yellow pineapple, green kiwi (again, for immediate serving only to avoid sogginess), blue blueberries, and purple grapes. Add a delightful drizzle of melted white or dark chocolate for extra decadence and visual flair. Sprinkle on some toasted chopped nuts like pecans or almonds for a satisfying crunch, or garnish with fresh mint leaves for an elegant touch. Edible flowers can also elevate the presentation for special occasions.
Storing Your Sugar Cookie Fruit Pizza (and yes, you must refrigerate it!)
Proper storage is essential to maintain the freshness and safety of your delicious sugar cookie fruit pizza, especially because of the cream cheese frosting and fresh fruit. Yes, you absolutely need to store this dessert in the refrigerator!
Once assembled, cover the fruit pizza tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for 2 to 3 days. It’s important to note that the longer it sits, the more the berries may release their juices, potentially making the crust slightly softer over time. For the best flavor and texture, I highly recommend serving this fruit pizza within 24 hours of assembly.
If you need to make components ahead of time, you can bake the sugar cookie crust a day in advance and store it at room temperature (well-covered). The cream cheese frosting can also be made a day or two ahead and stored in an airtight container in the refrigerator; simply re-whip it for a minute or two before spreading. Assemble the fruit pizza with the frosting and fresh berries as close to serving time as possible for optimal freshness and to prevent any sogginess.
Frequently Asked Questions About Sugar Cookie Fruit Pizza:
Preventing a soggy fruit pizza is all about careful fruit selection and preparation. First, avoid high-water fruits like canned mandarin oranges, grapes, and kiwi, which release a lot of juice. Stick to fresh, firm berries. Second, ensure all your berries are thoroughly washed and then completely dried before placing them on the frosting. Pat them dry with paper towels if needed. Finally, for best results, assemble the fruit pizza (frosting and berries) as close to serving time as possible. If making ahead, bake the crust and prepare the frosting, then store separately and combine just before you plan to serve.
Absolutely! To make adorable individual mini fruit pizzas, I recommend starting with a sturdy sugar cookie base. My Chilled Sugar Cookies (roll them thick for a good base) or my Fluffy Sugar Cookies work wonderfully. Once baked and cooled, top each individual cookie with a dollop of cream cheese frosting and a selection of small fresh berries. These are fantastic for parties and portion control!
The difference is night and day! While Pillsbury fruit pizza offers convenience, this homemade sugar cookie fruit pizza is vastly superior in every aspect. Our recipe yields a perfectly thick, chewy, and robust crust that holds its shape and flavor beautifully, unlike the often thin and crumbly crust from pre-made dough. The rich, homemade cream cheese frosting provides a depth of flavor and texture that mass-produced options simply can’t match. It’s a truly gourmet experience for minimal extra effort, far surpassing any Pillsbury pizza dough dessert.
Yes, definitely! A dedicated sugar cookie strawberry pizza is a fantastic idea. Simply omit the blueberries and raspberries and use only fresh, vibrant strawberries as your fruit topping. To intensify the strawberry flavor even further, you could experiment with adding a touch of strawberry extract to your cream cheese frosting, or even a few tablespoons of finely puréed strawberries (just be mindful of adding too much liquid).
This post was originally published July 2018, but updated with a refreshed recipe & photos June 2022.
Sugar Cookie Fruit Pizza Bars
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Ingredients
Sugar Cookie Bars:
- 1 cup unsalted butter (2 sticks) softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional, but highly recommended for classic sugar cookie flavor!
- 1 ½ teaspoons baking powder
- ½ teaspoon salt omit if using salted butter
- 2 ¼ cups all-purpose flour measured using the spoon & level method
Cream Cheese Frosting
- ½ cup unsalted butter (1 stick) softened
- 8 ounces cream cheese full-fat block, softened (not spreadable tub)
- 2 teaspoons vanilla extract
- 2 ¼ cups powdered sugar add up to ¼ cup more if a stiffer frosting is desired
- ⅛ teaspoon salt
Fruit Topping
- 10 ounces fresh blueberries washed & thoroughly dried
- 8 ounces fresh strawberries sliced, washed & thoroughly dried
- 6 ounces fresh raspberries washed & thoroughly dried
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
For the Sugar Cookie Bars:
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Preheat oven to 350°F (175°C). If your butter hasn’t been softened, you can place it in the microwave for 10-15 seconds to *slightly* soften it, ensuring it’s not melted.
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In a large bowl, using a hand or stand mixer (with paddle attachment), cream together the softened unsalted butter (1 cup, i.e. 2 sticks) and granulated sugar (1 cup) on medium speed for 20-30 seconds until light and fluffy; do not overbeat. While the mixer is still on medium speed, add in the large egg (1), vanilla extract (2 teaspoons), and almond extract (1 teaspoon, if using). Beat until just combined.
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Once wet ingredients are mixed, add in baking powder (1 ½ teaspoons), salt (½ teaspoon), and all-purpose flour (2 ¼ cups). Add the flour ½ cup at a time on low speed. Be sure to measure your flour properly using the spoon & level method, as adding too much can result in dry, crumbly bars.
Mix only until all flour disappears, typically 20-30 seconds. You do not need to beat/mix this any longer than it takes to incorporate the flour. When pinched between your fingers, the dough should have a play-doh-like consistency and not be overly sticky.
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Lightly grease a 9×13 inch light metal pan with butter or non-stick baking spray, then cover the pan with parchment paper, allowing an overhang on the longer sides. Having the grease underneath the paper will help the paper stay down.
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Drop the dough into roughly 1 tablespoon sized chunks evenly into the prepared pan. Use clean hands or a spatula to press down the dough until it covers the entire bottom of the pan and is smooth and evenly distributed around the edges.
Tip: If the dough is sticky and hard to press, you can place another piece of parchment paper on top and continue pressing down.
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Bake for 14-16 minutes. The trick to soft, chewy sugar cookie bars is to take them out right when you see the TINIEST amount of golden brown around the edges. The very center may still look slightly underdone, and this is perfectly okay; the bars will continue to bake and set in the hot pan as they cool, ensuring a moist, chewy interior.
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Allow the sugar cookie crust to cool completely before frosting. This is crucial to prevent the frosting from melting. To speed up the cooling process, once the pan is cool enough to handle, you can place it on a cooling rack in the refrigerator.
To Make Frosting and Decorate:
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In a large bowl, using a hand or stand mixer, beat the softened unsalted butter (½ cup, i.e. 1 stick) and cream cheese (8 ounces, block style) on medium speed for 1-2 minutes until light, smooth, and creamy.
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Keeping the mixer on medium speed, slowly add in vanilla extract (2 teaspoons), salt (⅛ teaspoon), and powdered sugar (2 ¼ cups). Once incorporated, turn the mixer to high speed and beat for 2 minutes until the frosting is wonderfully smooth, fluffy, and creamy. If a stiffer frosting is desired, gradually beat in up to ¼ cup more powdered sugar.
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Once the sugar cookie crust is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula. Then, arrange your washed and thoroughly dried fresh berries decoratively on top of the frosting.
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For clean, precise slices, allow the entire fruit pizza to chill in the fridge or freezer until the frosting is firm (since this is a softer cream cheese frosting, it won’t get completely hard, but will firm up considerably). Before serving, I like to freeze the bars for about 30-60 minutes, then use a large, sharp knife to cut. Wipe the knife off with a warm, damp towel between each cut to prevent the frosting & berries from smearing and ensure neat presentation.
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Cover the fruit pizza tightly with plastic wrap and store it in the refrigerator until ready to eat.
Last Step! Please leave a review and rating letting me know how you liked this recipe! Your feedback helps my small business thrive so I can continue providing free recipes and high-quality content for you.
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Notes
- Storage: For best freshness and to keep the cream cheese and berries safe, cover the fruit pizza tightly with plastic wrap and store it in the refrigerator for 2-3 days. For optimal texture and to prevent fruit juiciness from softening the crust, serve within 24 hours of assembly.
- Almond Extract: This extract imparts a signature bakery-style sugar cookie flavor that is highly recommended. However, if you have an almond allergy or simply don’t prefer the taste, you can easily substitute it with an equal amount of additional vanilla extract (totaling 3 teaspoons vanilla).
Nutrition
We hope you love this incredible homemade Sugar Cookie Fruit Pizza as much as we do! It’s truly the perfect treat for any occasion, combining ease of preparation with exceptional flavor. If you make this recipe, please be sure to leave a comment below and tag me on Instagram @designeatrepeat. I absolutely LOVE seeing your delicious creations!