Sugar Cookie Berry Pizza

A chewy, perfectly sliceable sugar cookie base is topped with tangy cream cheese frosting and fresh fruit for the ultimate summertime dessert!

Course Dessert

Cuisine Cookies

Keyword sugar cookie fruit pizza

Prep Time 15

Cook Time 15

Cooling Time 1

Total Time 1 30

Servings slices

Calories 622kcal

Author Melissa Rose

Ingredients

Sugar Cookie Bars:

1 cup unsalted butter softened, (i.e. 2 sticks)
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon almond extract
1 ½ teaspoons baking powder
½ teaspoon salt omit if using salted butter
2 ¼ cups all-purpose flour

Cream Cheese Frosting

1 cup unsalted butter softened
8 ounces cream cheese softened
2 teaspoons vanilla extract
2 ½ cups powdered sugar

Fruit Topping

10 ounces fresh blueberries
8 ounces fresh strawberries
6 ounces fresh raspberries

Instructions

Preheat oven to 350°F degrees. If butter hasn't been softened you can place in it microwave for 10 seconds to *slightly* soften it.
In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar on medium speed for 20-30 seconds; do not overbeat. While mixer is still on medium speed, add in 1 large egg, 2 teaspoons vanilla extract and 1 teaspoon almond extract.
Once mixed, add in 1 ½ teaspoons baking powder, ½ teaspoon salt, and 2 ¼ cups all-purpose flour, adding the flour ½ cup at a time.
Be sure to measure your flour properly using the spoon & level method, as adding too much can result in dry bars. Mix until all flour disappears, typically 20-30 seconds.
Spray a round light-colored metal 10" pan with cooking spray, then line the bottom with parchment paper (having the grease underneath the paper will help the paper stay down).
Drop the dough into 1 tablespoon sized chunks into the prepared pan. Use your hands or a spatula to press down the dough until it covers the pan and is smooth around the edges.
Tip: If the dough is sticky, you can place another piece of parchment paper on top and continue pressing down.
Bake cookie cake at 350°F degrees for 18-20 minutes until edges are lightly browned. The trick to a soft sugar cookie cake is to take it out right when you see the TINIEST amount of brown around the edges. The center may look underdone and this is okay; the cake will continue to bake in the hot pan when cooling.
Allow to cool completely before frosting (you can put the pan in the fridge on a cooling rack to speed this up).

To Make Frosting and Decorate:

In a large bowl, beat 1 cup unsalted butter (i.e. 2 sticks[/adjustable]) and 8 ounces cream cheese on medium speed using a hand or stand mixer (with paddle attachment) for 1-2 minutes (until light and creamy).
Keeping the mixer on medium speed, slowly add in 2 teaspoons vanilla extract and 2 ½ cups powdered sugar. Once incorporated, turn mixer to high speed and beat for 2 minutes until light and fluffy.
Spread the frosting onto the crust, leaving a 1-inch margin on the ends. Arrange the fresh berries on top.

Storage:

If not eating same day, cover with plastic wrap and store in refrigerator for 2-3 days. This sugar cookie cake is also amazing frozen for 1-2 months (any longer and it tends to dry out).

Notes

Storage: If not eating right away, cover with plastic wrap and store in the refrigerator for 2-3 days.
Freezing: I don't recommend freezing this after adding the berries. If you want to freeze, freeze the baked cookie, thaw, and then add frosting and berries when ready to serve.
Baking Pan: If you don’t have a round pan, you can bake this in a 9×13 pan using my sugar cookie fruit pizza bar recipe or even create a DIY cookie cake pan!
Layering/Removal: If you don’t plan to serve the fruit pizza in the pan (i.e., you want to put it on a platter), I highly recommend lining the bottom with parchment paper to guarantee it comes out clean. Be sure to spray the pan in addition to the parchment & only remove the cake when fully cooled to reduce chances of breaking.
Almond Extract: This gives it an amazing sugar cookie flavor but if you don’t like almond extract (or have an allergy) you can simply substitute it for more vanilla extract.

Nutrition information is calculated using an ingredient database and should be considered an estimate

Nutrition