Sugar Cookie Flag Fruit Pizza (Print Version)
Soft sugar-cookie crust with cream cheese frosting, topped with blueberries and strawberries arranged like a flag.
# What You'll Need:
→ Sugar Cookie Crust
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Cream Cheese Frosting
08 - 8 ounces cream cheese, softened
09 - 1/4 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar
11 - 1 teaspoon vanilla extract
→ Fruit Topping
12 - 1 cup fresh blueberries
13 - 1 1/2 cups fresh strawberries, hulled and sliced
14 - 1 cup fresh raspberries or additional strawberries as needed
# How to Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or use a 9x13-inch baking pan.
02 - In a large bowl, beat together unsalted butter and granulated sugar until light and fluffy. Mix in the egg and vanilla extract.
03 - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, blending until fully incorporated.
04 - Press dough evenly into the prepared pan, creating a crust approximately 1/4 inch thick. Bake for 13–15 minutes or until the edges are barely golden. Allow to cool completely.
05 - Beat softened cream cheese and butter together in a bowl until smooth. Add powdered sugar and vanilla extract, mixing until the frosting is creamy.
06 - Using a spatula, spread the cream cheese frosting over the cooled cookie crust in an even layer.
07 - Arrange blueberries in the upper left corner to represent the stars of the flag. Create red stripes with strawberries and raspberries, alternating with the white frosting to mimic flag stripes.
08 - Refrigerate the assembled dessert for at least 30 minutes to set. Slice and serve chilled.
# Expert Advice:
01 -
- You get the best of both worlds: a buttery cookie base and a fresh, juicy fruit topping—like a dessert secret handshake.
- Arranging the berries in a flag pattern always turns the assembly into a fun, artsy moment (and wows the guests every time).
02 -
- Warm cookie crust will melt your frosting into a slippery mess—let it cool completely.
- Arranging fruit while the frosting is just spread makes it stick better and gives the flag sharp lines.
03 -
- If you want sharp “stripes,” pat fruit dry before arranging so juices don&apost bleed into the frosting.
- Add a tiny splash of lemon zest to the frosting for a subtle tang that perks up the whole dessert.