Sugar Cookie Flag Fruit Pizza (Printable)
Soft sugar cookie crust topped with cream cheese frosting and arranged berries to resemble a patriotic flag dessert.
# 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 blueberries
13 - 1 1/2 cups strawberries, hulled and sliced
14 - 1 cup raspberries
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan or large baking sheet with parchment paper.
02 - In a large bowl, cream the softened butter and granulated sugar until pale and fluffy. Add egg and vanilla extract, beating thoroughly to incorporate.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
04 - Gradually add dry ingredients to the wet mixture, blending just until a cohesive dough forms.
05 - Press dough evenly into the prepared pan to a thickness of approximately 1/4 inch. Bake for 13 to 15 minutes, or until the edges are lightly golden. Remove and allow to cool completely in the pan.
06 - With an electric mixer, beat softened cream cheese and butter until smooth. Incorporate powdered sugar and vanilla extract, mixing until the frosting is creamy.
07 - Spread the cream cheese frosting in an even layer over the fully cooled sugar cookie crust.
08 - Arrange blueberries in the top left section to resemble stars on a flag. Create stripes with sliced strawberries and raspberries, alternating with the white frosting to complete the flag design.
09 - Refrigerate for at least 30 minutes to set. Once chilled, slice and serve.
# Expert Advice:
01 -
- Between the soft cookie and tangy cream cheese frosting, each bite is an irresistible contrast of flavor and texture.
- Arranging the fruits into a flag is both fun and surprisingly impressive—guaranteed to steal the show at any gathering.
02 -
- One year I rushed with still-warm cookie crust, and the frosting slid everywhere—cool it fully, always.
- Switching to parchment paper (instead of greasing the pan) made removal and cleanup so much easier.
03 -
- If your frosting is too soft, a quick five-minute chill will firm it up perfectly.
- Dust a little extra powdered sugar over the finished flag for festive flair without adding more sweetness.