Sugar Cookie Fruit Pizza

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Recipe from Two Peas and Their Pod

Soft sugar cookie bars topped with creamy cream cheese frosting and fresh berries — a simple, festive dessert perfect for summer gatherings and holidays.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: berries, cream cheese, sour cream

Servings: bars

Calories: 210kcal

Ingredients

For the bars:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon lemon zest
1/2 cup unsalted butter, at room temperature
1/4 cup full-fat sour cream (or plain Greek yogurt)
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract

For the frosting:

8 ounces brick cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 cups confectioner’s sugar
Pinch of salt

For the topping:

Fresh fruit, sliced strawberries, blueberries, blackberries, raspberries, kiwi, etc.
Fresh mint, for garnish, optional

Instructions

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan or line the pan with parchment paper; set aside. You can use a quarter sheet pan, the bars will just be a little thinner and will bake a little faster.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar mixture together until creamy. Scrape down the sides of the bowl with a spatula and add the sour cream. Mix until combined. Add the egg, egg yolk, vanilla, and almond extract. Mix until combined.
Add the dry ingredients and mix on low until just combined. Don’t over mix. The dough will be sticky.
Press the dough evenly into the prepared pan. You can grease your hands or get them slightly damp to make it easier.
Bake for 18 to 20 minutes or until the edges barely start to brown. Don’t over bake or the bars will be dry. Let the bars cool completely.
To make the frosting, beat the cream cheese and butter together until smooth. Add the vanilla and almond extract and mix until combined. Scrape down the sides of the bowl with a spatula. Add the confectioner’s sugar and salt; mix until smooth. Spread the frosting evenly over the cooled bars.
Top with fresh fruit and mint, if desired. Cut into bars and serve.

Notes

How to Store: In the fridge: Keep them in an airtight container for up to 3 days. Make-ahead: Bake and frost the bars a day ahead, then add fruit the day of. Freezing: The cookie bars can be baked and frozen (with frosting, but not fruit topping) for up to 1 month. Thaw and decorate with fruit or desired toppings before serving.

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