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18Ingredients
41Minutes
230Calories
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Description
With a giant sugar cookie "crust," a layer of whipped cream cheese frosting, and colorful fresh fruit for toppings, this Fruit Cookie Pizza is a fun and irresistible dessert. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
16 SERVINGS
- 1/2 cup unsalted butter (softened, for dough)
- 3/4 cup granulated sugar
- 1 large eggs
- 2 tsp. vanilla extract (for dough)
- 1/4 tsp. almond extract
- 1 1/2 cups all-purpose flour (for dough)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt (for dough)
- 4 oz. cream cheese (softened)
- 1 oz. unsalted butter (softened, for frosting)
- 3/4 cup powdered sugar
- 1 pinch salt (for frosting)
- 1 tsp. vanilla extract (for frosting)
- 1/4 cup heavy cream
- 2 cups fruit (assorted)
- 2 Tbsp. apricot jam
- 1 tsp. water
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Directions
- Preheat oven to 350°F.
- Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- Place softened butter and granulated sugar into a large bowl. Use a mixer with a whisk attachment to mix the butter and sugar together on medium speed until pale and fluffy, for 1 minute.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium160mg7% |
| Potassium65mg2% |
| Protein2g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber<1g3% |
| Sugars19g |
| Vitamin A10% |
| Vitamin C2% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
Dunn 4 years ago
Really amazing! I used a little less sugar for the frosting and it turned out great! I’m not a huge fan of apricot jam so we didn’t include it and it was perfect anyway. The cookies firm so it is easy to move. You can have fun with the fruit design and it makes a great gift.
Desirea Ellis-Van Vleet 4 years ago
I only made the crust for this recipe. It was quick, easy and delicious. Seeing that the recipe is to make an 8” crust, I doubled the recipe to fit a 9”x13” pan...it wasn’t necessary.
Tammi L. 4 years ago
followed recipe! except at one point it said to add sour cream.... there is no sour cream in this recipe, that's a typo.
.
My cookie came out a bit thick... about an inch thick. I may not have mushed it down enough, but it still baked beautifully @ 20min! the edges were still crisp. And it worked out with the amount of frosting - it was a good balance of cookie to frosting to fruit.
.
All I did was blueberries because that's all I had, it was still good!