Sugar Cookie Flag Fruit Pizza (Printable)
Soft sugar-cookie crust with cream cheese frosting and fresh berries arranged into a festive 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 blueberries
13 - 1 1/2 cups strawberries, hulled and sliced
14 - 1 cup raspberries or additional strawberries, as needed
# How-to Steps:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease a 9x13-inch pan.
02 - In a large bowl, beat unsalted butter with granulated sugar until light and fluffy. Blend in the egg and vanilla extract until incorporated.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually mix the dry mixture into the wet ingredients to form a soft dough.
04 - Press dough evenly into the prepared pan to an even 1/4-inch thickness. Bake 13 to 15 minutes or until edges are lightly golden. Cool completely in pan.
05 - In a medium bowl, beat softened cream cheese and unsalted butter together until smooth. Add powdered sugar and vanilla extract; mix until creamy and spreadable.
06 - Spread the cream cheese frosting evenly over the cooled sugar cookie crust.
07 - Arrange blueberries in the upper-left corner to symbolize stars, then alternate stripes of strawberries and raspberries lengthwise in red stripes, using white frosting spaces for contrast.
08 - Chill assembled dessert for at least 30 minutes before slicing and serving for cleaner cuts.
# Expert Advice:
01 -
- The soft bake of the cookie crust underneath a creamy, tangy layer feels like a little secret—cookie meets cheesecake, but easier.
- I never thought arranging fruit could be this fun and forgiving, especially when my stripes turned out crooked and nobody minded at all.
02 -
- If you try to frost a warm crust, it becomes a runny slip-and-slide—patience saves the day.
- I learned that chilling both the fruit and the frosting makes the final design extra crisp and the colors vibrant.
03 -
- The cookie base can be made thinner for a crispier crust or thicker for a more cake-like texture; both are delicious.
- Keep a little extra fruit on hand—you’ll inevitably munch as you decorate, and it never hurts to be generous with the toppings.