Homemade American Flag Sugar Cookie Fruit Pizza

This Homemade American Flag Sugar Cookie Fruit Pizza starts with a buttery homemade sugar cookie crust and is topped with creamy vanilla frosting, fresh raspberries, and blueberries for a festive summer dessert.

Prep Time20

Cook Time15

Decorating Additional Time10

Total Time45

Course: Desserts

Cuisine: American

Keyword: American Flag Sugar Cookie Fruit Pizza

Servings: servings

Calories: 353kcal

Author: Lois

Ingredients

For the Flag Cookie

1 cup unsalted butter; softened
⅔ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 ½ cups all-purpose flour
1 cup quick oats
1 cup fresh blueberries
12 ounces fresh raspberries

For the Frosting

1 3.4 ounce package instant vanilla mix
1 cup milk
⅓ cup powdered sugar
1 16 ounce container frozen whipped topping; thawed

Instructions

Prepare the Sugar Cookie Layer

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined. Gradually mix in the flour, then stir in the oats until a soft dough forms. Do not overmix.
Press the dough evenly into a parchment-lined or lightly greased 13 x 18-inch baking sheet. A small pastry roller works well for creating an even layer.
Bake in a preheated 350°F oven for 15 minutes, or until the edges are lightly golden brown.
Transfer the pan to a wire rack and allow the cookie crust to cool completely before adding the frosting.

Prepare the Frosting Layer

Whisk the instant pudding mix and cold milk until smooth. Add the powdered sugar, then gently fold in the thawed whipped topping until fully combined.
Spread a thin layer of frosting evenly over the cooled homemade sugar cookie crust.

Decorate the Flag Sugar Cookie

Arrange the blueberries in the upper left corner to create the stars. Place the raspberries in rows to form the red stripes.
Transfer the remaining frosting to a decorating bag or a zip-top bag with one corner snipped off. Pipe the frosting between each row of raspberries to create the white stripes of the American flag.
Refrigerate until ready to serve. Slice into squares and enjoy.

Video

Notes

Tips

For the best texture, cream the butter and sugar until light and fluffy before adding the remaining ingredients.
Cool the sugar cookie crust completely before adding the frosting so it spreads easily.
Pipe the frosting between the raspberry rows to create the white stripes, or simply spread it over the crust for a quicker version.

Storage & Make Ahead:

Bake the sugar cookie crust up to 2 days in advance and store it tightly covered.
Add the frosting and fruit the day you plan to serve for the freshest results.
Refrigerate leftovers, covered, for up to 3 days.

Nutrition