Soft, buttery cookie crust, smothered in smooth cream cheese frosting with a hint of lemon, topped with a flag pattern of fresh strawberries and blueberries. This lemony Red, White & Blue fruit cookie is perfect for 4th of July, Memorial Day or any patriotic celebration.
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So just bake it until it's nice and golden brown. Then, whip up a batch of creamy, dreamy smooth cream cheese frosting and smother it on top.
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Just like a regular pizza, we start with the crust. To make this recipe super simple to throw together, I like to use my favorite cookie mix. Make a flag shape by creating a rectangle cookie crust.
So just bake it until it's nice and golden brown. Then, whip up a batch of creamy, dreamy smooth cream cheese frosting and smother it on top.
I added some lemon juice and lemon zest to the frosting and topped it with blueberries and stripes of sliced strawberries for a refreshing summery treat. Refrigerate until it is nice and chilled, then slice and enjoy! This is really fun for a 4th of July BBQ.
You can use an assortment of different fruits for a classic mixed fruit topping, or get creative you can make fruit pizza for all kinds of occasions.
Here I shaped the cookie dough into a heart before I baked it, which would be perfect for valentines day or an anniversary.
Then, I made a chocolate cream cheese frosting by adding some cocoa powder, and I topped it with fresh raspberries for a sweet romantic treat.
Then, I made a chocolate cream cheese frosting by adding some cocoa powder, and I topped it with fresh raspberries for a sweet romantic treat.
And, lastly, one of my favorites, is making Mini Fruit Pizzas. You just bake the dough into regular cookies and top them with a little frosting and a few pieces of fruit.
These are so cute and perfect for parties or entertaining.
Ingredients
Cookie Crust
- 1 package store bought sugar cookie dough
OR
- 1 1/2 cups all-purpose flour (180g), weighed or spooned and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick/4oz) unsalted butter, softened
- 1/2 cup (100g) granulated white sugar
- 1/3 cup (64g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Frosting
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1-2 teaspoons lemon zest and 1-2 tablespoons lemon juice
Topping
- sliced strawberries
- blueberries
Directions
Cookie:
Preheat the oven to 350° F.
In a small bowl, whisk together flour, baking soda and salt. In a separate bowl, with an electric mixer, beat the butter and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine.
Preheat the oven to 350° F.
In a small bowl, whisk together flour, baking soda and salt. In a separate bowl, with an electric mixer, beat the butter and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine.
Press dough into a rectangle shape on a parchment lined cookie sheet or a 13x9-inch pan to create a rectangle cookie crust. Bake for 14-16 minutes or until light golden brown around edges. Cool completely, while you slice your fruit and prepare the frosting.
Frosting:
With an electric mixer, beat butter on medium speed until smooth. Beat in cream cheese and vanilla. Gradually beat in powdered sugar until smooth and creamy. Spread frosting over cooled cookie crust horizontally and arrange a small square of blueberries in the top left corner. Lay stripes of sliced strawberries across the cookie, to create a flag for a patriotic dessert perfect for 4th of July. Cover and refrigerate leftovers for up to 3 days.
