Sugar Cookie Flag Pizza (Printable Version)
Soft sugar cookie crust, cream cheese frosting and berries arranged as a flag for patriotic gatherings.
# 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
# Method:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper or use a 9x13-inch baking pan.
02 - In a large mixing bowl, beat butter and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing thoroughly.
03 - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, combining until a soft dough forms.
04 - Press the dough evenly into the prepared pan, creating a uniform 1/4-inch thick crust. Bake for 13 to 15 minutes until the edges are lightly golden. Allow crust to cool completely in the pan.
05 - In a clean bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy and spreadable.
06 - Evenly spread the cream cheese frosting over the cooled sugar cookie crust, ensuring complete coverage to the edges.
07 - Decorate by arranging blueberries in the top left corner. Create red stripes with strawberries and raspberries, alternating with the white frosting to resemble a flag.
08 - Refrigerate the assembled dessert for at least 30 minutes before slicing and serving for best results.
# Chef's Tips:
01 -
- The soft sugar cookie crust secretly stays chewy even after chilling and feels like a little bakery treat under the fruit.
- Arranging the berries in colorful rows is unexpectedly fun, especially if you have tiny kitchen helpers fighting over who gets to eat the "stars" (blueberries).
02 -
- Once, I tried frosting the cookie while it was still the tiniest bit warm and the whole thing slid right off—wait until it's fully cool!
- Swapping in a dash of lemon zest for the frosting was a game changer I did on a whim one time, and I've never gone back.
03 -
- Don't skip parchment paper—it saves the soft cookie from sticking and keeps it picture-perfect for serving.
- Pat your fruit dry before arranging so the frosting stays fluffy instead of turning runny.