This sugar cookie dessert pizza has a buttery base that is topped with vanilla buttercream and fresh fruit for the most refreshing and satisfying summer treat!
I’m on a roll with these dessert pizzas. Two in two days. (That’s 100% success rate for those of us who excel more at dessert eating that math figuring … ahem. Raises own hand). I made this Sugar Cookie Dessert Pizza into a rectangle so I could decorate it like an American flag, but you could make it round, or square, or whatever shape you’d like to make it in. You can also top it with any fruit you’d like, or none at all. That’s the beauty of dessert pizza: the options are endless.
What you will need to make this Sugar Cookie Dessert Pizza:
Salted butter
Granulated sugar
Pure vanilla extract
A large egg
Baking powder
Salt
All purpose flour
Powdered sugar
Heavy cream
Fruit + flowers of choice (optional, I used fresh white and red flowers plus strawberries and blueberries for the American flag design)
The Sugar Cookie Base
This is a variation of my Easy No Chill Sugar Cookie recipe. It is soft, perfectly buttery and sweet, and is a wonderful base for the buttercream and fresh strawberries and blueberries. It is no-chill, but also freezes quite well for use at a later date. Simply thaw to room temperature and bake as instructed.
The Buttercream
This perfect simple vanilla buttercream is four ingredients: salted butter, powdered sugar, vanilla, and heavy cream. That is it. It makes the absolute best frosting, and it’s excellent on cakes, in cookies, or simply spooning some into your mouth when no one is looking.
The Fruit + Floral Toppings
I wanted this patriotic cookie pizza to shine with red, white, and blue, but the topping options here are nearly endless. It would also be delightful with caramel, hot fudge, toasted walnuts, or simple served as cookie + buttercream for delightful simplicity.
The Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. This will work as a wonderful sub in both the cookie and the buttercream.
Silk Dairy Free Heavy Cream is a great option for the buttercream to keep it completely dairy free.
I hope you enjoy this dessert pizza! I would love for you to leave a review, as it helps others find my recipes. Also, tag me on social media if you make it! #HHBBAKES
XO,
Heather
Sugar Cookie Dessert Pizza
Ingredients
- ½ cup salted butter, softened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 ½ cups all purpose flour
- 1 stick salted butter, softened
- 1 ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2-4 tablespoon heavy cream
Instructions
- For the cookie: Preheat oven to 350°. Cream butter, sugar, egg, and extracts until smooth. Add flour, baking powder, and salt and mix well. Do not chill dough ~ roll out in one big or several smaller batches, to about ¼ inch thick. Roll out into large rectangle, about ½ inch thick.
- Bake at 350° for 12-16 minutes or until slightly golden on edges. Do not over baked. Cool for 10 minutes in pan. Using a cutting board larger than the pan, gently flip the pan over and cool cookie completely. You may refrigerate until chilled.
- For the frosting: mix all ingredients with a standing or hand mixer. Frost cookie and layer with sliced fruit in the shape of a flag {or any other shape / design you prefer}. Slice and serve.
- Store covered in the refrigerator for up to two days. Enjoy!
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