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Red, White, and Ripe Fruit Pizza

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Ingredients:

Sugar Cookies

½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg, room temperature
2 tsp. vanilla extract
1½ cups all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt

Frosting

6 ounces cream cheese, softened
2 tbsp. unsalted butter, softened
1½ cups powdered sugar
½–1 tbsp. milk
1 tsp. vanilla extract

Fruit Topping

1½ cups fresh blueberries
1½ cups fresh plumcots, diced

Steps:

Prepare the Cookies

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2 minutes.

Add the egg and vanilla extract, mixing until fully incorporated and smooth.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Avoid overmixing.

Shape the dough into a disc, wrap tightly, and refrigerate for at least 1 hour.

When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.

On a lightly floured surface, roll the dough to about ¼-inch thickness. Use a round cookie cutter to cut out circles and place them on the prepared baking sheets, leaving space between each cookie.

Bake for 10–12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting

In a medium bowl, beat the cream cheese and butter together until smooth and creamy.

Add the powdered sugar, milk, and vanilla extract. Continue mixing until the frosting is light, smooth, and spreadable.

Assemble

Once the cookies have completely cooled, spread a layer of frosting over each cookie.

Top with fresh blueberries and diced plumcots.

Refrigerate until ready to serve and enjoy.

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