Happy Sunday guys! Can you believe it’s almost July? Summer is flying by! I’m just trying to take in each present moment and enjoy the day I’m in as much as possible.
But my 4th of July fruit cookie pizza is worth planning for! This fun and festive dessert is perfect for a 4th of July celebration or get-together.
This is a “cleaned up” take on a fruit cookie pizza but let me be clear…you’ll definitely want to be conscious of your portion size when enjoying this slice of cookie Americana 🙂 You can choose ingredients that steer clear from icky food additives like high fructose corn syrup (found in a lot of frozen whipped dairy toppings), and you can tailor your cookie pizza to be gluten-free or dairy-free if you want it to be. Fresh fruit is so hydrating and cooling in the heat of the summertime, and I’m always in for a bite of dessert that also contains some nutrition like fiber and phytonutrients from the berries. This 4th of July fruit cookie pizza is the ultimate celebratory dessert, trust me! Kids and adults will both love it.
For my cookie pizza crust, I used King Arthur Flour’s gluten-free cookie mix and made it according to the package directions. It was a winner at our house and with friends whose home we visited for dinner that night! I chose a coconut whipped topping from So Delicious that’s dairy-free, and cream cheese from Kite Hill that’s made with almond milk. Again, tailor it to your family’s dietary needs.
The lemon zest in the topping is optional, but it gives everything a nice fresh kick of flavor. I recommend leaving it in.
4th of July Fruit Cookie Pizza Recipe
- 1 box sugar cookie mix, plus any additional ingredients the boxed mix calls for (I tested with King Arthur Flour’s gluten-free cookie mix)
- 8 oz container cream cheese, softened at room temperature (I tested with Kite Hill almond milk cream cheese)
- 9 oz container frozen whipped topping, thawed in the refrigerator (I tested with SO Delicious Coco Whip dairy-free whipped topping)
- Zest from 1/2 lemon
- Berries of your choice
- Parchment paper
- Rinse and drain the berries you’ll use to decorate your fruit pizza well ahead of time. After rinsing, I like to lay berries out on a kitchen towel to allow all the water to drain.
- First, make the cookie pizza crust. Follow directions on your boxed cookie mix to make the dough. Lay a piece of parchment paper over a large round pizza stone or pan, and spread the cookie dough batter evenly over the parchment covered pizza stone (I always end up using my hands to get it just right). The parchment paper will keep the dough from sticking to the stone or pan, and will also allow you to move the fruit pizza easily when you’re ready to serve it. Allow for just a bit of extra room around the edges as the cookie will expand as it bakes. Bake the cookie dough for around 17-20 minutes (this will depend on your boxed mix and your oven, I baked mine for 18 minutes), watching carefully so as not to overbake the cookie. Remove it from the oven when the edges are just turning light brown. Allow the cookie dough crust to cool completely.
- In a medium bowl, mix the cream cheese which you’ve allowed to soften at room temperature, the whipped topping which you’ve allowed to thaw in the refrigerator and the zest of half a lemon. Mix well by hand.
- After the cookie dough crust has cooled completely, spread the cream cheese and whipped topping mixture evenly over the top using a flat spatula. Leave a bit of room around the edges for the pizza “crust”.
- Decorate the frosted cookie with berries as you’d like. This is a fun job for the kids!
- Store fruit cookie pizza in the refrigerator until ready to serve. Slice as you would a pizza and store any leftovers in the refrigerator to be eaten within a day or two.