Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 ounces (227g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pint strawberries, hulled and sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 kiwi, peeled and sliced
  • ½ cup mandarin orange segments, drained
  • ¼ cup apricot preserves, strained
  • 1 tablespoon water

Instructions:

  1. Make the Sugar Cookie Dough: Cream together butter and sugar. Beat in egg and vanilla. Gradually add dry ingredients until just combined.
  2. Shape and Bake the Crust: Divide dough in half, flatten into a disc. Place between two sheets of parchment paper and roll out to a 12-inch circle. Transfer to baking sheet. Bake until light golden brown, rotating halfway through. Let cool completely.
  3. Prepare the Frosting: Beat cream cheese, butter, sugar, and vanilla until smooth and creamy.
  4. Assemble the Fruit Pizza: Spread cream cheese mixture evenly over the cooled cookie crust.
  5. Arrange the Fruit: Neatly arrange the sliced fruit over the cream cheese layer in a decorative pattern.
  6. (Optional) Make the Glaze: Heat apricot preserves and water in a small saucepan until melted and smooth. Brush lightly over the fruit (this helps prevent browning and adds a nice shine).
  7. Chill and Serve: Refrigerate for at least 30 minutes before slicing and serving.