Let your inner Betsy Ross shine this summer and whip up a deliciously sweet American Flag Cookie Pizza. This simple treat boasts a buttery sugar cookie crust that’s covered in homemade frosting, and is then crowned with juicy berries to look like Old Glory herself.
Whether you’re wowing your friends at a 4th of July party or adding extra pizzazz to a Memorial Day picnic, this patriotic dessert is sure to be a star.
Why You’ll Love this Flag Pizza Cookie
- Simple Yet Impressive: This recipe is easy to make but looks like you spent hours in the kitchen—a true win-win!
- Eye-Catching Presentation: The iconic red, white, and blue design screams summer celebrations and makes it the talk of any holiday table.
- Fun for the kids: Little helpers will love decorating the “flag” with berries. It’s a tasty art project for the whole family!
- Light and Refreshing: After indulging in all the savory dishes at a BBQ, this light and fruity treat will cleanse your pallet and satisfy your sweet cravings.
What You’ll Need:
Ingredients:
- Refrigerated sugar cookie dough (or your favorite sugar cookie recipe)
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Cool Whip topping
- Fresh strawberries, cleaned and dried
- Fresh blueberries, cleaned and dried
Equipment:
- Knife
- 13×9 jellyroll pan
- Parchment paper, optional
- Medium mixing bowl
- Mixer
- Spatula
- Piping bag with star tip
Step-by-Step Directions
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
[collage of numbered steps]
Step 1 – Cut the sugar cookie dough into 1/4 inch slices. Arrange the sugar cookie slices into a large rectangle on your jellyroll pan to create the shape of a flag.
Step 2 – Press the edges of the cookie dough together to create a single cookie. Bake at 375˚F for 11-12 minutes, or until the edges are golden brown. Remove the cookie from the oven and allow it to cool completely.
Step 3 – Cut the softened cream cheese into cubes and place into a medium mixing bowl. Beat the cream cheese until it is completely smooth and no lumps remain. Add the powdered sugar and vanilla extract, and mix until well combined.
Step 4 – Using a spatula, Gently spread the cream cheese frosting over the top of the sheet cookie.
Step 5 – Remove the green tops from the strawberries. Cut the strawberries into quarters. Set aside.
Step 6 – Transfer the cool whip to a piping bag with a star tip. Set aside.
Step 7 – In one corner of the cookie sheet, arrange the prepared blueberries into a small rectangle.
Step 8 – Next to the top of the blueberry rectangle, add a line of quartered strawberries to the other end of the sheet cookie. Pipe Cool Whip stars underneath the strawberries.
Step 9 – Continue alternating lines of strawberries and Cool Whip until the rest of the cookie sheet is covered. Chill until ready to serve.
Essential Tips:
Don’t skip these tips – read them before starting to avoid any potential mistakes.
- Make sure to clean your fruit and let it dry completely before starting.
- For the sweetest strawberries, look for bright, firm strawberries that are red all the way to the green leaves.
- If you don’t have a piping bag, use a plastic ziplock bag witht he corner cut off to pipe your Cool Whip. (I show how to do this in small plastic bag in this post)
- Try to cut the strawberry quarters into evenly sized pieces, or use strawberries of similar size to ensure the stripes are even widths across.
Pro Tip: For easier slicing and serving, refrigerate your fruit pizza for at least an hour before cutting into squares. Trust us, it will be worth the wait!
Frequently Asked Questions:
Storage Tips
Now that you’ve created your delicious fruit pizza, it’s important to know how to properly store it so it stays fresh and tasty. Here are some tips:
- Make ahead: Go ahead and prepare the crust and cream cheese frosting up to a day in advance. I recommend that you cut the strawberries and assemble to fruit pizza when you’r ready to serve for the best presentation and freshness. This is a great option for parties or gatherings.
- Leftovers: If you happen to have any leftovers, store them in an airtight container in the refrigerator and consume within 1-2 days.
- Freezing: Unfortunately, this dessert does not freeze well due to the fresh fruit topping. So enjoy it while it’s fresh!
Pro Tip: If you’re bringing this to a potluck or party, insert toothpicks vertically into the cookie pizza in several places and then carefully wrap with plastic wrap. The toothpicks should keep the plastic from sticking to the decorations.
If you liked my Flag Cookie Pizza, you’re going to love my Red, White, and Blue Patriotic Punch. It only takes a few minutes to make and the kids are sure to love it!
Or you can check out my other July 4th recipes and crafts right here.
American Flag Cookie Pizza
Celebrate any patriotic holiday with this fun and easy American Flag Cookie Pizza! A sweet treat made with fruit, Cool Whip, and cookie dough.
Ingredients
- 1 (16.5 ounce) package refrigerated sugar cookie dough
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 8 ounces cool whip
- 1 pound fresh strawberries (about 16 medium strawberries)
- 1 pint fresh blueberries (about 45 blueberries)
Instructions
- Preheat your oven to 375˚F. Prepare a 13x9 jellyroll pan with non-stick spray or a layer of parchment paper. Wash your berries thoroughly and dry them completely.
- Cut the sugar cookie dough into 1/4 inch slices.
- Arrange the sugar cookie slices into a large rectangle on your jellyroll pan to create the shape of a flag. Press the edges of the cookie dough together to create a single cookie.
- Bake at 375˚F for 11-12 minutes, or until the edges are golden brown. Remove the cookie from the oven and allow it to cool completely.
- Cut the softened cream cheese into cubes and place into a medium mixing bowl. Beat the cream cheese until it is completely smooth and no lumps remain. Add the powdered sugar and vanilla extract, and mix until well combined.
- Gently spread the cream cheese frosting over the top of the sheet cookie.
- Remove the green tops from the strawberries. Cut the strawberries into quarters. Set aside.
- Transfer the cool whip to a piping bag with a star tip. Set aside.
- In one corner of the cookie sheet, arrange the prepared blueberries into a small rectangle.
- Next to the top of the blueberry rectangle, add a line of quartered strawberries to the other end of the sheet cookie. Pipe Cool Whip stars underneath the strawberries.
- Continue alternating lines of strawberries and Cool Whip until the rest of the cookie sheet is covered. Chill until ready to serve.
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- Make sure to clean your fruit and let it dry completely before starting.
- For the sweetest strawberries, look for bright, firm strawberries that are red all the way to the green leaves.
- If you don't have a piping bag, use a plastic ziplock bag witht he corner cut off to pipe your Cool Whip. (I show how to do this in small plastic bag in this post)
- Try to cut the strawberry quarters into evenly sized pieces, or use strawberries of similar size to ensure the stripes are even widths across.
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