Pizza, cake, or tart pan that fits in your air fryer (or parchment or nonstick foil)
Ingredients
16Ouncesrefrigerated sugar cookie dough(such as Pillsbury)
8Ouncescream cheese or neufchatel cheese(such as Philadelphia brand)
½Cuppowdered confectioner's sugar
½Tspvanilla extract
2Cupsfresh fruit of choice(sliced if not small berries)
Instructions
Preheat your air fryer to 325°F (or the closest setting your air fryer has)
Press your cookie dough down to about ½” thickness in whatever shape and size suits your air fryer. If you have a tart, cake, or pizza pan that fits, grease it and put the cookie dough on that
16 Ounces refrigerated sugar cookie dough
Place the dough into the preheated air fryer basket. If you’re not using a pan, I recommend placing the dough on some parchment or nonstick foil so it doesn’t bake into the grates
Cook on the air fry setting for 10-12 minutes at 325°F, or until the dough is browned on the edges and cooked through (the cookies will still be soft, though)
Remove in the pan (or on the foil) to a wire rack for cooling
In a medium bowl, combine the cream cheese, powdered sugar, and vanilla extract, mixing until smooth. Pro tip: if your cream cheese is too hard to mix, microwave it for about 20 seconds to loosen things up
8 Ounces cream cheese or neufchatel cheese, ½ Cup powdered confectioner's sugar, ½ Tsp vanilla extract
Once the cookie base is cooled, use a spoon or spatula to spread the cream cheese frosting over the top. Leave about ¼” around the border for the “crust” to make it easier to eat
Top with fresh fruit slices
2 Cups fresh fruit of choice
Slice and and serve
Notes
You can use the tube or the break and bake style sugar cookie dough, since we’re pressing it down it won’t matter. You can also swap in whole wheat pie crust as a healthier alternative
Feel free to swap in granulated sugar in place of the powdered sugar (I just find it’s a bit more gritty in texture)
The vanilla extract may be substituted by maple extract instead, or a tsp of honey or maple syrup if preferred
You can use canned or frozen fruits as long as you drain and pat dry. Avoid very watery fresh fruits like watermelon and cantaloupe, as they can make your pizza soggy
The cooking time will vary based on the size of your cookie bases. If you need to cook in batches, that’s completely fine! Remember to portion your toppings accordingly based on the number of individual pizzas you make
If you won’t be serving your cookie fruit pizza immediately, you can refrigerate and add the fruit later to prevent browning. Alternatively, microwave some fruit preserves for about 30 seconds, and then brush it over tops of the fruit to seal in the moisture
Using a pan gives you much cleaner, neater edges than using foil or parchment. However, you can gently reshape the cookies while they’re still warm using a spatula if needed. If they’re ugly and lumpy on top, don’t worry - they’ll be covered in frosting!
Store leftover fruit pizza in the refrigerator for up to 3 days (though this may vary based on your fruit). For longer storage, do not add fruit until serving and store frosted cookie base for up to 5 days in the refrigerator
Exact nutritional values will vary based on brand and flavor of ingredients and quantity consumed, so please consider this a guideline only
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