4th of July and all the summer BBQ’s are just around the corner and I’m here for it! If you love my Pink Frosted Sugar Cookies you’ve got to make this Sheet Pan Fruit Pizza for your next BBQ. It’s so much fun to make and super simple. The light, fluffy frosting and the fresh fruit is soooo good! I’ll take you through how to make this festive cookie step by step below!
You’re going to want to pick up some fresh blueberries and strawberries for this one. But don’t feel limited to just blueberries and strawberries, you could use any fruit. I went with these colors so I could make an American flag. It turned out so cute!
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For the dough:
- 1 cup salted butter
- 3/4 cups vegetable oil
- 1 1/4 cups sugar
- 3/4 cup powdered sugar
- 2 tablespoons water
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tarter
- 1 teaspoon salt
- 5 1/2 cups all purpose flour
- 1 teaspoon lemon extract
In a mixing bowl or stand mixer cream together butter, vegetable oil, sugars, water, and eggs, and lemon extract. Mix until everything is combined. In another bowl combine your dry ingredients. Now slowly mix the dry ingredients into the wet.
The key to a good cookie is crunchy and well cooked on the outside but soft and chewy on the inside. Don’t over cook this giant cookie! 20 minutes at 350 degrees should be plenty.
If you try decorating this cookie before it cools you’ll have a BIG mess. If time is of the essence, throw it in the freezer to cool it quicker.
For the Frosting:
- 2, 8oz. pkgs. 1/3 fat cream cheese
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 8oz. container fat free whipped topping
To make the first layer of frosting combine the cream cheese, powdered sugar, vanilla, and lemon extract. Spread half of it over the cookie in a thin layer.
Because macros are still a thing, even when eating cookies, lets not get crazy with the frosting. This first layer is thin, but it’s enough to get the fruit to stick.
Now the fun part! Start creating your flag (or whatever design you decide on). You need to do it right away while the frosting layer is wet.
Now fold the whip cream into the remaining half of your frosting. Put it in a piping bag (or ziplock bag and cut the corner off) and pipe between the fruit stripes.
This is my favorite part! It’s light and so yummy with the fruit.
Make sure to keep this giant Sheet Pan Cookie refrigerated. I put toothpicks sticking up in mine and then covered it with some plastic food wrap. It worked great for me.
Here’s the printable version below. If you make it tag me on Instagram (@stayfitmom_Krista) or in our Facebook groups so I can see and share! Enjoy!
Get all my delicious cookie recipes in my newest cookbook, Easy Macro Meals below!